When frying loofah, don't pour oil first, do one more step, loofah is white and not black, crisp and tender
Hello everyone, thank you for reading the article I shared, this time I want to say to you: "When frying loofah, don't pour oil first, do one more step, loofah is white and not black, crisp and tender!""
Summer has arrived, a variety of seasonal fresh vegetables have also been listed, such as eggplant, loofah, etc., delicious and nutritious, I prefer to eat loofah, it is rich in nutrition, containing a variety of vitamins, such as vitamin B, vitamin C, vitamin E, etc., can anti-aging, make the skin white and tender, is recognized as a "beauty product".
Loofah is cool, has the effect of clearing heat, very suitable for hot summer to eat, can be cold mixed, fried, burned, made soup, can also squeeze loofah juice, the therapeutic effect is very good.
The most common method of loofah is to fry loofah, often people fry the emerald green and white loofah to black, look at it without appetite.
Fried loofah looks simple, and it still takes skill to fry well. Most people fry loofah, after the loofah is cut, the pan is directly poured oil to fry, which is wrong, no wonder the loofah will turn black. Today to share with you the skills of frying loofah, don't pour oil first, do one more step to ensure that the loofah is white and not black, crisp and tender.
【Stir-fried loofah】
Prepare fresh loofah, shallots, garlic, red peppers, salt, cooking oil, and chicken essence.
【Directions】
The first step, the loofah skin is very thick, the taste is hard, before eating should first peel off the skin, rinse with water, cut into hob pieces. Loofah is rich in water, so it should be cut and fried, otherwise it is easy to get out of the water and lose nutrients.
Step 2: Cut the chives into green onions, chop the garlic, remove the seeds and stalks of the red peppers, wash and cut into triangular pieces.
Step 3: Pour an appropriate amount of water into the wok, bring to a boil over high heat, add a small spoonful of salt, a small spoonful of cooking oil, stir well and pour in the loofah pieces, cook for half a minute and then fish out, cool down with cold water, drain the water.
Step 4: Heat the wok to dry, pour in an appropriate amount of cooking oil, add green onion and minced garlic when it is 50% hot, fry out the aroma and pour in the loofah pieces, quickly stir-fry for half a minute.
Step 5: Pour in the red pepper chunks, add an appropriate amount of salt, chicken essence, drizzle with an appropriate amount of water starch, stir-fry until the red pepper is broken, turn off the heat, and then eat after serving.
【Chef's experience in frying loofah】
(1) The water content of loofah is as high as 94%, which is also known as "water melon" in the south, so it should be cooked immediately after cutting, otherwise it is easy to produce water, and it will also be oxidized and blackened, and it should be cut and fried.
(2) Most people fry loofahs, they first pour oil and fry directly, which will make the loofah black. Because loofah contains a lot of sugar, and loofah seeds also have melanin, they will turn black at high temperatures. So don't fry the loofah first, blanch it with boiling water for half a minute, add an appropriate amount of salt and cooking oil, so that the loofah can remain emerald green and white, and will not be oxidized and blackened.
(3) When frying loofah, fry it quickly. Loofah and iron pot contact time is too long, will also be oxidized, so fry half a minute to 1 minute can be, loofah has been blanched, easy to fry.
(4) The original taste of loofah is very delicious, so there is no need to add too many spices when seasoning, just need to add salt on the line, like to eat chicken essence can add a small amount of chicken essence, to ensure that the loofah is crisp and tender.
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