Spring, the season of rejuvenation, is also a time for taste buds to reawaken. In this beautiful season when the flowers are growing everywhere and the flowers are blooming like a sea, I always think of a special dish in my hometown - steamed loofah with garlic. Whenever the spring breeze warms up and the loofah vine begins to climb, this fresh and refined dish is indispensable on the dining table at home. It not only carries my longing for home, but also a symbol of the unique freshness and vitality of spring.
I remember when I was a child, on a spring afternoon, I would follow my grandmother to the backyard garden to help. There are all kinds of vegetables grown there, but the one I look forward to the most is the vine-entwined, verdant loofah. My grandmother told me that the most delicious steamed loofah with garlic can only be made with loofahs in late spring and early summer. Whenever the loofahs are ripe, she carefully selects a few of the most tender loofahs and pairs them with home-grown garlic to make that mouth-watering delicacy.
The charm of this dish lies in its simplicity and delicacy, with the spiciness of garlic and the sweetness of loofah blending perfectly in the mouth, as if the breath of spring is jumping on the tip of the tongue. Every bite makes people feel the vitality of life and the gift of nature. At that time, our whole family sat around and tasted this carefully prepared dish, enjoying the warmth of spring and the taste of home.
Now, although I have left that small garden full of memories, every spring, I will follow my grandmother's practice and make my own steamed loofahs with garlic, and the familiar taste will always instantly take me back to that warm spring afternoon. Through this article, I would like to share with you this gift from spring, hoping that it can bring a touch of fresh greenery and the beauty of life to your table.
Ingredients. 1 loofah.
4 cloves of garlic. Steamed fish with soy sauce to taste.
Chop pepper sauce to taste.
1 tablespoon of peanut oil.
Method. Minced garlic preparation: Chop the garlic into a fine minced minc, the key to this step is to release the rich aroma of the garlic and lay the foundation for subsequent seasoning.
Garlic sesame oil: Heat a spoonful of peanut oil in a pan until slightly warm, then pour over the minced garlic. The moment the hot oil touches the minced garlic, it brings out the aroma of the minced garlic and makes the garlic taste softer.
Seasoning stirring: Add the steamed fish soy sauce to the minced garlic and mix well. Doing so allows the aroma of the minced garlic to blend perfectly with the umami of the soy sauce and add flavor to the dish.
Loofah treatment: The loofah does not need to be peeled, only a knife is used to gently scrape some of the green skin off the outer layer to retain its natural color and nutrients. Then, cut the loofah into segments and press with your thumb in the center of each segment to form a small pit for filling with minced garlic.
Fill the minced garlic: Fill the mixed garlic evenly into the small pit of the loofah, so that each loofah can fully absorb the aroma of the minced garlic.
Add chopped peppers: Sprinkle an appropriate amount of chopped pepper sauce on each loofah segment that has been filled with minced garlic to add a slightly spicy flavor to the loofah and make the dish more layered.
Steaming: Put the prepared loofah in a steamer and steam over high heat for about 5 minutes. The steaming time should not be too long to avoid the loofah becoming too soft and glutinous and maintain its natural crisp and tender taste.
Our steamed loofah with garlic is simply a fresh, crispy and tender little delicacy without losing the taste. The biggest secret to making this dish is to master the heat, especially the steaming time, about 5 minutes is just right, to ensure the crispness and tenderness of the loofah. In addition, that spoonful of hot oil poured over the minced garlic is simply fragrant, reminding every nerve ending of the taste buds.
I'll throw you a little suggestion again, although this dish is delicious, but the loofah is cold, and friends with cold stomach or physical discomfort should eat less, don't be greedy. Also, it's best not to eat loofah and carp together, it's easy to cause discomfort, remember this little knowledge.
In general, steamed loofah with garlic is a dish that is not picky for the occasion, whether it is usually satisfying cravings or entertaining guests. A few easy steps, less oil and less salt, healthy and delicious, give it a try and you're guaranteed to fall in love with every dish you make!