Ingredient and Portion
Steamed Loofah With Garlic and Dried Shrimps 金銀蒜蝦乾蒸勝瓜
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Loofah 8 taels
Dried shrimps 2 tbsp.
Green bean vermicelli 2 taels
Garlic 10 cloves
Chopped Yunnan ham (cooked) 1tbsp.
Ginger 1 pc.
Dried shrimps 2 tbsp.
Green bean vermicelli 2 taels
Garlic 10 cloves
Chopped Yunnan ham (cooked) 1tbsp.
Ginger 1 pc.
Seasoning
Seasoning for vermicelli:
Salt 1/4tsp.
Pepper dash
Sesame oil dash
Stock 1cup
Seasoning for Loofah:
Salt 1/2tsp.
Sugar 1/4tsp.
Chicken powder 1/2tsp.
Stock 2tbsp.
Salt 1/4tsp.
Pepper dash
Sesame oil dash
Stock 1cup
Seasoning for Loofah:
Salt 1/2tsp.
Sugar 1/4tsp.
Chicken powder 1/2tsp.
Stock 2tbsp.
Method
1. Skin loofah. Remove some seeds and cut into pieces.
2. Soak and wash dried shrimps. Drain.
3. Soak vermicelli. Drain and cut into lengths.
4. Mince garlic, half for deep-frying. Mix all garlic and add in seasoning for loofah.
5. Heat 1 tbsp. oil, saute ginger, sizzle in wine and add in seasoning for vermicelli. When it boils, put in vermicelli and dried shrimps. Cook until the vermicelli absorb all the seasoning. Dish up.
6. Arrange loofah on vermicelli, then add garlic mixture on loofah. Steam over high heat for about 10 minutes. Sprinkle in Yunnan ham and steam for another 1 minute. Serve hot.
2. Soak and wash dried shrimps. Drain.
3. Soak vermicelli. Drain and cut into lengths.
4. Mince garlic, half for deep-frying. Mix all garlic and add in seasoning for loofah.
5. Heat 1 tbsp. oil, saute ginger, sizzle in wine and add in seasoning for vermicelli. When it boils, put in vermicelli and dried shrimps. Cook until the vermicelli absorb all the seasoning. Dish up.
6. Arrange loofah on vermicelli, then add garlic mixture on loofah. Steam over high heat for about 10 minutes. Sprinkle in Yunnan ham and steam for another 1 minute. Serve hot.
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