Stir fried loofah at home often turns black, how to make the loofah green and not yellow?

In my impression, loofahs should belong to summer fruits and vegetables, but in the south, the climate is not obvious, so even in early autumn, you can still buy particularly fresh loofahs. In the past, most of us called this kind of loofah watermelon, and the locally produced varieties called loofah, and there were many foreign vegetables, and there were many varieties of melons and fruits, so we all classified it into a category of similar family varieties, and gradually, watermelon was also called loofah.

The loofah is hydrating, crisp and delicious, and it is even more delicious when used to cook soup. Usually, when ordering food in the restaurant, there will always be a seasonal vegetable at the end, which can be fried with soup and garlic, as long as it is a seasonal vegetable, it must always be put at the end to relieve greasyness. So this season, stir-fried loofahs are also particularly popular in restaurants.

A friend asked me, saying that he fried the loofah at home, the color is not emerald green after the pot, the taste is not crisp and tender, and there is a real gap with the restaurant, I love to eat the loofah, but to fry it and serve it on the table, it can't be black, so that people don't have an appetite to look at, right? Why does it turn black when you fry loofahs at home?

Use the most common ingredients to make the most nutritious and healthy food, hello everyone, welcome to Huajie health food. Summer is very hot, to eat more loofah to reduce dryness, today we use loofah with eggs to make a delicious dish. First of all, prepare 1 loofah and 3 nutritious newborn eggs.

After the loofah is cleaned, we remove the head and tail, then remove the skin, cut the loofah into two sections, then cut it into a hob shape, and then put it on a plate for later use.

Crack the prepared eggs into a small bowl, then add a small amount of oil to remove the smell, stir it quickly, prepare a red pepper into pieces, and then prepare a green onion into pieces, put it in a bowl for later use. Remove the oil from the pan, pour in the egg liquid after the oil is hot, wait for the bottom of the egg liquid to solidify, when you hear the chirping sound, turn it over, and then fry it into small pieces, like this is very perfect, you can put it out of the pan and put it on a plate for later use. <>

We add a little oil to the pot, add green onions and chili peppers and stir-fry until fragrant, pour in the cut loofah and stir-fry for 2 minutes, then pour in an appropriate amount of water and stir-fry on high heat, and after 3 minutes, the loofah is soft and soft. <>

Some people will fry the loofah in the water, but I think the loofah, if you want to keep the original flavor, you can fry it directly, the fried loofah is green and looks good and not yellow, and the melon also has the fragrance of eggs, which is very delicious. Many people fry loofahs, and they will add MSG, oyster sauce, starch and the like. <>

In fact, although it tastes good when eaten like this, it affects its original sweet taste, and it is unhealthy to eat too much.

You can put the loofah in clean water and add a little salt, so that the fried loofah will not turn black, or blanch the loofah, put a little oil and sugar, so that the fried will not be black.

If you want to make the loofah green and not yellow, you must first pay attention not to fry the loofah for too long, and do not put too much dark soy sauce.

When frying the loofah, you must not blanch it, and then stir-fry it after the tide will make the green of the loofah turn black, affect the appetite, and will lose nutrients.

The main reason is that the loofah is oxidized during the frying, so the fried loofah must be fried, and do not add other condiments such as soy sauce, so that the fried loofah is emerald green.

Ingredients: loofah, appropriate amount of salt, appropriate amount of oil, appropriate amount of monosodium glutamate.

1. Peel and wash the melon and cut it into thin slices. This is shown in the figure below.

2. When the oil is boiled until it is 90% hot, add shredded ginger and green onion and stir-fry until fragrant. As shown in the figure below, only the pin mold is shown.

3. Add the loofah and refined salt and stir-fry. This is shown in the figure below.

4. When the loofah is ripe, add monosodium glutamate and stir-fry slightly. This is shown in the figure below.

1. Wash the loofah and cut the cherry blossom slices, sprinkle with salt and smear evenly, then put it in salted water and soak it for about five minutes, and finally rinse it with water and then put it in the pot and fry. 2. After pouring the loofah into the pot, add a little water, and then sprinkle a little baking soda into the pot to prevent the loofah from turning black. 3. Blanch the loofah in the pot and put salad oil and an appropriate amount of sugar into the water, which can make the color of the loofah bright and green, and it will not change color.

How to fry loofah, the color is emerald greenThe loofah is an annual climbing vine of the Cucurbitaceae family, which is widely cultivated in northern and southern China. At the same time, loofah is also widely cultivated in temperate and tropical regions of the world. There are wild loofahs in southern Yunnan in China, but the fruits are relatively short.

The loofah fruit is a summer vegetable, and when ripe, the reticulated fiber in it is called the loofah, which can be used instead of a sponge to wash the stove and furniture. In addition, the loofah can also be used medicinally, with cooling, diuretic, blood activation, menstruation, and detoxification effects.

The loofah turns black as soon as it is fried, which is actually a normal phenomenon. Because the loofah song segment contains phenolic substances, after cutting, the phenolic substances will react with oxygen to produce a kind of black cherry silk substance. In fact, this substance is harmless to the human body, so you will not get food poisoning if you eat it.

It is best to cut and fry the loofah quickly to reduce the oxidation time of the loofah. Another point is that the color of the loofah is easy to turn black when it encounters high temperatures, so don't fry it over high heat.

The loofah is rich in nutritional value, and many people like to eat it. But when many people fry loofahs, they find that the loofahs are easy to turn black, and they look very unsightly. In fact, the blackening of the loofah is an oxidation reaction, and we can take some measures to prevent the loofah from turning black.

To be clear, it has nothing to do with the iron pot, and the big iron pot used by the restaurant chef to fry the loofah is not still verdant. The reason why the loofah turns black is because it contains a lot of closed starch, sugar, and melanin from melon seeds. It's like a cut apple, and it doesn't take long for it to be black.

Some phenolic substances in the loofah are easily oxidized by the oxygen in the air, so it is not advisable to cut the loofah and let it go for half a day before frying. Peel the washed loofah and cut it into hob pieces, just cook it directly, and you don't even need to soak it in water. In fact, this is the result of oxidation, which is similar to the discoloration of cut apples and the discoloration of shredded potatoes without soaking in water.

Some friends reacted that it seems to be easier to turn black when fried in an iron pot, and I think it is also related to the fact that iron will promote oxidation at high temperatures.

For example, the seeds of an old loofah. In the process of cooking, improper handling will force melanin out of the melon flesh. Also because most of the loofahs are cut with a hob, the thickness is different, and the degree of melanin forced out is different, so it will not be all black, and it will be black spots.

In fact, the loofah is oxidized, for example (just like an apple will turn black if it is cut for a long time). After peeling the loofah, you will feel that the loofah is sticky, because the sugar content of the loofah is high, and the seeds of the loofah contain melanin, and the color will easily turn black when it encounters high temperatures.

Put in water and boil, put the fresh meat into the soup and boil the duansheng, then put in the loofah (the loofah should be squeezed out of the water in the salt and then put it in the pot), and finally add salt and monosodium glutamate to taste out of the pot. Finally, sprinkle with a little chopped shallots. Such a loofah soup will not change color, and the sedan loaf shed will affect the appetite.

Put in cold water and soak for about 5 minutes, put an appropriate amount of water in the pot and boil, put a little oil and then put the loofah, boil for 2 minutes, put in the eggs, stir into egg drops, and then cook for 1 minute and put in a little salt and chicken essence to get out of the pot, the loofah in this soup is crystal clear, very beautiful and delicious.

The cut loofah should not be left for a long time or volatile, because it will oxidize if it is long-term, so it will change color when it is fried at this time. There is also the sedan chair cherry blossom must be fried quickly with a strong fire when the oil is boiled in the pot and closed, so that the fried loofah will not be blackened and will be particularly crispy.

First of all, we can blanch the loofah with hot water first, and then put a little salt in the process of blanching, and then choose a good pan such as bright, and then stir-fry, it is best to fry it over medium heat, so that the loofah becomes black and charred, and there is a maximum of 4 minutes to fry the loofah, and the fried oak debate time is too long, which will also cause the loofah to change color.

When frying the loofah, don't send Heng to carefully block the spine and release the water, so that the fried loofah will turn black if it is not dusty, and after the loofah is cut, do not cook it immediately, do not place it, and then cook it after a period of time.

After cutting, the trembling section should be put into the pot within two minutes, and you must pay attention to grasp the time, and choose high heat to stir-fry, so that the loofah can also keep the appearance of crisp and blocking, and you can avoid the loofah from turning black and simple.

You can peel the loofah and cut it into segments and put it in a container, add silver ruler to white vinegar, water, and soak the edible salt evenly for 5 minutes and then take it out, so that the soaked loofah will not turn black when it is fried again, and it is also very crispy.

Stir-fry the loofah in a non-stick pan, and stir-fry it quickly over high heat, and add a little white vinegar to the loofah, which can ensure the refreshing and crisp green color of the loofah. Stir-fry to taste.

The main thing about this is to be careful not to put soy sauce, and then the salt must be added last, otherwise a lot of soup will come out.

You can blanch the water in advance, put a little oil, or use salt to remove the moisture inside, wring it out, and let each loofah be stained with oil when you put it in the pot.

How to prevent the loofah from becoming black Add tomatoes to fry Tomatoes and loofahs can be fried together, and tomatoes are rich in vitamin C, which has a good antioxidant effect, which can prevent the loofah from turning black, and the red and green combination and match will make this dish.

First put the loofah in the pot, blanch it, then remove it, add a little soy sauce, soy sauce, salt, and stir well, so that the loofah will not turn black when frying it, and the taste will be better.

First of all, blanch the loofah in the water, so that it will be more tender and crispy to eat, and when you fry it again, it will be green and will not be black.

When stir-frying, be sure to stir-fry over low heat and add seasonings, do not add some dark-colored seasonings, stir-fry and change the color of the stir-fry.

Before frying the loofah, you should pass the loofah through cold water first, so as to ensure the freshness of the loofah and not let the loofah turn black during the process of stir-frying.

Before the loofah is fried, use cold water in a pot, add a little salt to blanch, take it out for about three or four minutes, and then put it in cold water for later use, and then fry it for about a minute, and you can get out of the pot.

You should put in the salt at the end when it is almost out of the pan so that it does not turn black. Many green vegetables are operated in this way, and if you put salt just after it, it will easily turn black.

Generally, after stir-frying for a few minutes, add some water, there will be no blackening problem, you can try it.

Cut the loofah into small pieces, then put it in water to clean it, then simply blanch it in the pot, and then turn on high heat and stir-fry it without blackening.

First of all, the temperature should not be too high when frying the loofah, and the frying time should not be too long, about six or seven minutes.

Be sure to master the heat when stir-frying, and be sure to use low heat and slow frying, so that it will not turn black.

Pay attention not to make too much heat, do not put some seasonings with high color, and just add a little salt to taste when stir-frying.

The chef teaches you the tricks of frying loofahs, so that the fried loofahs do not come out of the water and do not turn black.

The preparation of vegetarian fried loofah is as follows:Ingredients: 1 loofah.

Excipients: Appropriate amount of garlic.

1. Peel a fresh loofah.

2. Chop some garlic.

3. Cut sections. <>

4. Burn oil in the cherry pot.

5. Fry the loofah first.

6. Enlarge the garlic again.

7. Stir-fry a few times, add a little water when the fragrance comes out.

8. Half a spoon of salt and half a spoon of monosodium glutamate.

9. The fresh loofah is almost ripe in two minutes and can be cooked.

10. Okay.

The way to keep the loofah from blackening is to soak it in lemonade.

After cutting, be sure to soak in acidic water for 3-5 minutes, because the sugar content of the loofah is higher, and there is melanin on the surface of the loofah seeds, and we put the loofah into the water containing acidic substances to soak for a while, which can not only remove the excess sugar on the surface of the loofah, but also remove the melanin on the surface of the loofah seeds, so as to prevent the loofah from blackening.

Here's how to fry a loofah:

1.First, peel and wash the loofah, then cut the loofah into strips as shown in the picture below for later use.

2.Prepare a basin of water, put the cut loofah pieces and rice vinegar into the basin and stir evenly, soak the loofah for 3 minutes and then remove it, then rinse the loofah with running water, drain the water and set aside.

3.After the pot is heated, put the lard into the pot, and when the oil temperature is 7 hot, put the red pepper shreds and minced garlic into the pot and stir-fry until fragrant, and then put the loofah into the pot, and fry over medium-high heat for about 1 minute until the loofah becomes brown. When stir-frying the loofah, if the pot is too dry, you can dot a little water along the edge of the pan to prevent the loofah from stir-frying.

4.Then put the chicken essence and salt into the pot, continue to fry for 20 seconds, and when you see a little juice from the loofah, you can turn off the heat, and finally sprinkle a little green onion to eat.

1.First, remove the head and tail of the loofah, clean it, peel off the skin of the loofah with a paring knife, and pat the garlic into minced garlic. (When peeling the skin of the loofah, don't peel it too thickly, just peel a thin layer.) If the skin of the loofah is cut too thickly, the loofah will be particularly susceptible to oxidation and blackening. )

2.Cut the sliced loofah into hob pieces, add a little salt and mix well to kill the water in the loofah. (The loofah must be watered in advance before frying in the pot, so that the fried loofah is not only green but also very delicious.) )

3.Marinate for about 10 minutes, then rinse the loofah with water, wash off the salt, and dry it for later use.

4.Put oil in a hot pan to cool, stir-fry the minced garlic until hot, and then stir-fry the loofah with good water a few times.

5. Add a little salt to taste, continue to stir-fry over high heat for 1 minute, fry until the loofah changes color, and it is basically ripe into a translucent shape, and then it can be removed from the pot.