In summer, you should eat more of this kind of melon, which is fresh and sweet under the cool, mastery of 4 points, and the color is green and not black

When many friends make loofah, whether it is fried loofah or made loofah soup, the color of the loofah is blackened, the original green oil out of the pot turns black, it looks bad, affects appetite, in fact, there is a reason why the loofah is black, the loofah turns black because of the effect of oxidation, the loofah seeds contain melanin, when exposed to high temperature or long-term exposure to air oxidation, it will change color black, although the color changes, but it only affects the appearance, does not affect the edible;

Today I will share with you 4 tips for cooking loofahs, to prevent the loofah from turning black, the finished loofah is green, and it is very appetizing to look at;

1. It is best not to use an iron kitchen knife when cutting a loofah, stainless steel or ceramic is OK, the surface of the loofah will be black after the iron kitchen knife is cut, and the same is true for the wok;

2. The cut loofah can not be exposed to the air for a long time, and if the loofah cannot be cooked in time after cutting, it can be soaked in salt water to isolate it from the air to avoid the production of melanin;

3. Blanch the loofah, add salt and edible oil, the edible oil can form an oil film on the surface of the loofah, which can avoid the discoloration of the loofah and save the cooking time later;

4. When frying the loofah, stir-fry it over high heat, don't stay in the pot for a long time, and get out of the pot in time after stir-frying, so that you can fry the green loofah;

Master the above 4 tips, you can fry the fried loofah at home with a green color and not black, and a soft taste, today I will use these 4 tips to share with you a loofah scrambled egg, the taste is sweet and soft, very good for rice, friends who like it can try it!

【Scrambled eggs with loofah】

【Raw materials】loofah, egg, garlic, millet spicy, shallot;

【How to make scrambled eggs with loofah】

1. Making scrambled eggs with loofah is a very simple home-cooked dish, the ingredients used are 2 loofahs, 2 eggs, 4 cloves of garlic, 2 spicy millet, and a little shallot;

2. Peel and clean the prepared loofah, cut it into hob pieces, the loofah has not been cooked, soak it in salt water first to avoid oxidation and discoloration;

3. Beat the prepared eggs in a bowl, add a little salt and cooking wine, and beat them completely; Spicy millet cut into oblique sections, minced garlic, and shallots into sections;

4. Heat the pot, add a little cooking oil, pour the egg mixture into it, stir-fry it into egg pieces, and remove it from the pot for later use;

5. When scrambling eggs, start another pot, boil water in the pot, add a little salt and cooking oil to avoid the discoloration of the loofah, pour the cut loofah into the blanch, the loofah becomes soft, and remove the cold water;

6. Add a little cooking oil to the pot of scrambled eggs, add green onions, minced garlic, millet spicy and drained loofah, and stir-fry over high heat.

7. Stir-fry to bring out the fragrance, add egg pieces, stir-fry evenly, add a little salt, and stir-fry until the salt melts;

8. Finally, add chopped green onions, stir-fry evenly and you can get out of the pot, and the delicious loofah scrambled eggs will be out of the pot;

Summary of the preparation of scrambled eggs with loofah:

1. Scrambled eggs with loofah can also be changed to loofah egg soup, loofah clam soup, etc.;

2. The millet spicy in the scrambled eggs with loofah can also be left out, or replaced with other non-spicy red peppers to decorate the color;