How to fry green vegetables to make them green and delicious?

The greens must be fried in the pot when the oil pot is hot, so that it can keep it green, and then it is also very fresh, the taste is particularly tender, and some garlic is added to enhance the flavor, which is very delicious.

Add boiling water. When stir-frying green vegetables, you generally need to add some boiling water into it, because some green vegetables may be more difficult to ripen, adding boiling water to it can make the green vegetables easier to ripen, remember to be sure to add boiling water, some people directly add cold water into it, which will make the color of the green vegetables ugly.

First of all, prepare fresh vegetables, wash them for later use, heat oil, add dried chili peppers, green onions, ginger and garlic, stir-fry evenly, and then pour in the greens and stir-fry on high heat, add seasonings to get out of the pot.

1.The amount of oil.

The amount of oil in fried vegetables is slightly more than usual cooking, and the vegetables that are not moisturized by oil are also like the ** that we do not have a variety of skin care products to moisturize, and there is no feeling of water.

2.Heat. The heat of stir-frying vegetables is basically based on fast stir-frying, do not cook slowly over medium-low heat, remember to stir-fry quickly. It is more fragrant to fry over high heat, but do not fry too well and lose nutrients.

3.Put salt. When stir-frying, salt is the most important thing! Some vegetables, such as lettuce and Chinese cabbage, have enough water in themselves, so they must be fried until they are eight ripe and then put salt. Some dishes, such as macaroni, sweet potato leaves, pumpkin seedlings, etc., do not have much water, it is best to pour the required salt into the oil to melt after putting the oil, and then pour the greens into the pot to stir-fry quickly, so that in the process of frying, a small part of the water in the dish will be forced out, and the emerald color of this kind of dish will be better protected.

4.Put on the plate. Do not pile up the greens after they are put on the plate, and use chopsticks to pick out an open space on the plate, so that the greens can dissipate heat faster, so that the greens will not change color due to the high temperature.

If you want the vegetables to be green and tender, the heat and the order in which the oil is placed are the most important. First of all, you need to heat the pot enough, put it on the top of the pot with your hands, you can feel the heat, then put the oil, and when the oil is hot, then put in the greens, so that the vegetables can be fried quickly, and the greens can be green and tender.

Green cabbage is often called bok choy or rape or rape. To fry it is tender and green, in fact, it is also very simple, and there are mainly a few key places to pay attention to. Later, we will introduce "Stir-fried Greens".

1.Add slightly more oil to stir-fry vegetables than other dishes.

2.The time to fry the vegetables, the time to fry the vegetables should not be too long, grasp the time of frying, and make it soft.

3.The salt of fried vegetables, the salt of fried vegetables can be fried in the pot when the oil is hot, and the pot is boiled.

4.The heat of stir-frying greens, the heat of stir-fried greens should be large, so as to ensure that they can be fried quickly.

5.Don't let the fried vegetables sit for too long before eating, and you can eat them when they are fried and served on the table.

6.Don't simmer the fried greens, as they are easy to simmer and turn yellow.

Summarizing the above points, one word is "fast". is the so-called martial arts in the world, only fast is not broken! When stir-frying, it should be fried quickly, and when eating, it should be eaten immediately. In addition, it is recommended to put the salt when it is boiling or after it is put in the pot, and do not wait for it to be cooked.

Stir-fried greens》Prepare the ingredients:

1 kg of green vegetables, 3 dried red peppers, 2 garlic, old ginger, a little oil, a little salt, monosodium glutamate, and an appropriate amount of cooking oil.

Method:1Pick the greens into slices, wash them and drain them.

2.Dried red peppers cut off.

3.Peel the garlic, pat and mince the garlic. Wash the ginger and finely chop.

4.Turn on the maximum heat, heat the pan, put an appropriate amount of cooking oil, and remember to add more oil. Stir-fry the dried red pepper, minced garlic, minced ginger and salt until fragrant.

5.Drain the watered greens, stir-fry quickly, consume oil halfway, and stir-fry MSG together. Stir-fry and serve.

Generally, frying any green vegetables should pay attention to the word "fast". To be "fast", it is necessary to have a large heat, and the chef moves quickly and in one go. Green vegetables have a variety of effects such as reducing blood lipids, widening the intestines, detoxifying and reducing swelling. Green vegetables are an indispensable vegetable in daily life.

If you want vegetables to be green and tender, you need to fry them quickly, and you should put more oil in the trouble, so that the vegetables will not stick to the pot, and the fire should be turned on high. Finally, add a little salt and quickly turn it out of the pan.

If you want vegetables to be green and tender, you need to fry them quickly, and you should put more oil in the trouble, so that the vegetables will not stick to the pot, and the fire should be turned on high. Finally, add a little salt and quickly turn it out of the pan. If you want vegetables to be green and tender, you need to fry them quickly, and you should put more oil in the trouble, so that the vegetables will not stick to the pot, and the fire should be turned on high.

Finally, add a little salt and quickly turn it out of the pan. If you want vegetables to be green and tender, you need to fry them quickly, and you should put more oil in the trouble, so that the vegetables will not stick to the pot, and the fire should be turned on high. Finally, add a little salt and quickly turn it out of the pan.

If you want vegetables to be green and tender, you need to fry them quickly, and you should put more oil in the trouble, so that the vegetables will not stick to the pot, and the fire should be turned on high. Finally, add a little salt and quickly turn it out of the pan. If you want vegetables to be green and tender, you need to fry them quickly, and you should put more oil in the trouble, so that the vegetables will not stick to the pot, and the fire should be turned on high.

Finally, add a little salt and quickly turn it out of the pan.

The trick to stir-frying vegetables green and tender is to fry them for a short time, and all kinds of condiments are mixed together.

Some green vegetables can also be blanched in boiling water, and they can be fried slightly, and the effect of being tender and green will be there.

How to fry vegetables green and tender, in fact, if you want to fry vegetables, which are both beautiful and delicious, the best thing is to stir-fry them on high heat. The color of the greens is beautiful, and it is also relatively crisp and tender. The key is to master the heat.

How to fry vegetables green and tender, in fact, if you want to fry vegetables, which are both beautiful and delicious, the best thing is to stir-fry them on high heat. The color of the greens is beautiful, and it is also relatively crisp and tender. The key is to master the heat.

How to fry vegetables green and tender, in fact, if you want to fry vegetables, which are both beautiful and delicious, the best thing is to stir-fry them on high heat. The color of the greens is beautiful, and it is also relatively crisp and tender. The key is to master the heat.

How to fry vegetables green and tender, in fact, if you want to fry vegetables, which are both beautiful and delicious, the best thing is to stir-fry them on high heat. The color of the greens is beautiful, and it is also relatively crisp and tender. The key is to master the heat.

How to fry vegetables green and tender, in fact, if you want to fry vegetables, which are both beautiful and delicious, the best thing is to stir-fry them on high heat. The color of the greens is beautiful, and it is also relatively crisp and tender. The key is to master the heat.

How to fry vegetables green and tender, in fact, if you want to fry vegetables, which are both beautiful and delicious, the best thing is to stir-fry them on high heat. The color of the greens is beautiful, and it is also relatively crisp and tender. The key is to master the heat.

Ingredients for stir-fried greens: 500 grams of greens, salt, oil, garlic.

Method: 1. First tear off the leaves of the green vegetables, rinse them with water, put them in a bowl, then pour in an appropriate amount of light salt water, soak them for about 15 minutes, then remove them, and mince the garlic for later use.

2. Then pour an appropriate amount of water into the pot, add a spoonful of salt and a little oil after boiling, pour the soaked vegetables into the pot, blanch for 10 seconds, remove and drain the water for later use.

3. Prepare another bottom oil in the pot, when it is 70% hot, add the chopped minced garlic and stir-fry until fragrant, then pour the drained vegetables into the pot, stir-fry on high heat, add an appropriate amount of salt, and fry to get out of the pot.

The fried vegetables are green and delicious, so which point should we master before stir-frying the vegetables? Because the blackening of the greens is often caused by the loss of moisture, so we do not fry the greens directly before cooking, you can blanch the greens first, and add salt and oil to the water, so that you can effectively lock the moisture and nutrition of the greens.

If you want to fry the green vegetables tender and green, it is not a difficult thing, in the spirit of respecting God and loving people, you must elaborate, the chef will teach you, the skills of stir-frying the green vegetables are tender and green, you will suffer if you don't learn!

Stir-fried vegetables want to be tender and green, mainly fast, "the world's martial arts, only fast is not broken", so, just pull a few times, and it is not fried garlic, fried can be eaten as chili peppers if it is not cooked.

First: Green vegetables are like delicate skin, which cannot withstand the high temperature for a long time, so the fire is fast, and the fastest time is out of the pot to lock the moisture of the green vegetables from loss.

Brother, sister, sister, fry quickly, it's not stewed vegetables!

Second: Green vegetables are like bloody wounds, when sprinkling salt, be compassionate, put less salt, and don't put it out of the pot, can it still melt when it is out of the pot? In order to melt the salt, do you have to fry a few times, sorry, please refer to the first, you have already fried the fire!

Uncle, uncle, aunt, I've heard of it, don't listen to those so-called experts, salt is put in the middle, if it is pure leaf greens, put salt in the dish!

Third: green vegetables are like seeing a doctor, they should be treated differently, the thick stalks should be cut in the middle, and it is best to fry them separately from the leaves, so that the leaves will not be yellowed because the stems are not ripe, and the cooking time will be extended.

Auntie, don't be afraid to bother, use your dragon slaying knife to cut everything, a few clicks!

Fourth: Green vegetables are like women, they need to be cared for, edible oil is like a tonic for beauty and beauty, giving green vegetables a strong love, fried vegetables come out dry, such a woman, do you like it?

Big beauties, let your greens be moist and shiny, just like yourself in the mirror.

Fifth: Green vegetables are like beauty pageants, natural carving, clear water out of hibiscus, choose the green vegetables you want to fry, itself is not too watery, how to fry?

Have you learned the technique of stir-frying green vegetables crispy and green?

No matter what vegetables you fry, there are two tips to keep in mind.

1) Blanch vegetables before stir-frying.

When stir-frying vegetables, many people do not do this, in fact, with the step of blanching, the vegetables will maintain their green color, and if they are fried in the pot, they can be more crispy and tender.

When blanching, you can add a little salt and cooking oil, the vegetables will not change color, can maintain the original green color, and will be brighter.

2. When stir-frying vegetables, stir-fry quickly over high heat.

Do not fry vegetables over low heat, and stir-fry quickly over high heat is the most correct method. Many people like to fry slowly over low heat, although it is fully cooked, but the vegetables have a large amount of water, and there is no crisp and tender taste when eating. In addition, the color of the vegetables is very easy to change after being fried for a long time, and sometimes they turn black.

Stir-fry quickly over high heat, which can be cooked in a short time, effectively reducing the water output of vegetables, and eating more crisp and tender.

Hello! Tips for stir-frying greens green and tender: 1

If the water content in the vegetables is too high, after the vegetables are in the pot, the water will absorb a lot of heat first, and the vegetables can not absorb heat, which will make the vegetables fry for a long time, and the vegetables will be oxidized by the air, causing the vegetables to eat very old. After the greens are washed, it is best to shake the greens a few more times so that the water in the greens is completely drained and then put into the pot, which is the 1 step that must be added when stir-frying the greens. 2.

When frying vegetables, you can't point water, many people fry vegetables, especially like water, if you fry vegetables, feel particularly dry, it means that the vegetables you buy are old, how to fry are not tender, really tender vegetables, is fried while out of the water, do not need to point any water. 3.When stir-frying greens, it is best to fry them in lard, because lard has better adsorption than vegetable oil, which can make the greens taste more tender.

No matter what kind of vegetables are fried, you must not fry them directly in the pot, the vegetables are tender and green. This is how to teach you how to fry vegetables today, as long as we fry the vegetables, drain the water of the vegetables thoroughly, and then fry them again, so that the vegetables are tender and green.

If you want to fry the eggplant green and tender, you can blanch the eggplant first, blanch it and then put it in the pot to fry, so that the fried eggplant will be green and good.

For other vegetables, you can also refer to the recipe of eggplant.

The most common green vegetables are lettuce, Shanghai greens, oily wheat cabbage, spinach, cabbage, etc., these vegetables are often collectively referred to as green vegetables, they are simply fried, light and greasy, high nutrition. When washing the vegetables bought back, add a little salt to soak and clean the vegetables, then control the moisture, and then turn on the high heat and stir-fry in the pot.

1. Re-select fresh vegetables, the worst of vegetables directly affects the taste of stir-frying;

2. The amount of oil in stir-frying should be large, if there is a lack of oil, the stir-fried vegetables will feel a little dry and not refreshing;

3. Stir-fry the heat, when frying the vegetables, you must use high heat, if you use low heat or medium heat, the color of the fried vegetables is not green or tender;

4. The timing of salt, the best time to put salt is when it is seven or eight minutes cooked, if it is put early, there will be a puddle of water, the color of the dish is not fresh, and it is easy to affect the taste if it is put late;

5. Put the dishes on the plate, and do not pile them up after the dishes are put into the plate, so that the dishes dissipate heat quickly and will not appear old due to the high temperature.