Introduction: When frying loofah, directly fry it is easy to turn black! Teach you a trick, loofah fried well emerald green out of the water less
Summer is coming, we have to eat more seasonal vegetables, such as eggplant, cucumbers, tomatoes, cowpeas, loofahs, etc., these vegetables are relatively cheap, fresh and nutritious, often eat good for the body. Especially in the summer to eat more loofah, because loofah is rich in vitamins, often eat loofah has a whitening, anti-aging effect, and summer is easy to sunburn the skin, causing damage to the skin, so we have to eat more loofah, so that the skin gets a certain improvement. Loofah can be made into soup, such as loofah egg flower soup, loofah clam soup, loofah mushroom soup, etc., and can also be fried vegetables, such as loofah scrambled eggs, stir-fried loofah, loofah fried meat shreds, etc., are very fresh and delicious.
Fried loofah has always been very popular, do not match any ingredients, simple a stir-fry is very delicious, but many people love and hate loofah, like to eat but often do not do well, every time the loofah is fried to become black, it looks particularly ugly, affecting appetite, how to solve this problem?
After the loofah is peeled, it is easy to be oxidized and blackened, which is a characteristic that is troublesome, but most people fry the loofah will only be fried directly under the pot, and the loofah itself is easily oxidized when exposed to the air, and directly contact the iron pot, that loofah is fried well and not black.
Therefore, if you want to keep the loofah in emerald green color, you can't directly fry it in the pot, which is a big mistake.
When frying loofah, it is easy to turn black when stir-fried directly! Teach you a trick, loofah fried well emerald green out of the water less. Let me share a trick with you, and share the detailed method of frying loofah, using this method to fry the loofah is beautiful and delicious, come and see, since I will do this, I have never failed.
Steps to fry loofah:
Prepare two loofahs, pay attention to buy the kind of two ends complete, not damaged, but also buy the kind of yellow flowers, if the loofah has been incomplete, one end has been removed partly, or become two sections, this kind of loofah is not bought, don't think about going home peeling and washing it, I once bought a less complete loofah, the result was a small skill is not fried well, fried a plate of black loofah.
Peel and rinse the loofah, and then cut into small strips or small pieces, the size is slightly smaller, do not cut too much, otherwise it will not be cooked half a day after the pot, and it is necessary to extend the frying time, and the color of the loofah will change.
Put the loofah in a basin, fill it with water, let the loofah soak in the water, add a spoonful of white vinegar, stir a few times, soak for a minute or two and fish out.
After the loofah is fished out, rinse it under the tap to remove the sticky substances on the surface.
Wash and dry the wok, add a little more cooking oil or lard, it is recommended to use lard better, fried loofah is more shiny, the color is more emerald green, if not, use vegetable oil, colorless is good.
Heat to 50% or 60% heat, pour the minced garlic into the pot, the aroma is aroused and then pour in the loofah and stir-fry.
After frying until the loofah is beaten, pour a little water, sprinkle salt and chicken essence, stir-fry evenly, and then continue to fry for a while, and the loofah will be ready. The purpose of adding water at the end is to prevent the inside of the pot from getting too dry, and also to make the loofah taste more tender.
Stir-fried loofah do not directly under the pot to fry, teach you a little skill, this skill refers to: loofah cut after putting vinegar in the water soaked for a while, after soaking, loofah is not easy to be oxidized, soaked and then rinsed with water can be fried under the pot.
There are also a few points to note:
1, when frying loofah, the oil is slightly more, so that after the loofah is stir-fried, it can be immediately wrapped in oil, and then contact the pot surface is not easy to change color, lard is better than vegetable oil, it can be firmly wrapped in loofah, fried out of the oil bright and emerald green, but also with aroma.
2, when frying loofah, pay attention to stir-fry quickly, do not delay for too long, so that the frying is less water, and the frying time is too long, it will produce a lot of water.
3, loofah with other ingredients, it is recommended that other ingredients first fry, such as loofah scrambled eggs, you must first scramble eggs, eggs scrambled well, wait for loofah fried and then put a little water, put eggs mixed and stir-fried, so that the taste of loofah is the best, pay attention to the order.
Stir-fried loofah a simple home-cooked dish, have you learned it? Try this and make home cooking even better. Sharing is here, like me, please pay attention to me.