How to fry loofah, the loofah is not juicy, green as jade?

In fact, when frying loofah, you can't put oil first, because the sugar content in the loofah is particularly high, and the loofah seeds contain a large number of melanocytes, if you encounter continuous high temperature, the loofah will quickly turn black.

And I taught them a trick, not to mention, after their practical activities, they all happily told me that today they learned that fried loofahs should not be fried with oil first, and the fried loofahs according to my way are not only not pulp, but also as green as jade. Therefore, Master Hu will give you this trick of stir-frying loofah, as long as you fry it according to my method, to ensure that everyone can fry it into a better taste than the hotel restaurant.

Raw materials prepared in advance]: 2 loofahs (about 600 grams), 20 grams of chili peppers, 20 grams of red peppers, 5 grams of garlic cloves, 2 grams of monosodium glutamate, 5 grams of green onions, 1 gram of white pepper, edible salt, vegetable oil appropriate. [How to fry loofah]:

First remove the skin of the loofah, then clean the loofah, and then cut the loofah into 3cm hob pieces to reserve. The loofah should not be cut too small, otherwise the fried loofah will have no taste when eaten.

Wash all the peppers and red peppers, then cut them into hob pieces as shown in the picture and set aside. If you eat it at home, you don't need to add red peppers, you just add red peppers to enhance the color.

Put the cut loofah into a bowl, at the same time put 2 grams of edible salt into the loofah and mix well, then knead the loofah 5 times, and then clean the loofah with water to reserve.

Heat the pot, then add an appropriate amount of oil, and when the temperature is heated to 7, put the chili, red pepper, and garlic cloves into the pot for stir-frying, and then put the loofah into the pot, and fry it for 40 seconds until the loofah is slightly brown.

Finally, put the white pepper, edible salt, monosodium glutamate, and green onion into the pot, and fry the red oil again for 10 seconds to take it out of the pot (if the pot is relatively dry, you can add a little boiling water along the edge of the pot).

After the loofah is cut, be sure to soak it in acidic water for 3-5 minutes, because the sugar content of the loofah is higher, and there is melanin on the surface of the loofah seeds, and we put the loofah into the water containing acidic substances to soak for a while, which can not only remove the excess sugar on the surface of the loofah, but also remove the melanin on the surface of the loofah seeds, so as to prevent the loofah from blackening.

Be sure to marinate with salt, after marinating, wash off the salt with water, and then squeeze the water in the loofah, and then fry.

First of all, the loofah should be cut into slices, and then blanched, when blanching, cooking oil and salt should be added to the water, so that the blanched loofah is still green, and then the oil is hot, put in the green onion, ginger, garlic, and chili pepper to stir-fry, and then put the loofah in, add, light soy sauce, oyster sauce, salt, chicken essence, stir-fry evenly to get out of the pot.

Ingredients: 1 loofah, 1 2 carrots. Ingredients: 3 cloves of garlic, 1 tablespoon of peanut oil, 3 grams of salt, 1 tablespoon of steamed fish soy sauce, 2 drops of sesame oil.

Steps: 1. Cut the loofah into hob pieces.

2. Slice the carrots, pat the garlic and chop the minced garlic.

3. Fry a small part of minced garlic in a hot oil pan to make the garlic lose its fragrance.

4. Put the carrots and stir-fry because the carrots are not easy to cook, so stir-fry them first.

5. Put the loofah and stir-fry.

6. After the loofah is soft, add the steamed fish soy sauce and stir-fry.

7. Add the remaining half of the minced garlic and stir-fry.

8. Put salt, drop two drops of fragrant oil, quickly turn off the heat and remove from the pot.

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.

Ingredients: loofah, appropriate amount of salt, appropriate amount of oil, appropriate amount of monosodium glutamate.

1. Peel and wash the melon and cut it into thin slices. This is shown in the figure below.

2. When the oil is boiled until it is 90% hot, add shredded ginger and green onion and stir-fry until fragrant. As shown in the figure below, only the pin mold is shown.

3. Add the loofah and refined salt and stir-fry. This is shown in the figure below.

4. When the loofah is ripe, add monosodium glutamate and stir-fry slightly. This is shown in the figure below.

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.

To be clear, it has nothing to do with the iron pot, and the big iron pot used by the restaurant chef to fry the loofah is not still verdant. The reason why the loofah turns black is because it contains a lot of closed starch, sugar, and melanin from melon seeds. It's like a cut apple, and it doesn't take long for it to be black.

Some phenolic substances in the loofah are easily oxidized by the 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. In fact, this is the result of oxidation, which is similar to the discoloration of cut apples and the discoloration of shredded potatoes without soaking in water.

Some friends reacted that it seems to be easier to turn black when fried in an iron pot, and I think it is also related to the fact that iron will promote oxidation at high temperatures.

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.

In fact, the loofah is oxidized, for example (just like an apple will turn black if it is cut for a long time). After peeling the loofah, you will feel that the loofah is sticky, because the sugar content of the loofah is high, and the seeds of the loofah contain melanin, and the color will easily turn black when it encounters high temperatures.

Put in water and boil, put the fresh meat into the soup and boil the duansheng, then put in the loofah (the loofah should be squeezed out of the water in the salt and then put it in the pot), and finally add salt and monosodium glutamate to taste out of the pot. Finally, sprinkle with a little chopped shallots. Such a loofah soup will not change color, and the sedan loaf shed will affect the appetite.

Put in cold water and soak for about 5 minutes, put an appropriate amount of water in the pot and boil, put a little oil and then put the loofah, boil for 2 minutes, put in the eggs, stir into egg drops, and then cook for 1 minute and put in a little salt and chicken essence to get out of the pot, the loofah in this soup is crystal clear, very beautiful and delicious.

The cut loofah should not be left for a long time or volatile, because it will oxidize if it is long-term, so it will change color when it is fried at this time. There is also the sedan chair cherry blossom must be fried quickly with a strong fire when the oil is boiled in the pot and closed, so that the fried loofah will not be blackened and will be particularly crispy.

First of all, we can blanch the loofah with hot water first, and then put a little salt in the process of blanching, and then choose a good pan such as bright, and then stir-fry, it is best to fry it over medium heat, so that the loofah becomes black and charred, and there is a maximum of 4 minutes to fry the loofah, and the fried oak debate time is too long, which will also cause the loofah to change color.

When frying the loofah, don't send Heng to carefully block the spine and release the water, so that the fried loofah will turn black if it is not dusty, and after the loofah is cut, do not cook it immediately, do not place it, and then cook it after a period of time.

After cutting, the trembling section should be put into the pot within two minutes, and you must pay attention to grasp the time, and choose high heat to stir-fry, so that the loofah can also keep the appearance of crisp and blocking, and you can avoid the loofah from turning black and simple.

You can peel the loofah and cut it into segments and put it in a container, add silver ruler to white vinegar, water, and soak the edible salt evenly for 5 minutes and then take it out, so that the soaked loofah will not turn black when it is fried again, and it is also very crispy.

Stir-fry the loofah in a non-stick pan, and stir-fry it quickly over high heat, and add a little white vinegar to the loofah, which can ensure the refreshing and crisp green color of the loofah. Stir-fry to taste.

The main thing about this is to be careful not to put soy sauce, and then the salt must be added last, otherwise a lot of soup will come out.

You can blanch the water in advance, put a little oil, or use salt to remove the moisture inside, wring it out, and let each loofah be stained with oil when you put it in the pot.

How to prevent the loofah from becoming black Add tomatoes to fry 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 and match will make this dish.

Before the loofah is fried, use cold water in a pot, add a little salt to blanch, take it out for about three or four minutes, and then put it in cold water for later use, and then fry it for about a minute, and you can get out of the pot.

You should put in the salt at the end when it is almost out of the pan so that it does not turn black. Many green vegetables are operated in this way, and if you put salt just after it, it will easily turn black.

Generally, after stir-frying for a few minutes, add some water, there will be no blackening problem, you can try it.

Cut the loofah into small pieces, then put it in water to clean it, then simply blanch it in the pot, and then turn on high heat and stir-fry it without blackening.

First of all, the temperature should not be too high when frying the loofah, and the frying time should not be too long, about six or seven minutes.

Be sure to master the heat when stir-frying, and be sure to use low heat and slow frying, so that it will not turn black.

Pay attention not to make too much heat, do not put some seasonings with high color, and just add a little salt to taste when stir-frying.