To keep the squash green after boiling, choosing a squash is quite important. You should buy squash because squash will be sweeter than regular squash, and when boiled, it will be more delicious. When buying squash, avoid choosing those that are too big because you may choose old squash, which will not be delicious to eat. You should choose smooth, not too rough-skinned squash.
Not only that, you should observe the luffa beds carefully. You should choose fresh squash with no dark spots because these are newly picked.
How to boil delicious, undyed and mushy squash:
The squash has been cut off from the head, trunk and peel. Wash the squash until the oil is gone, then drain the water and cut into pieces. Note, you should not cut the section too small.
Boil about 1.2 liters of water until boiling, then add the squash to boil. When boiling, add a little seed salt to make the squash more flavorful. The time for the squash to cook is about 4 minutes from the time the squash is released into the pot.
To keep the squash green and not mushy, when boiling, you should leave it on the heat or at high temperatures and not cover the pot.
Here are simple tips for boiling squash to have a plate of green, delicious, crispy squash, without mushy and dark. Wishing you success!
