How to master the fried loofah is green and not blackened?

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.

Just like a cut apple, it will be black after a while, just like shredded potatoes that will soon turn black after cutting without soaking in water, or containing phenolic substances like yams, which are exposed to the air and quickly oxidize to black. Then the solution is simple, there are a variety of methods that work.

Some phenolic substances in the <> loofah are easily oxidized by 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. But sometimes I come across a fresh and tender green loofah, and occasionally I buy some.

At the beginning, the color does darken when stir-frying, and the finished dish is a little black, black, gray and gray, and the appearance is not very good, but it is not difficult to solve this matter.

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.

Stir-fried loofah is actually very simple to not make the loofah black, not so troublesome, pay attention to the following points when doing it, I guarantee that you fry the loofah oil green and not blacken, one is to cut the loofah and soak it in salt water; Second, when the loofah is fried, you must not cover the pot; The third is to fry the loofah salt early.

Therefore, we 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, and the oil temperature of about fifty percent can be put into the loofah to fry, be careful not to fry it over high heat, medium and low heat. Don't be in a hurry to put salt when stir-frying the loofah, and when the loofah is fried until it is about to be put on the plate, then put a little salt, so that the fried loofah is not easy to turn black. The loofah soaked in salt water has a layer of salt on the skin, which prevents the sugar in the loofah from coming into direct contact with the high temperature, thereby effectively preventing the loofah from turning black.

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.

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.

Wash the loofah, peel off the skin with a paring knife, then cut it into hob pieces, put the cut loofah into a basin, add water without the loofah, and add a spoonful of salt to soak for 10 minutes. The cut loofah must not be exposed to the air for a long time, so that the loofah can easily cause the loofah to turn black. It should be soaked in water to isolate the air and prevent the loofah from producing melanin.

Blanching can save the frying time of the loofah. Adding salt and cooking oil when blanching can protect the loofah from discoloration. Stir-fry loofahs in a new iron pot.

When a loofah encounters iron, it produces melanin. You can choose a stainless steel pan or a non-stick pan to fry loofahs.

The loofah has a fat content of 0, a water content of more than 70%, and contains a variety of vitamins and minerals as well as rich dietary fiber. Eating some loofah often is very helpful for wheel limb skin care and fat loss, so many people say that loofah is the best melon to eat in summer.

Remove the undesirable smell from the head and tail of the loofah, and then peel off the skin with a paring knife. In this step, it should be noted that the loofah should not be peeled too cleanly, gently peel off the outermost crust, and leave the green part inside, so that the fried loofah is particularly green. After cleaning the peeled loofah, cut it into hob pieces, then add water from the pan, bring to a boil and soak in the loofah pieces for 30 seconds.

When soaking the loofah in water, add a little cooking oil to keep the loofah green, and the loofah should not be soaked for too long. After 30 seconds, the loofah is immediately removed and quickly cooled with boiling water for later use.

Choose tender loofahs so they taste good. Cut the loofah and put it in a bowl with water, then add an appropriate amount of salt, stir well with chopsticks, and soak in Latashi for about 15 minutes, which can prevent the loofah from turning black, ensure the green appearance of the loofah, and the taste of the loofah will be more crispy. When soaking the loofah in water, add some salad oil and an appropriate amount of sugar to the water, which can make the loofah particularly bright and green, and it will not change color.

When frying loofahs, learn to water them. When frying the loofah, it should be watered, and the color of the loofah will not change. When frying loofah, the oil temperature must be high, which can reduce contact with air and prevent discoloration.

Of course, you can stir-fry in the pot, be sure to pay attention to the heat, pay attention to the temperature, pay attention to the freshness of the ingredients, and the loofah can be soaked in water.

Of course, you can fry it directly in the pot, you must pay attention to the heat, you need to pay attention to the choice of condiments, and the loofah can be soaked in salted water.

Yes, it is recommended to smear some crushed peanuts, and it must be on low heat, preferably with a lid.

The nutrition of the loofah is diverse, rich in a variety of vitamins and minerals, and has the effect of "beauty and beauty", so the loofah water is called "beauty water". If you want to make your ** smoother and smoother, you can usually eat more cucumbers. In autumn and winter, it is the local cucumber, especially in the case of more, fresh and rowed, 2 pieces more than 1 catty.

There are very few ways to make loofah, except for fried loofah, which is to make loofah soup. Fried loofah is the most life, 2 3min out of the pot, the taste is refreshing, the color and flavor are complete, many people like to eat. Especially the egg matching, yellow and green, beautiful and delicious.

The method of frying the loofah is simple, many people are not very good, the original green loofah, when it is fried in the pot, it turns black, and there is no appetite when you see Fengqing.

Often, that's because when everyone fries loofahs, most of them are cut and fried immediately. Cucumbers contain some substances that will be oxidized and blackened when they touch the vapor after being cut, so cucumbers can only be fried after they have been cut. I don't know if you who often cook have encountered a situation such as the smile of the Ming grip, that is, it is easy to turn black when you often fry some fruits and vegetables, which will harm the food.

For example, green beans, green beans, and the cucumbers we talked about today.

Especially in the case of stir-fried loofah, it inadvertently turns black, and there was originally a small amount of light soy sauce, but the fried vegetables are black and black, which makes people look at it without much appetite. The next time you fry the loofah, you can keep its color from beginning to end. Of course, if other fruits and vegetables are easy to fade, this small method can also be used.

In that case, the thing we need to choose today is to eat baking soda, and the specific operation process please read on again. Remove the head and tail of the cucumber and peel off the skin of the western paws. When peeling, it should be noted that many people should be neat and tidy, and try to see the white flesh inside, which is also incorrect.

Just be sure to cut off the top layer of keratin, green meat to store, rich in colorful carotene, not only nutrients but also green color, not easy to be oxidized by the air.

Peel the cucumbers and clean them and cut them into triangular pieces. Pour some cold water into the pot, bring to a boil over high heat, add an appropriate amount of salt, cooking oil, baking soda, pour in cucumber cubes for 30 seconds, pour into cold water after removing, and then drain the water. Finely chop the garlic, cut the millet pepper into rings, and chop the shallots into chopped green onions.

Beat 3 eggs on a plate, add a small amount of salt and black pepper, and stir well. Pour moderate oil into the pot, pour in the egg liquid when it is hot, fry until it is set, fry into small pieces, and put it out for burial. Leave the bottom oil in the pan and stir-fry the minced garlic to bring out the aromaPour in the cucumber cubes, quickly burst the pot for 30 seconds, then pour in the scrambled egg pieces, add moderate salt condiments, pour in moderate cold water and stir the pot evenly.

Add Dongru and millet pepper rings before cooking, and stir-fry well to be able to get out of the pot.

As a tip, the loofah can be placed in the water after the wheel is pulled, and then put some white vinegar, which can make the loofah not black; There is also a loofah after the sign, you can also put a little salt on it for two or three minutes to marinate the hail, and then put it in the water to clean, so that it can actually prevent oxidation, and it is also very green when fried.

If you want to fry the loofah green and not black, first of all, the hail stall is not the best stupid and do not use the iron pot to fry the loofah, you can put a little sugar in the process of frying the source, so that the fried loofah is not black, and the taste is very good.

Don't cut too thin when slicing, you can put a little salt when boiling in the next pot Chunzhidan, don't take too long, and don't have too much fire; Add salt when the fragrant chop is boiling in the pot, but not too much, and don't cut too thin when slicing, just blanch it, stir-fry a few times to get out of the pot, not too long.

Loofah is a relatively common vegetable in daily life, and there are many cooking methods to choose from. It is very good to be able to make scrambled eggs with loofah, loofah egg soup and so on. And the nutritional value is also very high, many people will find a more obvious phenomenon when frying loofah.

It is that the loofah is particularly easy to turn black, which will affect people's appetite and will also affect the taste of the dish. It is likely that the loofah will be left for too long after cutting the loofah, which will cause oxidation. Moreover, many people put the loofah in the pot and immediately put salt to make a hole, which will also cause the loofah to turn black.

It should be noted that when people cut the loofah, they should immediately put it in the pot and fry it, so that the loofah does not come into contact with too much air. Otherwise, there will be an oxidation reaction, and the blackened loofah will especially affect the aesthetics of the dish if it is fried again. If you are not in a hurry to fry the loofah, then try not to cut the loofah first.

If you want to save time, then be sure to soak the cut loofah in water for a few minutes. <>

In this way, oxygen can be effectively isolated and there will be no oxidation problems. You can also sprinkle salt on the surface of the loofah, which will also prevent the loofah from turning black. Many people think that when frying loofah, only by putting salt first can the loofah be more flavorful and delicious.

In fact, this is a wrong perception, this practice will only cause the fried loofah to turn black, and it will affect the taste. <>

You must know that the moment you put the loofah into the pot again, you can't put salt, you must wait until it's almost out of the pot, put salt, and stir-fry for a few seconds, and you can eat. The loofah is not a very difficult ingredient to ripen, and it only needs to be stir-fried a few times over high heat to ripen quickly. Therefore, for novice novices, if you want to keep the fried loofah from blackening, you should keep in mind the above methods.

It is possible that an iron pot was used, and there was a late hail that could be used to expose the loofah to the air for too long after the eggplant liquid was cut clean, so the oxidation occurred, so it should be soaked in water for a period of time, and then blanched for three minutes.

This is because the fire is too big, you can turn off the heat a little lower, and then fry it for a shorter time, so that there will be no blackening.

If the loofah is placed for too long, it may be caused by the reason of salt, so you must not put salt in advance.