How do you fry baby greens with bright color and good taste?

Put oil on high heat and heat until smoking, put salt first, pour the chopped dried chili, pepper, garlic, green onion and green vegetables (drained water) into the pot and stir-fry for 3-5 minutes, you can add some chicken essence to enhance the flavor.

I like the feeling of the vegetables fried out of the vegetarian heat the oil on high heat Put in the greens Stir-fry twice A little salt "A little lighter The fragrance of the vegetables will be well brought out Stir-fry for 7 minutes You can fry such greens Look at the green The light taste of the greens comes out You try it.

Stir-fry the green vegetables with tender and green:Ingredients: several greens.

Excipients: appropriate amount of minced garlic, appropriate amount of lard, appropriate amount of salt.

Steps: 1. Clean the greens.

2. Cut it with a knife.

3. Chop the prepared minced garlic as well.

4. **, put lard in a clean wok when it is warm (if there is no lard, you can choose other oil, and the vegetables fried in lard will be more fragrant).

5. Stir-fry the minced garlic until the oil melts.

6. Pour in the chopped vegetables, stir-fry quickly over high heat, add an appropriate amount of salt and continue to stir-fry quickly. (Friends who need to put an appropriate amount of chicken essence) The vegetables are very tender, you don't need to fry for too long, and you can turn off the heat and get out of the pot when you feel cooked.

7. Serve in a pot.

When stir-frying green vegetables, you can add a little salt to the pan after pouring oil into the pan and before adding the vegetables. Vegetables refer to a class of plants or fungi that can be cooked and cooked into food, and vegetables are one of the essential foods in people's daily diet. Vegetables provide nutrients such as vitamins and minerals that are essential for the body.

According to the statistics of the International Food and Agriculture Organization of Materials in 1990, 90% of the essential vitamin C and 60% of vitamin A come from vegetables. In addition, there are a variety of phytochemicals in vegetables, which are recognized as effective ingredients for health, and the nutrients in fruits and vegetables can effectively prevent chronic and degenerative diseases.

Method 1:

We can soak the greens in salted water, first wash the leaves of the vegetables with water, and then put the greens into the lightly salted water we have prepared, soak them for about ten minutes, and then take them out and drain the water.

Method 2: When stir-frying vegetables, you can appropriately shorten the cooking time, or fry quickly over high heat, blanch and then cook, you can keep the green color well.

Method 3: When stir-frying vegetables, try to avoid adding some acidic foods as ingredients, and do not cover the pot when cooking.

Method 4: When you need to add water to stir-fry vegetables, it is best to add boiling water, which can also maintain the freshness and tenderness of the colored leaves. When you put salt in it, you must put it when you are about to put it out of the pot.

Method 5: You can first blanch the vegetables with water, then immediately scoop them up and put them in the basin, then boil some oil in the pot, put the garlic down and burn them together, and then pour the oil on top of these dishes after boiling.

If you want to fry the green vegetables green and beautiful, it is not a matter of pouring more oil into the pot and less oil, but the relationship between oil and water. Oil is insoluble in water, and if there is oil in the water, or there is water in the oil, it will adhere to the surface of the greens, so that the greens will maintain their original green color.

Generally speaking, when stir-frying vegetables, you need to put a few drops of water in a hot oil pan, hear that the oil pan is like exploding, and then throw the vegetables into the pot and stir-fry until cooked, so that the fried vegetables are super beautiful.

When it comes to small greens, many people must be reluctant to eat them, this kind of tasteless thing is still very expensive, rape, lettuce, sometimes much higher than ordinary vegetables.

No matter what kind of vegetables you fry, you need to keep in mind 2 tips, so that the fried vegetables are more tender and green, and they are no worse than those in restaurants outside. If you want to stir-fry better vegetables, here are 2 tips.

Tips for stir-frying greens].

1. Blanch the vegetables before frying.

When stir-frying vegetables, many people do not do this, in fact, with the step of blanching, the greens 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 greens will not change color, can maintain the original green color, and will be brighter.

2. Stir-fry the vegetables over high heat.

Do not use low heat to fry vegetables, 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 green vegetables have a large amount of water, and there is no crisp and tender taste when eating. In addition, when fried for a long time, the color of the vegetables is also very easy to change, and sometimes it will turn black.

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

Stir-fried vegetables with garlic].

Ingredients: greens, garlic, salt, chicken essence, cooking oil (lard).

1. Wash the vegetables and set them aside, put water in the pot, add a spoonful of salt and 3 drops of cooking oil to boil, and then put the greens in and blanch. You can take it out after about 5 seconds of putting it in, and blanching for a long time can easily make the greens soft and not crispy and tender.

2. Prepare a few cloves of garlic and cut them into minced garlic. Put lard in the pot to fry it more fragrant, and if you don't have it at home, you can put ordinary cooking oil. Put the minced garlic in a pot and stir-fry until fragrant, then turn on the high heat and add the greens in and stir-fry quickly.

3. After stir-frying for dozens of seconds, after the vegetables are broken, add salt and chicken essence, and stir-fry twice out of the pot.

Before doing it, you must boil the pot, blanch the boiling water, add a little salt and salad oil to form a layer of oil film, the chlorophyll of the vegetables is not easy to dissolve in water, do not cover the pot during the blanching process, otherwise the leaves are easy to yellow. Try to put as much oil as possible when stir-frying, if you put too little oil, the leaves will be browned when you stir-fry. And when stir-frying, you should use a strong fire to fry quickly.

In this way, after the water is lost, the taste of the green vegetables is not crisp enough.

If you want to keep the green vegetables in the green, you can soak the greens in salted water, or shorten the cooking time appropriately, try to avoid adding some acidic food as ingredients, and do not cover the pot when cooking, add boiling water when you need to add water, put salt when you are about to put it out of the pot, you can also use water to blanch the vegetables first, and then pour hot oil.

How do you make fried greens green? Generally speaking, if you want to fry green vegetables, you need to burn them, which is very vigorous, and you forget to put a little more oil, so that the fried vegetables are green and very delicious.

If you want to make the vegetables green, you must first master the heat, stir-fry them quickly, and at the same time, put salt when they are about to come out of the pot, rather than putting the salt in advance.

How do fried greens go green? Because I fried vegetables, you first copied it with water, added a little salt to the water, and put less oil. The dish stir-fried in this way is very fragile.

Blanch the greens, add salt and a little oil to the water, then stir-fry, heat the pan with cold oil, add the greens, add salt and minced garlic.

After washing the vegetables, blanch them, take out the cold water and rinse them for 2 or 3 minutes, and pour the sauce on them after they are finished.

In the way of stir-frying green vegetables, the vegetables are directly broken by hand, so that the vegetables are broken by hand, and the fried vegetables are particularly tender and delicious.

2. Buy the vegetables and soak them in salt water in advance.

After buying back vegetables, we soak them in salt water, which can better clean off the impurities in the vegetables, and at the same time form a protective film on the surface of the vegetables, so that the vegetables will not be blackened due to oxidation during the high-temperature stir-fry process (apples are soaked in salt water, and they do not turn black).

3. Stir-fry over high heat and add boiling water to the pot.

Heat the oil, wait for the oil temperature to mature, put it in the minced garlic pot and stir-fry until fragrant, pour in the green vegetables and fry on high heat, the meal can be eaten out of the pot in a few minutes, (the green vegetables are not easy to fry for too long) Some special ingredients need to be cooked with water, such as white radish, carrots, etc., need to be added to the boiling water to simmer, boiling water can effectively maintain, vegetable freshness.

4. Put salt before the greens are out of the pot.

Most people think that putting salt in advance will make the greens taste better, in fact, this idea is wrong, if we put salt in advance of the loss of water in the greens, such greens will be very old, very hard, not tender at all, not green, so we should add salt before the greens out of the pot, and some sugar can improve the freshness, the taste is fragrant and delicious.

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 procedure should be followed:

First choose 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.

When washing vegetables, you can put some salt appropriately, so that it has the effect of sterilization. However, don't put too much salt, and don't soak it for too long, otherwise it is easy to lose water from the greens. After the greens are washed, most people cut them with a knife.

In fact, this is also wrong. Small greens can be planted in the pot. In this way, the nutrients in the vegetables can be kept from being lost.

For large vegetables, you only need to break the stems, and if you still think the vegetables are too big, you can break them by hand. In short, don't chop it with a knife.

After the pot is heated, add a small amount of oil first, which is less than half of the usual stir-frying. As soon as the oil smokes, immediately put the vegetables with good water in the pot. At this time, you must stir-fry quickly, turn the vegetables back and forth, let the stalks on both sides be as oily as possible, heat evenly, and quickly add salt when the vegetables are just ripe and overflow a small amount of soup.

After adding salt, we pour a small amount of oil, just pour oil that is to not stick to the pot, but the oil is too little and the vegetables are not fragrant, so I will add the second oil, so that the vegetable soup is reduced, and the oil is also in the dish, and the oil is not used much, but the oil is strong and the dish is fragrant. After adding oil for the second time, let's stir-fry a few more times, and then quickly stir-fry on the plate, and the whole stir-fry process must not exceed two minutes. At this time, there is only a little soup at the bottom of the pot, and there is very little water loss in the green vegetables.

In short, you just need to remember to fry the greens quickly, and prefer to let them be raw rather than overcooked, because overripe greens will lose a lot of their moisture and nutrients. In addition, the stir-frying process must not cover the pot, so the stewed vegetables are not eaten.

You can use boiling water to blanch it first, and then fry it, so that the color will not fade, and it is relatively green, but it must be blanched and fried immediately.