How do high end restaurants make fried vegetables fresh and delicious?

How do high-end restaurants make fried vegetables delicious and delicious? This is because there are many reasons. First of all, the chefs in the high-end restaurants are professionally trained and trained, and they all have many years of stir-fry skills and rich experience, so the vegetables they fry are very delicious.

Second, the kitchenware and tableware in high-end restaurants are also carefully selected. Even if it is a green vegetable snack, after these high-end kitchen utensils are fried, coupled with the display of high-end tableware, the green vegetables will look very good-looking and delicious.

Thirdly, the raw materials selected for stir-frying vegetables in high-end restaurants are also carefully selected. In other words, the freshest vegetables are selected for processing, and the greens will appear very fresh and delicious.

Finally, mine is helpful to you, remember to yo, thank you!

High-end restaurants fried vegetables are fresh and delicious, and this is what they do. Dip the vegetables in oil before stir-frying, then cook them directly in boiling water, and then add other seasonings to make them look tender and then delicious.

Personal experience, the key to returning to the pot is the choice of ingredients, followed by boiling and knife work. The main ingredient of the back pot meat should not be lean pork. Fat and thin, for back to the pot meat, it is on the thin side.

Usually seven or eight points of fat, two or three points of thin and five flowers are appropriate, and the fat and thin are alternate, and the layers are distinct. It is advisable to boil the meat until it is cooked thoroughly, and it is not advisable to cook too much or sandwich raw. You can use chopsticks to pierce the temptation.

Boiled meat, it is best to cool and cut, as thin as possible, so that the hot oil can be cooked, that is, it can be rolled, cut thick, there is no such effect, and if it is too thick, it is not easy to go oily, and it is easy to get greasy. If the oil is removed by prolonging the cooking time, the lean part of the meat will be too woody, which will affect the taste. Thin slices shorten the cooking time and keep the lean meat tender while fully oiling it.

Also, the knife should be reversed, that is, perpendicular to the lean fiber texture. These are the keys to keeping the main ingredient tender and tender. As for the seasonings and accessories, they can be flexibly changed, and the pickled red pepper, bean paste, and Lao Gan Ma can be switched at will according to personal preferences.

Tell everyone how to fry the greens, you can put some salt when washing the greens, so that it has the effect of sterilization. However, don't put too much salt, and don't soak it for too long, otherwise it is easy to lose water from the greens. After the greens are washed, most people cut them with a knife.

In fact, this is also wrong. Small greens can be planted in the pot. In this way, the nutrients in the vegetables can be kept from being lost.

For large vegetables, you only need to break the stems, and if you still think the vegetables are too big, you can break them by hand. In short, don't chop it with a knife. After the pot is heated, add a small amount of oil first, which is less than half of the usual stir-frying.

As soon as the oil smokes, immediately put the vegetables with good water in the pot. At this time, you must stir-fry quickly, turn the vegetables back and forth, let the stalks on both sides be as oily as possible, heat evenly, and quickly add salt when the vegetables are just ripe and overflow a small amount of soup. After adding salt, we pour a small amount of oil, just pour oil that is to not stick to the pot, but the oil is too little and the vegetables are not fragrant, so I will add the second oil, so that the vegetable soup is reduced, and the oil is also in the dish, and the oil is not used much, but the oil is strong and the dish is fragrant.

After adding oil for the second time, let's stir-fry a few more times, and then quickly stir-fry on the plate, and the whole stir-fry process must not exceed two minutes. At this time, there is only a little soup at the bottom of the pot, and there is very little water loss in the green vegetables. In short, you just need to remember to fry the greens quickly, and prefer to let them be raw rather than overcooked, because overripe greens will lose a lot of their moisture and nutrients.

In addition, the stir-frying process must not cover the pot, so the stewed vegetables are not eaten.

You will think that the light oxygen and light dishes in high-end restaurants are delicious, the reason is because when they fry the vegetables, it is possible to release them first, a lot, and then he is not like us usually, just stir-fry with 1 point of salt and open a little Yongzhi like this, they will also strengthen it can be withdrawn. Chicken essence or monosodium glutamate, and they may also exchange some shiitake mushrooms in the green vegetables, which will make the taste of the green vegetables more delicious. O, I have fish at home, probably I want to eat more healthily for myself, ** this thing will definitely not be added.

Some are a little better. In the case of restaurants, they will be in the greens. This is all the act of making soup and making soup, I think you don't need to say that you will know, he will also be a good way to embodiment, so we know, no matter which store is in this kind of fried vegetables, I think it is delicious, it is because of him, the oil is added, and then this kind of money is added first, so when we eat outside, we will feel that it is very good when we eat it, but our mouth is dry after eating.

Because he added a little more ingredients, the taste of the whole ingredient was also more heavy.

Stir-fry vegetables, if you want to make it look fresh and delicious, when you are stir-frying, you can't let him fry the temperature too low, and you can't put too much water, otherwise, it will cause the greens to look ugly.

The trick to fry the vegetables in high-end restaurants is to blanch the vegetables first, add water, salt and a few drops of oil to the pot, pour the vegetables into the water after boiling and quickly blanch the water for more than ten seconds, so as to keep the greens green and shorten the time to be fried. In a separate pot, add lard to the pot, and the vegetables fried in lard are more fragrant. Put the blanched greens into the pot and stir-fry over high heat for 10 seconds, add salt and chicken essence, season with some stock, and stir-fry for another 10 seconds to get out of the pot, so that the fried greens are delicious and delicious.

Stir-fried vegetables pay attention to fast frying on high heat, that is, the fierce fire stove of the restaurant has high fire and high temperature, so that the dishes can be fried quickly, which cannot be done by ordinary family stoves.

If the temperature of fried vegetables is low, and if you fry them for a long time, water will come out, which will destroy the color and taste of the appearance, so you must fry them quickly at high heat.

If you want to make the green vegetables delicious and delicious, you still have skills, don't think about looking simple, the details must be in place. Generally speaking, don't over-water the green vegetables, stir-fry them directly, but you must remember that the pot can't be too hot, smoking means it's too hot, it must be about to smoke, and then throw a few garlic slices, then add the greens, and then add half of the whole amount of salt, in order to absorb the flavor, stir-fry quickly, stay until it's almost out of the pot, and then add the other half of the salt, which is for seasoning, and then drop a few drops of oil, which is to block the air and prevent the greens from changing color.

If you have to go through the water, be sure to use hot water to quickly lock in the moisture and color of the greens, and then fast in and out, and the speed should be fast. Such greens must be delicious and delicious!

In fact, there is a secret, that is, their fire is adjustable, the gas stove in our home is a fixed damper, the size of the fire is not adjustable, the stove of the hotel is adjustable damper, when stir-frying, the fire is very big, the fried dishes are very delicious, especially the tip of the liver, the family can not make the taste of the restaurant anyway, this is the truth, good luck.

Let's take a look at the pot first, whether it's a non-stick pan, if it is, I don't think it's 90% out of the way. Stir-frying is to complete the processing of food in a very short period of time, so the fire must be very large, very large, the household gas stove first burns to the fast ** temperature is not too low, if you use a mediocre traditional iron pot, there is a high probability that you can understand what I mean by this, the Chinese wok, really the kind of one or two thousand German goods are not good. The second is heavy oil, the temperature that the oil can reach is much higher than the temperature that the water can reach, you use a bunch of broth is not to say no, as far as I know, at most it can only be regarded as "boiling", non-professionals don't know right, it is relative to the stir-fry method without water.

At most, this is when the pot is about to come out of the pot, hang a little bit on the side of the pot to adjust the flavor, at this time the dish itself has almost finished cooking, not the so-called stock to cook the dish, in fact, this simple seasoning is the kind of crisp taste, the dish is made rotten that is called cooking is not called stir-frying. Finally, provide a novice home stir-fry tips, the traditional iron pot heavy oil (the specific amount should be slowly experienced, understand the good basic knowledge of the traditional iron pot, and master it), the fire is burned to smoke and keep the fire throughout the process, the vegetables are drenched and drained before the oil is put in, the oil temperature is very high before the cooked vegetables are stir-fried and finally seasoned, do not add water halfway. Because it is difficult for novices to control the heat, it is easy to fry the paste (or even turn into fried vegetables) without water, and too much water can not fry the pan, so let the vegetables be slightly dipped in water and "fry" the vegetables with a mixture of oil and water.

I have always felt that the difficulty of stir-frying is the highest, and I need to slowly comprehend it, the kind of non-stick pan fried colorful side dishes, unhurried stir-fry without fireworks, to be honest, I can't accept it, it may not be unpalatable, in my opinion, the essence is still cooking.

The vegetables fried in high-end restaurants are delicious and delicious, how did he do it, let me tell you this, the vegetables in high-end restaurants, he scalded them with oil. So it looks crisp, beautiful and refreshing. Blanch the greens in a pan and scoop them up.

Then add a little extra oil, put some garlic, put some spices, chicken essence. Salt other seasonings, and then mix the blanched greens just now, so that it is fragrant, crisp and beautiful.

The fried vegetables in the restaurant must be blanched with hot water with salt and cooking oil, and then removed to control the moisture for later use.

Then put oil in the pot and heat it, add the minced green onion and garlic and stir-fry until fragrant, add the spare greens, stir-fry on high heat, and add various seasonings.

The key step is that high-end restaurants use the best stock and greens instead of boiling water.

Finally, add a little monosodium glutamate and sesame oil, stir-fry twice, and then you can put it out of the pot and put it on a plate.

How does a high-end restaurant make fried vegetables delicious, delicious and delicious, in fact, this is mainly related to the chef's craftsmanship, and many ingredients cannot be mastered in the family, because the first must have the mastery of the heat, and the second must have the mastery of the stir-fry speed, so there is no such heat in the personal home, and there is no such stir-fry technology.

The main thing is to experience the heat, as long as you master it well, the dishes will be more delicious.

There is a certain reason why the fried vegetables in high-end restaurants are so fresh and delicious, first, the chef is superb.

2. Stir-fry quickly over high heat to fully retain the nutrition of the dish.

3. All kinds of seasonings are complete and used appropriately.

Because of this, all kinds of vegetables fried by people can be delicious and delicious.

The reasons why stir-fried vegetables in high-end restaurants are delicious are as follows.

Tip 1: After the vegetables are washed, the water on the surface of the vegetables must be completely drained, why the dishes washed in the restaurant are placed on the drain rack, just to completely drain the water in the dishes. When the green vegetables are put into the oil pot, they are in direct contact with the oil, which can reduce the loss of water in Shanghai Qingzhong, so that the vegetables are more tender and fragrant.

Therefore, completely draining the water in the dish is the first step!

Tip 2: If you want greens to be delicious, lard is indispensable, because the density of lard is less than that of ordinary edible oil, but lard has better wrapping, and the combination of greens and lard can reduce the loss of water in greens, so that greens are more tender! Therefore, you need to refine a small amount of lard to stir-fry vegetables, which is the second step of stir-frying vegetables!

If you have lard at home, you don't need to refine it, just replace it with lard!

1. The pot should be larger, the volume of green vegetables is actually quite large, if the pot is too small, it will not be easy to stir-fry, and the heating will be uneven, and the middle and top are indeed raw! (Personal experience thinks that the dishes fried in the iron pan taste better than the non-stick pan)

2. Vegetable stalks and leaves are cooked in different time periods, this method is suitable for green vegetables with relatively strong and thick vegetable stalks, vegetable stalks are not easy to cook, and vegetable leaves are too easy to cook. This kind of green vegetables should be fried with the stems first, until they are almost ripe, and then the leaves should be added

3. Put salt before the vegetables are out of the pot, salt will cause the vegetables to come out of the water quickly, if you put salt too early, the fried vegetables must be full of water at the bottom of the plate, and the taste of the vegetables themselves will become dry, and they will not be so refreshing to eat.

4. Pay attention to controlling the oil temperature, fried vegetables will generally be better fried with rapeseed oil, but rapeseed oil will have some strange taste if it is not cooked, and it must be cooked when it is burned to smoke, but at this time, the oil temperature will be a little too high for fried vegetables, and it is easy to fry the vegetables

5. The amount of oil should not be too small, the fried vegetables with too little oil are easy to burn, and they will be dry and not oily after frying.

If you fry vegetables in high-end restaurants, they look very delicious, and this method is also very particular, first of all, put a little water in the pot, and then put a little oil, then some oil, and then pour the vegetables in, and then cook it and fish it up, and the taste is very good.