1. When the loofah is blanched, you can put some salad oil and appropriate amount of sugar in the water, which can make the loofah particularly bright and will not change color.
2. Learn to add some water when frying loofah. While frying loofah, add some water, and the color will not change.
3. Loofah needs to be peeled after cleaning, otherwise it will turn black after cleaning after peeling.
4. Don't put the loofah in the air after it is cut. It needs to be soaked in light salt water to ensure that the loofah does not turn black!
5. When frying loofah, the oil temperature must be high, and it must be stir-fried, which can reduce contact with air and make it black!
6. Stir-fried loofah needs to put salt at the end of the pot, not monosodium glutamate, just put some chicken essence.
Telling everyone the usual method of frying loofah:
Scrambled eggs with loofah
Ingredients: loofah 1 50g, egg1piece.
Seasoning: Jiang Mo, minced garlic, salt, chicken essence, white pepper, chilli, edible oil and chives.
1. First cut the loofah into oblique pieces and mix the eggs evenly.
2. When the loofah is blanched, put some oil and white sugar in it, and it takes about 20 seconds to get out of the pot.
3. Give oil to the bottom of the pot, fry the eggs into egg bubbles, and take the pot for later use.
4. Re-oil the bottom of the pot, add the minced garlic from Jiang Mo, pour in the loofah, eggs and stir-fry for 30 seconds, and add all the seasonings to get out of the pot.
Today, I teach you six tips for frying loofah, so you must remember them to ensure that the loofah you make in the future will be super appetizing.