When frying loofahs at home, how to fry them so that the melons are not black and greasy?

The loofah not only tastes good, but also contains very rich B vitamins, and the content of vitamin C is also very rich, whether it is for beauty or anti-aging, it is very good.

But some people also wonder why the loofah food we make in our own home is always so oily, especially the fried loofah is not only very oily but also easy to blacken, not delicious at all.

Today, I will share with you the tips for frying loofah, so that the fried loofah is not only not oily, but also very delicious and healthy: before frying the loofah, add one more step, and the fried loofah will not be black, and it will not be greasy.

Step 1: Take a loofah, wash it, peel it, cut it into hob pieces, then prepare a basin of water, add an appropriate amount of salt and white vinegar to the water, stir them until they melt, and then put the cut loofah in it and soak it for about 10 minutes.

Step 2: Beat two eggs into a bowl, beat them with chopsticks and set aside.

Step 3: Heat the oil, wait until the oil temperature reaches 50% hot, pour the egg liquid into the pot, stir-fry the eggs over medium heat until solidified, then beat them, and put them out for later use.

Step 4: Take out the pickled loofah and clean it, then squeeze the loofah dry and set aside. Peel and mince the garlic and set aside.

Step 5: Heat the oil in another pot, wait until the oil is warm, pour the minced garlic into the pot, stir-fry over low heat to bring out the garlic fragrance, then pour the loofah into the pot, and stir-fry over high heat until the loofah becomes soft.

Step 6: After the loofah is softened, pour the previously scrambled eggs into the pot, continue to stir-fry until even, then add an appropriate amount of salt to the pot, continue to stir-fry evenly, turn off the heat, and put the scrambled eggs out of the loofah.

The above is the specific method of loofah scrambled eggs shared with you today, the loofah scrambled eggs are delicious and not greasy, and the taste of the loofah is exactly the same as in the restaurant.

Finally, let's summarize a few key points of our fried loofah.

1. Soak the loofah in water with salt and vinegar for a while, so that the loofah is not easy to oxidize and blacken, and this destroys the sponge inside the loofah, and it will not be so greasy when you fry the loofah.

2. The loofah must be fried on high heat to be delicious, and the loofah will definitely not become delicious with low heat.

The loofah must be cut when it is fried quickly, don't cut it too early, the loofah cut in advance is easy to blacken, if it is cut in advance, it should be soaked in clean water, so that the fried loofah will not be black. The oil temperature of the fried loofah should not be too high, too high will also cause the loofah to turn black, the loofah must be out of the pot before putting salt, do not put salt in advance. In this way, the fried loofah will be crisp and delicious.

When frying loofahs at home, first of all, peel the loofah, which can be cut with a hob. When noisy, put a little less oil, you can use tomatoes to boil the pot, do not release light soy sauce, dark soy sauce or soy sauce, etc., you can use salt, chicken essence, monosodium glutamate, sesame oil, etc. to taste.

First of all, marinate it with salt, the time is not too long (about 10 minutes), just drain some water of the loofah, then wash it again, control the moisture, and finally stir-fry it in the pot.

The ingredients in this season are not only low, but the nutrients are also very rich and diverse, and the taste is okay. In this season, if we don't eat more vegetables and fruits, we will always feel at a loss, especially some ingredients that are both delicious and nutritious.

At this time, people who have a certain understanding of vegetables and fruits will also say, we eat loofah. The loofah not only tastes good, but also has a relatively rich B vitamin, and the vitamin C content is relatively rich, whether it is for beauty or slowing down aging.

But some people also wonder why we make loofah specialties so oily at home, especially fried loofah, which is not only very oily but also easy to turn black, which is not delicious at all.

Now I will share with you the tips for frying loofah, so that the fried loofah is not only smooth, but also very delicious and healthy: before frying the loofah, add one more process, the fried loofah will not be black, and it is refreshing and not greasy.

Step 1: Take a loofah, peel it after cleaning, cut it into hob pieces, then prepare a basin of cold water in advance, add an appropriate amount of salt and white rice vinegar to the cold water, mix them until they melt, and then put the loofah cut into small pieces and soak it for 10 minutes.

Step 2: Take two eggs and beat them into a bowl, beat them with chopsticks and set them aside.

Step 3: Heat the oil in a pan until the temperature reaches 50% hot, pour the egg mixture into the pan, stir-fry the raw eggs over medium heat until condensed, and then sprinkle them, and set aside.

Step 4: Scoop up the pickled loofah and clean it, then squeeze the loofah dry and set aside. Peel and finely chop the garlic and set aside.

Step 5: Heat the oil in another pan until the oil is moist and hot, then pour the garlic paste into the pot, stir-fry the garlic fragrance over low heat, pour the loofah into the pot, and stir-fry until the loofah becomes loose.

Step 6: After the loofah is fried and soft, pour the previously scrambled raw eggs into the pot, stir-fry again until it is evenly proportioned, add an appropriate amount of edible salt to the pot, turn off the heat after stir-frying again, and put out the scrambled eggs of the loofah.

The above is about the specific method of scrambled eggs with loofah that I shared with you today, the scrambled eggs made of loofah are delicious and refreshing and not greasy, and the taste of loofah is exactly the same as in the restaurant.

Finally, let's summarize a few keys to stir-fried loofah.

1. The loofah should first be soaked in small water with salt and vinegar for a while, so that the loofah will not be easy for the air to oxidize and turn black, and this will destroy the internal sponge conclusion of the loofah, and it will not be so greasy when frying the loofah.

2. The loofah must be popular to be delicious, and the loofah will never make the loofah more and more delicious with low heat.

After cutting the loofah, put it in a bowl, add some starch and salt and stir, stop for half an hour, drain the water, and then pass it with water again, so that the fried loofah is not greasy, and it is very delicious.

Cut off the head and tail of the loofah and peel off the skin. When peeling, it should be noted that many people must see the white flesh inside to shave it cleanly.

Peel the loofah, wash it and cut it into triangular pieces. Pour some water into the pot, bring to a boil over high heat, add an appropriate amount of salt, cooking oil, and pour in shreds.

Finely chop the garlic, cut the millet pepper into rings, and chop the chives into chopped green onions. Beat a few eggs in a small bowl, add a small amount of salt and white pepper, and stir well.

Before frying the loofah, soak the loofah in salted water for a while, and add this step to fry the loofah, which is not black and not greasy.

How about frying a loofah without turning a loofah black? What steps do I need special attention? The method of frying the loofah is very simple, many people can't do it well, it turns out to be a green loofah, and the pot will turn black when you fry it, and you will have an appetite when you see it.

Be careful when peeling. Many people want to peel it clean and see the white flesh inside. This is not right.

What you need to do is peel off the crust. The green meat should be preserved. It is rich in chlorophyll, which is not only nutritious, but also green in color and not easily oxidized.

The <> reason is that when we fry loofahs, most of them are directly cut and fried. The loofah contains some substances that will be oxidized and blackened when it comes into contact with air after being cut, so the loofah must be processed and fried after being cut. Wash the fresh loofah, remove the roots, peel it with a paring knife, cut it into hob pieces and soak it in clean water.

Pay attention to this step, be sure to soak the loofah in clean water first, otherwise it will come into contact with the oxygen in the air, causing it to oxidize, and it is easy to blacken during cooking.

Today, I would like to share with you the tips for stir-frying loofahs. Ensure that the loofah is green but not black, fresh and delicious. Crisp and green, we can see this dish both in restaurants and at home.

But, did you know that some of our friends made a fried loofah at home. The color is dull and the taste is not fresh. In fact, the reason is very simple, today, I will share with you the most correct way to fry loofah, to ensure that the taste and color you make are as delicious as the restaurant's, and will not turn black.

Okay, without further ado, let's talk about dry goods.

Do a detailed interpretation of the problem, I hope it will help you, if you have any questions, you can leave me a message in the comment area, you can comment with me more, if there is something wrong, you can also interact with me more, if you like the author, you can also follow me, your like is the biggest help to me, thank you. I hope you will pay more attention to me, a novice Xiaobai, waiting for your attention. Do you guys understand it?

When frying the loofah, soak it with salt first, and then put some water, so that the loofah will not turn black when frying, and the watermelon should not be cut too thin when slicing; After the water in the pot is boiled, you should put a little salt first, and then put the loofah, and the scalding time should not be too long, so that the loofah is not easy to turn black.

When we fry the loofah, we should not turn black like the loofah, first of all, the loofah should be cut before entering the pot, do not fry it in an iron pot, the time of frying should not be too long, we should put salt first and then put the loofah.

Don't be too fast when you're noisy. In addition, the temperature is controlled at about 60 degrees Celsius. Don't add a lot of soy sauce, be careful, be sure to put the seasoning at the end.

After cutting the loofah, don't put it directly in the pot, but put it in a bowl with water first, and then add an appropriate amount of white vinegar so that it will not turn black.

After the loofah is signed, first sprinkle a little salt to marinate for a while, and then pour out the marinated juice, and then put it into the pot to fry the mold when the loofah will not turn black, and the color is emerald green, very beautiful. Liang Hu.

Before frying, the loofah should be soaked in white vinegar and water, as long as this step is added, the fried loofah will not appear 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.

In the summer months, people especially like to eat loofahs. Because the loofah has high nutritional value and can also relieve the heat well, there are many cooking methods. For example, you can make scrambled eggs with loofah, loofah egg drop soup, and you can also mix loofah cold.

But people who often make loofahs know such a phenomenon. It is easy for the loofah to oxidize and turn black, which greatly affects the appetite and taste. Then if you want to effectively solve this problem, you should pay attention.

When choosing a loofah, try to choose a more tender loofah. And after frying on the same day, you have to eat it on the same day. After the loofah is cut, it must be put into salted water and soaked in a few minutes, which can also effectively avoid the loofah from blackening.

1. What skills should I remember when stir-frying loofah, so that the loofah does not taste black and tastes better?

First of all, peel the loofah, remove the head and tail, and clean it with running water. Then prepare other condiments, mince garlic and ginger, and chop green onions. When peeling the skin of the loofah, it should also be noted that only a layer of skin needs to be gently peeled off, but not too thick, otherwise it will be easy to oxidize and turn black.

Then cut the cut loofah according to the shape of the hob block, and after cutting, put it into a basin with an appropriate amount of water and an appropriate amount of salt. Put it in salted water and soak it for a few minutes, which will also keep the loofah crisp green color, and it will not be easy to blacken, and it will also be more flavorful. After soaking the loofah, remove the water and set aside.

Then heat the oil, after the oil is hot, add the green onion, ginger and garlic to stir until fragrant, and then put the soaked loofah into the pot and stir-fry. <>

2. Conclusion. Until the loofah is soft and rotten, then add some salt and continue to stir-fry over high heat. Until the loofah is fried until it is transparent, it can be removed from the pan and served on a plate.

And before frying the loofah, be sure to soak the loofah in clean water, so as to avoid the oxidation of the loofah. And when frying the loofah, try not to put other seasonings, only need to put salt to neutralize the taste, so that you can eat the original nutrition of the loofah. If you want to increase the taste of the loofah, then you can also put some green and red peppers to match the color, and when frying the loofah, you must stir-fry it quickly, not for too long.

And when choosing a loofah, you must choose a tender loofah, not an old loofah, otherwise it will turn black. <>

It is necessary to remove the skin of the loofah seeds, blanch the loofah in advance, pay attention to the control of the heat, and pay attention to the collocation of various condiments.

When frying the loofah, if you want to fry the loofah without blackening, the secret is to soak the loofah in white vinegar for 1 to 2 minutes after it is cut, so that the fried loofah is more flavorful and does not turn black.

If you want to fry the loofah without blackening, you can cut the loofah and wash it with water, and then put salt at the end when frying, so that the loofah will not be blackened and will have a fresh and tender taste.