How to make the appearance green when cooking, and how to keep the dish green for a long time

Stir-fry the green vegetables over high heat.

The dishes in the restaurant will make people feel particularly delicious, because they use high heat to fry them.

When stir-frying the greens, place a cup of hot water on the side of the pan. The secret of stir-frying green vegetables is to fry them with "water and oil". That is, after the vegetables are put into the pot, add some water, so that the oil in the pot will spray up when it encounters water and cover each green vegetable leaf, so that the green vegetables can quickly come into contact with the oil, which can naturally keep the dish bright green.

At this time, the water sprinkled into the oil must be hot water to keep the oil hot, of course, the temperature in the pot will not drop, and then fry three or two times to get started.

Vegetables that are easy to cook, such as rape, wheat, water spinach, celery, snow peas, etc., should be stir-fried or blanched to keep them green and crisp;

For dishes that are not easy to cook, such as beans, you can point water during the frying process, do not put water to stew, put salt and soy sauce before cooking, and soy sauce should be appropriate, so that there is not only the flavor of the sauce, but also the green of the green vegetables.

For dishes that need to be blanched, put a few drops of oil in the water and cool it in cold water. Fry fast. Stewed kidney beans in some restaurants first use a pressure cooker to press them out and then stew them, so that the time period is. You don't need to be so particular about making it yourself, just be delicious.

It's strange that stewed vegetables can be green, the fire in the restaurant is different from the one at home, and it is basically cooked under the pot, so it looks good, and you look good at home like that, whether it looks good or not, most of the advertisements on TV are the effect of doing, but it looks good and can't be eaten at all.

Before you stir-fry, blanch the vegetables you want to fry with water, add some cooking oil to the water, and you can be green!

Such a dish, it is best to blanch, only use the time of the pot to stir-fry slightly, not too oily, not yellowed and not too much nutrients... Ha, my experience.

Oil is the key, the color of the dish will be poor if there is less oil, even if it is boiled, put oil in the water that blanches the vegetables.

The oil should be sufficient, and the time of stir-frying should not be too long, it is best to stir-fry.

1. Oil quantity.

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 those that are not moisturized by various skin care products, 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 it 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.

A plate of delicious and nutritious greens, green, tender, and fragrant ......It's so slanderous, it must taste delicious!

I believe that on the table at your house, vegetables are indispensable almost every day. Because the green vegetables are tender and tender, they are rich in vitamins, chlorophyll, trace elements, cellulose that promotes intestinal peristalsis, and of course, rich in water. These nutrients are necessary for the human body to maintain health.

Do you think that it is too easy to stir-fry vegetables, but in fact, there is a lot of knowledge in stir-frying vegetables, the key is to "fry" just right, not too much, and of course not to bring "raw". The mystery lies in mastering the heat, stir-frying quickly, and it can be cooked, and it is better to be slightly "raw" than overcooked, because the greens will lose their own moisture if they are overripe, and they will not be delicious. Remember!

This is the secret of how to stir-fry vegetables.

Specifically, the following procedures should be followed: first select the green vegetables, remove the yellow rotten leaf stems, and control the moisture after washing. Do not cut into sections, only should break the vegetable stalks with leaves, small vegetables do not need to be broken, the whole plant can be put into the pot.

It is best to use a frying pan, put more oil, burn until there is a slight smoke, put the whole or whole green vegetables that control the dry water into the pot, stir-fry under the fierce fire, turn a few back and forth, and let the vegetable stalks be as oily as possible on both sides, and the heat is even. Take a small amount of soup that has just been cooked and overflow, quickly add salt and monosodium glutamate, and the saltiness is appropriate. Do not cover the pot during the frying process.

The whole stir-fry process is not too long, and there is no need to add water to "simmer".

This kind of whole or whole fried greens, due to the basic retention of water inside, taste crisp and tender and delicious, a little more fresh and fragrant green, the color is bright green, no soup and only a little vegetable juice, vitamin C destruction is the least, the required materials are only fresh greens, salt, oil, monosodium glutamate.

This time, you're sure to be able to eat a plate of delicious and nutritious vegetables.

Step 1: Of course, you have to wash it clean! Fruits and vegetables in summer and autumn have a higher pesticide content, so be sure to wash them several times, and the easiest way to remove pesticides is to soak them in water.

Experiments have proved that 15-60 pesticide residues can be removed by soaking vegetables in tap water for 10-60 minutes and then slightly scrubbing.

Step 2: It's time to fry. First of all, pour an appropriate amount of oil into the pot according to the amount of greens, let the oil heat, at this time we can add some salt, so that the salt is somewhat dissolved before putting in the vegetables, so that after putting in the greens, you can taste more evenly.

Put the greens into the oil pan and stir-fry, remember to keep stir-frying, so that the greens can fully absorb the oil. When the greens are deflated, you can add a small amount of water.

If the greens have just been fished out of the water, it is okay to leave it without water, because it still has a lot of water on its own, and it will overflow after it is cooked.

The third step is to cover the plate for a while.

In case the dish is not cooked thoroughly, you can cover it and stuff it for a minute or two, then you can add MSG, or add a little sugar according to your personal taste, remember to stir-fry after adding these condiments, so that the flavor is even. In the end, the multiplication plate is given.

A delicious green dish is baked.

The emerald green color of greens is determined by the magnesium element in the chlorophyll molecule. When the vegetables are cooked for a long time, the hydrogen ions in the organic acids will decompose to replace the magnesium ions in the chlorophyll, making the greens yellow-green.

If you add some cooking wine when the vegetables are about to be fried, the ethanol in the cooking wine will react with organic acids to form aromatic carboxyacetate and water, which can reduce the content of organic acids, keep the magnesium in chlorophyll not replaced, and keep the greens green.

Boiled in boiling water and then mixed in the oil pan, it is absolutely tender and green.

Put some salt and oil in the water of blanching, and you can cut off the raw food, so you don't need to blanch it for too long.

1. If you add some cooking wine when the vegetables are about to ripen, the ethanol in the cooking wine will react with organic acids to form aromatic carboxyacetate and water, which can reduce the content of organic acids, keep the magnesium in chlorophyll not replaced, and keep the greens green.

2. If the washed vegetables are soaked in lightly salted water for 10 minutes, and then in the pot, the color of the processed vegetables will still be green.

Keep the time short and cover the pot.