Why is it that loofah is always poorly stir-fried? In fact, the problem may lie in your cooking steps! Today, we consulted a chef with 20 years of cooking experience, who shared a simple yet crucial tip: do not add oil, blanch first! A quick blanching in boiling water for 20-30 seconds followed by cooling in cold water can keep the loofah vibrant green and tender, without releasing water!

1. Why does loofah turn black and release water?

Before sharing the tips, let's first understand the "culprits" behind loofah turning black and releasing water. Loofah has a water content of over 90%, and its cell structure is fragile. If not careful during cooking, it can lead to moisture loss and oxidation, causing it to turn black. Here are some common reasons:

• High-temperature oxidation: The polyphenol oxidase in loofah comes into contact with oxygen in the air at high temperatures, easily undergoing oxidation and causing the loofah to turn black.
• Prolonged exposure after cutting: Once cut, the damaged surface cells of the loofah accelerate oxidation upon contact with air.
• Directly stir-frying: If loofah is placed directly into the pan without treatment, the internal moisture is quickly released at high temperatures, leading to water release and mushiness.
• Improper heat: Both too low and too high heat can damage the cell structure of the loofah, affecting its color and texture.

Understanding these reasons allows us to take targeted measures and adopt the correct cooking methods to keep the loofah vibrant and crisp.

2. Chef's exclusive secret: Do not add oil, blanch first!

The chef revealed that the key to stir-frying loofah lies in blanching, and it should be done before putting it in the pan and without adding oil. This step may seem simple, but it can completely change the cooking effect of the loofah. Why is blanching so important? Let's analyze it in detail:

1. The role of blanching

Locking in moisture: Blanching causes the surface cells of the loofah to contract quickly, reducing moisture loss during stir-frying.

Inhibiting oxidation: High-temperature blanching can destroy the activity of polyphenol oxidase, preventing the loofah from turning black.

Maintaining color: After blanching, the green pigments in the loofah are fixed, resulting in a brighter green color when stir-fried.

Enhancing texture: Blanched loofah is firmer and less likely to become mushy during stir-frying, maintaining a crisp texture.

2. Correct blanching method

Blanching may seem simple, but there are nuances. Here are the detailed steps taught by the chef:

Ingredients preparation:

• 2-3 fresh loofahs
• Enough clean water
• 1 teaspoon of salt
• A little white vinegar or lemon juice (optional)

Steps:

• Wash the loofah: Rinse the loofah under running water, remove the fine hairs on the surface, and gently scrape off the skin with a peeler (leave a thin layer of green to enhance color).
• Cut into pieces: Cut the loofah into even pieces or slices, trying to keep the size consistent for even heating. After cutting, immediately soak in light salt water to prevent oxidation.
• Boil water: Add enough clean water to a pot, bring to a boil, then add 1 teaspoon of salt and a few drops of white vinegar (white vinegar can further prevent oxidation and maintain the vibrant green color).
• Quick blanching: Pour the loofah into the boiling water, stir evenly, and control the blanching time to 20-30 seconds. Overcooking will cause the loofah to become overcooked and lose its crispness.
• Cool in cold water: Quickly scoop out the loofah with a slotted spoon and immediately place it in ice water or cold water to cool, completely stopping the cooking process and locking in color and texture.
• Drain and set aside: Remove the loofah and place it on kitchen paper to absorb excess moisture, and set aside.

Notes:

The blanching time should not be too long; 20-30 seconds is sufficient, as longer will make the loofah soft.

Cooling in cold water is key to keeping the loofah crisp and tender.

If there is no ice water, rinsing with running tap water is also acceptable, but the effect is slightly inferior.

3. The correct steps for stir-frying loofah

Once blanching is complete, stir-frying loofah becomes much simpler. Here is the classic garlic stir-fried loofah recipe recommended by the chef, ensuring vibrant color and tender texture.

Ingredients:

• 500 grams of blanched loofah
• 4-5 cloves of garlic (minced)
• Enough cooking oil
• 1 teaspoon of salt
• A little chicken essence or MSG (optional)
• 1 teaspoon of light soy sauce (optional)

Steps:

• Heat the pan with cold oil: Heat the wok over medium heat, add enough cooking oil (about 2 tablespoons), and when the oil is about 50% hot, add the minced garlic and sauté until fragrant.
• Add loofah and stir-fry: Pour the blanched loofah into the pan, quickly stir-fry evenly, allowing the loofah to be evenly coated with oil.
• Season: Add 1 teaspoon of salt, a suitable amount of chicken essence or light soy sauce, and quickly stir-fry for 10-15 seconds to evenly incorporate the seasonings.
• Serve: Once the loofah is cooked (the surface is slightly transparent but still maintains a crisp texture), immediately turn off the heat and serve to avoid overcooking.

Cooking tips:

• Do not stir-fry for too long; 1-2 minutes is sufficient to maintain the crisp texture of the loofah.
• Control the heat at medium-high; quick stir-frying can lock in nutrients and color.
• Do not burn the minced garlic, as it will affect the aroma of the dish.

4. Other delicious loofah recipes recommended

In addition to garlic stir-fried loofah, the blanching technique can also be applied to other loofah dishes. Here are two simple and delicious recipes for your reference:

1. Loofah stir-fried eggs

Ingredients: 2 loofahs, 3 eggs, appropriate amount of minced garlic, appropriate amount of salt, and cooking oil. Steps:

• Blanch the loofah as described above and set aside.
• Beat the eggs, add a little salt, and stir well. Heat the pan, add oil, and scramble the eggs until golden, then set aside.
• Add a little oil to the pan, sauté the minced garlic until fragrant, then add the loofah and stir-fry for 1 minute.
• Add the scrambled eggs, quickly stir-fry evenly, and season with salt before serving.

Features: The sweetness of the loofah pairs with the smoothness of the eggs, providing balanced nutrition suitable for the whole family.

2. Loofah and wood ear mushroom soup

Ingredients: 1 loofah, 10 grams of dried wood ear mushrooms, a few goji berries, 3 slices of ginger, and appropriate amount of salt. Steps:

• Soak the wood ear mushrooms in advance, wash, and tear into small pieces; blanch the loofah and set aside.
• Add clean water to the pot, bring to a boil with ginger slices, then add the wood ear mushrooms and cook for 5 minutes.
• Add the loofah and goji berries, cook for another 2 minutes, and season with salt before serving.

Features: Light and nourishing, suitable for cooling and relieving summer heat.

5. Frequently asked questions

1. Can loofah retain its nutrients after blanching?

The blanching time is short, and cooling in cold water can reduce nutrient loss, so nutrients like vitamin C can generally be retained.

2. Is it okay not to blanch?

Yes, but stir-frying directly can easily lead to water release and blackening, resulting in inferior texture and color compared to stir-frying after blanching.

3. How long can cut loofah be stored?

It is recommended to blanch or soak in light salt water immediately after cutting, and not exceed 30 minutes to avoid oxidation and blackening.