I believe that many friends like to eat loofah, but their own at home fried loofah, not out of the water or black, today to share with you a little skill of fried loofah, to ensure that the fried loofah does not come out of the water does not blacken, hurry up to see it.
First peel the loofah, then cut into small and long pieces of the same size, and then cut one into 4 parts from the middle.
Then put the cut loofah into the pot, add a little cooking oil, a little salt, and gently stir it with chopsticks to prevent it from coming out of the water when frying, and the color turns black.
Let's prepare another carrot, peel it and cut it into thin slices of the same size. Pat the garlic flat and cut into minced garlic for later.
Then beat two native eggs into the bowl, add a little white vinegar, can be a good fishy flavor, scrambled eggs are more fluffy and delicious. Fry the eggs until brown and set aside.
Then pour the right amount of cooking oil into the pot again, pour the cut carrots down, stir-fry twice, fry the garlic after frying softly, and then pour the cut loofah into it, then pay attention to the fact that you must stir-fry on high heat, stir-fry 5678 times, and then we season only add a little soy sauce. Stir-fry again, ready to pan, delicious.
The loofah fried in this method does not produce water and does not turn black, which is simple and easy and delicious. Hurry up and try it.