Taizhou home cooking - ginger egg roasted loofah

Cooking Instructions

1. Ingredients: loofah, bean skin, egg, ginger, mushrooms, bacon meat, shrimp skin (the original recipe uses dried shrimp)

   

2. Process the raw materials first, peel the loofah and cut it into long strips, cut the bean skin into cubes and soak it in water, peel the ginger and mince it and put it into beaten eggs, cut the mushrooms into thick slices, cut some carrot slices to match the color, and cut some minced green garlic.

   

3. Take a nonstick frying pan and heat it and add the lard.

   

4. Pour in the beaten ginger egg mixture, turn to medium-low heat and spread an omelet.

   

5. When the bottom is browned, turn it over, and fry both sides until browned.

   

6. Then cut the quiche into cubes and set aside.

   

7. Heat the pot and add the lard, and first stir-fry the bacon over medium-low heat until fragrant.

   

8. When the color of the bacon is completely white, pour in the shrimp skin and stir-fry.

   

9. Pour in an appropriate amount of cooking wine to enhance the flavor and remove the fishy, then add loofah, carrots, and mushrooms and stir-fry.

   

10. Pour in boiling water, not too much, just about the same as the ingredients.

    

11. Cook until the loofah is slightly soft, then add the ginger egg cubes and cook for 1~2 minutes.

    

12. You can add salt, sugar, white pepper to taste, and I added a little light soy sauce. Then add the soaked bean skin.

    

13. Sprinkle with minced green garlic and cook to serve.

    

14. The ingredients are simple, the taste is good, half soup and half vegetable, the taste of ginger eggs is very special, the weather is cold, make a bowl and eat it all over the body.