The problem that the fried loofah does not change color has plagued me for a long time. I have tried many methods that are not ideal. I made garlic and fried today, basically satisfied.
Loofah peeled and cut the hob block, sprinkle a little salt, drip a few drops of white vinegar and evenly; garlic chopped;
Heat up the pan, add the minced garlic, add the loofah and stir in the salt for 2 minutes. Add a little MSG before the pot.
Add some white vinegar and salt before the pot, so that the fried loofah does not change color. It is the most ideal result after trying so far. I don't know if there are other better methods. My experience is that the processed loofah should be placed immediately, not for a long time; the time of frying should not be too long, 2 or 3 minutes; and, don't use chicken.