When frying loofah, if you want not to be black or watery, remember not to fry it directly, teach you a trick, white and crispy

Today I will teach you a trick to ensure that the loofah is white and clean, tender and crisp, and will not turn black. Share a delicious dish of [fried loofah with tomatoes], which is delicious and can also supplement double vitamin C.                                                                                                                 

Prepare loofahs, tomatoes, green onions, garlic, salt, cooking oil.

method

1. Use a paring knife to peel off the skin of the loofah, rinse it with water, and cut it into triangular pieces. Make a cut with a knife on the tomatoes, blanch them in boiling water for 2 minutes, peel off the skin of the tomatoes, and then cut the flesh into large pieces.

2. The peel of tomatoes is relatively thick, and it can't be bitten when eating, so you have to peel the tomatoes first, so that you don't have to pick the skin of tomatoes when you eat. Chop some chopped green onions and minced garlic to add some flavor to the dish.

3. Pour an appropriate amount of water into the pot, bring to a boil over high heat, add a spoonful of salt and half a spoon of oil, stir well, pour in the loofah pieces, cook for 30 seconds, remove and drain. The loofah can not be fried directly, it is easy to be oxidized, so it will be blackened, it should be blanched first and then fried, so that it will not be blackened, and it will be cooked faster, and it is not easy to get out of the water when frying, killing three birds with one stone.

4. Heat the oil, add chopped green onions and minced garlic and stir-fry until fragrant, pour in tomato pieces, add a small amount of salt, stir-fry for a while, and fry the tomato juice to make it delicious.

5. Pour in the loofah pieces, fry with the tomatoes for a while, wrap in a layer of red tomato juice, add a small amount of salt to taste according to personal taste, stir-fry evenly and then get out of the pot.

The delicious fried loofah with tomatoes is ready, the taste is crisp and tender, the taste is delicious, the color is white and green, and it is not black at all.

【Skill Summary】

1. When peeling the loofah, a lot of meat will be peeled, which is a bit wasteful, you can use the way of scraping, use a kitchen knife to scrape off a layer of green skin on the surface, and the inner layer of the skin can be eaten and can retain more nutrients.

2. Don't fry the loofah directly in the pot, it is easy to be oxidized, blanch the water first, add some salt and oil to the water, which can ensure that the loofah is white and crisp, and will not be blackened.

3. When frying the loofah, do not use an iron pot, after the iron element is combined with the substance in the loofah, a color reaction will also occur, making the loofah black. You can use coated non-stick pans, ceramic pots, casseroles, etc., all of which can avoid the blackening of the loofah.