How to stir fry loofah? Its color is emerald green

The key to maintaining the emerald green color of luffa during stir frying lies in controlling the oxidation reaction and heat, which can be achieved through methods such as rapid stir frying, timing of adding salt, and assistance with vinegar or lemon juice.

After peeling and cutting the loofah into pieces, soaking it immediately in diluted salt water can effectively slow down the activity of oxidase. Before frying, drain the water and stir fry quickly in a hot pot with cold oil and high heat. The oil temperature should be controlled at around 70% hot. During the stir frying process, pour a small amount of white vinegar or lemon juice along the edge of the pot to utilize the acidic environment to inhibit the action of polyphenol oxidase. Salt should be added before serving, as adding salt too early can cause dehydration and accelerate browning of cells. When stir frying with an iron pot, you can first heat the pot until it emits smoke, then pour oil to moisten the pot, forming a physical non stick layer to reduce metal ion catalysis.

Some varieties of luffa have a high content of chlorophyll in their epidermis, which can preserve a thin layer of green skin to enhance visual effects. If using blanching pretreatment, adding a few drops of vegetable oil to the water can help form a protective film, and the blanching time should be controlled within 20 seconds. During the frying process, avoid frequent flipping and use a pan lifting method to reduce mechanical damage. Paired with red ingredients such as carrots or red peppers, enhance the emerald green appearance through color contrast. Overnight loofah is difficult to maintain its fresh green color due to its high degree of oxidation. It is recommended to cut and stir fry it immediately.

Choose tender luffas picked in the morning, those with full juice at the stem are fresher. Wrap the cut with plastic wrap during storage to reduce air contact, and refrigerate for no more than two days. When stir frying, a small amount of starch water can be added to thicken the sauce. Starch molecules can wrap around chlorophyll and delay degradation. Pay attention to the changes in the pot air. When the surface of the luffa appears shiny and oily, turn off the heat immediately and use the remaining temperature to complete the final ripening. If you want to maintain the color of the banquet dishes, you can spread out the stir fried luffa and place it on a chilled porcelain plate to quickly cool down.