How to determine if the luffa is cooked

To determine whether the luffa is fully cooked, one can observe characteristics such as color changes, texture softness, and odor emission. After stir frying, the color of luffa will change from green to emerald green or yellow green, the texture will become soft and can be easily penetrated with chopsticks, while emitting a sweet aroma. When the luffa is not fully cooked, its skin appears greenish white, and the flesh is hard with a raw and astringent odor. As the heating time prolongs, the pectin in the cell wall gradually decomposes, and the melon flesh begins to become translucent and softened. When the spatula can leave obvious indentations and no juice seeps out under light pressure, it indicates that the cellulose has been sufficiently softened. At this point, the center temperature of the melon flesh reaches over 75 degrees Celsius, and anti nutritional factors such as oxalic acid are effectively destroyed.

In special circumstances, external ripening and internal growth may occur, often due to insufficient heat or excessive cutting thickness. Loofah segments with a diameter exceeding 3 centimeters need to be modified or the stir frying time extended. If white hard core or raw flavor residue is found in the center of the melon meat, it can be covered and stewed for 1-2 minutes. Excessive cooking can lead to a significant loss of vitamin C, and complete collapse of the melon body indicates severe nutrient loss.

It is recommended to choose tender luffas with smooth skin and no depressions, cut them into pieces, and put them in the pot as soon as possible to maintain nutrition. When stir frying, first lock in the moisture with high heat, then turn to medium heat and stir fry until semi transparent. Finally, add salt to avoid premature water release. Paired with minced garlic or shrimp skin can enhance the flavor, but those with spleen and stomach deficiency and coldness should control their consumption. Wrap and refrigerate with plastic wrap during daily storage to avoid low-temperature freezing and affecting the taste.