When frying loofah, how to make the loofah will not turn black

A new way to cook home-cooked food, you won't get tired of eating it every day, and there are tips for loofah to prevent oxidation and turn black.

Many people think that home-cooked food is easy to pick up and easy to operate. Home cooking uses the most common ingredients, and it is not easy to make a high-level home cooking. Steamed loofah with garlic is a common home-cooked dish, this time with the addition of scallops, with the deliciousness of the scallops to stimulate the tenderness of the loofah, a new method of home-cooked food, every day to eat not tired.

Scallops are rich in protein, carbohydrates, calcium, phosphorus, iron and other nutrients, and the protein content is as high as 3 times that of chicken and beef. It has the function of nourishing yin and kidney, and regulating the stomach, and regular food helps to lower blood pressure, cholesterol, and fitness.

Steamed loofah with garlic scallops.

1. 50 grams of dried scallops, 1 hour in advance, soak them in warm water. After soaking, tear into fine wires for later use. <>

2. 50 grams of garlic, cut into fine puree, rinse with water to control the water. Pour an appropriate amount of vegetable oil into the pot, and when it is hot, add half of the minced garlic and fry it until golden brown into golden garlic; Put the other half in a bowl and make a silver garlic. Pour the fried golden garlic into a silver garlic bowl with the hot oil, stir with the hot oil, and mix into the golden garlic minced.

Take a small piece of ginger, pound it into ginger paste, add an appropriate amount of water, and filter it into ginger juice. Chop the chopped green onions, chopped chives, chopped sweet red peppers, add an appropriate amount of salt, ginger juice, chopped green onions, and shredded scallops to the minced garlic and mix well.

3. 10 grams of scallion oil, 10 grams of Sichuan pepper oil, 20 grams of steamed fish soy sauce, 10 grams of cooking wine, 10 grams of oyster sauce, a trace amount of pepper, 5 grams of sugar, 2 grams of monosodium glutamate or chicken powder, an appropriate amount of water, and 10 grams of ginger juice into a bowl of juice for later use.

4. Peel off the skin of 2 long loofahs, cut them into long sections about 8cm long, and then soak them in light salt water, which is a small burglar to prevent the loofah from oxidizing and turning black, so that the steamed loofah is green and bright. Hollow out one-third of one end of the loofah segment with a spoon and stuff in the shredded scallops with gold, silver, garlic, and garlic.

5. Pour water into the steamer, boil over high heat, put it in the steaming tray, steam for 10-15 minutes on high heat, and take it out. Pour an appropriate amount of seasoned sauce, adjust the amount according to personal taste, and control the saltiness. Garnish with chives and chopped sweet red pepper.

6. Pour 20 grams of vegetable oil into the pot, boil until it is six or seven hot, take a small amount of hot oil and pour it on the steamed loofah section to fully stimulate the aroma of each ingredient.

7. Decorate the plate, this delicious steamed loofah with garlic scallops is complete. Characteristics of the dishes: beautiful color, salty and fresh taste, sweet aftertaste, rich nutrition, fresh and pleasant.

Fry the loofah directly after peeling, fry it quickly on high heat when frying, and then put salt when the loofah is fried and ready to come out of the pot, and never put vinegar, the time of putting salt and vinegar will affect the color.

Peel off the skin of the loofah, cut it into sections, put it in a container, add edible salt, white vinegar and water, soak it for five minutes after grasping it evenly, and remove it after five minutes, so that the soaked loofah will not turn black when fried again.

If the loofah is cut and fried immediately, soak it in salted water, otherwise it will oxidize in contact with the air, and immediately put the salt in the loofah when stir-frying, so that the soup is white.

Tip 1: Try not to cut the loofah into pieces.

The direct reason why many friends fry loofahs is that they cut the loofah into pieces, because many friends see that the fried loofahs in the restaurant are all cut into pieces, and that is because the fried loofahs in the restaurant are fried directly in the pot, and the loofahs fried in the hotel are bright and not out of the water. However, our small stove at home, don't cut into pieces, because it is impossible to burn a pot of oil on a fried loofah, and cutting into pieces means that the cooking time has to be extended, which is the key to the blackening of the loofah, we can slice thick slices directly at home.

**Trick 2, the loofah must be blanched.

Stir-fry the loofah, many friends directly in the pot to heat the oil, fry the green onions, directly put the loofah in the pot, so that the surface of the loofah is directly in contact with the iron pot, it is easy to blacken, we must cut out the loofah, boil the pot, add a spoonful of refined salt, blanch for 30 seconds, so that the hot water will let the refined salt seep into the loofah, forming a protective layer, so that the fried loofah is flavorful, and it is not easy to blacken, we must remember well.

**Trick 3: Stir-fry over high heat throughout the process.

Stir-fry the loofah, the most taboo in the pot hesitate to keep frying, let's blanch the loofah, hot oil to fry the green onions. Directly put the loofah in the pot, add refined salt, chicken essence, monosodium glutamate to taste, directly stir-fry on high heat for 30 seconds, you can get out of the pot, not only the loofah, like some green leafy vegetables, should be stir-fried over high heat, so as to shorten the cooking time, in order to make the taste of the loofah crisp and tender, and it is not easy to get out of the water and turn black when stir-frying. Next, I will share with you the correct steps to fry loofah.

**The correct way to fry loofahs.

1. Peel off the skin of the bought loofah and cut it into thick slices, put it in a bowl for later use, and then cut some green onion and garlic slices, and then let's start to make it on the fire.

2. First of all, boil water in the pot, add a spoonful of refined salt after the water boils, blanch the loofah in the pot for 30 seconds, immediately take it out and take it to shower, then heat the oil in the pot, fry the green onion and garlic slices until fragrant, put the loofah directly into the pot, and then add a spoonful of refined salt, half a spoonful of sugar, a spoonful of chicken essence, a spoonful of monosodium glutamate, stir-fry for 30 seconds on high heat to get out of the pot and put it on the plate.

How does fried loofah not turn black?

It's not as good as the one in the restaurant.

Is there any good way to do it?

Nono mom 0305 2005-05-16 17:59

I seem to have heard that loofahs are seasonal, and if they are out of season, they will turn black when they are burned, I don't know, right?

Xiaoxiao 2005-05-16 19:53

In our vegetable farm, there are farmers' own loofahs, which are not blackened when burned.

zhezhema 2005-05-16 22:04

The short kind, okay, not too dark, is grown by the farmers themselves, not the kind that grows in the vegetable field.

2005-05-21 13:51

Stir-fry on high heat, without covering.

Little Yellow Hair 2005-05-21 17:31

The restaurant is full of water, fried on high heat, of course, not dark.

Gabang Bean 2005-11-19 23:37

Have you soaked it in salt water?

Landing Flying Wolf 2005-11-20 08:25

The loofah is easy to blacken and is easily oxidized. To reduce blackening, you can cut and fry quickly, or you can wash it with water after peeling and pass it with salted water.

Tian Tian Ma 2005-11-20 16:41

I've heard of two methods, one is to salt it and the other is to blanch it in boiling water.

Green Water Cup Published:2005-8-6 11:02:39 34th Floor.

How do you fry a loofah so that it doesn't get black?

ID: 05525113 Azure Life Published:2005-8-How to fry loofah without blackening:

1. The loofah should be processed and fried now, otherwise it will be blackened.

2. Put the loofah in a hot oil pot and slide it to seven ripe, immediately pour it out into the colander, use salt in the pot, hook the thin thickener, pour in the loofah and turn it over a few times, you can get out of the pot, and the fried heat will be blackened.

3. Don't put chicken essence, sesame oil, and chicken essence will make the color of the loofah black.

4. Don't put the salt early, the loofah is very fresh, and the salt taste is more refreshing, so the salt loofah will not be black when you put it later.

5. The sugar content of the loofah is high, and the melon seeds contain melanin, which is easy to turn black when exposed to high temperatures. Therefore, don't fry on high heat, because we don't have such a good fire in a restaurant, and the stir-fry time is not as short as in a restaurant, so try to fry on medium heat, and it will also maintain the turquoise color of the loofah.

7 11:23:01 35th floor.

It is recommended that you blanch the loofah first.

1. Blanch the loofah, when blanching, you can put some salad oil and an appropriate amount of sugar in the water, which can make the color of the loofah particularly bright and will not change color.

2. Learn to point water when frying loofah, and the color will not change while frying the loofah.

3. The loofah needs to be peeled after cleaning, otherwise the loofah will turn black after peeling.

4. The loofah should be fried immediately. When frying the loofah again, if the loofah has been cut, then you should pay attention to the pot immediately fry, don't think about frying other dishes before you can fry the loofah, if you want to fry other dishes, then don't cut the loofah first.

5. When the loofah is over-oiled or fried, the oil is slightly more than the usual fried vegetables, mainly to isolate it with oil to avoid oxidation and water loss.

6. Put salt only when it is almost out of the pot. When frying loofahs again, don't put salt in advance. The loofah must wait until it is ready to come out of the pot before putting salt and stirring it directly out of the pot, and putting salt in advance will also make the color of the loofah black.

At the same time, it will also make the fried loofah very old, which will cause the water in the loofah to lose away.

Ingredients: 1 tender loofah.

Method: If you want to fry the loofah and not blacken, there are a few tips: choose tender loofah, cut it into thin slices, stir-fry it over high heat, and use more oil.

First of all, when buying loofahs, choose fresh ones. The loofah with the skin has a hand to press it slightly, and if it can be pressed, it means that it is quite tender. However, if you press hard or can't do it at all, it just means that you are old.

Because the skin of the loofah hardens after aging, the meat inside becomes a hard wire, so it is not easy to press and move.

Secondly, when the loofah is peeled, you can judge whether it is fresh or not. When peeling with melon shaving, if the green skin is peeled off, and the knife feels smooth when it touches the meat inside, it means that the loofah is still extremely tender. (The protruding part of the horned loofah is still quite hard, and it will be a little difficult to plane, but once you reach the loofah, the flesh is extremely light, and the difference is great).

The loofah can then be cut into thin slices. Loofah slices are easy to stir-fry, which is an excellent way for beginners.

Then, stir-fry the loofah must be stir-fried in a hot pan. When the pan is dry, add the oil, and when the oil is boiling until it smokes, then add the loofah. The tender loofah that is fried quickly over high heat will not turn black.

In addition, the oil for stir-frying loofahs should not be too small. Oil can protect the tenderness of the loofah, if the oil is too little, the loofah does not absorb enough oil, it will become stewed, so it is easy to turn black. According to the oil on the surface of the loofah, it can be judged whether it is enough oil, if there is no oil color on the melon block, it is obviously less; The melon pieces have a slight oily color on them but are not completely wrapped in oil, so it's about the same.

Ingredients: 1 loofah.

2 cloves of garlic. Salt to taste.

Fuel consumption: Moderate amount.

Sugar a little. The preparation of stir-fried loofah (method without blackening).

Peel the loofah, remove the seeds and cut into long strips or hob pieces.

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Bring the water to a boil in a pot, drop a few drops of cooking oil (to maintain the green color), pour in the loofah and blanch for 15 seconds, remove the cold water and rinse, and control the water.

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Dice the garlic and click to enter a description.

Put a little oil in a pot, add diced garlic, and stir-fry over low heat until fragrant.

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Pour in the loofah, a little salt, oil consumption, sugar, turn to high heat and stir-fry for about 50 seconds, because there is oil consumption, so the salt must be less, otherwise it will be salty.

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To get out of the pot, click to enter **Description.

P.S. The loofah does not change color after blanching, and it is also half cooked, so you need to stir-fry quickly, add a little seasoning, and get out of the pot immediately.

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Tip: Refreshing and sweet

When peeling the loofah, don't peel it too thickly, just peel it in a thin layer. If the skin of the loofah is too thick, the loofah will be particularly susceptible to oxidation and blackening. The loofah must be killed in advance before being fried in the pot, so that the fried loofah is not only green in color but not black, but also particularly easy to taste.

Here's how to fry a loofah without blackening:Ingredients: 1 loofah, 2 eggs, 2 cloves of garlic, appropriate amount of salt. Book split.

Steps: 1. Peel the melon and cut it with a hob.

2. Beat the eggs, add a little salt and a little water, and open them with a whisk.

3. Heat the oil in a hot pan, fry the eggs, and set aside.

4. In another pot, heat the oil in a hot pan, add the loofah, and fry until soft.

5. Add the garlic and continue to fry, adding a little boiling water to fry together, if it is too dry.

6. Add eggs and stir-fry evenly.

7. Put in an appropriate amount of salt from the blind acacia, and you're good to go.

8. Finished products. <>

The loofah has a soft and crispy taste, whether it is scrambled eggs or made of loofah soup, all of them are the best dish in summer. So how do you fry a loofah without turning black? How do you fry a loofah without blackening?

How to fry the loofah will not turn black.

The loofah should be processed and fried now, otherwise it will turn black. The loofah is placed in a hot oil pan and slides until it is seven ripe, and then immediately poured out into the colander, with salt in the pot, pour in the loofah and turn it over a few times, and then it can be out of the pot.

Do not put chicken essence, sesame oil, put chicken essence and late mold will make the color of the loofah black. The loofah is easy to fry and the time is controlled in about minutes.

Preparation of scrambled eggs with loofah.

Ingredients: 2 loofahs, 3 eggs.

Method: 1. Peel and cut the loofah with a hob blade, if there is no planer to peel at home, the place where the loofah is generally sold can help you remove the skin of the loofah.

2. Boil water in a pot, pour in the loofah and blanch the water;

3. After pouring in the loofah, the water can be boiled again and then fished out. If you want to keep the color green, take a shower with cold water;

4. Crack the eggs into a bowl, add salt, and beat well with chopsticks to set aside. Heat 3 tablespoons of oil in a pot, fry the eggs in the pan and set aside;

5. Bottom oil in the pot, add minced ginger to stir-fry until fragrant, pour in the blanched loofah, add salt and stir-fry;

6. After stir-frying over high heat for 30 seconds, you can add the egg flowers to be used. It will be ready to cook in 20 to 30 seconds.

Preparation of egg tofu soup with loofah pear.

1.Peel the loofah and cut it into pieces with a hob. Bu Jian.

2.The inner fat tofu is taken out of the box and cut into square pieces with a knife.

3.Peel the preserved eggs and cut them into small pieces.

4.Pour a small amount of oil into the wok, and when it is 80% hot, add the loofah and stir-fry.

5.When the loofah is soft, add water, salt, and mix well.

6.Then add preserved eggs and tofu, heat to low heat when boiling, cook for about 2 minutes, add a small amount of chicken essence and pepper to taste, stir evenly and turn off the heat.