Fried loofah always turns black? Remember the 2 steps, the color is green, fresh and crisp, good-looking and delicious

Luffa is rich in nutrients, rich in a variety of vitamins and minerals, and has the effect of "beautifying the skin", so loofah water is called " Beauty Water”. If you want your skin to become smooth and supple, you can usually eat more loofah.

Summer and autumn are the times when local loofahs are particularly abundant. They are fresh and cheap, with 2 yuan worth more than 1 catty. There are not many ways to make loofah. Apart from frying loofah, you can also make loofah soup. Stir-fried loofah is the most homemade dish. It comes out of the pan in 2 to 3 minutes. It has a refreshing taste and is delicious. Many people love it. Especially the combination of eggs, yellow and green, looks good and delicious.

Fried loofah is simple to make, but many people fail to do it well. The original green loofah turns black as soon as it is fried in the pot, making it unappetizing.

The reason for this is that when people fry loofah, most of them cut it and fry it directly. Luffa contains some substances that will be oxidized and turn black when exposed to air after being cut. Therefore, the loofah needs to be processed before frying.

Today I will share with you the technique of frying loofah. Keep these 2 steps in mind to ensure that the loofah is green and not black, tender and tasty, and especially delicious.

Scrambled luffa with eggs

Prepare fresh luffa, eggs, chives and salt.

Method

The first step is to cut off the head and tail of the loofah and peel off the skin. Pay attention when peeling. Many people want to peel it cleanly and must see the white flesh inside. This is wrong. Just peel off the hard skin on the surface and keep the green flesh, which is rich in chlorophyll, not only nutritious but also green in color and not easily oxidized.

The second step is to peel and wash the loofah and cut it into triangular pieces. Pour some water into the pot, bring to a boil over high heat, add an appropriate amount of salt and cooking oil, add the loofah pieces and blanch them for half a minute, remove them and pour them into cold water to cool down, then drain them.

Tips: Loofah cannot be fried directly. It must be blanched after cutting. After blanching, it must be cooled so that it can ripen quickly and maintain a fresh and crisp taste without turning black. But the blanching time should not be too long, otherwise the taste will become soft.

The third step is to mince the garlic, cut the millet pepper into rings, and chop the chives into finely chopped green onions. Beat a few eggs in a small bowl, add a small amount of salt and white pepper, and mix thoroughly.

Step 4: Pour an appropriate amount of oil into the pot. When it is 60% hot, pour in the egg liquid. Fry until it is set and fry into large pieces. Dish out and set aside.

Step 5: Leave some oil in the pot, add minced garlic and stir-fry until fragrant. Pour in the blanched loofah pieces and stir-fry quickly for half a minute. Then add the scrambled egg pieces and add an appropriate amount of salt to taste. , pour in appropriate amount of water and stir-fry evenly. Add chopped green onion, millet and pepper rings before serving, stir well and serve.

The chef has something to say

When frying loofah, there are two steps that must be done well so that the loofah will not turn black and will be fresh and crispy.

① When peeling loofah, only peel off the hard skin on the surface, leaving the green layer to prevent the white layer from being oxidized.

② Blanch the loofah and let it cool before frying. The loofah will be green, tender and crispy. The blanching time should not be too long, half a minute is appropriate.