1, in order to prevent the fried loofah from turning black, when we peel the loofah, don't scrape it too hard at a time, just scrape off the thin skin. Remember that when I was young, my mother scraped the skin with a broken porcelain dish, and the effect was very good; Of course, the towel gourd is best fresh, and it is easy to turn black if it is stored for too long. It is also a good idea to soak it in salt water or squeeze some lemons like me after peeling. And be careful not to fry in an iron pan.
2. Quick frying is also a trick to prevent the loofah from turning black. The salt should be put at the end, and the loofah should be processed now and fried now, otherwise it will turn black, so as to avoid the nutrients flowing away with the juice.
3. After pouring the eggs on the loofah, grasp the heat and control the time. Fire is easy to burn eggs, and loofah is not easy to cook; When the fire is small for a long time, the eggs are old and tender. Therefore, it is advisable to simmer for 3-5 minutes, and see that the eggs are caked, and it is advisable to stir fry with a shovel without paste.
4. When cooking loofah, attention should be paid to keeping it as light as possible, using less oil, but the color is thin and astringent, and using monosodium glutamate or pepper to enhance the taste, so as to show the tender and refreshing characteristics of loofah.
5, the taste of loofah is sweet, and it is not advisable to add heavy sauces such as soy sauce and bean paste when cooking, so as not to grab the taste.