What can loofah do to prevent it from turning black?

First, cut the loofah before cooking and keep it fresh. Loofah tends to turn black after being cut in advance for a period of time.

Second, fried loofah is easy to cook, and the action should be fast when frying. The oil temperature of fried loofah should be low. When it is 50% hot, you can cook it and stir it a few times (this is a fuzzy standard, and various stoves are different, so you can master it yourself). Luffa is delicate, and it will turn black if the spatula is turned over too much. I have seen chefs stir-fry loofah, using spoons instead of spatulas.

Third, stir-fry loofah without chicken essence, it will turn black.

Another way is more effective. After the towel gourd is cut, sprinkle some salt and grab it with your hands, so it won't get dark. But because there is already salt in the raw loofah, put less salt when frying.

Luffa should be processed and fried now, otherwise it will turn black.

Put the loofah in a 50% hot oil pan and slide until it is 70% cooked. Take it out and use it immediately. Thicken the pan with salt and monosodium glutamate, pour in the loofah, turn it over a few times, and then take it out.