What s going on with the bitterness of stir fried greens, and what is the cause of the bitterness of

1. Why are fried vegetables bitter?

Because green vegetables contain glucosinolated substances, which usually have a bitter taste, when the climate is warm, the green vegetables will have a bitter taste; With the arrival of cooling weather such as frost, the respiration of low-temperature vegetables at night in winter will be weakened, which will delay the synthesis of glucosinolate substances in greens. During the day, carbohydrates produced by photosynthesis accumulate more in the plant, and nutrients such as sugars and amino acids also increase. It creates a sweet, soft and alluring mouthfeel.

Second, how to fry green vegetables will not be bitter.

1. After washing, the vegetables should not be soaked in water for too long, and should be fried immediately after chopping. 2. When cooking, a little cooking wine (rice wine) should be put to keep the leaves not yellow; Secondly, a small amount of white sugar can be added, about 2 grams, which can offset the bitterness in the dish; Again, you need to add enough soup and not dry boil. 3. The stove should be vigorous, and the pot should be covered and simmered, and the pot should not be boiled frequently, and the lid should be opened at most once halfway through, and the shovel should be turned over a few times.

The cooking time is about 3-8 minutes. Mastering the above 3 points, the roasted vegetables are green in color, soft in texture, and sweet and fresh in taste.

3. The benefits of eating greens.

Eating vegetables and fruits can not only supplement folic acid, but also increase the peristalsis of the stomach and intestines by fiber, speed up and shorten the stool retention time, and relieve constipation. Many modern people usually have a lifestyle that prevents them from eating enough fiber every day, although this is not necessarily related to colorectal disease. However, in the long run, the burden on the stomach and intestines has increased, the weight has become heavier and heavier, and various chronic diseases have attacked.

It is possible that the greens themselves are bitter, or it may be because your seasoning is not right, or it is a dish that should not be added with soy sauce.

Why is stir-fried food bitter.

1. Some dishes have a bitter taste, so they will be bitter when stir-frying.

2. If the fire is too big when stir-frying, the vegetables will be burned, and the burnt vegetables will have a bitter taste.

3. If the stir-fried dish is too old, it will be bitter.

4. When stir-frying, if the stir-fry time is too long, or the wok is not brushed clean, it will also make the dish appear bitter.

Stir-fry without bitterness.

1. First heat the wok and add an appropriate amount of boiling water to boil for about ten minutes, then pour it out and dry it before use.

2. Generally speaking, the newly bought iron pot needs to be sandpaper to grind off the rust first, then brush it with clean water and boil it dry on the fire, and then use hot water to scrub it clean.

3. You can soak the iron pot in rice washing water for a few hours and then rinse it with water, so that the remaining rust on the iron pot will be cleaned cleanly, and then the stir-fry will not be easy to turn black.

4. You can pour an appropriate amount of vinegar into the new pot, then heat it and scrub it with a brush, then pour out the vinegar and rinse it with water.

5. Prepare some fatty meat, then cut it into uniform pieces, then heat the iron pot and add the fatty meat, and slowly burn it over low heat until the fat is flattened, so that the protective film of the iron pot can be well removed, and the iron pot will not rust.

6. You can add an appropriate amount of salt to the new iron pot, and then fry the salt over low heat to make it yellow, and then add an appropriate amount of water and cooking oil to the pot to boil together, which can better remove the taste of the new pot and better prevent the iron pot from rusting.

Pay attention to the heat when stir-frying, you can avoid bitterness. You can also use light soy sauce instead, and add it before it comes out of the pan, but the color will be lighter. Or if you put too much salt, the salty is bitter.

It's very simple, that is, the dish is fried for too long, and the pot may have fried any other bitter vegetables, the pot has not been washed or the fire is too fierce when frying, or the dish itself has a bit of bitter taste, and you can also put an appropriate amount of less sugar, which can reduce the bitter taste of the dish.

First, the heat (firepower) is not enough.

Second, mustard greens, choy sum, and bean sprouts all have a bitter taste.

Here's why:

1) Some cabbage has a bitter taste and poor taste, which is related to fertilization, and the application of nitrogen fertilizer will increase the yield of Chinese cabbage, but such cabbage has a slightly worse taste because of the growth of fertilizer, and if there is too much nitrogen fertilizer, the taste will be a little bitter.

2) It may be related to the season. For example, Chinese cabbage in winter, if it is not "frosted", it will be more bitter. In the frosty season, cabbage and other vegetables "protect themselves" by adjusting the composition of the plant and activating their own defense functions to prevent their cells from being frozen and damaged.

1: It may be different in different places. 2: Crops that have not been fertilized for a long time will taste bitter and unwatered. 3: Individually, some cabbage will use this situation.

Cabbage variety problem. Pot problems. Fried paste.

There could be two reasons, one, the green peppers are too old, and two, your cooking method is wrong! If you want to make tiger skin peppers, it is recommended that you go to the vegetable market to pick the kind of white, light color, tender, heat to master, fried meat must be shredded and flattened first, in addition to salt, vinegar, monosodium glutamate marinade!

The bitter green pepper may not be ripe, or it may not be cooked during cooking. The green pepper needs to be chopped before eating, and then added an appropriate amount of salt to mix evenly, which can remove part of the bitterness, and then put it in the pot and fry it after ten minutes, so that the bitterness can be completely removed. Chili peppers can be bitter because they are not fully ripe.

Peppers that are not fully ripe have a bitter taste no matter how they are processed (cooked). Even spoiled peppers do not become bitter. Even if it is pasted, the pepper will not be bitter either.

Therefore, pay attention to the ripening period of peppers, which must be ripe before picking. In addition, to process chili peppers, they must be processed, that is, after stir-frying chives and ginger, put chili peppers and fry them with residual oil, so that the dishes are delicious.

There is no poison, this is because I bought old rape, and the old rape tastes a little bitter. You can use boiling water to suffice water again, at this moment the rape will be 2 ripe, the bitterness and astringency in it will be greatly reduced, and then fry it in warm oil, the taste will become more and more delicious and crispy.

When eating rapeseed, it is not advisable to cook for too long, and at the same time, be careful not to cut the fresh and tender rape for a long time. After washing, it should be cooked immediately, and it is suitable to stir-fry with a high fire, which can not only keep it crispy, but also keep its nutrients from being destroyed.

Precautions for eating rape.

The nutrient content and therapeutic value of rape can be called the best among all kinds of vegetables, such as the content of various mineral elements and vitamin C in rape is higher than that of Chinese cabbage. It can be eaten by the general public, but there are some things to be careful about when eating.

1. Rape is listed in a variety of herbal books as a hair product, so patients with chronic diseases such as acne, early pregnancy, eye diseases, scabies, and fox odor should eat less.

2. Cooked rape should not be eaten after overnight. Green leafy vegetables contain a lot of nitrate, and after a period of storage, due to the action of enzymes and bacteria, it will turn into nitrite, which is a harmful substance that causes stomach cancer.

The above content reference: People's Daily Online-3 delicious practices for rape What are the benefits of eating rape.

The fact that the greens have a bit of bitterness or astringency is because the stems contain a small amount of tannic acid, which does not harm the body. Tannins (tannins), alkaloids, and some glycosides and polyphenols can give plants a bitter taste. Under certain environmental influences (such as low temperatures, animal gnawing, diseases, etc.), plants will synthesize certain metabolites in large quantities, which is why some vegetables that are not bitter will become bitter.

Different vegetables produce different bitter tastes.

A way to get rid of bitterness.

1. Don't buy out-of-season greens, winter greens are delicious, the taste is sweet and glutinous after being beaten by frost, and it is the best time of the year.

2. Blanch with boiling water and then fry, or blanch the washed greens with boiling water and drain the water.

3. Stir-fry quickly, stir-fry vegetables over high heat quickly, the time should not be too long, and the stewed ones are easy to produce bitter and astringent taste; The oil needed for green vegetables needs to be put more, and less oil is easy to produce a bitter and astringent taste; Don't put salt too early, and add seasoning when it's about to start.

4. Add a little white rice vinegar or white sugar to reduce the bitterness.

The cabbage is fried and bitter and not poisonous.

There are many reasons why cabbage has a bitter taste: it may be because of the wrong cooking method, or it may be because when you buy it, you buy cabbage that is not fully ripe; Another reason is that the growth of cabbage is hindered by insufficient light during the breeding process, and there is also a possibility that the environment for cabbage cultivation is polluted.

When frying cabbage, heat the oil pan first, and then put in enough cooking oil, so that the cabbage will be refreshing and crisp after it is fried, and it will taste sweet and silky, and there will be no bitter feeling.

Precautions for cleaning cabbage

Before eating cruciferous vegetables, be sure to wash them. Rinse at least 3-6 times with clean water, and then again in lightly salted water. Like cabbage, you can cut it first, soak it in clean water for 1 2 hours, and then rinse it with water to remove the pesticide residue.

When cleaning, you can also use rice washing water to wash vegetables, this is because when the organophosphorus pesticide encounters acidic substances, it will lose its toxicity, it is recommended to soak in rice washing water for about 10 minutes, and then rinse with water.

The above content refers to Encyclopedia - cabbage.