How to stir-fry vegetables to make them green and tender?

1 Amount of oil

The amount of oil for frying vegetables is slightly more than usual cooking. Green vegetables without oil are like our skin without various skin care products. The feeling of water.

2 Heat

The heat for frying vegetables is basically to stir-fry quickly over high heat. Never cook slowly over medium or small heat. Remember to stir-fry quickly. It will be more fragrant when stir-fried over high heat, but don't overcook it as it will lose nutrients.

3 Add salt

When cooking, adding salt is the most important thing! Some vegetables, such as lettuce and Chinese cabbage, are already very moist, so they must be stir-fried until they are eight ripe before adding salt. If salt is added early, a puddle of water will appear, which will easily affect the color of the vegetables; some vegetables, For example, macaroni, sweet potato leaves, pumpkin sprouts, etc. do not have much water. It is best to pour the required salt into the oil to melt it, then pour the green vegetables into the pot and stir-fry quickly, so that During the frying process, a small part of the water in the vegetables will be forced out, which better protects the green color of such vegetables.

4Place the vegetables on the plate

Do not pile up the vegetables after placing them on the plate. Use chopsticks to carve out an open space in the center of the plate to allow the vegetables to dissipate heat faster and prevent them from being affected by the temperature. Too high will cause the vegetables to change color.

Special reminder

Most of the green vegetables fried in the hotel are first blanched and then stir-fried over high heat to add flavor, so the color is very beautiful. However, this operation greatly causes the green vegetables to lose their flavor. The VC is lost, and in home operation, the heat does not meet the requirements of the hotel, and even so the operation is unsatisfactory.