1, peel, cut into pieces, and fry immediately: Wash the loofah first, then peel it, and then put it in a pan for frying immediately, otherwise it will turn black, and it will naturally turn black after frying. Because the starch content in loofah is relatively high, when loofah is exposed to the air, it will produce oxidation reaction, which will cause loofah to turn black soon. And if you can't cook it right away, you can marinate it with salt or soak it in water for a while. Also, the bought loofah can't be stored for too long, so you should eat it in a day or two, otherwise it will turn black easily.

2. Dig the pedicle of the loofah deeper. Before frying, when handling loofah, it is suggested to dig the pedicle of loofah (slightly deeper) to avoid the phenomenon that loofah tends to turn black after heating.

3. Stir-fry on fire: Loofah is suitable for quick stir-fry on fire. The loofah should be lubricated, and then the soup in the pot should be seasoned first. Finally, add the loofah and mix well, and quickly take it out of the pot and put it on the plate. Luffa is not easy to turn black after this treatment. Otherwise, it will turn black if you fry slowly. Pan-fried loofah, the longer the loofah is cooked, the longer the loofah is in contact with the iron pan, and the easier it is to oxidize and turn black, because the loofah will oxidize and turn black when it meets iron.

4, salt in the morning and evening: fried loofah blackening is also related to salt in the morning and evening. Wait until the loofah is fried thoroughly, then add salt and fry, so that the fried loofah will not turn black easily.

5, no vinegar: not just loofah, all green foods do not put vinegar, vinegar will turn green into black. The reason why green vegetables have high nutritional value and green color is because they contain a lot of chlorophyll. However, if vinegar is added in the cooking process, most of chlorophyll will be destroyed, and the appearance and nutritional value of vegetables will be greatly reduced.