During this time, loofah was also on the market in large quantities. Luffa is nutritious and delicious, but when many friends fry Luffa, it is easy to turn black and come out of the water. A chef once taught me that when frying loofah, it is most taboo to put oil first. The loofah fried in this way is not black, sweet and delicious. Let's take a closer look.

First, we prepare a loofah and clean the skin of the loofah. I am the only one in my family who likes to eat loofah, so cooking with loofah is enough. We clean the skin of the towel gourd, wash it, and then cut off the head and tail of the towel gourd. After cutting, we cut the loofah into sections. Then cut the towel gourd in half and cut it into towel gourd strips. Cut it all and put it in a big bowl.

Then we pour an appropriate amount of edible salt into a large bowl, and then pour some water, the amount of water should not exceed the amount of loofah. Then we take a plate and press it on the loofah, so that the loofah can be completely soaked in salt water to prevent the loofah from being oxidized and blackened. After frying for a while, the loofah will still be green.

Now let's prepare the seasoning for loofah. We pour some soy sauce, a proper amount of edible salt, a small amount of white sugar and some raw flour into the bowl, and then pour some water into it and stir it to fully dissolve the seasoning.

Then we prepare the ingredients, beat an egg in a bowl and stir it into an egg paste. Then we pour a small amount of cooking oil into it to prevent the eggs from sticking to the pot and increase the luster of the eggs. Pour in a small amount of raw flour, stir it, and then add a little raw flour, so that the eggs are easier to shape and will not be broken.

Now let's turn on a small fire, pour a small amount of cooking oil into the pan, oil the pan, then pour the egg liquid and rotate the iron pan, so that we will be thinner when frying the egg skin. When the eggs in the pot are fried to shape, you can turn off the fire and take out the egg skin. Then we fold the egg skin several times, cut it into shredded eggs and put it on a plate for later use.

Next, we pour the right amount of water into the pot. The water is boiling, so we pour the cut loofah into the pot, blanch it a little, and then pour some edible salt. Edible salt can lock chlorophyll in towel gourd, so that towel gourd is not easy to turn black. Then pour in some cooking oil to make the loofah more beautiful. When the water in the pot is a little white and the loofah is a little soft and green, we can take it out.

After the loofah is fished out, we water it in cold boiled water to prevent it from turning black. Now let's clean the pot, pour a proper amount of cooking oil into the pot, then pour in some minced garlic and some Jiang Mo, stir-fry for a while, and stir-fry the fragrance inside. You don't need to put too much oil in frying loofah, so the fried loofah won't be greasy.

Then we pour the loofah into the pot and fry it for a while. Just after blanching, the loofah will become greener and more shiny. When frying loofah, it should not be too long. It is easy to fry for too long. Then pour in the prepared shredded eggs and the sauce just prepared, continue to stir fry for a while, stir fry for less than half a minute, and then you can go out.

Such a simple fried loofah is finished. When frying loofah in this way, the fried loofah is green and looks very appetizing, especially in summer, which is very suitable for eating. Remember this method, so when you fry loofah in the future, it won't be fried black and easy to come out.