Stir-fried greens don't always go directly to the pot, 40 years old chef taught you 2 tricks, fresh and crispy and tender, no water and no blackening
Every summer and autumn, the weather is hot and dry, I like to eat some greens, refreshing and appetizing, but also can add water, vitamin supplements, relieve heat.
Eating some greens every day is good for the body, promoting digestion and absorption, promoting gastrointestinal peristalsis, and making the body healthier.
Green vegetables, boiled vegetables are simply not eaten by people, who can eat boiled greens, I really admire. Green vegetables, I personally think the most delicious and refreshing way, is to stir-fry, stir-fried crisp and delicious, men and women of all ages love to eat.
Speaking of stir-fried greens, most friends think it is simple, thinking that it is just stir-fried twice in the pot and you can eat it.
The method is indeed not difficult, but it is easy to stir-fry and not look good, let me guess, is there a green vegetable that someone stir-fried, and it is watery and soft? When stir-frying greens, don't always go directly to the pot, 40 years old chef taught you 2 tricks, fresh and crispy and tender, no water and no blackening.
【Stir-fried greens】
Ingredients: Prepare your favorite greens, salt, monosodium glutamate, garlic, dried red pepper, vegetable oil
1. Prepare your favorite greens, pick the bad places on top, remove the places with insect eyes and rotten leaves, and then wash them in water.
2. Next, prepare a basin of water, put 1 large spoonful of salt into it, put the greens in and soak for 15 minutes, so that soaking, pesticide residues on the greens, etc., can be removed, soaked and fished out, and then rinsed with clean water, and then cut into segments for later use.
3. Next, we put some water into the pot, put a little salt and vegetable oil after boiling, then pour in the greens, blanch for 10 seconds, and quickly fish out. In this way, blanching in advance, the greens cook faster, shorten the time when stir-frying, it is not easy to come out of the water, blackened, this is the first trick.
4. After the garlic and dried red pepper are cut, the next is ready to fry, a clean pot is ready, then pour oil into it, pour it in and heat it, then pour the cut dried red pepper and minced garlic into it, stir-fry with a spatula to stir-fry a rich aroma.
5. Then pour the blanched greens into it, then turn to high heat, start stir-frying non-stop, stir-fry quickly with high heat, and the greens will be cooked through. Stir-frying greens over high heat can ensure that they are cooked quickly, are not easy to come out of the water, and the color is also turquoise, which is the second trick. Finally, add a little salt and MSG to taste, stir-fry twice, turn off the heat and remove from the pan.