How to stir fry loofah without blackening

The key to not turning black when stir fried loofah lies in controlling the oxidation reaction and cooking techniques. There are mainly methods such as quick stir frying, pre-processing, selecting tender luffa, avoiding iron pots, and controlling the heat.

1. Quick stir frying

Silk gourd contains polyphenol oxidase, which is prone to browning when exposed to air. After cooking, quickly stir fry over high heat to shorten the exposure time. It is recommended to use a shovel to continuously flip and complete cooking within 2 minutes. The formation of an oil film on the surface can effectively isolate oxygen. Prepare all seasonings before cooking to avoid any interruptions.

2. Pre treat

Cut loofah and immediately soak it in diluted salt water or lemon water. Acidic environment can inhibit enzyme activity. A small amount of edible oil can be added to water to form a protective layer. It is recommended to use a stainless steel knife during processing to avoid discoloration caused by metal ion catalysis. After draining, put it into the pot as soon as possible. Residual moisture can cause a sudden drop in oil temperature and prolong cooking time.

3. Choose tender luffa

Old luffa has rough fibers and high oxidase content. When selecting, the tail should be hard and without dents, with a green skin with white frost, and the diameter should not exceed 3 centimeters. The cell wall of tender luffa is relatively thin, and it can be fully matured by heating in a short time, reducing the probability of browning. If there are reticular fibers found inside, it is not suitable to use.

4. Avoid iron pots.

Iron ions can accelerate the oxidation of polyphenolic substances. It is recommended to use non stick or stainless steel pots, which have uniform thermal conductivity and stable chemical properties. If there is only an iron pot, it is necessary to first heat the pot until it emits green smoke before pouring oil to form an oxide layer and reduce the precipitation of iron elements. Avoid vigorously scraping the bottom of the pot with a shovel during the cooking process.

5. Control the temperature.

Maintaining a high temperature throughout the entire process can quickly coke and lock in moisture on the surface. When the oil temperature is 70% hot, it is best to hear a noticeable sizzling sound when cooking. You can first stir fry minced garlic and then add luffa. Allicin has antioxidant properties. Add salt before serving, as adding salt too early can cause dehydration and discoloration of cells.

Loofah is rich in saponins and vitamin C, and it is recommended to consume 2-3 times a week. Pairing with eggs or shrimp can increase protein absorption, and eating with fungus can help supplement dietary fiber. People with spleen and stomach deficiency and cold should control their intake, and ginger slices can be added to neutralize the coldness during cooking. When storing, wrap with plastic wrap and refrigerate to avoid placing with other fruits that release large amounts of ethylene. Slight browning does not affect food safety, but its nutritional value and taste may decrease.