Introduction: How to do fried loofahs so as not to turn black? The most taboo to fry, learn a trick, loofah emerald green and crisp and tender
Speaking of loofah, when I was a child, I especially did not like to eat, I don't know why, I always feel a little difficult to swallow, every time I see my parents fry this dish, I want to cry, so that when I grow up, I cook myself, never buy loofah, and I don't have to eat loofah, but once I ate at a friend's house, I saw a friend's fried loofah, emerald green and shiny, I couldn't help but taste a bite, and found that the taste was very different from what I had eaten in the past, especially crisp and tender, not soft, so loofah had a new understanding in my heart.
The original fried loofah is so delicious, before I did not like to eat because the fried is not good, the color is ugly and the taste is poor, and it may not taste good, from that time after re-understanding the loofah, I will do it myself, which knows that after the frying, the same color is black, the taste is soft, what is going on?
I quickly consulted my friend, and the friend asked me how to do it step by step, and I told her that it wasn't cut down and fried? After hearing this, my friend said to me: "The most taboo thing about frying loofah is to fry directly under the pot, the first step is wrong, loofah fried is ugly and unpalatable!" ”
I think many friends have encountered such a problem when frying loofahs, so how to do fried loofahs without blackening? To share the experience with you, fried loofah is the most taboo to fry, learn a trick, loofah emerald green and crisp and tender.
Let me share with you the specific method of fried loofah, simple and easy to use, do a successful once, each time you do fried loofah children see a special love to eat, if you always do not do well, may wish to follow the steps to do it again to see the effect.
Specific methods of fried loofah:
Prepare two fresh loofahs, now this season loofah is still more expensive, choose cautiously to pick to the tender one, don't buy the wrong loss.
I am usually used to make stir-fried loofah or loofah scrambled eggs, the seasoning is very simple, do not green onion, ginger and garlic, do not soy sauce, vinegar, only use a little salt and a little chicken essence, you can make a fresh flavor, if you mind chicken essence, do not put it, change to a little sugar. There is also a very important thing, the oil used to fry loofah is best to use lard, and the loofah fried with it is more emerald and shiny, and it also has a fragrance.
Peel and rinse the loofah, cut into small pieces, and then cut into small strips, you can also cut into small pieces, no matter which shape, it is recommended that the block be larger, otherwise the small cut will change after the stir-fry will change small.
Place the cut loofah in a large, clean bowl, scoop a small spoonful of salt and sprinkle it on the surface of the loofah, then pick up the bowl and shake it a few times to allow the salt and loofah to mix well.
Pickling for almost five minutes can be, after marinating does not need to rinse, then you can fry, but it should be noted that the amount of salt used for pickling is not much, to avoid loofah is too salty and not delicious.
After the wok is preheated, add a little lard, and when it is heated to 60% or 70%, pour the pickled loofah directly into the pot and stir-fry quickly on high heat.
Stir-fry for more than a minute, add a little salt to taste, if the first time you do it is not accurate, you can taste the taste before putting salt.
Stir-fry again, fried loofah does not need to add water, after adding salt, the loofah will slightly water, after the loofah is somewhat reduced, add a little chicken essence and stir-fry evenly, so that the fried loofah is ready, turn off the heat and plate.
The fried loofah is emerald green and beautiful, and it is crisp and tender to eat, and the color and flavor are complete.
Stir-fried loofah should not be fried after cutting, but do this:
After the loofah is cut, add a little salt to marinate for a while, and then go down to the pot to fry, the loofah will not change color and blacken, will also maintain a crisp and tender taste, this method is particularly practical, I have been using it for several years, do not believe you also try? The method is shared here, like me, please pay attention to me.