2, the second skill, do not wash the loofah with water before cooking, and after buying the loofah, wash it with water first, peel off the loofah skin, and then cut the loofah. Stir-fry directly without washing. Some people will peel off the loofah and wash it with water. This step is unnecessary. It is also necessary to clean the loofah skin and peel it off.
The third skill is to pay attention to the oil temperature. If you want to avoid loofah blackening, you should pay attention to controlling the oil temperature. There is melanin in loofah, because it is particularly easy to turn black at high temperature. You should remember this. The loofah must be fried in medium heat. The oil temperature is about 70% hot, put it down and fry it. Many people directly fry loofah with fire, thinking that it will be faster to fry loofah in this way.
4, the fourth skill, quickly put salt out of the pot. Don't put salt in advance when frying loofah again. Many people have made mistakes in this step. The loofah must wait until it is ready, stir it with salt, and then cook it directly on the plate. Putting salt in advance will also make the loofah black, and it will also make the fried loofah very old and not delicious at all, which will make the water in the loofah lose.
5, the fifth skill, add tomatoes and fry together. When frying loofah, I want to avoid blackening. In fact, you can also add tomatoes and fry them together, which will not only make this dish taste better and less monotonous, but also avoid the problem of blackening. Tomatoes contain vitamin C, which can help to resist oxidation, and loofah will not turn black.