It turns out that fried loofah is the most taboo to put oil first! Master 1 point, no matter how you fry it, the loofah will not be green and will not come out of the water

It turns out that fried loofah is the most taboo to put oil first! Master 1 point, no matter how you fry it, the loofah will not be green and will not come out of the water. If you want to fry the loofah without water, the heat of the stir-fry is very important. The firepower of our small stove is small, so when frying the loofah, we must use high heat to stir-fry, and we must not use an iron pot to cook, which is the same reason as why we can't use an iron pot to cook green soup.

Stir-fried loofah

Ingredients: 2 loofahs, 3 cloves of garlic, 1 red pepper, a little salt, a little chicken essence, an appropriate amount of potato starch, and a little sesame oil

1. First prepare two fresh loofahs, remove the heads and tails at both ends, then scrape off the skin with a paring knife, then put the loofah on the board, roll the loofah slowly and evenly while cutting with an oblique knife, cut all the loofahs into uniform hob blocks, so that the loofah can be placed in an empty basin, add an appropriate amount of water to cover the loofah, which can effectively isolate oxygen and avoid the oxidation and blackening of the loofah.

2. Put the garlic on the cutting board and pat it vigorously with a kitchen knife so that you can quickly peel off the garlic skin. Cut the garlic into minced garlic with a knife for later use, cut the red pepper into diamond-shaped slices to match the color, take a little dry starch and put it in a small bowl, and then add an appropriate amount of water to dilute it into wet starch for later use.

3. Add an appropriate amount of water to the wok, cover the pot and bring to a boil, add two spoons of salt and a little cooking oil to the pot, then blanch the loofah and red pepper slices in the pot, and the water in the pot can be removed after boiling again. Adding salt to the water can reduce the loss of nutrients in the loofah, while cooking oil can make the color of the loofah more green and tender after blanching.

4. Add a little cooking oil to another pot, put in the cut garlic slices over low heat and fragrant, pour the loofah into the pot and stir-fry a few times, and fry the excess water on the surface of the dried loofah, so that the loofah will not come out of the water after being put on the plate.

Fry the surface water dry and start seasoning, half a spoon of salt, half a spoon of chicken essence, turn to high heat and stir-fry evenly, and finally take an appropriate amount of wet starch to thicken, pay attention to the wet starch water should be as thin as possible, only in this way can it be fully wrapped on the surface of the loofah, if the starch water is too thick, it will form a powder lump.

Add a little sesame oil and stir-fry evenly before leaving the pot, and then you can put it on a plate.

Such a stir-fried loofah with emerald green color, no blackening, and no water is ready