Some people say that they want to add light soy sauce to stir fried vegetables, but some people say

For me, I think it is possible to add light soy sauce appropriately to enhance the umami and make it more tasteful.

In fact, it depends on the taste of personal taste, if you like the taste of light soy sauce, then you add light soy sauce, if you don't like that taste then don't add it, in fact, it depends on yourself.

Light soy sauce is a kind of soy sauce, and soy sauce can be said to be very many types in China. Here everyone commonly uses light soy sauce and dark soy sauce, light soy sauce is to enhance the umami of the dish, dark soy sauce is mainly used for the color of the dish, don't be mistaken, light soy sauce As the name suggests, raw to extract the soul of the dish So you must put Since it exists so commonly, there is a certain reason for it! Like, no need to put salt and MSG.

Finish. But not all dishes are applicable, stir-fried dishes should achieve color, aroma, and taste, and deliciousness is the last word. I usually don't release soy sauce for leafy vegetables and stewed dishes, but soy sauce for stir-fried meat dishes, braised dishes, or dishes with a stronger flavor.

Not every dish is put in soy sauce, it depends on what kind of dish is fried! Whether or not to put light soy sauce in stir-fry depends on personal habits, and I basically don't release light soy sauce when cooking. As long as there is meat, put a little light soy sauce, it's actually very simple!

First of all, I increase the color and flavor of the food, and it is really fragrant! Like our usual stir-frying, if you only put sesame oil and salt, the stir-fried vegetables are really tasteless; If you add a suitable light soy sauce, it will be very different, and the meal is numb!

Light soy sauce is made by fermenting soybeans. The light soy sauce is lighter in color, reddish-brown, generally used for cooking, the taste is a little salty, the color is light, and it is generally used for color mixing.

That's why I use it for stir-frying and coleslaw when I cook. When stir-frying, try to use only salt, light soy sauce and sugar.

Basic seasonings such as cooking wine, compound seasonings such as thirteen spices.

These seasonings are only used in specific recipes, even MSG or Essence of Chicken.

There is no need to add it (it's not unhealthy as it says on the Internet, it's healthy and safe), and many people can't tell the difference between the use of light soy sauce and dark soy sauce, and they just think that it's soy sauce anyway, no matter what kind of dish you use. Light soy sauce and dark soy sauce are both soy sauces, but there are still differences in what dishes to make and how to use them.

Because if you release the light soy sauce, it will make the dish taste more delicious, and the substances in the light soy sauce will make it too special and delicious, and the taste of the comprehensive dish will make the dish more delicious.

Because light soy sauce can enhance the freshness of the dish and make the stir-fried dishes have a more delicious taste, everyone will choose to release light soy sauce when stir-frying.

Because light soy sauce can be seasoned, and it can enhance the freshness, making the dish very delicious.

Preface: In the process of making a delicacy, light soy sauce can be put together with dark soy sauce, because dark soy sauce can play a role in coloring, and light soy sauce can play a role in improving freshness, and the taste of vegetables stir-fried by light soy sauce will be fresher. Generally, light soy sauce is made from soybeans or black beans and flour, so during the cooking process, be sure to add light soy sauce in moderation to avoid overly salty taste.

Whereas, dark soy sauce is based on light soy sauce with caramel added.

Therefore, the color will be darker, which is suitable for coloring when making meat. <>

Generally, after fermentation, the flavor of light soy sauce will be very strong and delicious. The difference between light soy sauce and dark soy sauce is also relatively large, and it can be used at the same time in the process of stir-frying, but you must pay attention to the appropriate amount, if you add too much light soy sauce and dark soy sauce, it will be easy to be very salty, and it will also make the whole dish look very black. Because the dark soy sauce is darker in color, it will also taste saltier, which is perfect for stir-frying meat.

There is also a certain difference between light soy sauce and dark soy sauce in terms of use, because most people will pursue light in terms of taste, so a very small amount of light soy sauce will be put in the process of stir-frying, but it is very necessary to put dark soy sauce in the process of stir-frying meat, which can not only play a role in coloring, but also play a role in removing fish. Putting the right condiments in the process of making it can make the whole dish taste more delicious, but different dishes will have certain differences in the process of placing condiments. <>

If you need to place light soy sauce and dark soy sauce, you should also pay attention to controlling the amount, if you put too much of it, it will affect the taste of the whole dish. Light soy sauce cannot be used as a substitute for dark soy sauce, so these two condiments cannot be mixed and used together.

Of course, you can use it together, because when these two ingredients are used together, it will make the dish taste better, and it will also make the color of the dish heavier, which will make the dish cavity and look more appetizing.

Can be used together. Because the effect of dark soy sauce and light soy sauce is different, the taste is different, but it must be in moderation, otherwise it will be particularly salty.

When stir-frying, dark soy sauce and light soy sauce can be stir-fried to create a different taste. Light soy sauce is generally used for cash, while dark soy sauce is for coloring. Can be cooked together.

When cooked, old soy sauce and raw soy sauce will have different flavors. Raw cigarettes are generally used for withdrawals, and old cigarettes are used for coloring. You can cook together.

Try not to use them together, because it doesn't have any effect, and it will also change the taste of the dish, it will change the texture.

1 When stir-frying the greens, minced garlic consumes oil and cooking oil.

It's easy to eat. Put the cold oil into the pot, fry the minced garlic to make the fragrance, season the vegetables with oil consumption in the green vegetables, stir-fry over high heat for 30 seconds, so that the taste is fresh, the color is shiny, and the taste of seafood is also simple Xiang Hengyou, put in the soy sauce on the color is not good-looking, the vegetables are easy to wilt.

2 If you really want to use light soy sauce to make green vegetables, copy the green vegetables with boiling water, take them out of the water and put them on a plate, pour them into the raw vegetables with minced garlic and light soy sauce, and pour the green vegetables and minced garlic with hot oil, and the light soy sauce can be eaten.

There are four types of stir-fried vegetables: raw stir-fry, stir-fried, boiled stir-fry, and stir-fried with garlic.

1. Stir-fried vegetables need to add light soy sauce, because stir-fried vegetables mainly reflect the characteristics of dry and fragrant dishes, in Cantonese cuisine.

One of the dishes, stir-fried choy sum and chicken offal, is indispensable for this dish with light soy sauce, which can be added to increase its flavor because light soy sauce is a fermented soybean product and is rich in amino acids.

Amino acids are an umami component, and light soy sauce can also enhance color.

2. Stir-fried vegetables do not need to add light soy sauce. Because stir-frying mainly reflects the taste of the dish itself, adding light soy sauce instead covers up the taste of the vegetables themselves, which is a snake to add to the painting.

3. Stir-fried vegetables need to add light soy sauce; For example, stir-fried cabbage; Not only should you add light soy sauce, but also garlic, dried chili peppers and vinegar to reflect the characteristics of the stir-fried dish.

4. Stir-fried vegetables with garlic need to add light soy sauce, such as stir-fried rape with garlic, you need to use light soy sauce to increase freshness and color.

The combination of garlic and sauce makes the whole dish more fragrant.

Regarding your question about whether fried vegetables should be released with soy sauce, I personally feel that fried vegetables do not need to be released with soy sauce? That will make the green vegetables turn black.

In the first step, we first choose fresh and clean vegetables, wash them and dry them.

In the second step, we prepare the garlic and ginger and cut them into minced pieces and set aside, and in the third step, we blanch the cleaned vegetables in the water, and put a little salt in the blanching water.

Put a little cooking oil, (blanching is to make the water in the vegetables not easy to lose, and the taste is more crisp, adding a little salt is the same reason, adding a little cooking oil is to make the color of the vegetables more bright, look better, and have a sense of appetite).

The fourth step, heat the pan with cold oil, we first fry the garlic and ginger, (if you like the taste a little spicy, you can put a little millet spicy), pour the blanched vegetables into the pot, put a small amount of salt, stir-fry evenly, just fry in the pot for a minute or two, the greens are refreshing, and the greens with a sense of appetite are ready.

Personally, I don't think there is a need to add light soy sauce to stir-fried vegetables, because adding light soy sauce will make the color of the vegetables dark, and the chain will change the taste of the vegetables, so I still prefer to eat fried vegetables without light soy sauce.

Yes. Because light soy sauce has the effect of improving freshness, adding green vegetables can make the taste more delicious, so it is necessary to pour one or two drops.

I don't want to. It's good to add some seasoning directly to stir-fried vegetables, so delicious and healthy, and you won't add light soy sauce when you stir-fry them.

You can choose to add light soy sauce to stir-fried vegetables, and pass it with boiling water first. Then put it on a plate, place it on a plate with minced garlic and light soy sauce, and pour hot oil over it.

The diet of Chinese people has always paid attention to the combination of meat and vegetables, and the nutrition is balanced. Therefore, stir-fried vegetables are a common dish on the table of many families. Whether it's fried spinach, rape or lettuce, I always feel that green is healthy and nutritious.

This small stir-fried green dish sounds simple, but it is actually a huge test of our cooking skills, after all, a plate of small green vegetables with good heat and good work must be green in color, crisp in taste, and suitable in taste.

If you don't grasp the heat well, the fried vegetables will be yellow, wilted, black, soft and tasteless, which really affects the appetite.

So today, let's take a look at how to make a plate of green and refreshing stir-fried vegetables.

The method of stir-frying a plate of green vegetables that are not black is actually very simple, as long as you master the heat and the method of frying, everyone can fry a plate of greens that sell well and taste good. Next, I want to share with you 4 tips for stir-frying vegetables without blackening.

Acidic sensitive skin can protect the color of vegetables very well, so we before frying greens,You can prepare a basin of water, add a few drops of lemon juice or white vinegar, stir well, add the greens, and soak for about 5 minutes, so that the color of the fried greens will be very bright and not change color.

If you don't have lemon or white vinegar at homeYou can add a spoonful of salt to the water and soak the vegetables, which will also form a protective film on the surface of the vegetables, the greens will not turn black.

If there is more water in the greens themselves, don't add boiling water, because if there is more water, it will become boiled greens, and the taste will not be crispy.

The stalk itself is more difficult to cook, if the stalk and leaves are fried together, it is likely that the stalk is cooked but the leaves are soft or the leaves are just right but the stalks are not cooked.

Therefore, when we stir-fry, we must first add vegetable stalks to fry soft, and then add vegetable leaves to stir-fry.

Most of the vegetables are rich in vitamins, and if they are fried for too long, not only will they taste bad, but they will also easily cause the loss of nutrients.

Therefore, when we fry green vegetables, we must fry them quickly on high heat, which can reduce the loss of water and vitamins in green vegetables, and taste more delicious and nutritious.

In addition, remind everyone that green vegetables need to be fried over high heat, so we must drain the water before stir-frying the green vegetables, if the green vegetables contain too much water, the temperature in the pot will be lowered, and the fried green vegetables will not taste good.

Another point is that when stir-frying green vegetables, light soy sauce must be added less, you can add some oyster sauce, and do not add dark soy sauce, otherwise the color of green vegetables will turn black and affect appetite.

My personal habit is to add light soy sauce when stir-frying vegetables, so that it tastes more flavorful, and the color is brighter, which is also particularly eye-catching.

Yes. Because stir-fried vegetables with a little light soy sauce can enhance the flavor, it is recommended to add some light soy sauce to the dish.

I think it's needed, because if you add a raw file to smoke, you can make the greens ripen faster, the cracked state can ripen more thoroughly, and it doesn't have any damage to our human body, etc.

This one is uncertain, and there are differences in taste and preference. I usually don't add it. I think that adding light soy sauce or not has a lot to do with personal taste, some people can add some if they have a heavier taste, and they don't need to add it if they have an average taste. Of course, it's not impossible to add it if you want to.

Stir-fried vegetables should be added with light soy sauce, one is that the light soy sauce is delicious and makes the dish more delicious, and the other is that the light soy sauce is lighter in color and the stir-fry is good-looking.

If necessary, this will increase the color of the dish, but it will also improve the taste, and then it will also enrich the flavor.

Actually, I don't like to release soy sauce because I think that if the flavor of soy sauce is too strong, it will affect the texture of the dish, so I don't like it.

I like to put light soy sauce when I stir-fry, because I think that if I put light soy sauce, the stir-fried food will be more tender, and in many cases, it will improve the taste of the dish, and the stir-fried food will be more delicious.

Light soy sauce is used for general cooking, and the taste is salty and light, so it is used for stir-fry and cold dishes. I also often use light soy sauce to flavor the dishes during my cooking, so that the stir-fried dishes will have a slight sweetness.