Hello everyone, today I want to share with you how to fry the green vegetables to make the color transparent and emerald green. As a common vegetable ingredient in our lives, many people like to eat it, because its taste is crisp and refreshing, and if it is used to stir-fry, it is special for rice. In addition, the nutritional value of green vegetables is also very high, containing a large number of vitamins, dietary fiber, mineral elements, carbohydrates and so on.
These two days have entered the autumn, a variety of ingredients are on the market in large quantities, and it is a harvest season, but we should not blindly eat in the autumn, especially for some spicy and greasy foods. If we want to spend the autumn and winter correctly, we should eat more fresh seasonal vegetable ingredients, seasonal fruits, etc., to supplement the nutrients we need in our bodies and deal with the "autumn tiger" safely.
No, today I will share the tips of stir-frying greens, how can greens not change color? Many friends have done it wrong before, and the fried greens are either not flavorful, or the color is black, and it looks like there is no appetite at all. Friends who like to eat greens, nonsense is not much to say, let's learn the skills of this stir-fried greens!
<h1 class="pgc-h-arrow-right" > [stir-fried greens].</h1>
Ingredients: Shanghai green, salt, garlic, millet pepper, oyster sauce, chicken essence
<h1 class="pgc-h-arrow-right" > production:</h1>
1, prepare some of your favorite green vegetables, I prepared some Shanghai green here, cut its roots with a knife, and then pluck it piece by piece.
2, after all picked, put Shanghai Qing in water, and add a spoonful of salt, stir to dissolve the salt, soak for 5 minutes to remove pesticide residues.
After 3 or 5 minutes, clean the Shanghai green one by one, drain the water and put it on the board.
4, then use the back of the knife to pat the stalk of Shanghai green, this part will be thicker, pat it, it is easier to cook when frying, and it is easier to taste.
5, each slice of it after a pat, put into a large bowl, you can start to stir-fry.
6, from the pot pour an appropriate amount of cooking oil, oil heat the green vegetables directly into the pot, first turn on the high heat and sauté the water in the dried vegetables.
7, then put a little salt into it, lock the shanghai verdant green color, constantly stir-fry, probably fried until the leaves are a little soft, put out, first do not have to fry.
8: Heat the oil again, heat the oil into some garlic slices and millet pepper rings cut in advance, stir-fry with a spatula to bring out the aroma, stir-fry the freshly sautéed vegetables into the pot.
9, then turn on the high heat and quickly stir-fry, let the green vegetables absorb the spicy aroma, stir-fry for a while after seasoning, add a spoonful of oyster sauce, a little chicken essence, and then add a little salt, continue to stir-fry to even out the seasoning.
10. Finally, pour a little water starch into the pot and fry until the soup is thick, then you can put it out of the pot and plate it and enjoy it.
<h1 class="pgc-h-arrow-right" > tips:</h1>
1, no matter what kind of green vegetables are fried, first dry it in advance, and then use high heat to fry, the fried green vegetables are emerald green in color, and the taste is crisp and refreshing.
2, some green vegetables may have some pesticide residues on the surface, so soak it in salt and then clean it, which can effectively sterilize and disinfect.
3, when frying greens, remember not to add too dark color seasonings, such as dark soy sauce, etc., it is easy to make the color of green vegetables black, it looks like there is no appetite.