How to make loofah without turning black
Luffa is a common vegetable in summer. It is rich in nutrients and has a refreshing taste. However, many people find that loofah easily turns black when cooking, which affects the appearance and appetite. This article will combine the hot topics and hot content on the Internet in the past 10 days to analyze the reasons why loofah turns black, and provide practical solutions to help you easily make green loofah dishes.
1. Reasons why loofah turns black
The blackening of loofah is mainly caused by oxidation reaction and improper cooking methods. Here are the specific reasons:
| Reason | Description |
|---|---|
| oxidation reaction | When the loofah is cut and exposed to air, the polyphenols in it are oxidized to produce melanin. |
| high temperature cooking | Cooking at high temperatures for a long time will cause the chlorophyll in the loofah to decompose and darken the color. |
| Effect of metal ions | When cooking in iron or aluminum pots, metal ions can react with the ingredients in the loofah, causing it to turn black. |
| Improper storage | Luffa is not cooked or refrigerated in time after being cut, which accelerates the oxidation process. |
2. Methods to prevent loofah from turning black
According to popular discussions on the Internet and suggestions from cooking experts, here are several effective ways to prevent loofah from turning black:
| method | Operation steps |
|---|---|
| quick cooking method | After cutting the loofah, put it in the pot as soon as possible to reduce the time of contact with air; when cooking, stir-fry it quickly over high heat to shorten the heating time. |
| Soaking method | Soak the cut loofah in light salt water or lemon water for 5 minutes to inhibit oxidation reaction. |
| Avoid metal utensils | Use stainless steel or ceramic pots for cooking, avoid iron or aluminum pots. |
| Blanching method | Cut the loofah into pieces and blanch them quickly (add a little oil and salt to the water), take them out and immediately put them in cold water. |
| Refrigerated storage | Wrap uncooked loofah in plastic wrap or refrigerate in an airtight box to reduce oxidation. |
3. Recommended popular loofah recipes
Combining recent hot topics, here are two highly praised loofah recipes that can not only retain the emerald green color of loofah, but also enhance the taste:
| Recipe name | Ingredients and steps |
|---|---|
| Stir-fried loofah with garlic | 1. Peel the loofah, cut into hob pieces, and soak in light salt water for 5 minutes; 2. Heat the pan with cold oil (olive oil is recommended), sauté the minced garlic until fragrant; 3. Pour in the loofah and stir-fry over high heat for 1 minute, then add salt to taste; 4. Drizzle a little sesame oil before serving. |
| Luffa and egg drop soup | 1. Blanch the loofah slices for 30 seconds and set aside; 2. After the water is boiled, add the loofah and a little shredded ginger; 3. Pour in the beaten egg liquid and stir gently; 4. Finally, add salt and pepper to taste, and sprinkle with chopped green onion. |
4. Hot discussion among netizens: Remedies for loofah turning black
Recently on social platforms, many netizens shared remedies for loofah turning black:
| method | Effect |
|---|---|
| Add vinegar and stir-fry | Stir-fry the blackened loofah with a little white vinegar to partially restore its color. |
| Pair with bright ingredients | Add red peppers, carrots and other colors to distract the visual attention. |
| Thickening | Thicken with starch water to cover up some of the black color. |
5. Summary
Although the blackening of the loofah does not affect the consumption, it will affect the visual effect of the dishes. You can effectively prevent loofah from turning black by cooking it quickly, soaking it, and avoiding metal utensils. At the same time, it is also important to choose fresh loofah and store it correctly. I hope the methods provided in this article can help you make attractive loofah dishes easily!
check the details
check the details
en
