Steps to stir-fry black fungus with loofah peel

Luffa and luffa tendons, there are few plants that can be like this, appearing in two completely different postures when young and old. Young and fresh luffa is emerald green and tender. After carefully peeling off the skin, it can be stir-fried or put into soup. After cooking, it is always as green as emerald green; old and tendoned luffa, after peeling off the skin and slightly processing, will get a dense section of fiber, which is a natural and environmentally friendly cleaning tool. Using it to take a bath can not only remove dirt, but also relieve itching and make the skin delicate. Because luffa tendons are also a kind of medicine, which has the effects of clearing heat, resolving phlegm and unblocking meridians.

However, let's put the loofah tendons in the bathroom and talk about the cheap and delicious fresh loofah in the summer. Loofah is common, so the way to eat it is also common. Most people peel off the skin, marinate it with salt, or scramble it with eggs or edamame. I have seen a more wasteful way of eating it, which was the way the bride of the Wu family, our neighbor, ate it when we lived in Shikumen. The bride was very meticulous in her life. For example, she always made boiled quail eggs to eat because her son thought boiled eggs were too boring. Once she bought loofah, she always peeled it first, then peeled off the slightly green outer layer, leaving only the innermost white core, which was lightly fried with oil. Naturally, it was very tender. However, I still feel sad when I think of the "green shells" of loofah thrown away by the bride.

I recently learned a new way to cook loofah, which is to fry the green shell. So, if you meet someone like the bride who is particular about eating loofah, you might as well discuss with them and make use of the discarded scraps and "waste" to make another good dish.

Ingredients for fried black fungus with loofah peel:

2 loofahs and a little black fungus.

Seasoning for fried black fungus with loofah peel:

Add appropriate amounts of salad oil, salt and garlic.

Method of stir-frying black fungus with loofah peel:

1. Soak black fungus in clean water, wash off the sand, blanch it in boiling water, tear it into small pieces after cooling, drain and set aside; peel the garlic, smash it and set aside; 2. Peel the loofah and cut it in half; gently peel out the white core inside, leaving half of the loofah shell intact, and cut the shell into thin strips for later use; 3. Put a pot on the stove, add a little oil, heat it, add the garlic and stir-fry until fragrant, then add the loofah shreds and black fungus, stir-fry for 2-3 minutes and serve.

Kind tips:

1. Stir-fry the loofah and black fungus quickly and serve. They have a crisp and refreshing taste and are rich in nutrients. Black fungus has the effects of improving intelligence and brain health, replenishing blood and treating blood, nourishing yin and moistening dryness, clearing the lungs and invigorating qi, so it is suitable for regular consumption in summer.

2. The peeled loofah core can be used to make scrambled eggs or put into soup, which is tender and delicious.