Many people may have noticed that when stir-frying loofah, it often turns dark, which can be off-putting regardless of how delicious it tastes. How can we prevent this discoloration? There are some tricks to keep in mind when making a home-style stir-fried loofah: control the oil temperature and marinate the loofah with salt before stir-frying. With these tips, your loofah won't turn dark. Feel free to give them a try.
Garlic Stir-Fried Loofah
Ingredients:
Loofah, garlic, white pepper, chicken bouillon, salt, oil.
Method:
1. After peeling and cutting the loofah into pieces, marinate it with salt for a while. Chop the garlic.
2. In a hot oiled pan, sauté the minced garlic until fragrant, then add the loofah and stir-fry. Add a small amount of hot water and continue stir-frying until the loofah softens.
3. Season with white pepper, salt, and chicken bouillon before serving.
Loofah and Edamame Stir-Fry
Ingredients:
Loofah, edamame, red bell pepper, ginger, garlic, salt, chicken bouillon.
Method:
1. After peeling and cutting the loofah into pieces, marinate it with salt for a while. Shell the edamame and wash it, and cut the red bell pepper into pieces.
2. In a hot oiled pan, sauté the ginger and garlic until fragrant, then add the edamame and stir-fry until cooked through. Add the loofah and a little water, and continue stir-frying.
3. When the water has evaporated and the loofah is softened, add the red bell pepper and stir-fry until cooked through. Season with salt and chicken bouillon, stir to mix evenly, and serve.
Loofah and Shrimp Stir-Fry
Ingredients:
Loofah, shrimp, rice wine, salt, scallion, ginger, cornstarch, chicken bouillon.
Method:
1. Peel and wash the loofah, cut it into pieces, and marinate with salt. Remove the shells from the fresh shrimp and make an incision along the back to remove the intestinal tract. Marinate the shrimp with rice wine and cornstarch for 10 minutes.
2. In a hot oiled pan, add the shrimp and stir-fry until the color changes, then remove from the pan.
3. In another hot oiled pan, sauté the ginger and scallions until fragrant, then add the loofah and stir-fry until softened.
4. Add the shrimp and loofah together, stir-fry, and season with rice wine, salt, and chicken bouillon before serving.
Deep-Fried Dough Stick and Loofah Stir-Fry
Ingredients:
Loofah, deep-fried dough sticks (youtiao), oil, salt, red bell pepper, ginger, garlic.
Method:
1. After peeling and cutting the loofah into pieces, marinate it with salt for a while. Cut the deep-fried dough sticks into large pieces, and wash and cut the red bell pepper into pieces.
2. In a hot oiled pan, sauté the ginger and garlic until fragrant, then add the deep-fried dough sticks and loofah and stir-fry.
3. Add an appropriate amount of water, cover the pot, and simmer over low heat for a few minutes.
4. Sprinkle a little salt and stir evenly before serving.