"The Yellow Emperor's Neijing" has long pointed out: "Poison attacks evil, five grains are nourishing, five fruits are helping, five animals are beneficial, five vegetables are filled, and the smell is combined to nourish the essence." ”
This sentence profoundly reveals the way to a balanced diet, in which the "five vegetables" refer to the various vegetables we eat every day, which are an important part of our diet.
However, many people often encounter problems when cooking green vegetables: why do the vegetables I fry always turn yellow and watery, and the taste and appearance are greatly reduced? Can't I cook vegetables with the same color and flavor at home as in a restaurant?
In fact, cooking vegetables is not a difficult task. As long as we master the correct cooking methods and tricks, we can easily stir-fry green and tender vegetables that do not produce water.
Today, I'm going to reveal two key cooking tips that will allow you to cook a restaurant-like meal at home. So, what exactly are these two tips?
01
Blanching is a key step in ensuring that the greens are green in color and crisp in texture.
Blanching can remove oxalic acid and some residual pesticides in the greens, and more importantly, through blanching, we can cook the greens to a half-cooked state in advance, so that in the subsequent frying process, the greens are not easy to come out of the water, and the color can be kept more vivid.
When blanching, we need to pay attention to the following:
- Plenty of water to ensure that the greens are fully heated during the blanching process;
- To control the blanching time, too long blanching will cause the greens to be overripe and affect the taste, so when the greens become slightly darker, they can be removed;
- In order to maintain the emerald green color of the greens, you can add a little salt or cooking oil when blanching, which can also form a protective film on the surface of the greens to prevent oxidation and discoloration.
02
Stir-fried greens in lard is a cooking technique that is admired by many chefs. The fat content of lard is high, which can form a layer of oil film during the frying process, lock in the moisture inside the green vegetables, and prevent the green vegetables from coming out of the water during the frying process.
At the same time, the unique aroma of lard can be perfectly combined with the fresh taste of green vegetables, enhancing the layering of the whole dish.
When stir-frying with lard, mastery of the heat is crucial. Too high a temperature will cause the lard to oxidize quickly, producing harmful substances, while too low a temperature will not be able to fully stimulate the flavor of the lard.
Therefore, we need to heat the pot first, then add an appropriate amount of lard, and when the lard melts, quickly put the blanched greens into the pot and stir-fry. In this way, the lard can be evenly wrapped around the surface of the greens, locking in moisture and nutrients.
03
In addition to these two key tips, shopping and washing are also important aspects of cooking delicious vegetables. Fresh greens are a prerequisite for successful cooking.
When purchasing, we should choose green vegetables with green leaves and straight stems, which have high moisture content, crisp and tender taste, and higher nutritional value.
When cleaning greens, we need to be gentle and delicate to avoid damaging the leaves. In order to wash thoroughly, the leaves of the greens can be broken one by one and rinsed repeatedly with running water.
At the same time, in order to remove pesticide residues, the greens can be soaked in lightly salted water for a period of time before washing.
04
During the cooking process, we can also try to add some other ingredients to enrich the taste and nutritional value of the dish.
For example, the addition of minced garlic enhances the aroma of the dish, while dried chili peppers add a hint of spiciness and stimulate the appetite. In addition, we can also adjust the taste of the dish by adding the right amount of salt, chicken essence and other seasonings according to personal taste.
At the same time, the control of cooking time is also key. Stir-frying for too long can cause the greens to change color, water and even lose nutrients. Therefore, during the stir-frying process, we need to quickly stir-fry until the greens are broken and can be put out of the pan and put on the plate.
Cooking vegetables is not a difficult task, the key is to master the right methods and tricks. Through techniques such as blanching to remove oxalic acid and stir-frying in lard, we are able to easily cook green and tender vegetables that do not come out of the water, so that the family can enjoy delicious and healthy.
At the same time, choosing fresh ingredients and paying attention to cleaning and cooking details are key. Hopefully, these suggestions will help you become more comfortable when cooking vegetables and bring more delicious and satisfying food to your family.