The nutritional value of green vegetables is very high, rich in protein, carotene and other vitamins and dietary fiber needed by the human body, and it is also an indispensable type of dish on our table. In life, many friends often fry the green vegetables when they fry the greens, which not only affects the beauty but also affects the appetite. So how do we fry green vegetables to keep the greens green and not discolored? Let's learn from the little ones.
When frying greens, the trick to keeping the greens green and not changing color is the high temperature and shortening the time of stir-frying.
Specific method:
[1] First soak the green vegetables in salt water for 5 to 10 minutes, so that the small insects and pesticide residues on the green vegetables can be soaked out, and the healthy vegetables can be kept fresh and crisp; after soaking for 5-10 minutes, the greens are cleaned and placed on the drainage basin to drain the water.
[2] Heat the pan, put the oil (to more oil), add salt, garlic rice, a little red pepper (color matching, do not like it can also not put it) stir-fry, pour the green vegetables in, sprinkle a little rice wine (white wine) into it (do not like it or do not put it), and then quickly stir-fry until 9 mature can be out of the pot. At this point, you can see a plate of verdant, turquoise green vegetables on your table, is it very appetizing!
Little Tips:
(1) The whole process of stir-frying greens must be on high heat, otherwise it is difficult to fry delicious greens.
(2) To put more oil, this is to make the wok can reach a higher temperature, many friends are afraid that after putting more oil, the green vegetables will be greasy, and the body will also consume too much oil, in fact, the oil of the stir-fry will not be all stained on the dish, so there is no need to be too entangled.
(3) In the process of frying green vegetables, try not to add water in the middle (if you need to add, sprinkle a little boiling water or rice wine), add acidic food as ingredients, and do not cover the pot lid, which is one of the keys to keeping the green vegetables green and not discolored.
(4) The time to fry greens should be short, the general greens (such as hollow cabbage, cabbage, oil wheat vegetables, etc.) cooking time is not more than 2 minutes, and the difficult to cook cabbage and cauliflower are only fried for 3 to 4 minutes.
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