How do you fry a loofah without turning it black?

How to fry the loofah will not turn black, it is really important for people who pursue both color and flavor, obviously the taste is very fragrant, the color is black and suddenly there is no appetite, so as a good cook, not only to ensure that the taste is good, but also the color is beautiful, so if it will not make the loofah black, there are so many ways:

1. Soaking the loofah in white vinegar water in advance to turn black is mainly due to the reason of high temperature oxidation, you can soak the loofah in diluted white vinegar water for a few minutes before frying the loofah, which can inhibit the phenol oxidase in the loofah from turning black due to oxidation, and adding a few drops of lemon juice when frying the loofah can also achieve the same effect.

2. It is very easy to oxidize and turn black after peeling the loofah with oil and contacting the air, at this time, you can use the peeled loofah to blow the oil below 140 degrees, so that the loofah after oil can also keep the color crisp and tender. If you feel that it is too troublesome to use oil to burst, you can boil the loofah with boiling water for a minute and then remove it, and the same is true.

3. When using shrimp skin instead of salt to fry loofah, adding salt is also one of the reasons for the blackening of loofah, in this case, you can use shrimp skin instead of salt, because shrimp skin itself has a certain salty taste. The loofah soup made in this way is very verdant and beautiful.

4. Put salt later when frying the loofah, if you put salt too early, it will also make the loofah black, so you must wait until the loofah is about to come out of the pot before adding salt, and the oil temperature should not be too high when frying the loofah, about fifty percent of the oil temperature can be put into the loofah to fry, be careful not to fry over high heat, medium and low heat can be.

Two tips to make your fried loofah not turn black, and it is very green.

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.

Before stir-frying, soak it in Zheng water with bent salt mu. When stir-frying the loofah, the loofah will turn black, because it is cleaning the loofah and cutting the loofah into pieces, the loofah is oxidized in contact with the air, and reacts with the iron in the pot, so it will turn black when stir-frying, you can soak the loofah in salt water for 10 minutes before stir-frying, which can effectively prevent it from turning black when stir-frying.

Precautions for buying loofah1. Look at the appearance. The thickness of the shape of the good silk gourd is uniform, and the 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 firm to the touch, which means that the loofah is fresh, and the soft feel is that it has been put for too long.

The ways to fry the loofah without turning black are to soak it in salted water, add tomatoes, and cook it over high heat.

1. Soak in salt water.

Before frying the loofah, soak the loofah in salted water, so that the skin of the loofah can adhere to a layer of salt, so as to better block the direct contact between the sugar in the loofah and the high temperature, so it can better prevent the loofah from blackening.

2. Add tomatoes.

When frying the loofah, you can add a tomato at the right age, so that the juice of the tomato can also be well attached to the loofah, so that it can also directly block the contact between the sugar and oxygen in the loofah, which can also prevent the phenomenon of the loofah from blackening.

3. Cook over high heat.

When frying the loofah, it is recommended to cook it over high heat, which can shorten the direct contact between the loofah and the high-temperature oxygen, so as to slow down the blackening speed of the loofah, and also better alleviate the blackening of the loofah.

How to choose a loofah.

1. The loofah is mostly slender, because it grows on the loofah vine, and then hangs down, it will form a slender and slender loofah. Good loofahs are slender in shape and grow evenly, without obvious protrusions.

2. It is not good if the loofah is too soft or too hard, if it is too hard, the loofah is old, and if it is too soft, the loofah is not fresh. When buying, pinch the pengxiang with your hands, if you obviously feel elastic, such a loofah is relatively fresh, tender and juicy.

3. The loofahs with flowers are relatively fresh, they are all freshly picked, and they are fresh and tender. If the loofah is past the ripening period, the flowers will naturally fall off, and the loofah will become old, or after picking, the time is too long, and the loofah is not fresh. When buying, pinch the silk and gourd vines with your hands, and a lot of loofah juice flows out, indicating that the loofah is relatively fresh.

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. <>