How much soy sauce to put in stir fried cabbage, and how much soy sauce to put in stir fried cabbage

Ingredients: half a cabbage, 3 slices of ginger, 1 chili pepper, 5 grams of salt (put later), 20 ml of cooking oil, 5 ml of sesame oil (it is recommended to use the "seasoning treasure meter" to measure, it can be adjusted to the taste is just right, like a chef-level dosage control, it also upgrades to replace the traditional oil pot, and it is not leaking, it is a new invention.) Put as much as you want to count, like the commonly used soybean oil, soy sauce, vinegar, etc., hygienic and clean, convenient and fast, and scales.

Steps: 1. Selection: half of fresh Chinese cabbage, peel off the outer layer of leaves, clean with water, and control the moisture;

2. Knife work: you need to cut the cabbage and the cabbage leaves separately, and cut them vertically into small strips of about 3 cm along the texture of the cabbage, and place the cabbage and the leaves separately;

3. Operation: Put two spoons of cooking oil in the wok, put in the ginger slices and cut chili rings after the oil is hot, stir-fry until fragrant, then put in the part of the cabbage gang, stir-fry for about 1 minute, and finally put the part of the cabbage leaves, and the leaves will become soft and fried after about half a minute;

4. Feeding: Quickly turn off the heat, sprinkle salt while hot, drip a few drops of sesame oil, mix well with a frying spoon, and eat while hot.

2. Cut the cabbage in a short time so that it can be fried in a short time;

3. After turning off the heat, put salt again, mix evenly and quickly put it out, so that the cabbage can produce less water and retain the freshness of the leaves.

Do you need to put soy sauce in cabbage?

A small amount of soy sauce can be added to stir-fry vegetables to change the color and enhance the flavor.

Here's a look at tips for stir-frying greens::

First of all, the first point is to pay attention to the amount of oil used in stir-frying vegetables, and the oil used when stir-frying vegetables can use more oil than other dishes that are usually fried, so that the effect is similar to the role of people's daily skin care products, which looks moist and fluorescent.

The second point is that heat is very important in stir-frying, especially when stir-frying vegetables, you need to pay more attention to the mastery of the heat.

Third, when stir-frying vegetables, you should also pay attention to the amount of salt you use and when to put salt. Some green vegetables, such as Chinese cabbage and lettuce, which have a lot of water in themselves, if salt is added earlier in the stir-frying process, it will greatly affect the color of the final dish, and there will be a lot of water.

Therefore, it is recommended to stay until the end of the stir-fry of these vegetables, and then add salt when the stir-fry process is about 80%; However, if you are frying some vegetables with less moisture content, such as sweet potato leaves, macaroni, pumpkin seedlings and other dishes, it is recommended to pour salt into it after pouring the oil, melt it together in the oil and then pour the vegetables into the stir-fry.

The fourth point of attention that needs to be reminded is that when loading the plate, do not pile everything on the plate when loading these vegetables, you can finish loading in the plate, mark a vacant place in the middle of the plate, which is a method that is conducive to the rapid heat dissipation of the dish, and avoids the embarrassing situation that the green vegetables turn yellow again because of the residual temperature after being plated.

Generally, no. It will not only affect the nutrients in the green vegetables. It also changes the dish.

Ingredients: 250g cabbage;

Excipients: 30 grams of oil, 10 grams of soy sauce, 8 grams of vinegar, 6 grams of sugar, 3 grams of starch, 5 grams of cooking wine, 5 grams of green onion, 3 grams of ginger, 3 grams of garlic, 4 grams of bean paste;

Production: 1. Use cabbage tender, wash and cut into a diamond shape of about 1 cm on the side skin; Cut the green onion, ginger and garlic into minced pieces, add some water and stir well;

2. Put soy sauce, vinegar, sugar, starch, cooking wine, green onion, ginger and garlic in a bowl, add some water and stir well;

3. Put the wok on the fire, put in the bottom oil, add the watercress jujube and celery spicy sauce and stir-fry slightly, put the cabbage in, keep stir-frying, so that each main ingredient is evenly heated, and after it is cooked, pour the seasoned juice into the pot, stir-fry evenly, and then you can put it out of the pot and put it on the plate.

Soy sauce is a very commonly used and favorite condiment in our daily life.

There are three types of soy sauce:

1. Increase saltiness.

2. Freshness. 3. Color.

Soy sauce is a very important condiment for cooking delicious dishes with excellent aroma.

There are many types of soy sauce. There are two types of soy sauce: light soy sauce and dark soy sauce.

1. Light soy sauce. Light soy sauce is obtained by fermentation and extraction using soybeans as raw materials (soy sauce is made from soybeans).

2. Dark soy sauce. Dark soy sauce is based on light soy sauce, adding caramel and other raw materials, and further obtained through a special process.

Light soy sauce and dark soy sauce have different properties, so they have different uses.

Light soy sauce is salty, so it is more commonly used when stir-frying.

Dark soy sauce is delicious and easier to color, so it is only used when making delicacies such as braised pork.

If you clarify the above aspects, you can also clarify how to use soy sauce when stir-frying vegetables......

First of all, dark soy sauce is not suitable for stir-frying vegetables. ......The dark soy sauce is dark in color, and the fried vegetables are too dark in color to look good.

Secondly, light soy sauce should also be used in moderation. ......Light soy sauce also has color, and stir-fried vegetables focus on color and flavor, so when stir-frying green vegetables, light soy sauce should also be put less.

In fact, many people don't put soy sauce ...... when stir-frying vegetablesIn this way, the original color of the greens can be guaranteed, and the fried greens will look better.

You don't need to put soy sauce in stir-frying vegetables.

How to stir-fry green vegetables with shiitake mushrooms:

Ingredients: 450g of greens, 350g of shiitake mushrooms, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence.

Steps: 1. Soak the greens (cut off the roots) and shiitake mushrooms in baking soda for 10 minutes.

2. Wash and slice the mushrooms.

3. Wash the greens and cut them into sections.

4. Remove from the frying pan, add the shiitake mushrooms and stir-fry until soft.

5. Add an appropriate amount of oil to the pot (fried cabbage oil is delicious).

6. Add the greens and stir-fry quickly for a few minutes until they are broken.

7. Add salt and shiitake mushrooms and stir-fry for a few minutes.

8. Stir-fry until the vegetables are cooked, then turn off the heat, add an appropriate amount of chicken essence and stir-fry evenly, and then you can get out of the pot.

9. Finished product drawing.

Of course, stir-fried vegetables are salted, don't put dark soy sauce to stir-fry? The color will become very dark, if you only put a little salt, then the green vegetables will be fried, (you can use a small amount of seafood soy sauce) fried green vegetables are also delicious without meat, if you want to increase the nutritional balance, you can use lean shredded pork to stir-fry green vegetables.

The taste of the fried vegetables in this way is also relatively good, and now the general people in the dog days like cold vegetables, and the cold vegetables are blanched with water, so for summer health, it is still used to mix cold vegetables with cucumbers, and cold vegetables with rape are all part of the summer cool dishes.

Just make cold dishes, cold dishes, and put a little bit of lean shredded pork and powdered vermicelli can do this. If the color of the stir-fry is black, you don't need soy sauce!

Soy sauce will change the color of the dish, so the color of the dish will be very green if you use salt and shredded lean pork in old soup, so keep this in mind that you don't put soy sauce when stir-frying?

The color of the dish remains the same, but there is also a skill in the stir-frying process! To stir-fry quickly on high heat, simmering over low heat will make the color less green, so stir-fry on high heat for two minutes?

Just like garlic sprouts, green vegetables are also stir-fried over high heat, and they are also easy to fry to a green color.

Stir-fried vegetables are not allowed to be fried with soy sauce. Because a dish should be delicious, it is best to have good color and flavor, and the color of soy sauce in green vegetables is obviously not pure, and it cannot achieve the effect of good color and flavor, so it can only be salted. In addition, when frying green vegetables, the fire should be a little stronger, after putting cooking oil, you should fry, wait for the dish to be not so hard, put a little water, if you want to be salty and even, you can put salt water, and then cover until cooked, don't always open the lid to see, and finally add a little monosodium glutamate to the pot, which is both beautiful and delicious, nutritious and good, and simple to operate.

Stir-fried vegetables with light soy sauce is more delicious, I generally choose to use light soy sauce to stir-fry vegetables, because the color of the vegetables is already bright, with its own original color, then there is no need for other colors to embellish, at this time you only need to pay attention to seasoning, although the vegetables are fresh and sweet, but there is no taste, so choosing to use light soy sauce to fry the vegetables can make the taste of the vegetables more fragrant. The role of dark soy sauce is more coloring, so if you want to season the taste, then it is best to choose light soy sauce.

Stir-fry vegetables generally do not put soy sauce, add some crushed garlic to fry before stir-frying, and then put the greens to fry, which is more fragrant, and it depends on the taste. When seasoning, you can add an appropriate amount of chicken powder or monosodium glutamate, and if you have a stock at home, you can bring a tablespoon, so that the fried vegetables are fragrant and tender.

If you have to use soy sauce, use light soy sauce, which is usually seasoned and dark soy sauce is generally colored.

The most fundamental difference between dark soy sauce and light soy sauce is that light soy sauce is made from soybeans and other raw materials that are fermented and matured, while dark soy sauce is a dark soy sauce made by adding caramel color to light soy sauce and going through a special process. Therefore, in terms of color, the color of light soy sauce is moisturized and reddish-brown.

Dark soy sauce, on the other hand, is very dark, tan in color and shiny. In terms of use, light soy sauce tastes salty and is generally used for stir-fried or cold dishes. The dark soy sauce is delicious and slightly sweet, and is generally used to color food, such as braised pork and other white dark soy sauce that needs to be colored.

To make a special dish, it is not just a matter of putting it away, but the light soy sauce and the dark soy sauce must be distinguished.

Stir-fried greens can be put in ordinary soy sauce, and the fried greens are delicious.

You don't need to put soy sauce in stir-fried vegetables, just put some light soy sauce. Haitian soy sauce or Lee Kum Kee soy sauce can be used.

Generally, light soy sauce is used for stir-fried vegetables, and dark soy sauce is for braised and stewed meat, and the color is relatively heavy, which affects the taste and color of green vegetables. I feel that the soy sauce is quite good, and it tastes very fresh when used in cold dishes and stir-fried vegetables.

There is no need to add soy sauce when stir-frying vegetables.

Steps to stir-fry greens:

Ingredients: appropriate amount of green vegetables, a garlic, a chili, an appropriate amount of oil, a small amount of salt, a small amount of chicken essence.

1. Slice the garlic;

2. Slice the pepper;

3. Wash the greens;

4. Add some oil to the pot and add garlic and chili pepper to stir until fragrant;

5. Then put in the greens;

6. Stir-fry until the greens are soft, then add some salt;

7. Then add some chicken essence and stir-fry evenly when it is almost out of the pot. Guess.

In addition, you can add a little less salt with soy sauce to balance the saltiness.

Stir-fried vegetables are not suitable for soy sauce, which will make the color of the dish unsightly and affect the appetite. If you really want to put it, it is better to put some fuel consumption.

What kind of soy sauce to put in stir-fried vegetables? It is still not recommended to put particularly heavy soy sauce, such as dark soy sauce with a little light soy sauce or extremely fresh flavor, the color is light and the taste is very fragrant.

Haitian soy sauce, personal preference is more Haitian soy sauce, cooking has been in this kind of soy sauce.

If you like the taste of soy sauce, it is recommended that you dare to make soy sauce better, improve freshness, add color, and will not be salty.

You can put a little light soy sauce or oil, and the color will be heavier if you put soy sauce.

Stir-fried vegetables, do you want to put soy sauce, I never put soy sauce in fried vegetables, the color of fried vegetables in soy sauce will become black and not good-looking, if you insist on putting soy sauce, then put some light soy sauce, light soy sauce is lighter than dark soy sauce, not as black as dark soy sauce.

Whether it is commercial or household, you can buy some white soy sauce, fish sauce and Knorr chicken juice to transport three kinds of seasonings, only a small amount can be used not more, only add a little chicken juice when making soup, fish sauce is less salty.

The fried vegetables are extremely fresh, and the fried vegetables are delicious and more suitable.

Just release the soy sauce. The dark soy sauce is thicker and is colored.

Don't put soy sauce in the stir-fried vegetables at all, put oil in the pot, put some ginger shreds, put some salt, chicken essence, and the vegetables can be cooked out of the pot.

When stir-frying vegetables, you can add some oyster sauce to enhance the freshness.

Don't put it in light soy sauce and dark soy sauce, which will either darken the color of the greens or have no effect.

Ingredient breakdown. Greens, salt, monosodium glutamate.

1. Wash the greens.

2. Cut the stems and leaves of the greens into separate sections.

3. Heat the pot, pour in an appropriate amount of oil, add the green vegetable stalks and stir-fry over high heat.

4. Stir-fry the vegetable stalks until they are broken, add the vegetable leaves and stir-fry.

5. Fry the leaves until soft, add an appropriate amount of salt and monosodium glutamate and stir well.

Answer: Hello, I never put soy sauce in my fried vegetables, because soy sauce will affect the color of the vegetables.

You don't need to put soy sauce in stir-frying most of the vegetables.

<> stir-fried green vegetables with mu of vegetables and soy sauce can enhance the taste of the green vegetables and make them more delicious. Stir-fried vegetables with light soy sauce is advisable, dark soy sauce has a strong color, which will break the appearance of dark and bright green vegetables, and the light soy sauce contains sugar, which has the effect of enhancing freshness and flavor, and is a better seasoning. After adding soy sauce to stir-fried vegetables, it is necessary to reduce the amount of salt to avoid too salty taste and affect health.

Generally speaking, good soy sauce is naturally fermented, containing amino acids and rich flavor substances, although it can increase the aroma after heating, but overheating nutrients react or volatilize and lose, and the color becomes darker, so when to add the soy sauce body depends on the ingredients and cooking methods.

1. Roast fish and meat: Soy sauce should be added early to facilitate flavor and coloring.

2. Stir-fried vegetables and other general stir-fried vegetables: It is best to add less soy sauce before the dish is about to come out of the pot, so as to avoid the high temperature in the pot from destroying the amino acids, and the sugar in the soy sauce will not caramelize and become sour, which can protect the nutritional value of the soy sauce from destruction.