2, blanching method:

First, boil the water, then add a small amount of salt and sesame oil, and then directly add the loofah. At this time, the loofah can only be scalded in the water for one minute, so it must be taken out immediately and quickly, otherwise it will be scalded directly and lead to nutrient loss. Drain the water after taking it out, and then we can fry it. Most of the purpose of blanching is to keep the loofah from oxidation.

This is, for example, a vaccination for loofah not to turn black in advance. But we must pay attention to the blanching time, although it can make the loofah taste good after being fried in the later stage, it will also lose some nutrients. Secondly, the normal frying process will do. The loofah made in this way will definitely not taste old and black!