Reading guide: As the weather gets hotter, the loofah has begun to slowly enter the dining table of each family, and I also recommend that you eat loofah 2-3 times a week, because the loofah has a good effect of reducing fire and detoxification, and eating more appropriately can make us healthier. For example, fried meat with loofah, scrambled eggs with loofah, loofah pork rib soup, boiled loofah, etc., are all relatively delicious, and everyone can make them for their families.
Although the loofah no matter how it is done, it is a particularly delicious vegetable, but some people's fried loofah, either easy to blacken, or out of a lot of water, there is no appearance, whenever the family visits, their own fried loofah is not good-looking, some people are embarrassed to serve it on the table! In fact, I, like many people, at the beginning of the fried loofah often blackened, and then in order to figure out the secret of fried loofah, I asked a lot of loofah, in their experience and my practice, I finally discovered the secret of fried loofah.
Many people fry loofahs after washing the loofah and putting it directly into the oil pot to fry, and if you want the loofah to be fried green, you can't put oil first! Today, Chef Hu will teach you a trick, according to my method to fry the loofah, green as jade, and fresh and tender without water!
[Ingredients preparation]: 1-2 loofahs, half a lemon, red pepper, minced garlic, chopped green onions, salt, appropriate amount of lard.
【Method】:
Step 1: When buying a loofah, be sure to buy a tender loofah, the tender loofah has a lot of water content and is more tender to eat, while the master has more fiber, and it is not tender and smooth after entering the mouth. Peel and rinse the loofah, then cut the loofah into strips as shown in the picture below. If you like to eat hob blocks, you can also cut them into small pieces for later use.
Step 2: Prepare a large basin, pour the cut loofah and an appropriate amount of water into the basin, then pinch the prepared half of the lemon with your hands, squeeze all the juice in it into the basin, and then stir the water in the basin a few times to make the lemon juice completely mixed with the water, and soak the loofah for about 5 minutes.
Step 3: After 5 minutes, take out the loofah, prepare a basin of water, put the loofah in the basin and continue for 3-5 minutes, which can completely remove the sour taste of the lemon juice in the loofah, and you can also rinse the loofah with tap water, or you can remove the lemon juice.
Step 4: After the pot is heated, put a spoonful of lard into the pot, wait for the oil temperature to heat to 6, put the minced garlic into the pot and stir-fry for 3 seconds, then put the drained loofah into the pot, fry quickly, there is sugar on the surface of the loofah, be sure to fry it quickly, otherwise it will paste the pot, about 2 minutes or so, the loofah will be soft.
Step 5: Put the prepared red peppers into the pot, continue to fry seven or eight times, and finally put all the salt and chopped green onions into the pot, and fry them evenly before eating. The fried loofah should be served hot and cooled, and the taste will be much worse.
[Lao Hu has something to say]:
1. When frying the loofah, be sure to soak the loofah with lemon juice for a while, because the blackening of the loofah is that the surface of the loofah contains a large number of phenolic substances, which will turn black after encountering air, especially when heated, it will immediately turn black, and lemon juice is an acidic substance, which can neutralize the phenolic substances on the surface of the loofah in the water in advance, so as to prevent the loofah from blackening.
2. It is best to fry the loofah with lard, the lard is more wrapping, which can prevent the loofah from blackening, and after the loofah is fried, you must wait for the loofah to get out of the pot before putting salt, if the salt is put too early, it will also cause a lot of meat to the loofah.
I only learned today that you can't put oil in the fried loofah! Be sure to soak the loofah in lemon juice for a while, and then put it in the pot to fry, so that the fried loofah is as green as jade, fresh and tender and does not come out of water! If today's article is helpful to you, please click a follow, a like, this is the greatest support for me. In the follow-up, Chef Hu will explain more cooking tips and health maintenance skills to everyone, and finally thank you for watching.