Why are the stir-fried vegetables in the restaurant delicious? The old cook teaches you 4 tricks, out of the pot emerald green and tender, fragrant and flavorful
Green leafy vegetables are a common type of ingredient, rich in vitamins, minerals, as well as a large amount of chlorophyll, dietary fiber, very good for our body, can promote gastrointestinal peristalsis, improve the detoxification ability of the liver, but also whiten the skin, slimming weight.
In late autumn, there are many types of green leafy vegetables, such as Shanghai green, hollow cabbage, spinach, oil wheat vegetables, Chinese cabbage, etc., without the need for thick oil red sauce, simple stir-fry is particularly delicious, this is the taste of autumn. The method of green leafy vegetables is very simple, in addition to stir-frying is to make soup, my favorite thing to eat is fried, it is tender and crisp, especially delicious.
However, frying green leafy vegetables is not simple, the original green and oily color, fried out of the black or yellow, look at no appetite. The green leafy vegetables fried in the hotel, whether it is fried Shanghai green or fried oil wheat vegetables, the color is very bright, very emerald green, why is the gap so big?
Seemingly simple stir-fried leafy vegetables, there are also many skills. Usually everyone stir-fried green leafy vegetables, is it directly fried when washing?
The chef of the hotel said that no matter what green leafy vegetables, direct frying is wrong, master 4 skills, to ensure that the color is emerald green, not yellow and not black, fresh and refreshing, fragrant and flavorful.
Below I will share with you the chef's method of frying green leafy vegetables, everyone can learn quickly, and you can also fry the taste of the restaurant at home.
1: Drain the leafy greens before cooking
Green leafy vegetables planted in the land, it is inevitable that there will be bacteria, insect eggs and other harmful substances, before frying, carefully clean, first soak in light salt water for 20 minutes, and then rinse with water, drain the water. This allows for sterilization and cleaner washing.
Why drain the water? Leafy green vegetables are very well cooked and need to be stir-fried over high heat to reduce the loss of moisture and chlorophyll. If the vegetables are brought underwater, the temperature in the pot will be quickly reduced, and the frying time will be long, and it will be easy to turn yellow or black.
2, to use lard to fry green leafy vegetables
The taste of green leafy vegetables is very light, and it is not delicious to fry with ordinary vegetable oil, and it should be fried with lard.
Lard has a strong meaty flavor that makes leafy greens more fragrant. At the same time, the wrapping of lard is very good, which can prevent the loss of moisture by green leafy vegetables, the color remains emerald green, it is easier to taste, and the color is more oily.
3: Add salt before cooking
The habit of many people stir-frying is to rush to add salt as soon as the dish is cooked, which is not right. Depending on the ingredients, the time to put the salt is also different. Green leafy vegetables are very rich in moisture, if you add salt to the pot, it will make the water precipitate quickly, which is why your fried vegetables are obviously not added to the water, but there is a pot of water when they come out of the pot.
Stir-fried green leafy vegetables, the time to put salt should be before the pot, add salt and stir-fry evenly, immediately out of the pot, so that both can taste and will not come out of the water.
4: Add some sugar to freshen up
Table salt does not stimulate the umami taste of green leafy vegetables, but also need to add the right amount of white sugar, which can make the taste of green leafy vegetables more sweet and crisp, and the color is also brighter.
Master these 4 skills, no matter what kind of green leafy vegetables, you can fry as well as the taste of the restaurant.
Many people will ask, doesn't it mean to blanch the stir-fried leafy greens?
For this kind of green leafy vegetables in Shanghai, because its help is relatively thick, it will take a long time to fry, you can blanch the water first and then fry, but for the well-cooked vegetables, such as lettuce, cabbage, it is not necessary to blanch the water, and after boiling the water, it will become soft and collapsed, not crisp and refreshing.