How to fry the greens so that they don t turn black Why do fried greens turn black

Some leafy vegetables such as rape and spinach can be blanched with hot water first, and stir-fried quickly with a martial fire (i.e., high heat) when stir-frying. In this way, it tastes good, and the second is good.

Some vegetables such as beans and green peppers, after washing, cut or break them into a shape of moderate size, and then rub them with salt.

It also tastes good and is in good condition.

On high heat, stir-fry quickly, and add salt when serving.

Green vegetables can be said to be a dish that we eat more often in our lives, whether it is eating at home or going to a restaurant, we will basically fry a plate of green vegetables, which can achieve a good balanced diet. However, when we cook fried vegetables by ourselves, we often have the phenomenon of blackening, so why do fried vegetables turn black? What to do after fried greens turn black?

Why do fried greens turn black

1. Iron pot cooking: Iron pot stir-frying will cause some chemical reactions between the iron ions contained in the iron pot and the green vegetables, salt, seasonings, etc., so the phenomenon of black vegetables will occur.

2. Stir-fry time: If the oil is not heated or the cooking time is too long, the green vegetables are easy to oxidize and blacken.

How can fried greens not turn black

1. When cleaning the vegetables, you can add an appropriate amount of lemon juice and water, soak them for about ten minutes, and then remove the surface of the vegetable to form a protective film, which can well avoid oxidation in the process of stir-frying.

3. When stir-frying vegetables, you should try to avoid adding some acidic foods as ingredients, and do not cover the pot during the cooking process.

4. If you can't fry the vegetables quickly, you can add an appropriate amount of boiling water, and then you can also keep the freshness and tenderness of the leaves.

5. If you need to add vinegar to the vegetables, you can add vinegar along the edge of the pot, and do not pour vinegar directly on the vegetables, so that the taste of the vegetables will be more mellow.

6. Add salt to fried vegetables, which is generally added when the pot is about to open, which can prevent the phenomenon of vegetables from producing water due to adding salt, and can also better ensure the freshness and tenderness of vegetables.

The above is the analysis of the problem of blackening of fried vegetables in this article, and how to not blacken fried vegetables are shared. In addition, it is not recommended to add too much cooking oil when stir-frying vegetables, which will lead to the greasy taste of the vegetables and the taste is not fresh, which will affect people's appetite and have a certain impact on health.

To stir-fry bright emerald green vegetables, you need to master the following skills:

1.Preparation before stir-frying: After the cracked cover of the greens is cleaned, you need to drain the water to avoid discoloration caused by too much water during stir-frying. At the same time, it should also be placed separately from other ingredients to avoid the color of other seasonings mixing into the greens and affecting its color.

2.Master the temperature of the pot: In the process of frying vegetables, you need to heat the pot first, then pour in the oil, and when the oil is a little hot, you can put the vegetables in the pot and stir-fry. If the temperature of the pot is too high, it will cause the greens to change color quickly when they are put in, and they will slip and affect their gastronomic effect.

3.Stir-fry time: The time of stir-frying is also crucial, and the greens should be stir-fried at high temperature in a short time to ensure the emerald green color of the greens. Normally, the vegetables can be fried by putting them in a pot for 2-3 minutes, and they should not be too long, otherwise the color will become darker.

Generally, when the salt is put in the pot, the sauté time should not exceed 30 seconds, otherwise the greens will easily drain and lose their emerald green color. If you are more worried about the color change of the vegetables, you can put the salt on the plate first, and then shake the salt on top after the vegetables are cooked.

Normally, you can add garlic after stir-frying the greens for 1-2 minutes, and stir-fry for about 30 seconds, so as not to cause the greens to change color for too long.

Green vegetables are one of the common vegetables in our daily life, how can we fry bright and crisp green vegetables without blackening? Here are a few things to keep in mind:

1. Handle the greens in advance.

The greens should be washed and the moisture should be controlled. First of all, put the greens in clean water and wash them thoroughly, then put them in a drainer and pass them through the water once, drain the water, and then wipe them dry with a paper towel. This can control the moisture of the vegetables and avoid losing their crisp green color due to excessive moisture during the frying process.

2. Choose a good oil.

Choosing oil is essential when stir-frying. Generally speaking, you can use edible oil to stir-fry vegetables. However, peanut oil and soybean oil are not recommended because they are prone to blackening and smoke at high temperatures, which affects cooking results and food hygiene.

3. Heat the pan with oil first.

Adding oil to a hot pan is one of the commonly used techniques in cooking. Before putting the dishes into the pot, pour in the oil and boil the oil until it is hot, add the greens, and stir-fry quickly in time to ensure that the oil content is uniform and reduce the spiciness.

4. Pay attention to the cooking time.

The cooking time of green vegetables should not be too long, generally within 1-2 minutes. Stir-fry over high heat, being careful not to take too long, cooking too old and too long will cause the greens to lose their crisp green color. If the vegetables are re-fried many times after they are not satisfied, the stir-fry time will also become longer, and the vegetables will lose their original color and fresh taste.

Fifth, the salt should not be added too early.

It should be noted that the salt should not be added too early, otherwise the greens will not only lose their original emerald green color, but also become more black. You can add salt to taste in the last step after frying.

6. Fry the same vegetables separately.

For example, if you fry more brightly colored vegetables such as green peppers and chili peppers, if they are fried with green vegetables, the empty pigments released by them will affect the color of the green vegetables. Therefore, when cooking, it is best to sauté the greens separately from these vegetables to ensure that the greens are bright in color.

In general, when cooking green vegetables, first of all, pay attention to the cleaning and moisture control of green vegetables, secondly, choose the right oil and heat during the cooking process, pay attention to the cooking time, and finally add salt to taste when seasoning, and pay attention to separate from other vegetables. These techniques can help us stir-fry bright and crisp green vegetables.

When stir-frying green vegetables, if you want to keep the vegetables bright and not black, you can follow the following steps:

1.Choice of ingredients: Choose fresh, verdant greens. Vegetables that are too old or have been stored for too long are prone to blackening.

2.Washing: When washing greens, you can add a little salt or baking soda to the water and soak for about 5 minutes to help remove pesticide residues. Then rinse off with running water, making sure to rinse the surface of the mud and dirt.

3.Cutting method: Cut the greens into the right size to ensure that they are evenly heated when stir-frying.

4.Blanching: Blanch the chopped greens in boiling water for a short time, so as not to damage the taste and color of the greens. When the greens become greener in color, remove them immediately and rinse them with cold water to keep them crisp and tender.

5.Prepare seasonings: Prepare basic seasonings such as oil, salt, sugar, etc., and add minced garlic, ginger, Sichuan pepper, dried chili pepper, etc. according to personal taste.

6.Stir-fry: Heat the pan, add an appropriate amount of oil, and then add the seasoning and stir-fry until fragrant. Then add the blanched greens and stir-fry quickly to avoid over-drying the vegetables.

7.During the frying process, you can add an appropriate amount of water to keep the greens hydrated. At the same time, you can add an appropriate amount of light soy sauce, oyster sauce and other condiments to increase the delicious taste of the dish.

8.Heat: When stir-frying vegetables, heat is crucial. Too much heat will make the greens scramble, and too little will make the greens discolored. Therefore, use medium or medium-low heat to sauté to keep the greens fresh.

9.Remove from heat: When the greens are bright and ripe, turn off the heat and use a spatula to place the greens on a plate.

Follow the steps above, and you'll be able to stir-fry bright and non-blackened greens. At the same time, it is necessary to pay attention to the control of time and heat during the frying process to maintain the taste and color of the vegetables.

Here are the steps to keep the greens green and bright:

1.Preparation. Wash the greens, remove the old roots and yellow leaves from the bottom of the vegetables, soak them in water for 5-10 minutes, and let the dirt settle to the bottom.

2.Heat the pan. Heat a small amount of oil in a pan and cook until it is about 50% hot.

3.Cook the greens. Put the greens in a pot and stir-fry a few times, and the leaves will turn green. Add or add a small amount of salt immediately and stir-fry well.

4.Add water. Add a little water to the pot, quickly close the lid, blanch over medium heat for 15-20 seconds, and blanch the vegetables.

5.Edible. Add additional seasonings, stir-fry evenly, and serve.

It is important to pay attention to the fresh vegetables that the contestants buy first-class, master the heat, and not fry them for too long, otherwise it will cause the color to accelerate and darken, affecting the taste and appearance.

To stir-fry bright green vegetables, you need to pay attention to the following:

1.Wash the greens:

Soak the vegetables in clean water repeatedly to wash away the dust and sediment, and if time permits, soak for 30 minutes. After washing, drain the greens and set aside.

2.Master the heat:

It is very important to master the heat of stir-frying, too big a fire will easily scorch the vegetables, and too little fire will cause the water to be less volatile and make the vegetables lose their crisp and tender taste. Heat the oil in the pot, and when the oil is hot to 7 or 8 hot, add the greens and stir-fry quickly with a spatula, usually 15 to 20 seconds out of the pot.

3.Salted kimchi water:

Soak a small amount of salt in water in advance, and soak the green vegetables in it for about 5 minutes, so that the greens can be brighter and greener and not black when cooking; Under normal circumstances, 10 grams of salt per kilogram of greens is sufficient.

4.Quick stir-fry:

Green leafy vegetables contain a variety of heat-sensitive nutrients, such as vitamin C and chlorophyll, etc., which will be lost if you don't pay attention to it, so try to use the method of stir-frying on high heat, quickly heat and cook thoroughly, and the time should not be too long, so as to keep the green vegetables fragrant and tender. Front regiment.

In general, paying attention to the heat, stir-frying quickly, washing the greens, soaking them in salt, etc., can make the greens fry with a bright green color, ensuring nutrition and deliciousness.

Stir-fried greens are bright and green and not blackened, and there are the following points:

1.Choose fresh greens. The greens have a high freshness, a better taste and a brighter color. Fresh vegetables are fried to make the color brighter, and it is not easy to overcook and turn black. Therefore, when choosing vegetables, you should choose green vegetables with full leaves, bright color, no eyes and rot.

2.Clean and cut the sections. Pick the greens cleanly, cut off the roots and old leaves, rinse again 2-3 times, wash away the soil and impurities. After dripping dry, cut into pieces of equal thickness for easy stir-frying and heating evenly.

3.Wok heat dissipation is optimal. Use stainless steel non-stick wok, put in an appropriate amount of cooking oil, put in the green vegetable section when the oil temperature reaches 5 into the heat, and leave a little oil at the bottom of the pot, so that the green vegetables are heated more evenly and are not easy to rot and blacken.

4.Stir-fry quickly over high heat. After putting the greens in the pot, make the core pair quickly stir-fry over high heat, and fry them at high temperature for a short time, so as to retain the nutrition and color of the greens to the greatest extent. If the heat is too small and the stir-fry time is long, it is easy to make the vegetables black and lose nutrients.

5.Cover and simmer until eight ripe. After stir-frying the green vegetables for 2-3 minutes, cover the pot and simmer for 1-2 minutes, then open the lid and continue to stir-fry quickly for 30 seconds.

Covering the pot can make the greens heat more evenly and ensure that the center is also ripe, but the time must be controlled, otherwise it will still turn black. At present, 8 matures are the best.

6.Remove from pan and drizzle with oil. Stir-fry the greens and put them on a plate as soon as they are cooked, then you can choose to garnish with some green onions or minced garlic, and finally drizzle with a spoonful or two of hot oil, which can lock in the color of the greens and make them brighter.

7.Serve your meal immediately. After the greens are fried, they should be served on the table in time. Because green vegetables contain enzymes and other ingredients, they are easy to oxidize and turn black if they are stored too much. Therefore, it is necessary to eat the green vegetables immediately when the color and taste are the best, which is also the key to ensure that its color and flavor are complete.

In summary, material selection, cutting sections, wok selection, heat control, and capping and simmering are all key factors that affect the color of green vegetables. When used properly, you can stir-fry bright vegetables. But it should be eaten quickly, so as not to change the color of the oxygen, which is also what we should pay attention to.

The first tip is to soak and clean the vegetables.

When someone buys vegetables, they wash them twice in water to remove the dirt that they can see, but this is not entirely right.

To put the greens in water, add salt and soak for ten minutes, after soaking in salted water, not only can the greens become more agitated and clean, but also make the greens not easy to blacken after encountering the iron pot, which can not be ignored.

After soaking in salt water, wash the greens and rinse them with running water for later use.

The second trick - blanching the greens.

After blanching, the greens are more green and not black, and blanching can greatly shorten the frying time, and the taste of the greens is better, crisp and delicious.

If you fry it directly, the fire at home is not enough, which will prolong the frying time, and it is easy to fry the vegetables to be soft and unpalatable, and the longer the frying time, the less green the vegetables will be.

Therefore, before stir-frying the greens, blanch the greens. When blanching, the water in the pot should be boiled, add a few drops of cooking oil, and then put the greens, so that the greens are green and shiny and will not turn black, this little trick should be remembered.

The third tip is the technique of stir-frying vegetables.

It is recommended to use lard for stir-fried vegetables, which can be well attached to the surface of the vegetables, which has the effect of locking in water, and the greens are more crisp and tender, and will make the greens look more oily, more attractive, and fragrant to eat.

When the vegetables are in the pot, the temperature will be lowered soon, so as to extend the dust and lead the frying time, then the taste of the vegetables will become worse after frying, if you want to solve this problem, you can first preheat the wok, moisten the pan with oil, and heat and smoke the state, so that the vegetables are fried, and the heat is much greater.

When many friends fry vegetables, as soon as the vegetables are put into the pot, the fire is not enough, and a large amount of water comes out of the vegetables, and they become boiled vegetables, so that the fried vegetables will not be crispy, and the soft collapse is not delicious.

There is also salt can not be put too early, the green vegetables will come out of a lot of water after the salt, when the green vegetables lose too much water, the taste will become worse, so when frying the green vegetables, you should wait until the pan is about to sprinkle salt, don't make a mistake.