Summer is the season when loofahs ripen, looking at the green loofah vines on the fence, surrounded by the leaves of the branches, hung with long loofahs, rich and emerald green. Loofah comes with a fragrance, no complicated steps when cooking, simple stir-fry, tender and refreshing, unique taste, light and delicious is not easy to fire, especially suitable for eating in the summer, although loofah is delicious, but many friends often find a problem when frying, loofah fried out always black, affecting appetite.
In fact, loofah blackened because the loofah is oxidized, the sugar content in the loofah is relatively high, the melon inside contains melanin, after peeling the high temperature oxidation, it is easy to become black, just like the apple after cutting a while do not eat on the black is a truth, plus some friends like to use the iron pot to fry vegetables, fried out of the loofah is more "dark and shiny", in fact, want the loofah not to change black is very simple, in addition to the need to use high heat to fry quickly, to prevent cooking time is too long, you can "add one more step" before the pot, so that the fried loofah is green and tender, It is delicious without oil, and the method is shared with everyone.
<h1 class="pgc-h-arrow-right" data-track="3" > [stir-fried loofah].</h1>
Ingredients required: 2 loofahs, 2 shallots, 3 cloves of garlic, 2 dried chili peppers.
1: Wash and peel the loofah, cut into hob pieces, wash and cut the scallions, peel the garlic and cut the minced garlic, and break the dried chili pepper to prepare.
2, many friends to this step began to fry loofah, the cost of oil fried loofah is still black, put the cut loofah into the bowl, add 1 spoonful of salt, simply mix it, marinate for 5 minutes.
Tip: Put the pickled loofah in water and rinse off the excess salt to avoid excessive taste and affect the taste.
3: Add oil to a pan, pour in the minced garlic, dried chili peppers and green onion and sauté until fragrant.
4: Drain the loofah, pour into a pot and stir-fry over high heat for about 1 minute.
5, stir-fry until the loofah microsoft, add the right amount of salt and chicken essence, and then stir-fry for more than ten seconds to get out of the pot, a plate of emerald green and tender stir-fried loofah is ready.
<h1 class="pgc-h-arrow-right" data-track="14" >- Lao Jing said</h1>
In addition, the loofah moisture content is high, after high temperature and salt dehydration, the water will seep out on its own, the fried loofah is soft, a dish has half a plate of vegetable soup, want the loofah as far as possible not to produce water, to fry quickly, reduce the loofah in the pot cooking time, so that the loofah fried out of the tender emerald green, will not lose too much moisture to affect the taste.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.