What is the practice of frying broad beans with loofah?

Uncle's hometown is a small village called Yangzhuang in the southwest of Chang 'an, with dozens of families, 100 people. Every yard is bright, and mine is no exception. So the front yard and the back of the house naturally became my mother's vegetable garden. Whenever the earth wall is green and there is a grass probe, my mother is busy in her vegetable garden. My 60-year-old mother turned the ground neatly with a gadolinium shovel, turned the dirty chicken manure scattered on it to the bottom of the soil, and then raked the large pieces with a vegetable rake. Her mother tidied up the soil as flat as the kang surface, then grabbed the ridge with a flat rake and stepped on it with her feet. The vegetable fields made by her mother are neat and beautiful, as soft, gentle and thick as delicate quilts. It is obviously difficult for her to do these heavy tasks, but the way she holds farm tools is still skillful, smooth and decent when she was young.

She planted cucumbers, beans, loofah and other home-cooked dishes in one ridge, and then left two ridges empty. She planted tomato and eggplant seedlings on the wall of Chaoyang, and then transplanted them into vegetable fields when the cold wind won't hurt them any more. Mother also threw some broad beans in the spare corner of the vegetable garden, planed some small holes and buried some melon seeds. It's wheat harvest time, broad beans bloom and pod, and melons are ripe. Delicious fried broad beans soaked in sugar and salt will be served, and crisp and sweet melons will keep my children's eyes fixed on the vegetable garden. Mother is a restless person and has been growing vegetables in the yard for many years. When I was a child, those dishes really enriched our dining table. When relatives or neighbors stopped by, my mother always picked some vegetables such as cucumbers, tomatoes and beans from the garden for them to take away. Today, uncle went to the kitchen to teach you how to make loofah and stir-fry broad beans. I hope you have a good time ~

Luffa, broad bean petals, salt, sugar, chicken essence, cooked lard, sesame oil, edible oil.

1. First blanch the broad bean petals in salted boiled water to cool thoroughly, and then peel off the head and tail of the loofah for later use.

2. Then cut the loofah into 3 mm slices and soak the sliced slices in salt water to prevent the loofah from oxidation and blackening.

3. Finally, put oil in the pot, half lard and half cooking oil. The fried loofah is soft and waxy, the oil is heated to the broad bean petals first, and then the drained loofah is added. Turn over and add sugar to refresh, add salt to taste, cover and stew for half a minute, add chicken essence to taste after opening the cover, turn over and pour sesame oil to improve the taste and brighten it, and serve ~