Is it better to blanch loofah or stir fry it directly

Blanching or stir frying luffa has its own advantages. It has a soft and tender taste and is suitable for cold mixing after blanching. It retains its crispy and refreshing texture and is suitable for quick frying.

The blanching water can shorten the subsequent cooking time and reduce the damage of high temperature to vitamin C. It is especially suitable for matching with garlic paste or Fermented bean curd salad. Adding a little salt and oil when blanching can maintain the emerald green color, but some water-soluble nutrients may be lost to the water. After blanching, supercooling can maintain a crisp taste, suitable for people with weak digestive function.

Directly stir frying can better preserve dietary fiber and potassium elements, suitable for pairing with eggs or shrimp for quick stir frying. High temperature stir frying can stimulate the clear and sweet taste of luffa, and the flavor is more intense when the skin is slightly charred. The frying time should be controlled within 3 minutes to avoid a texture that is too soft, suitable for those who enjoy a crispy and tender taste. Stir frying with skin can increase dietary fiber intake, but the surface pesticide residues need to be thoroughly cleaned.

When choosing a cooking method, personal taste and nutritional needs should be considered. Blanching is suitable for pursuing soft and tender or cold dishes, while stir frying directly is more conducive to preserving nutrition and crispness. It is recommended to adjust flexibly according to the meal combination. For those with spleen and stomach deficiency and cold, they can choose to blanch and mix ginger shreds with food. In summer, vinegar and sesame sauce can be used with cold dishes to enhance the flavor. Pay attention to controlling the amount of oil used in daily cooking to avoid nutrient loss caused by prolonged heating at high temperatures.