How to fry vegetables best and have a good color

First, bring the oil to a hot (smoking) pan, then add the greens and stir-fry. Add garlic water. After that, take a spoonful of MSG chicken essence and salt. Add a little more oil to the pan...The prerequisite is that the fire must be big enough.

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

Remove the old branches and leaves of the greens, wash them with water, and cut the larger ones in half, try not to cut them to preserve the original flavor of the greens. Shanghai green is the best, the stem is thick and the branches and leaves are tender, and the taste is oily.

Step 2

Peel and clean the green onion, ginger and garlic, cut the green onion into sections, slice the garlic, cut the ginger into foam, and set aside the dried chili pepper and Sichuan peppercorns. Stir-frying with ingredients as seasonings is the healthiest and tastiest choice, and home-cooked food makes the healthiest taste.

Step 3

Wok** hot oil, because the green cabbage oil can be less oil, first fry the green onions, ginger, garlic and peppercorns, and then put the green vegetables, stir-fry quickly, add a little salt, and quickly get out of the pot after the green vegetables change color. Do not add various seasonings to affect the taste of green vegetables.

Step 4

Eating green vegetables often is beneficial to the body, especially in the current high-fat things to eat more, usually try to eat vegetables in the morning and evening, increase stomach motility, make the stomach comfortable.

Ingredients: 500 grams of rape (small), 5 cloves of garlic. Excipients: 1 tablespoon of lard, salt to taste.

Steps: 1. Break the rape piece by piece, wash it, drain it and set aside.

2. Slice the garlic and set aside.

3. Heat the oil in a wok and add the lard.

4. Medium-low heat boiling garlic slices, do not use rapid fire when boiling garlic slices, otherwise the garlic slices are easy to paste and the fragrance cannot come out.

5. Turn the heat to high and stir-fry the rape.

6. If the rape changes color, adjust the salt and stir-fry evenly and turn off the heat.

The steps or dress-ups of delicious stir-fried vegetables are as follows: shirt takeIngredients: greens, cooking oil, salt, sugar, etc.

1. Peel off the vegetable leaves layer by layer, rinse them with water, and cut off the greens.

2. Heat the pan with cold oil, add rapeseed oil, and boil the oil for a while until all the foam on the surface of the oil disappears.

3. First add the vegetable stalks and fry for about half a minute, add the vegetable leaves, and keep stir-frying until the vegetable leaves go down.

4. If you see water in the dish and start to seep out, you can add salt to taste.

5. According to your preference, add a little sugar to remove from the pot.