#秋日生活打卡季#
As the saying goes: "The loofah is sweet, the garlic is fragrant, a plate is served, and the troubles are forgotten." "In a small town in the water town of Jiangnan, there is a small restaurant, and the owner, Ah Qiang, is a middle-aged man who loves cooking. One day, his daughter Xiaofang came back from the city and brought a challenge: "Dad, your cooking is too traditional, can you come up with something new?" Cuong pondered for a moment and decided to prove himself with a dish of "steamed loofah with garlic".
"This loofah, you have to choose the one with thin skin and tender flesh," Ah Qiang said to Xiaofang, "The garlic has to be purple-skinned garlic to make the fragrance strong enough." Xiaofang asked curiously: "Is there anything special about steaming?" Ah Qiang smiled mysteriously: "The heat is the key, if you steam it for too long, the loofah will be old." ”
As night falls, the lights of the town begin to light up and the restaurants begin to come alive. Cuong is busy in the kitchen, while Fang is outside to greet guests. Suddenly, a discerning diner challenged: "What tricks can this loofah make?" Cuong didn't say anything, just silently served a plate of hot steamed loofahs with garlic to the table.
When diners taste it, their eyes light up, and the sweetness of the loofah and the richness of the garlic blend perfectly, as if a waltz dances on the tip of the tongue. He couldn't help but admire: "This taste is really amazing!" Xiao Fang looked at her father, her eyes full of admiration.
Description:
"Steamed loofah with garlic", this seemingly simple home-cooked dish, but it contains profound cultural connotations. In Jiangnan, loofah symbolizes freshness and purity, while minced garlic represents enthusiasm and vitality. The combination of the two is like the fusion of the gentleness of the Jiangnan water town and the liveliness of the market, which makes people feel the colorfulness of life in tasting.
The emerald green color of this dish, the freshness of the loofah and the golden yellow of the garlic are intertwined, like a vivid pastoral picture. The aroma is tangy, fresh with a hint of spiciness, which makes people appetite. On the palate, the softness of the loofah contrasts sharply with the crispness of the minced garlic, and each bite is a gentle stroke to the taste buds.
Cooking process:
Ingredients:
- 500 grams of loofah
- Purple garlic 50 grams
- Cooking oil 20 ml
- Salt 5 grams
- Essence of chicken 3 grams
- Water: Appropriate amount
Steps:
- Prepare the loofah: Pick a loofah with smooth skin and bright green color, peel off the skin and cut into 3 cm thick pieces. The key to the technique is to cut the pieces evenly, so that when steaming, you can ensure that each loofah is cooked just right.
- Prepare the minced garlic: Chop the purple-skinned garlic into minced garlic, the finer the better. The trick of this step is not to chop the minced garlic too much, and retain some graininess, so that the steamed minced garlic will have a layered feeling.
- Pickled loofah: Put the cut loofah segments into a bowl, add an appropriate amount of salt and chicken essence, mix gently, and marinate for 5 minutes. The skill of this step is that the marinating time should not be too long, so as not to produce too much water from the loofah and affect the taste.
- Steamed loofah: Put the pickled loofah segments into the steaming tray and spread them evenly without overlapping. The trick in this step is to leave a gap in the placement so that the steam can penetrate each loofah evenly.
- Stir-fry minced garlic: Add an appropriate amount of cooking oil to the pan, add the minced garlic when the oil is hot, and slowly fry over low heat until golden brown. The trick in this step is to control the heat and avoid frying the garlic.
- Steaming complete: Spread the fried minced garlic evenly on top of the loofah and continue steaming for 5 minutes. The trick of this step is to spread the minced garlic evenly, so that each piece of loofah can absorb the aroma of the minced garlic.
- Remove from the pot and serve: After steaming, carefully remove the loofah and serve on a plate. The trick of this step is to move lightly and avoid breaking the shape of the loofah.
Regional Flavors:
In Gangnam, people like to steam loofahs with river prawns, which adds to the freshness of the seafood. In Sichuan, people like to add chili peppers to minced garlic to give this dish an extra spicy thrill. The practices of different places reflect the unique understanding and emotional sustenance of the local people for food.
Cooking Tips:
- When choosing a loofah, choose one with a bright green color and smooth skin, which tastes better.
- When chopping minced garlic, don't chop it too much, retain some graininess for a better taste.
- When marinating loofahs, don't put too much salt to avoid too much water.
- When steaming, it is necessary to control the heat to avoid the loofah being steamed too old.
- When stir-frying minced garlic, stir-fry slowly over low heat to avoid scorching.
Popular Science Knowledge:
- Loofah is rich in vitamin C and B vitamins, which have a good maintenance effect on the skin.
- The seeds of the loofah can be used in medicine, which has the effect of clearing heat and detoxifying.
- The vines of the loofah were used in ancient times to make brushes and were a natural cleaning tool.
- The flower of the loofah symbolizes purity and elegance in Chinese culture.
"Steamed loofah with garlic" is a simple but flavorful home-cooked dish. Its sweetness combined with the richness of the garlic makes you feel the richness of life in the tasting. Try your hand at home and enjoy cooking.
Question interaction:
- Which flavor of "steamed loofah with garlic" do you prefer? The freshness of Jiangnan or the spicy taste of Sichuan?
- Do you have any unique tips for making "steamed loofahs with garlic"?
- What other loofah recipes have you tried?
- Which part of "Steamed Loofah with Garlic" do you think is the most appealing? Is it its color, aroma or taste?
Through these questions, we encourage readers to share their experiences and opinions in the comment section to make the article more interactive. Follow the Taste of Food and bring you more stories, knowledge and tips related to food.