<h1 class="pgc-h-arrow-right" data-track="1" > fried loofah, can not be directly fried under the pot, remember 1 trick, loofah fresh emerald green, not black</h1>
Summer is over, it's time to eat all kinds of melons, as a "melon eating masses", whether it is fruits or vegetables, there are all kinds of melons prepared at home.
"Spring eat buds, summer eat melon", after summer is too suitable for eating melon, melon, watermelon these fruits are sweet and juicy, bitter melon, loofah these vegetables refreshing and greasy.
Loofah is common in our home, and although it may seem inconspicuous, it is indeed a nutritious thing. It is rich in water content, and the content of vitamins and various trace elements is also excellent. Whether it is made into a refreshing loofah soup or a simple fried loofah, the taste is very rich.
"Why is the color of the fried loofah so black?" This is a small friend, to me to raise the doubts, presumably there are friends with this problem, not a few. In fact, when frying loofah, you can not directly fry under the pot, remember a trick, loofah fresh emerald green, not black.
<h1 class="pgc-h-arrow-right" data-track="17" > [scrambled eggs with loofah].</h1>
Ingredients: Loofah, egg, salt, chicken essence, garlic, cooking oil
1: Prepare a loofah, wash the loofah in water, and then peel off the skin. Next cut into four pieces, then cut into hob pieces for later.
2, next to share with you, a very important trick, do more this step, loofah fried out will not be black. Prepare a basin of water, add the right amount of salt to it, and stir it. Once stirred, add the loofah in, soak for 15 minutes and remove.
3: Cut the garlic into small pieces and set aside, prepare a few eggs to beat in a bowl, add a little water, put a little water and fry it out more tenderly, stir it up and set aside.
4: Put the right amount of oil in the pot, pour the egg liquid into the pot, start stir-frying until it solidifies, we fry it and put it out.
5: Pour some oil into the pot again, then pour in the minced garlic and stir-fry, then we squeeze the loofah soaked in brine, squeeze the water in it, and then pour it into the pot, stir-fry on high heat. If it feels dry during the stir-frying process, you can add a little water until the loofah is tender.
6, finally pour the eggs in again, put a certain amount of salt and chicken essence to taste, stir-fry a few times again, stir-fry it well and then you can get out of the pot.
Whether it is scrambled eggs with loofah, fried meat with loofah, or other methods, do not go directly to the pot to fry. According to this practice, do 1 more step, and the stir-fry will be delicious and beautiful.
Cooking Tips:
Before the loofah is cooked, remember to soak it in brine, which can ensure the emerald green color of the loofah, and it will be more crisp and flavorful after frying.