The loofah can be cooked after a few minutes of frying, how long can the loofah be cooked for a few

Stir-fried loofah. Ingredients: 250 grams of loofah.

Seasoning: 10 grams of green onions, 5 grams of ginger, 2 grams of monosodium glutamate, 2 grams of salt, 15 grams of vegetable oil. Method:

1. Peel and wash the loofah, and cut it into thin slices; 2. When the oil is boiled to 90% hot, add the green onion and stir-fry until fragrant, add loofah, ginger and refined salt.

Process: Stir-fry. Taste: Salty umami.

Calories: Lower calories.

Ingredients: Cooking steps:

1.Peel and wash the loofah and cut it into thin slices.

2.When the oil is boiled to ninety percent hot, add the green onion and stir-fry until fragrant, add loofah, ginger and refined salt and stir-fry.

3.When the loofah is ripe, add monosodium glutamate and stir-fry slightly.

Loofah and egg soup is the favorite soup in summer, which clears away heat and detoxifies fatigue, improves appetite and digestion. then How long does it take to cook a loofah before it is ripe? How long do you boil a loofah?

How long does it take to cook a loofah to get ripe? How long do you boil a loofah?

How long does it take to cook a loofah to get ripe?

Don't boil the loofah for a long time, about 15 minutes, be careful not to cook it for too long, and make it more nutritious. The loofah is cool and has a soft and glutinous taste, whether it is scrambled eggs or loofah soup, it is a home-cooked dish in summer.

How to choose a loofah.

1. Looking at the loofah as a whole, you should choose the emerald green color, which is more tender, and the yellow-green ones are old loofahs.

2. Look at the loofah flowers at the root of the loofah, the fresh loofah, the flowers at the root are watery, and the loofah flowers that have been put for a long time are wilted or the flowers have fallen off.

3. Look at the melon vine of the loofah, the fresh water of the melon vine is large, and it is a fresh loofah that has just been picked. If the melon vine wilts, dry and flat, it is a loofah that has been put for a while, and it is not too fresh.

4. Pinch it with your hands, it is very firm and fresh; If it is soft and collapsed, it is a loofah that has been stored for a long time or a loofah that has become old.

The loofah will be cooked after 2 to 3 minutes, and if it is fried for a long time, it will lose its nutrients.

The loofah is my favorite vegetable, and I have loved to use it to scrambled eggs since I was a child, whether it is mixed with noodles or rice, it is super rice.

This morning, my father-in-law came to deliver vegetables, and there were two loofahs in them, saying that the loofahs he planted had just begun to bear fruit, and he knew that I loved to eat loofahs, and he was not willing to eat them, so he sent them to us first. Being a parent is like this, I'd rather not eat it myself, but also take care of my children, it's so touching.

In early summer, my father-in-law planted a lot of loofah seeds on the edge of the vegetable garden, but I didn't expect it to produce loofahs so quickly, and it seems that I don't need to buy loofahs if I want to eat them in the future. The loofah on the market is old, and it is not cheap. The male loofah is short, and it is firm and watery when pressed, and this kind of fried is the most fragrant.

The loofah is rich in nutrients, with a high content of vitamin C, and its juice has the effect of protecting, eliminating plaques, and preventing aging, and is a woman's favorite beauty product, so the loofah is known as "beauty water". Luffa can also promote the brain development of children and the brain health of middle-aged and elderly people, and has the effect of strengthening the brain, so the elderly and children should also eat more.

My husband has already soaked the black fungus, and he can't waste it, so let's use loofah eggs and black fungus to stir-fry the dishes. The loofah is tender and delicious, plus eggs and fungus, fried out fragrant and tender, super rice, a bowl of rice and a dish, it is too comfortable to eat!

Although the loofah does not add meat, it is more fragrant than the meat, and it only takes 5 minutes to fry a plate, which is simple and fast, especially suitable for high temperature weather.

Next, I will share the recipe of this dish with everyone, and if you like it, you can make it together.

Scrambled eggs with loofah fungus.

Ingredients: 2 loofahs, 2 eggs, 10 grams of black fungus, 2 tablespoons of light soy sauce, a little five-spice powder, 30 grams of peanut oil, and half a spoon of salt.

Specific method: remove the head and tail of the loofah, then scrape off the skin, wash and cut into thick slices;

Soak the black fungus in warm water in advance, remove the stem, wash and drain the water for later use;

Crack the eggs into a bowl and stir them together with chopsticks;

Pour half of the oil into the pan, pour the egg pieces into the stir-fry and solidify, then put them in a bowl for later use;

Pour the remaining oil into the pan, pour the loofah into it and stir-fry until soft;

Pour in the black fungus and stir-fry evenly, add light soy sauce, five-spice powder and salt to taste;

Pour in the egg cubes and stir-fry evenly to remove from the pan.

Precautions: The loofah is easy to come out of the water, and cutting it into thick slices can lock in the water well;

Stir-fry the loofah until soft, then pour in the black fungus and egg pieces.

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1. The loofah is generally fried for about 3-5 minutes to be ripe quickly, if the time is too long, the branch may cause it to lose more nutrients, so when frying, we must control the frying time of the loofah.

2. Because the loofah contains more polyphenols, it is in a high temperature environment.

It is easy to be oxidized into a dark substance, so it is recommended to fry the loofah over medium heat when frying it, which can avoid the blackening of the loofah.

5-10 minutes. The time can be adjusted appropriately according to the thickness of the knife after the change. The fried loofah is soft, glutinous, sweet, delicious and delicious.

The time of frying the loofah should not be too long, too long will lead to the reduction of the edible value, and it will also make the loofah only have fiber after cooking, which will affect the taste of the food. The loofah can be stir-fried or scrambled with edamame or eggs.

Precautions for buying loofah1. Look at the appearance: the thickness of the shape of a good loofah is uniform, such a loofah is usually more tender, and the loofah with a big belly tastes older.

2. By feel: When buying a loofah, you need to pinch the surface of the loofah with your hands, the feel of the loofah is very strong to the touch, which means that the loofah is fresh, and the soft feel is that it has been put for too long.

The loofah that can often be eaten in life is generally cooked in about fifteen minutes, because the nutrients contained in the loofah are relatively rich, and long-term cooking will lead to the loss of nutrients contained in the loofah, and the loofah itself is a relatively easy to mature food, so in ordinary life, the loofah can be cooked in a suitable way for a short period of time before eating. This will not affect the taste of the loofah and will not lead to the loss of nutritional value in the loofah, in ordinary life often eat some loofah can play a good role in cooling the fire, in ordinary life can often eat some.

How to choose a loofah.

1. When eating loofah in life, we should also pay attention to the selection process of loofah, and try to choose some loofahs with bright green color when choosing loofahs in life, so that the loofah tastes green and tender, and the edible value is relatively high.

2. When choosing a loofah in life, you can try to choose some loofahs with some pedicles at the roots, if the pedicles of the loofah are relatively fresh, such loofahs are generally just picked a little more, so you need to pay attention to when choosing loofahs in ordinary life.

3. When choosing a loofah in ordinary life, you can try to see if the body of the loofah belongs to a fuller one, because if the loofah itself is full, the freshness of this type of loofah is sufficient, if the body of the loofah has been shriveled, most of the water contained in this type of loofah has been lost, and the taste will not be too good.

4. When choosing a loofah in ordinary life, you can pinch the hardness of the loofah with your hands, generally there is more water, and the harder loofah belongs to the fresher loofah, but if the loofah is stored for too long, you can obviously feel the softness of the loofah when you pinch it by hand, so you need to pay attention to it when choosing a loofah in ordinary life.

Generally, it is cooked until it can float on the water, and it should be cooked and ready to eat.

The loofah that can often be eaten in life is generally cooked in about fifteen minutes, because the nutrients contained in the loofah are relatively rich, and long-term cooking will lead to the loss of nutrients contained in the loofah, and the loofah itself is a relatively easy to mature ingredient, so in ordinary life, the loofah can be cooked in a suitable way for a short period of time and can be eaten. This will not affect the taste of the loofah and will not lead to the loss of nutritional value in the loofah, in ordinary life often eat some loofah can play a good role in cooling the fire, in ordinary life can often eat some.

How to choose a loofah.

1. When eating loofah in the life of Ransong, you should also pay attention to the selection process of the loofah, and try to choose some loofahs with a brighter green color to eat when choosing loofahs in life, so that the loofah has a tender taste and high edible value.

2. When choosing a loofah in life, you can try to choose some loofahs with some pedicles at the roots, if the pedicles of the loofah are relatively fresh, such loofahs are generally just picked a little more, so you need to pay attention to when choosing loofahs in ordinary life.

3. When choosing a loofah in ordinary life, you can try to see if the body of the loofah belongs to a fuller one, because if the loofah itself is full, the freshness of this type of loofah is sufficient, if the body of the loofah has been shriveled, most of the water contained in this type of loofah has been lost, and the taste will not be too good.

4. When choosing a loofah in ordinary life, you can pinch the hardness of the loofah with your hands, generally there is more water, and the harder loofah belongs to the fresher loofah, but if the loofah is stored for too long, you can obviously feel the softness of the loofah when you pinch it by hand, so you need to pay attention to it when choosing a loofah in ordinary life.

The loofah is an ingredient that is relatively easy to ripen, and it can be cooked for about 15 minutes, because the nutrients contained in the loofah are relatively rich, so long-term cooking will lead to the loss of the camp dismantling material. Wild ridges.

The loofah is an ingredient that is relatively easy to ripen, and it can be cooked for about 15 minutes, because the nutrients contained in the loofah are relatively rich, so long-term cooking will lead to the loss of nutrients.

How to choose a loofah:

1. Pick the fresh color.

When choosing a loofah, try to choose some loofahs with a brighter green color to eat, such a wide land fierce loofah has a tender taste, and the edible value is relatively high.

2. Pick a flower pedicle.

When choosing a loofah, you can try to choose some loofahs with some pedicles at the roots, if the pedicles of the loofah are relatively fresh, such loofahs are generally a little more just picked.

3. Be cautious of the full body of the bridge melon.

When choosing a loofah, you can try to see if the body of the loofah is a relatively full one, because if the loofah itself is relatively full, it means that the hail melon still has sufficient water, which is very fresh, if the melon body has dried up, most of the water contained in this type of loofah has been lost, and the taste will not be too good.

4. Choose a harder one.

When choosing a loofah, you can use your hands to pinch the hardness of the loofah, generally there is more moisture, and the harder loofah is relatively fresh, if the loofah is stored for too long, you can obviously feel the softness of the loofah by hand, and this kind of loofah should not be selected.

Loofah is a very popular vegetable and is also very simple to make. Normally, we cut the loofah into thin slices or strips and fry them in oil. So, how long does it take to fry a loofah to get ripe?

In fact, the frying time of a loofah depends mainly on its size and thickness. In general, if you cut the loofah into thin slices, you only need to fry it for 1-2 minutes. And if you cut the loofah into strips, it will take a little longer, about 3-4 minutes.

If you're using a large, thick loofah, the stir-fry time will need to be a little longer, about 5-6 minutes.

When stir-frying loofahs, we need to pay attention to one thing, and that is not to fry them for too long. Otherwise, the loofah will become too soft and rotten, and the taste will become very bad. At the same time, excessive frying will also cause the loofah to lose its nutritional value, so the time of frying needs to be just right.

Finally, it should be reminded that you should not use too much oil when frying loofah, which will not only affect the taste, but also cause the loofah to absorb too much oil, which will affect your health. Therefore, when frying the loofah, we can use an appropriate amount of oil, such as noisy and need to stir-fry frequently, to ensure that the loofah is evenly heated, so as to achieve a better cooking effect.