A healthy diet pays attention to the combination of meat and vegetables, so no matter when, three meals a day are indispensable for a green vegetable. Green vegetables are not only rich in dietary fiber, which can help us digest, but also rich in vitamin C, minerals, etc., which can supplement the nutrients needed by the body and enhance immunity.
Green vegetables are not as delicious as meat, but we can also make them delicious. Many people don't eat green vegetables, especially children, who don't like to eat green vegetables since they were young, but they don't like the green and astringent taste of green vegetables. And the greens don't have such a fragrant taste, so when making stir-fried greens, how to make the greens taste and make them more delicious?
In my house, there are two or three green dishes at every meal, and compared to all kinds of meat dishes, the green vegetables are eaten on a disc. Especially when I go back to my hometown, eating the vegetables grown by my mother is not only nutritious, but also green and organic, and healthier.
In fact, no matter what kind of vegetables you fry, remember 2 tips, the vegetables do not turn yellow and do not come out of water, which is no worse than a big restaurant. In this season, the most common green cabbage is the small cabbage, or the small rape, and the small rape is what we often call the small green cabbage, in some places, it is also called Shanghai green. If you want to fry this small green vegetable deliciously, let's share the methods and tricks below, let's take a look~
【Stir-fried baby greens】
Ingredients: baby greens, garlic, lard, salt, monosodium glutamate and dried shrimp.
1. There are many varieties of small greens, and some small greens have thin leaves, so you can fry a whole leaf in the pot. And some small greens have thick leaves, so they need to be cut finely so that they are more flavorful. The small greens bought back need to be cleaned, add some baking soda to soak to remove residual pesticides, and add some salt to soak to sanitize bacteria and insect eggs. After soaking, rinse well and rinse twice with running water.
2. Boil water, add salt and cooking oil to the water, then blanch the small green cabbage, blanch for more than 10 seconds, just blanch softly, you can remove the green astringency, and at the same time, you can also remove oxalic acid. Blanch and remove, drain and set aside.
3. Heat the oil, add the lard to heat and melt, then add garlic and dried shrimp and stir-fry until fragrant. Because the greens are less fragrant, it is best to fry them in lard so that they have the fragrance of lard. Add some dried shrimp to increase the umami flavor.
4. Add the greens, then add some salt and chicken essence to taste, keep the heat high, and stir-fry quickly for a while. Pay attention to the heat, the green vegetables can not be fried for too long, and they can be out of the pot after 30 seconds, so that the taste is maintained, and the green vegetables are delicious again.
Stir-fry greens, keep in mind 2 tips:
1. Blanch the greens, so that they will not taste green.
2. When the vegetables are in the pot, they must be kept on high heat, so that they can be the same as the back kitchen of the hotel, and the fire is fragrant.
#春日生活打卡季#