How do you make greens more delicious?

Stir-fry with lard, but also choose the right variety, our family likes to fry with green vegetables with whitish green stems, and does not like to take Shanghai green fried.

Step 1 Cut off the roots of the greens, clean the roots, and drain the water.

Step 2 Cook in a pot dry, add lard, and cook until eight ripe.

Step 3 Pour in the greens and stir-fry quickly until the greens are completely soft, add an appropriate amount of salt and chicken essence, and stir-fry slightly.

Stir-fried greens technique].

1. The reason is that the vegetables fried in lard can have a little pork fragrance, and the color of the vegetables is also good-looking, because the lard can wrap a layer of oil film on the surface of the vegetables, lock the water and nutrients of the vegetables, and prevent the loss of water and nutrients in the process of frying, so that the fried vegetables are more sweet, not black, green and crisp, and have a pork fragrance;

2. If the vegetables want to be fried deliciously, the fire must be strong, and the fried vegetables can reduce the loss of water from the vegetables, prevent the vegetables from drying up and blackening, so that they can be green and crisp and maintain the taste;

3. When stir-frying vegetables, put a little salt and garlic together in advance, which can make the taste of the whole dish much more fragrant, only a little bit, put too much to make the vegetables lose water, if you often use peanut oil to fry vegetables, you must remember to put a little salt to burst and sterilize;

4. If the process of frying the vegetables is too dry and needs some water, then you must use boiling water to get some water, so as to ensure that the vegetables are crisp and green and do not turn black.

I think there may be only two tricks in this: one is to choose the right oil, and stir-fried vegetables with lard will be more delicious. Second, there must be a big fire.

First, wash the vegetables under running water, soak them for a while, and drain them for later use.

Second, crush the garlic, heat the pot, add 1 tablespoon of lard, the oil is burned until it smokes, add the garlic and half a spoon of salt and stir-fry until fragrant, then pour in the greens, stir-fry over high heat, if it is too dry, you can put a little boiling water in moderation.

Third, generally as long as the fire is big enough, fry for about one to two minutes on high heat, and then add an appropriate amount of salt and chicken essence, stir well, and then put it on the plate.

Tips:1Stir-fried vegetables with lard are green and crisp, the aroma is compelling, more fragrant than ordinary peanut oil and rapeseed oil, and lard can be wrapped in a layer of oil film on the surface of the greens, locking the moisture and nutrition of the greens, and preventing the loss of water and nutrients in the process of frying.

2.If you want to fry the greens deliciously, the fire must be strong, and the greens fried over high heat can reduce the loss of water in the greens, prevent the greens from drying up and blackening, so as to maintain the taste.

3.When stir-frying vegetarian dishes, you can add a little salt and crushed garlic in advance to stir-fry until fragrant, which can make the whole dish taste much more fragrant. Just put a little salt, too much will easily lose the water of the greens.

4.If the process of frying the vegetables is too dry and you need some water, be sure to use boiling water to ensure that the vegetables are crisp and green and do not turn black.

<> fried vegetables must be hot first, this is the difference between frying at home and stir-frying in food stalls, usually the fire power of pipeline gas at home is not big enough, and the food stalls are filled with gas firepower, so the water of the vegetables fried over the high fire evaporates quickly, especially fragrant, and looks particularly energetic and fresh, unlike the fried vegetables at home, which feel very unfragrant, so we must burn the pot hot enough, use a wok, do not use a smokeless pot. 2. This is also the key point of stir-frying vegetables, many people fry vegetables first and put salt in them, which causes the vegetables to be fried not fragrant enough, and there is no health in putting salt first, especially peanut oil can be disinfected by putting salt first, you can learn about it. Stir-frying the greens with salt, oil and garlic is also the key to the flavor of the greens.

1: Add more oil to stir-fried leaf-based vegetables.

Green vegetables are rich in vitamins and other nutrients, but there are no oils and fats in them. If you want the fried vegetables to look good, the amount of oil should not be too small, otherwise it will look very old and not have a watery green feeling. When making leaf-based vegetables, many people like to pass the ingredients in oil first, take them out and then stir-fry, so that the dish is bright in color and fragrant in smell.

2: Master the oil temperature.

Wait until the oil pan is smoking, and the oil temperature is often above 200 degrees, and then the food is put into the pan, and the carcinogens produced will not only increase the risk of cancer. At the same time, the nutrients in the vegetables are also destroyed. The correct way to do this is to put the ingredients in the pan while the oil is still smoking.

There is also a simple way to test the temperature of the oil: insert bamboo chopsticks into the oil, and when many small bubbles bubble around it, it means that the temperature is hot enough to put it in the pot.

3: Blanch. The first function of blanching vegetables is to remove toxins, and the second is to remove oxalic acid, which can keep it green and make people more appetizing.

After the vegetables fly in the water, put them in ice water, which can make the temperature drop quickly, and the taste will be better, which is suitable for making cold dressing. Blanched vegetables in boiling oil are more suitable for stir-frying, which can better ensure their nutrition. When blanching cold vegetables, you can put a little cooking oil, a drop can do, so that the greens will be shiny, and other vegetables can be put a little baking soda, so that the blanched vegetables will not turn yellow.

4: It's best not to put vinegar.

The green vegetables will react with oxygen or acid and turn yellow, and the addition of vinegar when stir-frying promotes the reaction speed of acetic acid and green vegetables at high temperatures, so they will turn yellow quickly. Tips for stir-fried greens not to turn yellow: Stir-fried green vegetables with vinegar will also turn yellow, it is best not to add vinegar; Stir-fry constantly, so that it can come into contact with more oxygen; If you want to preserve the color of green vegetables and not change color when stir-frying, the main measure is to shorten the cooking time, be sure to fry quickly on high heat, if the fire is too small and the time to fry is too long, it will definitely turn yellow.

In addition, if you like to put vinegar, it is not too late to cool it a little after it comes out of the pan.

5: Add salt when it is almost out of the pan.

This is very important, many people like to add salt first when stir-frying vegetables, but this step is wrong. When stir-frying, salt is key! Some vegetables, such as lettuce and Chinese cabbage, have enough water, so they must be put salt when they are about to come out of the pot.

Cooking. Boil half a pot of water first (if you have chicken broth and broth, you can also use it, don't have too much water, and the vegetables can be submerged), add two spoons of sesame oil. You can add spices to your liking, such as a few peppercorns or a few white peppercorns.

After boiling, add greens that are particularly easy to cook, such as chrysanthemum, chicken hair, and young amaranth.

Cook for two or three minutes, finally turn off the heat to taste, and add salt and chicken essence to taste. Some vegetables are delicious enough to do this, have the feeling of soup vegetables, and are soft and delicious. Especially vegetables that tend to get old when stir-fried, this cooking method is especially good.

Stir-fry. Put 2 tablespoons of oil in a pot and add your favorite spices, such as green onions, ginger and garlic. Stir the spices over medium-low heat for a minute to allow the aroma to dissolve into the oil.

Then turn to high heat, immediately add vegetables and stir-fry, usually fry for two or three minutes, add salt when it is almost cooked, if you like, turn off the heat when you get out of the pot, and immediately add a small spoon of light soy sauce and stir well, which can play a role in hooking the edge and enhancing the fragrance.

Blanching. It's the same way as boiled shrimp. Boil a pot of water, sprinkle in a spoonful of oil and a spoonful of salt, wash the vegetables, put them in boiling water in batches, cover and simmer for about half a minute. After boiling again, take it out immediately and spread it in ** to dry.

Add a spoonful of oil to the pot, stir-fry the spices (such as green onions, ginger, garlic, etc.) according to your preference, add two tablespoons of water, add two spoonfuls of umami soy sauce or soy sauce, and pour it over the vegetables immediately.

You can also add soy sauce or salt, vinegar and sesame oil to mix. Depending on your preference, you can add pepper, chili oil, chicken essence, cooked sesame seeds, etc. to add flavor. This method is simple and fast, the dish is bright, crisp and refreshing, and the nutrients of the green vegetables will not be lost.

1. Prepare materials: 10 small greens, 5 shiitake mushrooms.

2. Excipients: 3 grams of salt, 5 grams of soy sauce, 5 grams of sugar, appropriate amount of water starch, and a little monosodium glutamate.

3. Wash the small greens and control the water for later use; Soak the shiitake mushrooms in warm water, remove the stems, squeeze out the water, and cut them into slices for later use.

4. Heat the wok, pour in the oil and heat it, put in the small greens, add a little salt, don't put too much, there will be mushroom juice for a while, fry and put it out.

5. Heat the wok again, put in the oil and burn it until it is hot, put in diced mushrooms, stir-fry frequently, but do not be afraid of the dry pot and put water, the mushrooms will slowly fry out the water, and then add salt, soy sauce and sugar to stir-fry until cooked, after smelling the unique aroma of the mushrooms, add water starch to thicken, then add monosodium glutamate to taste, and finally put in the fried vegetables and stir-fry evenly.

In fact, if you want to fry the vegetables, you must fry them on high heat, and the stir-fry time should not be too long, because the greens are best kept green, which looks good and makes people have an appetite.

First, use boiling water to soak the green vegetables, then rinse them with cold water, and stir-fry them quickly over high heat, so that the fried vegetables are crispy and delicious!

The greens are delicious, and this stir-fried greens is best fried vegetarian, don't put too much seasoning.

Green vegetables are the easiest to find, you just need to master me, and at the same time put a little more, don't open so big, so that the fried vegetables are very delicious.

Glad with the question.

In fact, many times when we make green vegetables, we will blanch the green vegetables first, which seems to be a habit and seems to want the green vegetables to be easier to cook.

We blanch a lot of dishes, so that the taste of the dish itself is diluted, and when the chef cooks the vegetables, we don't like to blanch, because this can retain the original flavor of the vegetables. Let's take scrambled eggs with vegetables as an example.

First of all, we pick and wash the greens, control the moisture, beat the eggs, and put some pepper to remove the fishy smell of the eggs. Then heat the oil in the pot, pour the egg liquid into the hot oil, and take it out for later use.

Secondly, leave the bottom oil in the pot, add the green onion and garlic and stir-fry until fragrant, then turn on the high heat and put the greens in and stir-fry, about a minute, put the eggs in, add some salt, and the chicken essence can be out of the pot.

Finally, this scrambled eggs with green vegetables are the best, in fact, stir-fry the vegetables on high heat, so that the color looks green, and it tastes crispy and very delicious.

The method of stir-frying vegetables directly without blanching, you can try it, maybe you will find that the original vegetables can be so delicious. Thank you, I'm a little cook who loves to cook.

Buy 1000g of greens and come back, and choose small ones that are more tender and green. After buying it, the yellow leaves are removed, and soaked in rice washing water for 10-30 minutes (it is said that it can reduce pesticide residues).

Blanching greens is to remove pesticide residues.

Stir-fry the greens first, and then add salt to make it a little more delicious.

1. Soak in light salt water. The purpose of soaking in light salt water is to form a protective film on the surface of the greens to prevent the greens from oxidizing and blackening.

Generally, the green cabbage leaves are washed first and soaked in lightly salted water for 10 minutes.

2. The vegetables that are difficult to fry quickly need to be blanched, first blanch the vegetables until they are broken, and then stir-fry quickly over high heat, so as to ensure that the green vegetables can be cooked thoroughly while the color is green.

For example, broccoli, water spinach, mung beans, etc., the blanching time is controlled within 1 minute, add a little salt and oil to the water (you can also put a little cooking wine), it is best to fry directly in the pot after blanching, and the green vegetables are emerald green. If it can't be fried directly, soak it in cold water to avoid oxidation and blackening of the greens.

3. When stir-frying vegetables, you need to add water, and be sure to add boiling water to ensure that the vegetables are more tender (a small amount of boiling water is sufficient).

In addition, when stir-frying green vegetables, add some white vinegar along the edge of the pot to ensure that the flavor of green vegetables is more mellow. Do not pour white vinegar directly on the greens.

4. When stir-frying green vegetables, remember to put salt out of the pot quickly, so as to ensure the freshness and tenderness of the green vegetables, and the color is more green. Putting salt in hot oil is not good for health, and it is easy to stir-fry the greens.

As the saying goes, "the simpler the dish, the more the test of kung fu", the same is true for fried vegetables, although a wash and a stir-fry on the table, but to fry the vegetables to be tender and crispy and refreshing without yellowing, it is necessary to master some small skills.

How to fry green vegetables so that they are tender and refreshing without yellowing? The chef teaches you 4 tricks that must be learned by novices in the kitchen, these 4 tips for stir-frying greens are:

1. The vegetables are difficult to cook, you may wish to blanch them first, shorten the stir-fry time in the pot, add salt and oil when blanching, so that the vegetables can be more crisp and tender, and the blanching can not only ensure that the vegetables are fried in a short time in the later stage, but also retain the crisp taste of the vegetables.

2. Keep the heat and fry quickly, so that the greens are full of pot gas and keep them crisp, such as stir-frying slowly over medium-low heat, the greens are easy to fry old and yellow, and the loss of nutrients is serious.

3. In the process of stir-frying green vegetables, it is not recommended to add water and soup, which will only make the green vegetables wet and easy to lose the crisp taste.

4. Do not cover the pot when stir-frying the vegetables, it is easy to make the heat in the pot unable to escape, resulting in the yellowing of the green cabbage leaves.

After learning the above 4 tips for stir-frying vegetables, do you think that stir-frying vegetables is very simple?

The following is to make use of the know-how to make dishes, this issue of Xiaolu shares the method of [fried cabbage with shrimp skin] to everyone, a nutritious and healthy, salty and umamious, crispy and refreshing green vegetable stir-fry, the method is simple, let's see how to make it.

Stir-fried cabbage with shrimp skin & Ingredients:

Shrimp skin, baby cabbage, green onion, ginger and garlic, salt, light soy sauce, sesame oil, cooking oil.

Steps:1After the cabbage is washed, cut into long and consistent vegetable segments, after the water in the pot is boiled, add some salt and oil to boil, and then pour the cabbage segments into boiling water and blanch for about a minute.

2.Rinse the shrimp skin with water several times, and control the moisture to wash off the precipitated shrimp pieces, shrimp powder and impurities;

Chop an appropriate amount of green onion, ginger and garlic for later use.

3.Heat the oil in an iron pot, pour the shrimp skin into the pot after the oil is hot, stir-fry over low heat until the shrimp skin is crispy and slightly yellow, pour the chopped green onion, ginger and garlic into the shrimp skin, stir-fry evenly, and then add the light soy sauce to taste and color.

4.Finally, pour in, blanched cabbage for the final stir-fry, add salt and sesame oil to taste fresh, continue to fry on high heat until it is broken, you can turn off the heat, start the pot and taste.