<h1 class="pgc-h-arrow-right" data-track="1" > fried loofah do not fry directly, do 2 more steps before the pot, the color is emerald green and not black, fresh and flavorful</h1>
Eating more loofah in summer and autumn is still quite beneficial, because the nutritional value of loofah is very high, which can play a role in cooling off the heat and relieving grease, and for female friends, eating more loofah is very important. The juice of loofah is also known as "beauty water", and if you eat it often, it is also very helpful to the skin to replenish more water.
There are many loofah methods, the soup is very delicious, fried to eat very much rice, everyone generally likes how to cook? I prefer to eat fried, loofah scrambled eggs, loofah fried shrimp, loofah fried meat, etc., all in line with my appetite.
It is easy to fry loofah, but if you want to fry the loofah without blackening and tender taste, it is not simple.
I believe that friends have found a problem, loofah is sometimes fried, the color is particularly ugly, black has no appetite at all. Then if you want to fry loofah, you can't fry directly, do 2 more steps before the pot, fry out the color is more delicious, tender and flavorful.
<h1 class="pgc-h-arrow-right" data-track="15" > [fried loofah].</h1>
Ingredients: egg, garlic, salt, chicken essence, cooking oil, loofah
1: Prepare 3 or 4 eggs, beat the eggs in a bowl, add a little water, then use chopsticks to break them up, and set aside. Also prepare a few cloves of garlic and chop the garlic for later.
2, next to deal with the loofah, put the loofah in the water to clean, and then cut off its outer skin, then cut into four halves, and then cut into hob pieces. After cutting, we prepare a bowl of water, put the loofah into it and soak it, many people also like to soak in salt water, or soak in white vinegar water, in fact, there is no need, the effect of water is better.
3, soaked in water, can prevent the loofah oxidation black, then we boil water, wait for the water to boil, add the right amount of salt to it, and then a little cooking oil, and then fish the loofah out of the water, put it in the pot to start boiling, blanch for 1 minute, you can put it out.
4: Heat the oil below, pour the egg liquid into it, and when it has solidified slightly, we will scatter it and then put it out for later. Then pour a little oil back into the pan, put the minced garlic in and stir-fry, then put the loofah in and stir-fry for a while on high heat until the loofah is fried to a break.
5, below we put the eggs just out, re-poured in, add the right amount of salt, chicken essence, stir-fry well, you can come out of the pot. A bite of egg and a loofah, eat a lot of fun, with rice is also a must.
Tips:
Stir-fried loofah, before going to the pot need to do more than 2 steps, the first step, loofah should be soaked in water to avoid oxidation and blackening, the second step, loofah in advance into the water, blanched, can maintain the emerald green color.