Many people will encounter such problems. When frying loofah at home, it has never been as green as a hotel. It looks dark and has no appetite. In fact, in the process of frying, if you don't fry in the right way, the fried loofah will be "disabled". You must add one more process, so that the fried loofah will be fresher, greener and more delicious.
Soak in acid water. 1 The step of cooking loofah is not to fry it in the pan immediately, but to clean it directly, then remove the skin of the loofah and cut it into hob blocks. After cutting, cut the loofah, immediately put it into the basin, add enough water, and then add 2~3 spoonfuls of white rice vinegar to soak it indoors for 5 minutes. Don't shake it when soaking, and rinse it with clear water after soaking.
When cooking loofah, it's best to use a stainless steel wok, not a wok. The wok is very easy to react with loofah, and then it will appear gray-black, the color will be poor, the taste will be affected, and the most important thing is that it looks unsightly.
When cooking loofah, be sure to add a small amount of water, pour cooking oil into the pot, heat it for 6 minutes, and then put in small pieces. At this time, add a spoonful of water and fry the loofah together, so that the water can keep the loofah bright green and look very bright. If the water is released late, the loofah will turn black or scorch easily after touching the pot surface.
When frying loofah, you only need to cook with the simplest ingredients, add salt to taste, and never add colored seasonings such as soy sauce, soy sauce and oil consumption. The bigger the seasoning, the darker the final color will be, which will affect the final taste.
Fried sea loofah food: loofah, millet pepper, ginger, salt, monosodium glutamate, cooking oil.
Practice: According to the above process, directly dissolve the loofah and soak it in clear water. Next, clean the prepared millet pepper, cut it into pepper rings, peel the ginger slices, and then cut it into filaments.
Pour the cooking oil into the pot, directly cook the oil until it is 6 minutes cooked, add the millet pepper and ginger slices and stir-fry for about 30 seconds, immediately add the loofah, and then add a spoonful of water to stir-fry. In the process of frying, it is necessary to quickly turn over and stir evenly, so that the loofah is evenly heated.
The perfect process of loofah is very fast, so the whole process does not need to be simmered until the oil explodes. After frying for one minute, the loofah will be cooked quickly. At this time, sprinkle with salt and monosodium glutamate, stir well, and stir-fry the loofah. Then you can get out of the pot and set the plate. The loofah fried according to these methods is tender and green, and it tastes very delicious. Friends who love loofah can taste it like this.