Why does the sponge gourd turn black after being fried? Tips to prevent the sponge gourd from turning black when fried

Sponge gourd is a summer vegetable that can be eaten cold, stir-fried, roasted, made into soup or squeezed into juice for diet therapy. In addition to being edible, sponge gourd can also be used as medicine and has many benefits to the human body. When choosing dishes to cook every day, it is a headache. I don’t know what to eat. At this time, everyone can think of sponge gourd, which is cool, fresh and green. Sponge gourd tastes relatively fresh. Sponge gourd contains protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin C, saponins, plant mucus, xylan gum, bitter loofah, citrulline and other nutrients. When cooking sponge gourd, it should be cut and cooked immediately because it is rich in water to avoid nutrient loss. What should you know and learn when cooking sponge gourd? Let’s take a look at the encyclopedia knowledge together.

Contents of this article

1. Is it poisonous if the loofah is not blanched?

2. Why does the loofah turn black after being fried?

3. Tips to prevent the sponge gourd from turning black when stir-fried

Is it poisonous if the loofah is not blanched?

The sponge gourd is non-toxic if it is not blanched. You can just fry it in a pan. The sponge gourd cooked in this way tastes fresher. The sponge gourd contains protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin C, saponin, plant mucus, xylan gum, sponge gourd bitter substance, citrulline and other nutrients.

Sponge gourd is widely cultivated in southern and northern China, and is also widely cultivated in temperate and tropical regions of the world. It grows wild in southern Yunnan, but the fruit is short and small. Sponge gourd is a summer vegetable. When mature, the mesh fiber inside is called loofah.

Luffa is a vegetable crop with strong adaptability and loose soil requirements. It can be cultivated in all kinds of soil. However, in order to obtain high yields, loam and sandy loam with good air permeability and strong water and fertilizer retention capabilities should be selected.

The skin of loofah should be peeled when eaten. It can be eaten cold, stir-fried, roasted, made into soup or juiced for dietotherapy. When cooking loofah, it is juicy and should be cut immediately to avoid loss of nutrients.

Why does the sponge gourd turn black after being fried?

This is oxidation. Because the loofah contains a lot of sugar and the seeds contain melanin, the color tends to turn black under high temperatures. You can sprinkle some salt on it before frying it, and then soak it in salt water for a while to effectively reduce the blackening of the loofah. The longer the loofah is in contact with the iron pan, the darker it will turn.

Luffa is widely cultivated in southern and northern China. It is also widely cultivated in temperate and tropical regions of the world. It grows wild in southern Yunnan, but the fruit is short and small.

When the loofah is mature, the mesh fibers inside are called loofah, which can be used instead of sponge to clean stoves and furniture.

Luffa is a vegetable with strong adaptability and not strict requirements on soil. It can be cultivated in all kinds of soil.

Tips for frying loofah without turning it black

Tips to prevent the loofah from turning black when stir-fried include: blanch the loofah in water, add some salad oil and an appropriate amount of sugar to the water to make the color of the loofah particularly bright, or stir-fry the loofah, increase the oil temperature to reduce contact with air, move quickly, and don't let the loofah stay in the pan for too long, so it won't turn black.

Luffa is a summer vegetable that can be eaten cold, stir-fried, roasted, made into soup, or squeezed into juice for diet therapy.

Luffa is widely cultivated in temperate and tropical regions of the world and is a warm-loving and heat-resistant crop.

In addition to being edible, loofah can also be used as medicine and has many benefits to the human body.