How to copy the best green vegetables? How to stir fry vegetables to make them delicious?

Depending on what kind of greens it is, if it is a potato, soak it in water before copying, tap water, vinegar or pepper.

If it's oily lettuce, some people recommend using hot water first, but I haven't used it, as long as the amount of salt is put in place, and the oil in the pan is not too hot.

Because I'm lazy, I rarely put spices such as onions and garlic.

In addition, it should be reminded that the greens should be salted when they are almost ripe, and they will not taste good if they are put early.

Slightly more oil.

Green vegetables have moisture, and adding salt early will also cause the moisture to run out of the vegetables.

You can also put a little sugar when it comes out of the pot (before the frost, the general green vegetables are somewhat astringent) In addition. The darker the greens, the better they taste.

The secret to stir-frying most leafy greens is:

Heat oil in a pan and stir-fry quickly.

The green leafy vegetables that come out of this way are verdant

Stir-fried with tempeh, or canned dace with tempeh, minced garlic is also available. Lettuce, garlic or oyster sauce are fine. Tongcai can be stir-fried with shrimp paste.

After the oil is hot, put a few peppercorns in the pot, then take out the peppercorns, put the green vegetables cut into sections and fry them in the pot, don't fry too old, about 3 minutes, put in the appropriate amount of salt, add a little chicken essence, and get out of the pot!

Stir-fried greens? The first is to have a big fire, but also to master the heat; The second should be oily, and the third should add a little garlic, and the time in the pan should not exceed five minutes at most. This ensures its own freshness.

With a little more, if you don't hate eating garlic, it tastes good to fry the pot with garlic.

The greens are the most delicious when they are fried by themselves.

Stir-fried greens. Garlic, oyster sauce, vegetarian stir-fry.

Stir-fried greens with mushrooms.

Mushrooms, shiitake mushrooms, shiitake mushrooms, etc.

<> stir-fried vegetables with meat.

Meat oil, meat foam.

<> steps of stir-fried vegetables:

Remove the old leaves and yellow leaves from the green vegetables, break them into pieces, and soak the whole piece in water for a while.

2.Rinse the greens, rinsing each leaf.

3.Break it open with your hands, separate the leaves and stems into two small baskets, and drain.

4.Heat the pan over heat and pour in the oil (slightly more).

5.After the oil is hot, pour in the vegetable stalks and stir-fry, stir-fry for a while, cover and simmer for a while until the vegetable stalks become soft.

6.Add the leaves and stir-fry until all the leaves turn emerald green.

7.Add water (half of the dish), add an appropriate amount of salt, and bring to a boil over high heat.

8.Simmer for a while, open the lid and stir-fry, adding an appropriate amount of salt.

9.Cook for a while, wait until the greens become soft and glutinous, add MSG and serve.

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.

Choose the greens first, remove the yellow leaves and rotten stems, and control the moisture after washing. Do not cut into sections, only the large vegetables should be broken by hand with a piece of vegetable stalks and leaves, small vegetables do not need to be broken, the whole pot can be underground.

Don't think that stir-frying a plate of vegetables is a simple task, in fact, there are many skills that need to be paid attention to, otherwise the stir-fried vegetables will not only be unsightly, but also more likely to turn the vegetables yellow. Things to note are:

1. Wait for the oil to smoke before serving, so as to avoid destroying the vitamins in the vegetables.

2. If the vegetables contain more water, you can not add water when stir-frying.

3. It is best to put salt before the dish is fried after the dish is cooked, which can prevent the vegetables from coming out of the water.

4. When the vegetables are fried until they are half cooked, they can be covered for 1-2 minutes, but not too long, otherwise the vegetables will turn yellow.

Extended Materials. Tips for stir-frying:

1. Pay attention to vinegar.

For hot dishes that require vinegar, pour vinegar along the edge of the pan before cooking, which is more mellow and rich than drizzling it directly.

2. Beer flavoring.

When making various cold dishes in summer, add an appropriate amount of beer to mix and mix, which can enhance the flavor and fragrance.

3. Order with boiling water.

When stir-frying green vegetables, you should order vegetables with boiling water, so that the fried vegetables are tender and colorful. If you order with ordinary water, it will affect the crispiness.

4. Sweet and sour sauce ratio.

No matter what sweet and sour dishes you make, only by mixing the ratio of 2 parts sugar and 1 part vinegar, you can get a moderate effect of sweet and sour.

In Chinese cooking, stir-frying is generally due to the volatilization of oil molecules**, and the scene is very good-looking. However, it takes a lot of experience to master the temperature and time of the stir-fried oil, and it is easy to be uncooked if it is too fast, and the ingredients will lose their tenderness and crispiness for too long. It is a method that Chinese chefs must master. Ingredients for wolfberry soy sauce porridge:

Ingredients: 50 grams of wolfberry, soy sauce, 100 grams of glutinous rice.

The preparation of wolfberry soy sauce porridge.

How to make wolfberry soy sauce porridge:

1.First, fry the wolfberries in water, remove the slag and extract the juice.

2.Wash the japonica rice and put it into the juice to cook porridge, wait for it to cook, add the soy sauce, stir and then boil.

Ingredients: Appropriate amount of greens.

2 cloves of garlic. 1/2 scoop of starch.

The preparation of stir-fried greens.

Wash the greens Preparation of the stir-fried greens Step 1

To prepare the garlic and stir-fry the greens Step 2

Put the oil, heat the garlic, stir-fry until fragrant, stir-fry the greens on high heat Step 3: When the greens become soft, put salt Put some water in the bowl Put starch in the water, stir well, pour the greens, and boil the water.

Meat foam greens, white with green, simple and delicious.

Ingredients: 500 grams of green vegetables, 50 grams of mushrooms, 50 grams of chicken fat, 10 grams of rice wine, 5 grams of wet starch, 10 grams of fine salt, 1 gram of monosodium glutamate, 100 grams of fresh soup.

Method. 1.Peel off the old leaves, peel off the head and cut into 6 cm long sections; Wash the mushrooms and cut into cubes.

2.Heat the pan, put 50 grams of chicken fat, and when the oil is heated until it is 50% hot, pour the choy sum into the stir-fry. Add rice wine and fresh soup to make it crispy, and then add fine salt, monosodium glutamate and mushrooms. After boiling for 1 minute, greasy with wet starch, pour chicken fat, and serve in a pot.

The greens are indeed a bit bitter. We now have a large green vegetable with a much thicker stem than the original one, and the taste is not bitter. I don't know if you have one over there.

Blanching it with boiling water before frying does remove most of the bitterness.

First of all, cut the stem and leaves of the green vegetables and separate them, heat the pot, pour in vegetable oil, add an appropriate amount of salt after the oil temperature rises, first pour the vegetable stem into the stir-fry, see that the vegetable stem is a little deflated, and then pour in the vegetable leaves and stir-fry together, after stir-frying evenly, add a little water, boil for a while, turn over and stay for a while.

The vegetables in the soup can also be nutritious, and they will not be lost.

If you want to stir-fry, you can first boil the vegetables with boiling water, and add some oyster sauce to the oil pan when stir-frying, so that the fried vegetables will taste more delicious, and there is no bitter taste of the vegetables themselves.

I'll give you delicious teppanyaki greens, but this time it's not a dark dish.

Meat foam greens, white with green, simple and delicious.

Different.!

The two approaches are different. And the taste is not the same.!

The process of stir-frying green vegetables is as follows: Wash the green vegetables first, sort them out, and put them aside to put cooking oil in the pot for the sake of the dates, ** heat, and then you can put some dried chili peppers and dried peppercorns or some shredded ginger according to your own liking, and after stirring out the fragrance, pour the greens into it and fry it, or pour the vegetables directly into it without putting anything When the fry is fast, just add a little salt, or you can add a little light soy sauce MSG is best not to use. As for sugar, it depends on what kind of dish you are stir-frying, but stir-fried vegetables are generally not used.

It's true that it's easier to make rice in a rice cooker A bowl of rice may be more, you can make half a bowl of rice, even if it's more, the rest of the rice can be eaten tomorrow or the next fried rice, or you can eat it next time it's hot After the rice is cleaned, put it in the pot, and then add water, the amount of water you can try, anyway, the last water added is about as much as you have a knuckle, or your hand is flat on the rice just below the palm If you feel that the rice is a little too watery after cooking, You can cover it and let it simmer for more than ten minutes, and it will be easier to pick up In fact, if you have enough time, it is recommended to simmer it for a while after the rice is cooked, it will be more delicious I wish you success

The fire should be large, the oil should be hot, you can't put salt when stir-frying, you should stir-fry, just put some chicken essence and salt before cooking. Such greens are beautiful and delicious.

1. When buying vegetables, you should buy small ones, which are easier to cook and more tender than large ones.

2. Don't soak it in water for too long when making it.

3. The shape is particularly important, and shredding or slicing will affect the taste.

4. Don't put too many heavy condiments.

5. It is best to blanch the green vegetables before stir-frying.

6. As long as you are in a good mood when eating, the restaurant is well-lit, and any dish is delicious :)

Garlic fragrant, blanch the greens first. Then sauté the garlic until fragrant. Ensure the original taste of the dish and the nutrition is not lost!

Ginger and garlic in a pot, Sichuan pepper is also available.

The pot is big, the oil is hot, there are not many vegetables, the hands are fast, and the salt or light soy sauce is put on low heat when it is quickly cooked. The true taste is authentic and delicious.

When blanching, add two drops of oil to the water to keep it green.

BAI This prevents oxidase from destroying DU

Chlorophyll, which keeps the greens bright in color. In addition, the temperature of blanched vegetables is relatively high, and after being fished out of the water, it comes into contact with oxygen in the air, resulting in thermal oxidation, which not only loses nutrients, but also easily changes color. Therefore, the blanched vegetables should be cooled in time, and they can be put into cold boiled water, but they should be removed immediately.

It should be reminded that if the blanched vegetables are used directly for cooking, you can not use cold water, but you can't leave them in the air for a long time, and it is best to cook them immediately after removing them.

Tips for blanching vegetables to keep them green: add an appropriate amount of salt and cooking oil to the blanching pot, blanch the vegetables after the water boils, and remove the cold water when the dish color reaches the ideal.

Put a little salt in the water, and then drop two drops of cooking oil,**, put in the spinach after boiling over high heat, and remove it after 30 seconds to keep the vegetable green, and the nutrients will not be lost in large quantities!

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.

The heat of blanching green vegetables should be grasped well, and the cold water should be hurried after blanching green vegetables.

Drop a few drops of oil before putting the greens and do not cover the pot when blanching.

Add a little salad oil and a spoonful of salt to the water!

It's too simple.

You + a little oil is good.

If you want to be delicious, add a little salt, sugar, and more taste.

Ingredients: 200g greens

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of garlic, appropriate amount of boiling water.

Step 1: Prepare the ingredients.

Step 2: Slice the garlic.

Step 3: Wash the greens and cut them into sections.

Step 4: Stir the garlic in a frying pan.

Step 5: Add the greens and stir-fry, add some boiling water.

Step 6: When the vegetables are soft, add salt and stir-fry for a while.

Step 7: Serve and serve.

I basically just put salt, if I don't think the umami is enough, I can pair it with some shiitake mushrooms or other mushrooms, which are very light and delicious. Remember to add some minced garlic to the oil before stir-frying.

It is better to eat less monosodium glutamate or chicken essence.

Stir-fried greens can be seasoned with salt and sugar.

Ingredients: 1 handful of greens.

Seasoning: 1 teaspoon salt, 1 tablespoon canola oil, 1 teaspoon sugar.

The preparation of stir-fried greens.

1.Peel off the leaves layer by layer and rinse them with water; Cut off the greens.

2.Heat the pan with cold oil, add rapeseed oil, boil the oil for a while, and the foam on the surface of the oil can disappear; Add the stalks and stir-fry for about half a minute.

3.Add the leaves and stir-fry until the leaves are fine; If you see water in the dish and it's starting to seep out, you can add salt to taste, and add a little sugar to get out of the pot according to your preference.