How to fry small green vegetables, how to fry small green vegetables deliciously

Stir-fry baby greens.

1. Choose the vegetables well and clean them! It is best to separate the vegetable and green leaves, chop the garlic cloves, chop the green onions, and set aside.

2. Pour a small amount of vegetable oil into the hot pan, and immediately put in the garlic and green onion without waiting for the oil to be hot, and fry it to become fragrant.

3. First put in the vegetables and stir-fry for a while, and then put in the green cabbage leaves and stir-fry.

Mix with bok choy. 1. Wash the vegetables and boil them in boiling water for 2 minutes, soak them in cool boiled water, squeeze out the water, and put them on a plate for later use.

2. Cut the dried chili pepper into fine sections, put it on the vegetables, and put the sesame pepper, garlic paste, light soy sauce, a small amount of salt, chicken essence, and rice vinegar. Pour boiling oil and mix evenly.

Shiitake mushrooms. 1After the pot is medium heated, first take refuge in ginger slices and stir-fry to bring out the aroma, and then add fungus and shiitake mushrooms to stir-fry. Then put part of the root of the vegetables and stir-fry.

2. Add salt and seasoning, and see that the color of the root is a little transparent, and you can put part of the leaf of the vegetable.

3. After putting the blades in, stir-fry them slightly twice and then you can put them out of the pot.

Stir-fried vegetables with dried shrimp**.

1.Prepare the raw materials in advance, 20 grams of dried shrimp, 200 grams of vegetables, 10 grams of ginger, 10 grams of sesame oil, and a small amount of salt.

2.Add a small amount of warm boiled water to soak dried shrimp**.

3.Add sliced ginger to the pot.

4.Pour in the soaked dried shrimp**.

5.Add vegetables.

6.After frying until soft, add an appropriate amount of salt and sesame oil to remove from the pan.

Garlic greens. 1. Clean up the vegetables first, it is best to soak them in small water for ten minutes, if not, clean them up more or twice, remember that you don't have to separate the leaves of the vegetables from the vegetables, and you need to be sweet in a strip.

2. Chop the minced garlic with garlic, take a small plate and mix the salt, sesame oil, monosodium glutamate, light soy sauce, custard powder and minced garlic and put aside.

3. After boiling water, learn to put down vegetables, boil water for five minutes and take it out on the plate, (each time you buy vegetables of different sizes, according to yourself to distinguish whether the vegetables are ripe) Vegetables can not be on the dish with water.

4. After drying in another frying pan, give oil, put a spoonful of soup that has just been scalded with vegetables, and then put the seasoned powder, turn off the heat after boiling water, and pour the condiments on the vegetables.

When you usually fry green vegetables, will the vegetables be old, black in color or lose a lot of moisture? I believe that most people have this situation when stir-frying vegetables. How to fry the vegetables so that they don't get out of the water, don't change color, and have a crisp taste when eating, in fact, it still requires a little skill.

Without further ado, let's start with how to make it.

Ingredients used]: green vegetables, green onions, garlic, ginger, salt, dried chilies, starch, chicken essence, oil, edible oil.

Procedure]:

Step 1: First prepare some greens, cut off the rhizomes, break the leaves one by one, then put them in a pot, pour water to soak them and add salt, because light salt water can make the small greens green and not discolored when cooking;

It turns out that the method of stir-frying small green vegetables is like this, and I have eaten it for 30 years, and this method is the first time I have seen it.

It turns out that the method of stir-frying small green vegetables is like this, and I have eaten it for 30 years, and this method is the first time I have seen it.

Step 2: Finely chop the green onion and ginger, cut the garlic into slices, grab a few dried chili peppers for later use, and start cooking;

It turns out that the method of stir-frying small green vegetables is like this, and I have eaten it for 30 years, and this method is the first time I have seen it.

Step 3: Pour oil into the pot, pour in chopped green onion, minced ginger, garlic slices and chili pepper after the oil is hot, stir-fry to bring out the fragrance, add 10 grams of oil, stir-fry to dissolve the oil consumption, pour the vegetables into the pot, turn on high heat and stir-fry for 1 minute;

It turns out that the method of stir-frying small green vegetables is like this, and I have eaten it for 30 years, and this method is the first time I have seen it.

It turns out that the method of stir-frying small green vegetables is like this, and I have eaten it for 30 years, and this method is the first time I have seen it.

Step 4: After the greens are soft, add a little sugar to make 2 grams of fresh chicken essence, and then add a little water starch to make the seasoning better adsorbed on the surface of the small greens, and finally add 1 gram of salt, stir well, and then put it on the plate. (It is very important to add salt at the end, many people like to put salt first when stir-frying vegetables, but this step is wrong).

It turns out that the method of stir-frying small green vegetables is like this, and I have eaten it for 30 years, and this method is the first time I have seen it.

The small greens produced in this way are oily green in color and delicious in taste. If you like it, take the time to give it a try.

The first point: when cleaning the small green vegetables, soak them in salt water for 10 minutes to remove the residual pesticides and keep the green color of the vegetables;

The second point: the green vegetables should be fragrant on high heat, and then put seasonings after they are broken, so as not to produce a large amount of water and affect the taste;

The third point: the salt must be put when the pieces are out of the pot, and the green vegetables should not be stir-fried for too long, otherwise it will be easy to yellow;

Point 4: Do not add soy sauce, cooking wine, vinegar, etc. when stir-frying vegetables.

The hotel used to fry small vegetables like this, and the first time I saw this practice, it was no wonder that it tasted so delicious. Now that the weather is getting colder and colder, it is easy to dry and lack moisture, so you should eat more vegetables at this time.

It is recommended that you eat more vegetables, vegetables are a common vegetable for all of us, which is generally sold in the vegetable market or supermarket, and small vegetables are the most mineral-rich and vitamin-rich vegetables in vegetables.

There are many ways to make small green vegetables, we often go to the hotel to eat is not very delicious, the following will teach you the practice of garlic small green vegetables, garlic can kill the bacteria in the body, enhance the physique.

Garlic baby greens.

Ingredients: 6 Chinese cabbage, 6 cloves of garlic, appropriate amount of Sichuan pepper, appropriate amount of refined salt.

Step 1Wash the greens whole.

Step 2Thinly slice the garlic and peppercorns.

Step 3Add the peppercorns, greens and garlic slices.

Step 4Serve.

Step 5Remove from the pan.

Cooking Tips:

Tips for buying greens.

When choosing, pay attention to see whether the leaves of the greens are complete and shiny, straight and vigorous, so that the greens will be fresher; And the green vegetables with soft leaves and wilting are not very fresh.

In addition, the leaves of green vegetables are relatively soft and easy to be damaged, so when selling them in bundles, it is necessary to pay attention to the selection of leaves and stems that are relatively complete, and pay attention to the parts that are tied up are intact and not damaged.

The most important point is that if you like sweet, crisp and tender texture, choose greens instead of whitemouths. Because the greenlion is crisp and delicious, while the whitemouth greens have a slightly astringent taste.

To see whether the green vegetables are mussels or white mouths, the main thing is to see whether the vegetables above the roots are green or white, and the green ones are mussels. In addition to the green color, the vegetable part of the green-lipped greens is also relatively thin and thin, and at the same time, the leaves are relatively small; On the other hand, the white-mouthed greens are wider and thicker, and the leaves are larger.

Did you like this dish?

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The recipe of boiled vegetables is home-cooked.

The preparation of vegetarian stir-fried baby greens.

5 universal formulas for cooking.

Stir-fried greens] The first tip: the amount of oil should be sufficient.

Many people think that since it is fried vegetables, it must be light to eat, and they have to put a little less oil. But if there is less oil, the taste of the greens will definitely not be good, and the greens will not taste fragrant, but a smell of boiled greens.

Second tip: Stir-fry over high heat.

When stir-frying vegetables, many people like to fry them slowly over low heat, feeling that this can cook more evenly, but this is not the case. If you fry the vegetables over low heat, the stir-fry time is too long, which is likely to cause the loss of water in the vegetables, and the vegetables are soft and yellow, which is definitely not delicious.

If you stir-fry over high heat, this will not happen, and the stir-fried time will be shorter, and the stir-fried vegetables will be more crispy and tender.

The specific method of stir-frying vegetables].

1. First of all, we will clean the greens, put water in the pot, add a little salt and oil to the pot after boiling, and then put the greens to blanch, and then remove them after more than ten seconds to completely control the moisture.

2. Add a little more cooking oil to the pot, then heat it, pour the vegetables into it after the oil is hot, and stir-fry quickly over high heat. After frying until it is broken, we add an appropriate amount of salt and chicken essence, and after stir-frying, it can be taken out of the pot.

Ingredients: baby greens, vegetable oil, green onions, garlic.

How to make small greens:

1. Soak the fresh greens in water for half an hour to clean the remaining dust on the surface.

2. Pour oil into the pot, add chopped green onion and garlic, and stir-fry chopped chives and garlic.

3. Add salt and monosodium glutamate, stir-fry over high heat until the vegetables are soft.

4. Finished product of small green vegetables.

Vegetarian stir-fried vegetables have a lot of knowledge, the key is to "fry" just right, not overdone, of course, not with "raw". The mystery lies in mastering the heat, stir-frying quickly, and it can be cooked, and it is better to be slightly "raw" than overcooked, because the greens will lose their own moisture if they are overripe, and they will not be delicious. Remember:

This is the secret of how to stir-fry vegetables.

Tapioca flour is a small round ball made from tapioca flour, which is starch refined from the roots of the cassava or cassava plant (manihot esculenta). It is the main ingredient in milk pudding in baby food and is also used to thicken soups and stews.

It can be edible, all parts of cassava contain cyanogenic glycosides, which are poisonous, and the fleshy part of fresh potatoes needs to be blistered, dried and other detoxification processing before they can be eaten. Since fresh potatoes are perishable and spoiled, they are generally processed into starch, dried chips, dried potato kernels, etc. as soon as possible after harvesting. There are two main types of cassava:

Bitter cassava (used exclusively for the production of tapioca flour) and sweet cassava (eaten in a similar way to potatoes). Serve after processing.

Meat foam greens, white with green, simple and delicious.

Pour the oil, add some dried chili pepper knots 3-6 knots, then put an appropriate amount of Sichuan peppercorns, and then stir-fry and stir-fry.

Put a handful of washed vegetables into boiling water and blanch them, remember to blanch them, don't blanch them. After scalding, take out and rinse with water, you can keep its taste and color unchanged, turn on the fire, put more oil in the pot, after all, it is a vegetarian dish, the oil temperature is 30% Put the chopped garlic into the oil pot (the garlic is minced garlic, put more) about two seconds will have a bad smell. At this time, you should quickly put the blanched vegetables into the pot and copy it, and put a little salt and monosodium glutamate when it is copied to seventy

When it is copied to ninety percent, start the pot (so that the greens will not die and the taste is good.) Don't overcook the greens, otherwise the nutrients will be lost.

What kind of greens? Canola, bok choy, spinach? Baby cabbage .........Which

Main ingredient for stir-fried baby greens: 5 baby greens. Excipients:

A clove of garlic, a little salt, a spoonful of oyster sauce, wash the greens, drain, cut into sections, and mince the garlic. Heat the oil, add the garlic and stir-fry until fragrant, then add the cabbage and stir-fry. Stir-fry until the greens are softened, a pinch of salt, a little sock oak and a little oyster sauce.

Stir-fry evenly, and then remove from the pan. <

Main ingredient for stir-fried baby greens: 5 baby greens. Excipients: 1 clove of garlic, a pinch of salt, 1 spoonful of oyster sauce.

1. Wash the greens, drain the water, cut into sections, and mince the garlic.

2. Heat the oil and add the garlic to sauté until fragrant.

3. Add the cabbage and stir-fry.

4. Stir-fry until the greens are soft.

5. A pinch of salt and a pinch of oyster sauce.

6. Stir-fry evenly, and then remove from the pan.

Stir-fried green vegetables is a dish, and the raw materials for making it include green vegetables, refined salt, and white sugar, which are rich in nutrition and strengthen the body. In addition, the crude fiber contained in green vegetables can promote the peristalsis of the large intestine, increase the excretion of endotoxins in the large intestine, and achieve the purpose of preventing and fighting cancer.

Delicious stir-fry of small greens:Ingredients: 30 grams of rape.

Excipients: 5 grams of minced garlic, 5 grams of minced chili pepper, 5 grams of edible oil, 2 grams of salt, 3 grams of chicken powder, 5 grams of water starch.

Steps: 1. Prepare rape, minced garlic and chili peppers.

2. Soak the greens in water for one minute and remove the stems.

3. Boil water, blanch rape for 30 seconds, remove and set aside.

4. Pour in cooking oil, add minced garlic and chili pepper, and stir high heat until fragrant.

5. Pour in the rape, stir-fry evenly, add salt, chicken powder and water starch.

6. Stir-fry evenly and serve.

Stir-fried shredded pork with greens.

Ingredients: parsley, black fungus, carrots, pork tenderloin.

Ingredients: salt, chicken essence. Cooking wine, sugar, soy sauce, corn starch.

Method 1: Remove the leaves of the parsley and cut it into sections, soak the black fungus and cut it into shreds, cut the carrots into shreds, and cut the pork loin into shreds, mix well with salt, chicken essence, sugar, cooking wine and a little soy sauce (you can add some color to the shredded meat) and cornstarch, and marinate for ten minutes.

2. Heat the oil in the pot, 70% hot, pour in the shredded meat and quickly break it up, fry until the shredded meat changes color, then start the pot for later use.

3. Wash the pot, pour a little oil again, pour in carrots, black fungus and parsley in turn when it is hot, add an appropriate amount of salt, stir well, put in the fried shredded meat, and quickly stir well to get out of the pot.

We eat this dish can be a good supplement of protein, and eating pork can prevent iron deficiency anemia, green vegetables are low-fat vegetables, and they contain dietary fiber to reduce blood lipids.

Shiitake mushrooms. Appropriate amount of green vegetables, shiitake mushrooms, oil, salt, chicken essence, minced garlic, light soy sauce, and soup.

Put oil in the pot, fry the vegetables when the oil is hot, add a little chicken essence and salt when it is almost cooked; Add minced garlic and stir-fry and serve; Put oil in the pot, put the whole mushrooms in the pot and fry slightly, then cover and simmer over low heat for five minutes; Open the lid, you will find that the mushrooms are slightly smaller than before entering the pot, then add light soy sauce, salt, chicken essence to taste, mix the seasoning well, and then add an appropriate amount of soup to mix thoroughly. Take out the shiitake mushrooms, arrange them neatly on the vegetables with chopsticks, and finally pour the juice from the pot over the vegetables.

Shiitake mushroom is a very nourishing edible mushroom, which can well supplement some vitamins, and has the effect of sterilization and detoxification, and the vitamin C contained in green vegetables can also be a good detoxification and swelling.