Generally speaking, after the loofah is cut, it should be fried in the pan immediately, with faster speed and more oil.
It is best to open a frying pan if conditions permit. Take it out and fry it in oil.
My personal experience is that it can be cut and washed first, and then soaked in salt water for a while, so that it can be left outside for a long time.
Just like the apples that we usually make fruit salad, they are easily oxidized and discolored when left outside for a long time. Just soak in salt water for a while. Cut it and soak it in salt water for a while. Stir-fry it quickly. Don't fry in an iron pan, the salt won't turn black if it is put late. I agree with Longjing green tea that it is not easy to turn black when the salt is put late. When I used to fry eggplant in an iron pan, I would fry it with tomatoes to prevent it from turning black. I read your post this afternoon and did an experiment while eating. It was ok, but it was not dark at all.
The method is: cut the towel gourd into pieces, cut the small tomatoes into small pieces, put them in a big bowl, and beat in 3 eggs. Add a little salt and stir well. Put oil in the pan, pour the oil into the mixed egg liquid of towel gourd and tomato, stir-fry until it is mature, and then take it out of the pan.
You have a try.
A dish of red, green and yellow, I wish you a good mood. It won't turn black in a vacuum/First of all, please rest assured that black is harmless.
After cutting, wash it with water before cooking. It is not easy to turn black after the salt is put away.