Loofah scrambled eggs, how can you make a loofah without blackening?

Scrambled eggs with loofah are a delicacy that many people like to eat very much in summer, and in fact, the production method of scrambled eggs with loofah is also very simple. First, we need to remove the skin of the loofah, then cut the loofah into small pieces, and then prepare some chopped green onions and ginger slices on the side for later use.

When we prepare the loofah, we can start to beat three to four eggs and stir well, then heat the oil, put the eggs in and stir-fry after the oil is hot, and wait until the loofah is broken. In the process of stir-frying, we can also add some starch water appropriately, which will make the whole taste better, and then add some salt chicken essence when it is about to come out of the pot. There are also some dark soy sauce that can be cooked out of the pot, and the taste is still very good, which is more suitable for eating in summer.

The production method of loofah egg soup is also very simple, first of all, we need to clean the loofah as just now, and also remove the skin, and then cut the loofah into small pieces, put it in the pot and stir-fry, stir-fry the fragrance, and then add an appropriate amount of water. Wait until the water is boiling, drizzle the eggs in and add some seasonings. In the summer, if you have a bowl of loofah egg soup, you will also feel that your impetuous mood can be relieved.

In the summer, it is very suitable for drinking loofah egg soup, and you can also make it at home.

There are many people who find that when the loofah is fried, it is very easy to appear black, probably because we have been dismantled for too long, and after cleaning the loofah, we will immediately go to stir-fry, so that the loofah will not be black. If we put the loofah for too long, then the loofah will turn black, just like lotus root slices, and if the lotus root slices and some potato slices are put in for too long, they will also become very black.

The loofah should be drained of water, and garlic should be added, and at the same time it should be fried vigorously, and the loofah should not be stir-fried in the pot for too long, so as to make the loofah not black.

Be sure to grasp the heat, pour in the appropriate amount of oil for stir-frying, strictly grasp the time, and don't fry for too long.

I think the best thing to do is not to add soy sauce so that the loofah does not turn black.

1.The loofah will turn black because the loofah is relatively easy to oxidize, so after cutting, it will be produced with oxygen into a black substance, but this substance is harmless to the human body, so don't worry. In order to prevent the loofah from turning black, we can put the cut loofah into boiling water with oil before stir-frying, blanch it for two minutes, and then take it out and fry it, so that the processed loofah will not only not turn black but also delicious when fried.

But if the method of frying loofah is not right, it will affect the appetite very much.

2.This vegetable is tomatoes. Everyone knows that tomatoes are rich in vitamin C, which prevents oxidation, so they do not turn black.

Ingredients: 2 loofahs, 3 eggs, garlic, cooking wine, salt, oyster sauce, soy sauce, chicken essence. Remove the head and tail of the two loofahs, peel and wash them, cut the hob pieces with a knife, put them in a basin, add a spoonful of salt, grasp them and marinate them for a while or soak them directly in water, and then control the water and stir-fry.

Put 3 eggs in a bowl, add a little cooking wine and salt, beat the egg mixture with chopsticks or a blender, mash the garlic with a knife and cut it into slices for later use. After the pot is hot, add a little cooking oil, pour in the egg mixture, fry until almost cooked, take it out and set aside, pour oil from the pot, put the loofah into the oil temperature, and take out the oil immediately after about 10 seconds.

3.If there is still some oil in the pan, you can put some more oil, and then you can pick up the loofah and drain it. Heat the pan, add the minced garlic first, then pour the loofah into the pan and stir-fry for a while.

When the loofah changes color, pour in the fried eggs and stir-fry, add a little boiling water to let the egg flavor melt into the loofah. Continue to stir-fry until the loofah is soft, add an appropriate amount of salt, and then you can remove from the pot (because the eggs are original and fresh, you can stir-fry this dish at home without chicken essence and monosodium glutamate, the original flavor is fresher.)

4.At this time, the loofah out of the pot can not see any black spots, the color is light green, and there is no strange taste, it is more delicious! After the loofah is cut, do not blanch it directly or fry it in a pot.

Be sure to put a little salt or soak it directly in water to prevent oxidation. Once the loofah is oxidized, it can easily turn black. When frying loofahs, remember to fry them over high heat, not over low or medium heat.

Otherwise, the taste will easily become crispy and tender, and the sponge medium inside will not spread out, which will make you feel half-cooked. Stir-fry only over high heat so that the loofah will be green, not black.

The delicious and non-blackened loofah scrambled eggs are made as follows:Ingredients: 2 loofahs, 2 eggs.

Excipients: appropriate amount of oil, appropriate amount of salt, 2 green onions.

1. Peel the loofah and cut it into hob pieces.

2. Beat the eggs, you can add a small amount of salt to beat together.

3. Put a small amount of oil in the pot, pour in the egg liquid and fry it, and then put it out for later use.

4. Add a small amount of oil to the pot, add the loofah to stir-fry, add an appropriate amount of water and salt after the color-changing pants, cover and simmer for 2 minutes.

5. Add the fried chicken and orange pie eggs, add a small amount of chopped green onion and stir well.

Scrambled eggs with loofahHere's how to make it delicious and not blackened:

Ingredients: 1 loofah; 2 eggs.

Excipients: 1 shallot; Cooking oil.

5 ml; Essence of chicken.

3 grams; 3 grams of salt.

1.Peel and slice the loofah. If you want the loofah not to turn black, you can grab it with cooking oil to prevent oxidation, and it looks good when fried.

2.Finely chop the shallots.

3.Beat the eggs.

4.Pour in cooking oil, pour in egg mixture, stir-fry over high heat, add shallots, and stir-fry evenly.

5.Pour in the loofah and stir-fry over high heat for 2 minutes.

6.Add salt and chicken essence and stir-fry evenly.

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.