The raw materials for frying loofah are prepared in advance: 500g of loofah with skin, 5ml of white rice vinegar (or lemonade 10ml), 0g of pepper10g, 5g of garlic paste, 5ml of onion, 2g of lard 15ml, 2g of white pepper, 5ml of concentrated chicken juice and proper edible salt.

Processing methods of fried sponge gourd:

Step 1: firstly, peel off the skin of the loofah, then clean the loofah with water flow and make it into a hob block of about 2 cm, then prepare a pot of cold water in advance, put all the loofah and white rice vinegar into the pot and mix well, then soak the loofah for 3 minutes, and then change the water flow to clean the loofah and reserve it.

Step 2: Heat the vegetable pot, then put the lard into the pot. When the oil is cooked for 7 minutes with high fever, put the garlic paste into the pot and saute, then put the loofah into the pot and saute the loofah oil for 30 seconds.

Step 3: After seeing the loofah become cloudy, put all the pepper, white pepper, concentrated chicken juice, edible salt and a small amount of boiling water into the pot, fry the loofah in oil for 20 seconds again, and after seeing the loofah become cloudy completely, sprinkle the onion on it and take it out of the pot.

Skills of frying loofah: 1, when frying loofah, you must fry it with lard, not ordinary vegetable oil. Because lard has a small molecular density of vegetable oil, it can wrap the loofah more closely, thus avoiding the blackening and water consumption of the loofah, thus making the fried loofah more emerald and delicious.

2. After the towel gourd is cut, it needs to be soaked in acidic water for 3 minutes. The important reason for the blackening of the towel gourd is that the ferrous ions on the surface of the towel gourd are oxidized and blackened. If the towel gourd is soaked in acidic water in advance, the ferrous ions can be prevented from being oxidized, thus keeping the towel gourd green all the time.

3, when frying loofah, the whole process must be popular, because they can make loofah loose quickly, so a lot of loofah fragrance is preserved. When frying loofah, never fry it immediately! The chef teaches you a trick to ensure that the turquoise of the loofah does not turn black. When you fry loofah in the future, you just need to soak the loofah in acidic water for 3 minutes, and then fry the loofah with lard oil. Presumably, everyone can fry it into a turquoise loofah that does not turn black.