How to stir fry the greens deliciously

Ingredients: Green cabbage, Shanghai green.

Excipients: edible salt, chicken essence, peanut oil, garlic.

Stir-fried vegetables can be said to be the easiest dish! Almost everyone can do it, but fried vegetables have a certain skill, do you often find that your fried vegetables are not fragrant at all, or the vegetables are full of water, Ha soft lying down is not energetic at all, can not fry the fragrance of the small restaurant, you will often find that the food stalls what fried vegetables are particularly fragrant, and you always can't fry this taste, the ingredients are the same, there are no other ingredients for oil and salt, but always let yourself down, it doesn't matter, today the gluttonous cat comes to teach you how to fry the vegetables fragrant and energetic, Definitely can make your fried greens serve in seconds.

The preparation of stir-fried greens.

Ingredients: 250 grams of Shanghai green.

Excipients: Crush two garlic heads, appropriate amount of salt, appropriate amount of peanut oil, appropriate amount of chicken essence.

Production steps: Shanghai green.

1. Green vegetables must be bought fresh Shanghai greens, and then soak them in water for a while to rinse them clean, scoop them up and set aside.

Garlic. 2. Crush the garlic and set aside;

Burst incense. 3. When the pot is hot, be sure to turn on the fire and make it bigger, then add oil and boil for 7 minutes, add crushed garlic and an appropriate amount of salt and stir-fry until fragrant;

Shanghai green stir-fry.

4. Then put in the drained Shanghai green stir-fry, be careful not to put water, the green vegetables themselves have water, it is recommended to put more oil;

Stir-fried greens. 5. Stir-fry for a few minutes, add an appropriate amount of chicken essence to taste when it is almost cooked;

Stir-fried greens. 6. The vegetables that come out of this noise are green and oily, very fragrant, and they are very appetizing to look at. Tips for stir-frying greens.

1. Stir-fry 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, so the water evaporation of the vegetables fried by the fire is fast, especially fragrant, and it looks particularly energetic and fresh, unlike the fried vegetables at home, which feel very unfresh, so we must burn the pot hot enough, use a wok, not 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.

Garlic greens. 1.Blanch the washed vegetables in boiling water, remember to blanch, don't blanch. After scalding, remove it and rinse it with water to keep its taste and color unchanged.

2.Turn on the fire, put more oil in the pot, after all, is it a vegetarian dish, the oil temperature is 30%, put the chopped garlic into the oil pot (the garlic is the garlic head cut into minced pieces, put more) about two seconds will have a stagnant smell. At this time, you should quickly put the blanched vegetables into the pot and copy them.

3.When you copy to 70%, add a little salt and monosodium glutamate.

4.When you copy it to ninety percent, start the pot (so that the greens will not die and taste good) Remember: add seasoning according to my method. I didn't mention don't add it, if you add it actually the taste will change.

In fact, there are many ways to do green vegetables, let's teach you this for the time being, I hope you can learn and taste your own results!