Introduction: When frying loofah, the most taboo is to directly fry under the pot, teach you 1 trick, loofah emerald green does not blacken, not out of the water!
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Scrambled eggs with loofah are a common dish on our table, especially in autumn, the cool weather is more suitable for the growth of loofah, making the loofah after autumn more delicious, fresh and tender with a hint of sweetness. Loofah has a high vitamin content, which is very suitable for autumn consumption and can prevent autumn dryness.
Loofah is often used to make soup or stir-fry, and the scrambled eggs are not only delicious in taste, but also the color is particularly attractive, so that you will have a lot of appetite when you see it. Loofah scrambled eggs many people will do, nothing more than the two ingredients poured into the pot and fried, but the fried finished product can be different, some people fried loofah is black and ugly; and some people fried loofah color emerald green, eggs tender and soft, look at it can't help but want to eat!
Fried loofah is delicious and has a knack, learn to do this, loofah does not come out of the water and does not turn black, tender and flavorful! Let me share the method of home-style fried loofah:
1. First remove the loofah from the head and tail taste bad part, and then use a peeling knife to peel off the outer skin, this step should be noted, loofah peeling should not be cut too clean, as long as gently cut off the outermost layer of hard skin, the green part inside should be left, so that the fried loofah is particularly emerald green.
2. After peeling the loofah cleaned and cut into hob pieces, and then add water to the pot, boil after putting in the loofah block blanched water for 30 seconds, when the loofah blanched water, add a little cooking oil, you can make the blanched loofah after the water to keep emerald green, loofah blanched water is not easy to too long, 30 seconds after immediately fishing out the loofah quickly over cold boiled water for backup.
Loofah before frying first blanched water, can prevent it from oxidation blackening, in addition, loofah blanching water can not be too long, time over time not only will lose nutrients, but also make loofah black. The rapid cooling of the loofah after blanching is also a small trick for the loofah to keep its emerald green.
3. Prepare the ingredients: garlic minced garlic, millet pepper cut into rings and set aside;
Pound 3 eggs into the bowl and beat them completely in one direction. Then add oil from the pot, pour in the egg liquid when the oil temperature is 50% hot, and then scoop the egg liquid into small pieces of uniform size after the egg liquid is solidified, and then put it out for later.
4. Add oil to another pot, pour in minced garlic and millet pepper after oil heat, fry out the aroma and then pour in the loofah to continue stir-frying, stir-fry evenly after pouring in the scrambled eggs, stir-fry again, add a spoonful of salt, a spoonful of sugar to taste, continue to stir-fry for a while, fry until the seasoning is completely dissolved and then turn off the heat out of the pot, delicious.
Loofah scrambled eggs do this, loofah emerald green does not blacken, and does not come out of the water, eggs tender and soft, delicious and good-looking! When frying loofah, keep these 2 points in mind: one is not to cut the loofah peel too cleanly, to leave a green melon peel; the other is to blanch the loofah before frying, the blanching time is not easy to be too long, and the blanching is immediately over the cold water.
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This article is original by the foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, the threesome will have my teacher ~