There are many melons and vegetables in this season in summer, such as melon, towel gourd, east melon, eggplant, towel gourd and so on. Among these melons and vegetables, loofah can be said to be the most cyclical. After summer, the taste and taste of loofah are much worse.
Luffa has a fat content of 0 and a water content of over 70%, and is rich in vitamins, minerals and dietary fiber. Eat loofah regularly to maintain your skin. Losing weight and fat is very helpful, so many people say that loofah is the most important melon to eat in summer.
Eating loofah has many advantages, but loofah is not easy to make. Fried loofah is particularly prone to blackening. I firmly believe that many friends are deeply moved. A plate of black loofah is bound to harm appetite, so how can fried loofah not be black? Let's share some tips on frying loofah to teach you how to fry it into emerald green without blackening. Delicious loofah
Stir-fried loofah Prepare food in advance: 500 grams of loofah, three cloves of garlic, appropriate amount of salt and a small amount of cooking oil.
Practice process: 1. Clean the loofah, peel off the epidermis with a peeling knife, then cut it into hob blocks, put the cut loofah into a basin, add cold water without loofah, and soak it with a spoonful of salt for 10 minute.
Cut loofah can't be exposed to the air for a long time, which will easily lead to the blackening of loofah. Soak in water to isolate indoor air and prevent Luffa from forming melanocytes.
2. Chop half of garlic into garlic paste, and cut the other half into garlic paste for later use.
3. Add an appropriate amount of cold water to the pot, add a small amount of salt and cooking oil after the water boils, pick up the soaked loofah and put it in the pot for blanching.
Scalding can save the processing time of loofah. Adding salt and cooking oil during blanching can keep the loofah from fading.
4. Soak the loofah until it breaks, and drain the water as much as possible.
5. Add a small amount of cooking oil to the wok, stir-fry with garlic, and then stir-fry with drained loofah.
6. Stir-fry the loofah for about 10 second, add a proper amount of salt to taste, and then add the other half of garlic and stir-fry for more than 10 second.
Stir-fried loofah must be put quickly. Braised in soy sauce Luffa can't stay in the pot for too long, otherwise it will interfere with its taste, color and fragrance.
In addition to the above aspects, there are two other reasons: 1. Cutting loofah with iron knife will lead to black loofah, so it is best to cut loofah with stainless steel plate knife.
2. Fried loofah is more taboo to use a new wok. Luffa can cause melanocytes when it meets iron. You can choose stainless steel steamer or non-stick pan to fry loofah.