Luffa practice video

1: Loofah needs to be cleaned first, then peeled and replaced with a knife. If it is not fried in time, it should be soaked in light salt water to avoid blackening. 2. Never cook directly when frying. Adding the blanching step of 1, the fried loofah will be greener. 3: When frying again, add some water while frying, and the color will remain green all the time. Scrambled eggs with loofah ... Ingredients: loofah, eggs, Jiang Mo, salt, scallion oil. Practice, 1: Peel the loofah, cut it into hob blocks and soak it in light salt water for later use. 2: Add enough water to the pot to boil, put the loofah in the water for 20 seconds and take it out immediately to avoid overcooking. 3: Beat the eggs into the bowl, add half a spoonful of water, add some salt and stir well, then put them into the pot and fry until cooked. 4: Add base oil to another pot, saute Jiang Mo, pour the blanched loofah and season with salt. 5: Pour in scrambled eggs, stir fry quickly and evenly, pour in a little scallion oil and stir fry evenly.

1: When scalding, add some salad oil and a few drops of white vinegar to the water to avoid discoloration.

2: Then there is the cooked loofah, which should be refrigerated immediately, so that the loofah will remain green after frying. 3. When scrambled eggs, season them in advance and add some water, so that the scrambled eggs are more tender and tasty. 4: Don't fry the loofah in the pot for too long, 20-30 seconds at most. You can't get out when it's cooked. Final conclusion: when frying loofah, it is a big mistake to only add boiling water to the pot! Be sure to add some white vinegar and cooking oil to the water so that the fried loofah is greener. Be sure to add this 1 step, which is very important! You can also mix it with other ingredients, such as fungus and carrot slices. You can also try it when cooking.