Tips for cooking vegetables, the chef teaches you how to fry vegetables, the color is green and nutr

Vegetables are a very healthy food, normally speaking, each of us should consume some vegetables every day, because the vitamins and nutrients contained in them are needed by the human body, sometimes it can be found that if you don't eat vegetables for a long time, then your body will have all kinds of problems, so we should ensure that we can eat a certain amount of vegetables every day, so as to maintain the normal operation of our various organs in the body.

Speaking of which, everyone eats vegetables and should eat vegetables, but we often don't pay attention to some details when making vegetables, so the taste is always not so good, while the food in the restaurant is always green in color and fresh in taste. So why is there such a big difference? It's all because you haven't mastered some small tricks.

Let's share with you some questions and tips that you need to pay attention to when making vegetables. Tips you don't know when cooking vegetables, the chef teaches you how to stir-fry vegetables, which are green and nutritious.

Cooking tips for vegetables: Do not rinse vegetables after changing the knife. Because if you continue to rinse the vegetables after changing the knife, it will be easy to wash off all the nutrients contained in the vegetables, so that they will not be nutritious to eat.

I believe that many people have made such a mistake before, without you knowing, the nutrition of vegetables is washed away by water, and you must pay attention to it when you do it later. Usually when we are making stews, don't rush to put vegetables when the oil is hot, you can add a little flour to the hot oil and fry it, which can make the stew more fragrant and make the color of the vegetables more beautiful.

Blanching tips for vegetables: There are many vegetables that need to be blanched when cooking, in fact, blanching also has skills. Vegetables are different from meat, when blanching, you don't need a pot under cold water, it needs to boil the pot, and you need to keep the pot on high heat, blanching in a short time and at the highest temperature, at this time, add a little oil and salt to the water, you can keep the green of green vegetables, and put it into cold water immediately after blanching can also make it more crisp and tender.

Tips for mixing vegetables with filling: Many people will use vegetables to chop into stuffing to wrap dumplings, leek stuffed dumplings should be a lot of people love to eat, if you mix leek stuffed dumplings, you can put the leeks in advance to soak in light alkaline water for a few minutes, which can ensure the emerald green color of the leeks, which can effectively prevent the leeks from turning yellow after being cooked at high temperatures. When making dumplings and other stuffing with vegetables, it is best to wait until the end to add salt, so as to avoid the situation that the salt is put too early and the vegetables come out with too much water and the salt is diluted.

I learned how to blanch the water, so that the color of the dish is preserved, and it is particularly beautiful. So, this kind of dish is very delicious and fragrant.

Before stir-frying vegetables, be sure to blanch the vegetables with water for about 30 seconds, and then stir-fry them over high heat normally, so that the fried vegetables are particularly green and will not lose nutrients.

I did learn that you must be good at putting condiments when cooking.

If you want vegetables to be greener and more beautiful, what should you do when cooking? To do soRegarding this situation, a person has tried a variety of methods at home, fried Haide, I think that the wide oil is fierce, and the color of fruits and vegetables will become more tender and green as soon as they enter the pot, which is more beautiful than its original color, more emerald green, and the defect is that there is more oil, and it is more greasy to eat.

We will take the kale cabbage today to share with you how to eat, originally I just wanted to find the small greens to do, to the vegetable garden only to find that the small greens have already been picked, but the kale in the garden looks very good, because of this period of rainy days, all the growth is tender, see are particularly appetizing, so I picked a big bamboo basket home.

Now come and prepare the condiments, prepare a dish plate with vegetables, and then plan to chop 6 cloves of raw garlic, put them on the plate, add appropriate salt, put two pieces of bean curd, cooking oil, mix well, everyone eats kale cabbage favorite with bean curd to eat, if you don't like it, you can do it, if you do other fruits and vegetables, just use salt, oil, garlic. Mix well and set aside.

Prepare a slightly larger pot in advance, preferably a large wok, add a little more water to the pot, bring to a boil, and then add a little cooking oil, the oil can be slightly added a little more, and then sprinkle a small amount of salt, the water must be boiled until it rolls over, don't add oil without boiling, which is also an important step to maintain the tender green of vegetables and fruits.

The length is similar, you can turn it over with chopsticks after opening, whether the emerald green vegetables and fruits are good to see the spleen and appetizing, this way can be used for other fruits and vegetables, especially small green vegetables, with this scalding method, beautiful and not afraid that it is not too ripe. The kale cabbage can be turned over and the heat can be turned out.

Drain the kale cabbage out of the water, and then put it into the plate of the condiment, and then mix it well to be able to eat, bright emerald green see all want to eat, this plate is really not enough for me to eat alone, because I can not eat more due to full consideration, so I generally do very little, the old woman I just do not allow her to eat.

You can put in a small amount of oyster sauce, you can also put in a small amount of monosodium glutamate, you can put in a small amount of salt, and you can put in some sesame oil, so that you can make the vegetables look better.

After washing the vegetables, soak them in lightly salted water for 10 minutes, and then carry out the next steps, you can add a few drops of oil to the water when blanching, and fry them over high heat when cooking, you can add a few drops of white vinegar appropriately.

You can put a small amount of salt in the preparation of vegetables, and you can also put a small amount of MSG in it, so that the vegetables can look greener.

1. Add more oil to the green vegetables that are mainly fried leaves. Green vegetables are rich in vitamins and other nutrients, but there are no oils and fats in them. If you want the fried vegetables to look good, the amount of oil should not be too small, otherwise it will be very old and stuffy to look at, and there will be no watery green feeling.

When making leaf-based vegetables, many people like to pass the ingredients in oil first, take them out and then stir-fry, so that the dish is bright in color and fragrant in smell.

2. Master the oil temperature. Wait until the oil pan is smoking, and the oil temperature is often above 200 degrees, and then the food is put into the pan, and the carcinogens produced will not only increase the risk of cancer. At the same time, the nutrients in the vegetables are also destroyed.

The correct way to do this is to put the ingredients in the pan while the oil is still smoking. There is also a simple way to test the temperature of the oil: insert bamboo chopsticks into the oil, and when many small bubbles bubble around it, it means that the temperature is hot enough to put it in the pot.

3. Blanch. The first function of blanching vegetables is to remove toxins, and the second is to remove oxalic acid, which can keep it green and make people more appetizing. After the vegetables fly in the water, put them in ice water, which can make the temperature drop quickly, and the taste will be better, which is suitable for making cold dressing.

Blanched vegetables in boiling oil are more suitable for stir-frying, which can better ensure their nutrition. When blanching cold vegetables, you can put a little cooking oil, one drop can do, so that the green vegetables will have a faint luster, and other vegetables can put a little baking soda, so that the blanched vegetables will not turn yellow.

4. It's best not to put vinegar. The green vegetables will react with oxygen or acid and turn yellow, and the addition of vinegar when stir-frying promotes the reaction speed of acetic acid and green vegetables at high temperatures, so they will turn yellow quickly. Tips for stir-fried greens not to turn yellow:

Stir-fried green vegetables with vinegar will also turn yellow, it is best not to add vinegar; Stir-fry constantly, so that it can come into contact with more oxygen; In order to preserve the color of green vegetables and not change color when stir-frying, the main measure is to shorten the cooking time, and must be fried quickly on high heat. In addition, if you like to put vinegar, it is not too late to cool it a little after it comes out of the pan.

5. Put salt when it is almost out of the pot. This is very important, many people like to add salt first when stir-frying vegetables, but this step is wrong. When stir-frying, salt is key!

Some vegetables, such as lettuce and Chinese cabbage, have enough water, so they must be put salt when they are about to come out of the pot.

Stir-frying dishes is a skill that many people want to master. Different dishes require different cooking methods and techniques, so let's learn how to stir-fry delicious and bright dishes.

Seasoning is an important part of cooking, it can make dishes more delicious and can be slowed down. Seasonings include salt, chicken essence, monosodium glutamate, light soy sauce, dark soy sauce, etc. In the process of stir-frying, you must be careful not to put too many seasonings, otherwise it will affect the taste of the dish.

Choosing ingredients is the key to making a good dish. Choose fresh, green, and brightly colored vegetables, which taste better and produce more beautiful colors and flavors.

For example, add a little salt, chicken essence light soy sauce, oyster sauce and soy sauce, Lao Gan Ma, it is best to use vegetable oil, not olive oil.

Before stir-frying the greens, be sure to soak the greens in lightly salted water for 10 minutes. Because of the salt water, it can prevent the oxidation and blackening of the green vegetables, and it can also have the effect of inhibiting bacteria and sterilization, because many green vegetables contain a lot of bacteria and small insect eggs, so that the green vegetables can be fried and the color is more green. Before putting the greens in the pot, you must remember to put the greens in the pot and start blanching.

In the process of stir-frying vegetables, you must remember to add a little boiling water to the stir-frying process first.

Soak the green cabbage in lightly salted water for 10 minutes. Because of the salt water, it can prevent the green vegetables from oxidizing and blackening, and it can also play a role in inhibiting bacteria and sterilization, so that the green vegetables can be fried and the color is more green in Zen faith. Secondly, the effect of blanching the water is also very good.

Be sure to blanch the vegetables before frying, after the water boils, put in an appropriate amount of liquid and put some cooking oil, and then put in the greens, so that the color of the greens is very green and the taste is very tender.

When stir-frying green vegetables, you can add a small amount of oyster sauce or a small amount of cooking wine, which can make the color of the green vegetables more green and make it taste better.

Add a small amount of salt and oil flowers to the boiling water, then put the greens in, remove them, heat the oil, add green onions, ginger and garlic, add the greens and put them in for stir-frying, and serve on a plate.

Ingredients: green beans, pork, chili, millet pepper, light soy sauce, oyster sauce, garlic, salt.

Take out the green beans bought from the vegetable market, remove the tendons and wash them first, and then cut them diagonally with a knife, so that the green beans are easier to cook. The chili peppers and millet peppers are cut diagonally as in the previous step, the pork is minced and the garlic is also minced. Heat the oil in a pan, pour in the chopped minced meat and garlic, stir-fry the garlic until fragrant, and fry the minced meat until it changes color.

Pour in the chili pepper and millet pepper and stir-fry a few times. Then put the green beans in it, fry it until it is almost ripe, and then release the raw soy sauce and stir-fry it several times. Then add the oyster sauce, salt and chicken essence and stir-fry.

Once the seasonings have melted, it's time to remove from the pan and serve

Production method: Clean the ingredients first, blanch the black fungus and king oyster mushrooms in the pot first, cook the eggs in a pot under cold water, remove the shell and slice the cooked eggs, change the cherry tomatoes to cut into pieces, mix several ingredients together and add salt, sesame oil, light soy sauce, vinegar, freshly ground black pepper and other seasonings and mix them on a plate.

The first point is that vegetables can be fried and eaten, so that nutrition and health are good for the body, and the second point can be used to mix cold dishes, and the vitamins in them will not be lost, which is very helpful to the body.

Recently, everyone has been celebrating the Spring Festival at home, so everyone must have eaten a lot of meat, right?But eating meat all the time is not a good thing for the body, and everyone should eat more vegetables at this time.

Although most of the processing methods of green vegetables are relatively simple compared to meat, have you noticed that the fried vegetables we make at home are not as delicious as those outside?Especially when we make our own vegetables, the taste is softer, and the color of the banquet is not as green as the fried outside.

Today, I will share with you some tips for stir-frying vegetables, not only will the fried vegetables not become as loose as mentioned above, but will continue to be as delicious and delicious, crisp and refreshing as the fried vegetables made in the restaurant: before the fried vegetables, there are two processes that are essential, two more steps, the crisp and refreshing greens are also nutritious.

Step 1: After you buy the greens, pick them clean, break off the leaves of the greens from the roots, put them into the clean water, clean them up and put them in a small pot, and then add enough water to the big pot, so that the water is not over the greens, add an appropriate amount of salt and stir it, so that the salts will melt and let the greens soak in the salted water for a while.

Reminder: Many people notice that the color of the vegetables fried at home is a little black, mainly because of the result of the air oxide skin of the vegetables, and soaking the vegetables in salt can prevent it from oxidizing the air, not only the color is more beautiful, but the taste will become stronger.

Step 3: Add an appropriate amount of vegetable oil to the wok, until the oil is hot, pour the minced garlic cut into small pieces into the pot and stir-fry the garlic fragrance, then add a spoonful of water to the pot, put the previously prepared vegetables into the pot and stir-fry until it is broken.

Reminder: Adding a small amount of water when stir-frying vegetables can make the vegetables stir-fry quickly, so that the taste of the vegetables will not only be more crisp and refreshing, but also the color will be more emerald green, and the vegetables will continue to retain more nutrients.

Step 4: After everyone stir-fries the greens, add a small amount of salt seasoning, and quickly stir-fry again until the greens are flavored and ready to eat.

The above is about the specific method of stir-frying vegetables shared with you today, but it is very important to have two processes for making this dish, these two processes are essential, many of these two steps, the greens are crisp and refreshing and nutritious: the first process is to soak the greens in lightly salted water, so that the greens are not easy to be oxidized by the air, and the fried greens will taste more delicious;

The second process is to add an appropriate amount of water to the pot before frying the vegetables, so that the vegetables will be easier to be fried, and the nutrition and taste of the fried vegetables are stronger than those we made before, and everyone has the opportunity to try it themselves.