The secret of the loofah not being black, the secret of the loofah not being black

1.Try not to cut the loofah into pieces. The direct reason why many friends fried loofah turned black was that they cut the loofah into pieces, because many friends saw the restaurant fried loofah, and they were all cut into pieces.

That's because the fried loofah in the restaurant is fried directly in the pot, and the fried loofah in the hotel's oil is bright in color but does not come out of the water. However, don't cut into pieces for the sake of our kitchen at home, because the loofah is fried together, it is impossible to boil a pot of oil, and cutting into pieces means that the cooking time is extended, which is the key to the blackening of the loofah. Just cut thick slices at home.

You can salt it first.

Wash the loofah after peeling, cut it into oblique slices after dividing it into two, because the loofah is easy to oxidize, so first marinate it with salt for 2 minutes, so that the fried loofah is not black and green, rinse it with water after 2 minutes, and then heat the oil in the pot, put in the minced garlic and stir-fry until fragrant. After stir-frying, pour in the loofah, stir-fry evenly, add a small amount of red pepper rings, fry until the loofah is ripe, then add water and starch and stir-fry evenly, and then you can get out of the pot, so that it will not be easy to turn black.

Loofahs are commonly cultivated throughout northern and southern China. It can also be used medicinally, with cooling, diuretic, blood activation, menstruation, and detoxification effects. It is also widely cultivated in temperate and tropical regions of the world.

There are wild ones in southern Yunnan, but the fruits are shorter and smaller. The fruit is a summer vegetable, and when ripe, the reticulated fiber in it is called loofah, which can be used instead of a sponge to wash stoves and furniture.

Here's how to keep the loofah from blackening:

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. After the loofah is cut, do not use it, do not put it in the air, need to soak it in light salt water to ensure that the loofah does not turn black.

5. When the loofah is fried, the oil temperature must be high, and it must be stir-fried, which can reduce the contact with the air and prevent it from turning black.

6. Sprinkle some salt and pinch twice before frying, and then soak in salted water for a while. Or when soaking the loofah in water or cooking the loofah after cutting it, do not vigorously turn the loofah, which is a way to keep the loofah from oxidizing and blackening.

Variety introduction: Luffa Xia Green No. 1 Luffa: Selected and bred by Guangzhou Vegetable Research Institute. It is early maturing and suitable for summer and autumn planting in the Pearl River Delta region.

Lvsheng No. 1 loofah: bred by Guangzhou Vegetable Research Center. Medium-early maturity, spring and autumn planting. The main vine is mainly fruiting, and the ability to continue to bear fruit is strong. The commerciality is good, the melon is long, and the transverse diameter is long.

Lvsheng No. 2 loofah: bred by Guangzhou Institute of Agricultural Sciences. Spring and autumn planting. Early to medium ripening, melon length centimeters, transverse diameter centimeters. The average weight of a single melon is 403 grams. Good quality. Resistance to anthrax, high resistance to disease, resistance to blight.

Yalu No. 1 loofah: bred by the Vegetable Institute of Guangdong Academy of Agricultural Sciences. Planted in spring, summer and autumn. Early ripening, melon 55 cm long, transverse stem 5 cm.

Yalu No. 2 loofah: bred by the Vegetable Institute of Guangdong Academy of Agricultural Sciences. Early maturing, spring and autumn planting. The melon is centimeters long and centimeters in transverse diameter.

Yueyou loofah: bred by the Vegetable Institute of Guangdong Academy of Agricultural Sciences. Spring and autumn planting. Medium-early maturity, strong growth potential and branching ability. The skin color is green and white with flower spots, the melon is about 50 cm long, and the transverse diameter is about 5 cm.

The ways to prevent the loofah from turning black are: it can be salted, the head of the loofah is removed before cooking, and the blackening of the fried loofah is also related to the salt in the morning and evening.

1. It can be salted. After peeling and washing the loofah, Sen Nian cut it into oblique slices, put it into a utensil, add an appropriate amount of salt and marinate for 2 minutes, so that the fried loofah will not be black and green.

2. Remove the head of the loofah before cooking. It can avoid the phenomenon that the loofah is easy to turn black after heating.

3. The blackening of fried loofah is also related to the salt sooner or later. Stir-fried loofah should wait until the loofah is fried thoroughly, and then add salt to taste before preparing it out of the pot, so that the fried loofah is not easy to blacken.

How to choose a loofah

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

2. Soft and hard. 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 it with your hands, if you obviously feel elastic, such a loofah is relatively fresh, tender and juicy.

3. Loofah flowers.

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 I bought it, I pinched the loofah vine with my hand, and a lot of loofah juice flowed out, indicating that the loofah was relatively fresh.

Summary. The trick of the loofah not to blacken: 1, the loofah is fried in an iron pot, the probability of turning black is particularly high, try it in a non-stick pan.

2. The loofah has a high sugar content, and the melon seeds contain melanin, which is easy to turn black when it encounters high temperatures. Do not fry on high heat, it is easy to turn black. Stir-fry over medium-low heat and will not change color.

How to make the loofah so that it will not be black.

The trick of the loofah not to blacken: 1, the loofah is fried in an iron pot, the probability of turning black is particularly high, try it in a non-stick pan. 2. The loofah has a high sugar content, and the melon seeds contain melanin, which is easy to turn black when it encounters high temperatures.

Do not fry on high heat, it is easy to turn black. Stir-fry over medium-low heat and will not change color.

1. Remove the skin of the loofah, clean it and cut it into 4 strips vertically, then cut it into long strips with an oblique knife and put it in a large bowl. 2. Put enough water in the bowl to cover the loofah, then put in an appropriate amount of white vinegar and soak for 10 minutes, which is the first trick to prevent the loofah from oxidizing and turning black after peeling.

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Loofah is a very tasty vegetable that tastes delicious and is highly nutritious. Many people find that loofahs are easy to turn black, so let's see how to prevent loofahs from turning black!

Seeing that the loofahs made by others look fresh and green, do you wonder why the loofahs you make are black and make people lose their appetite? It turns out that this is a normal phenomenon produced by the loofah, which contains phenolic substances, which will react with oxygen to produce a black substance after being cut, but this substance is harmless to the human body, so you don't have to worry.

Tomatoes and loofahs can be fried together, and tomatoes are rich in vitamin C, which has a good antioxidant effect, which can prevent the loofah from turning black, and the red and green combination will make this dish very attractive and taste good. Fresh loofahs are usually freshly cut and made to prevent them from being quickly oxidized and blackened.

Put salt later Luffa seeds contain melanin, which is easy to turn black when frying at high temperatures, so don't fry the loofah quickly when frying it, just fry it over medium heat. There is also about the time to put salt, when frying the loofah, the salt can not be put too early, add salt when it is fried to seven ripe, it is best not to add sesame oil and chicken essence and other seasonings, otherwise it will make the loofah change color, the loofah can be fried to ensure the original flavor, but also make the color fresh and tender green.

In addition, to prevent the loofah from turning black, you should also pay attention to:

1. The loofah should be processed and fried now, otherwise it will be blackened.

2. To make loofah, wash it first, and then shave the skin, and after shaving the skin, don't wash it, and fry it immediately.

3. Put the loofah in a hot oil pot and slide it until it is seven ripe, immediately pour it out into a colander spoon, use salt in the pot, hook it thinly, pour it into the loofah and turn it over a few times, and you can get out of the pot.

4. Don't put chicken essence, sesame oil, chicken essence will make the color of the loofah black.

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 quickly, because we don't have such a good fire in a restaurant, and the time to stir-fry is not as short as in a restaurant. So try stir-frying over medium heat!

Emollient whitening protects, eliminates plaques, prevents aging, and is a rare beauty product for delicate and tender. The sap of the loofah vine and stem has the special function of maintaining the elasticity. It can beautify and remove wrinkles, so the loofah is known as "beauty water".

Brain health is beneficial to the brain development of children and the brain health of middle-aged and elderly people, and the loofah extract has a significant preventive effect on Japanese encephalitis virus.

It has the effect of relieving cough and phlegm, cooling blood and detoxifying. External use can stop bleeding and reduce inflammation, and women eat more to help regulate menstruation.

Detoxification and swelling The taste of loofah vine is bitter and cool, and it has the effect of activating tendons and channels, expelling cough and relieving phlegm. The loofah is sweet and flat, has the effect of clearing heat and detoxifying, diuresis and swelling.

The loofah has more fibers at both ends of the head and tail, so the flesh here is relatively hard and not tasty, so it is best to remove it.

In addition, when peeling the loofah, it is best not to peel it too thickly, so that the surface of the loofah can have a layer of green crust.

This can keep the color of the loofah green all the time, and at the same time can slow down the oxidation of the loofah and avoid the blackening of the loofah.

If you want the loofah not to turn black, then after cutting the loofah, the best thing to do is to put the loofah in water to soak.

When the loofah is immersed in water, it will be exposed to less air, which can avoid oxidation and blackening.

When soaking, add a little edible salt, which can clean the loofah more cleanly, and at the same time make the loofah taste in advance, and it will taste sweeter.

The above is about how to keep the green and not black method of making loofah, I hope mine is helpful to you!

Ways to keep the loofah from blacking:

1.When peeling, don't peel too thick, so that the surface of the loofah has a layer of green hard skin, which can slow down the oxidation of the loofah and avoid the loofah from blackening.

2.After cutting the loofah, it is best to soak the loofah in water, you can add a little edible salt, which can clean the loofah more cleanly, and at the same time make the loofah taste in advance, and it will taste sweeter.

3.Don't take the loofah out early when soaking in water, pour out the water when you are ready to cook, add a little cooking oil, let the edible oil wrap the loofah, and the egger can effectively avoid the oxidation of the loofah and keep the loofah green.

4.When stir-frying the loofah, stir-fry it over high heat to shorten the cooking time, so that the loofah can maintain a crisp taste and avoid the loofah from water.