How to make stir fried luffa? It's delicious

The key to keeping stir fried luffa fresh, tender, and refreshing lies in controlling the heat and simple seasoning. The loofah itself has sufficient moisture, and when paired with minced garlic or shrimp skin for freshness, it can be quickly stir fried to preserve its nutrition and taste.

1. Material selection and treatment

Select smooth skinned and elastic pressed young luffas, peel them and cut them into roller blocks or thick slices. If the loofah is too old, the white flesh inside should be removed to avoid excessive water during frying. After cutting, soak in light salt water to prevent oxidation and blackening. Drain the water before putting it into the pot.

2. Fragrant ingredients

Heat a wok with cold oil and add minced garlic or dried shrimp skin over low heat to stir fry until fragrant. The oil temperature should not be too high to avoid burning. If you like spicy flavors, you can add millet pepper rings and stir fry with lard to enhance the aroma. After the aroma of the ingredients is released, immediately pour in the loofah to avoid losing the fragrance due to prolonged frying.

3. Stir fry over high heat

After adding the luffa to the pot, turn to high heat and stir fry quickly for 1-2 minutes. The surface should be slightly transparent before seasoning. Adding salt too early can cause dehydration and softening. It is recommended to sprinkle salt and a little sugar before serving to enhance freshness. Drizzle a small amount of hot water to stimulate the pot air, but maintain high temperature for short-term cooking throughout the process.

4. Seasoning and finishing

Add a small amount of white pepper or goji berries before cooking to enhance color, and avoid dark seasonings such as dark soy sauce. Thinning the sauce can make it thick, but the amount of starch should be small to avoid making a living. If you like a crisp taste, don't thicken it and keep the original flavor of the luffa.

5. Upgraded

Basic version can add fungus or lily to increase crispness, while advanced version can be paired with fresh shrimp or flower armor to enhance freshness. Vegetarians can use diced shiitake mushrooms as a substitute for meat, but they need to dry the shiitake mushrooms first. All side dishes should be pre cooked until half cooked to ensure they are cooked in sync with the luffa.

Stir fried luffa should be cooked and eaten fresh, as it can turn black and produce water if left for a long time. Loofah is rich in saponins and vitamin C, and high-temperature stir frying can reduce nutrient loss. For those with spleen and stomach deficiency and cold, it is recommended to stir fry with ginger shreds, and consume less during diarrhea. Daily cooking can rotate the use of different oils such as tea oil and olive oil, which not only enriches the taste but also balances the intake of fatty acids. Keeping the skin of the luffa and stir frying it together can increase dietary fiber, but it needs to be washed with salt to remove surface fuzz.