Why are all the vegetables in the restaurant green?

The emerald green of green vegetables is determined by magnesium in chlorophyll molecules. After cooking for a long time, hydrogen ions in organic acids will be decomposed to replace magnesium ions in chlorophyll, making vegetables turn yellow-green.

If some cooking wine is added when vegetables are about to ripen, the ethanol in cooking wine will esterify with organic acids to produce aromatic carboxylic acid esters and water, which can reduce the content of organic acids, make magnesium in chlorophyll not be replaced, and keep vegetables emerald green.

Cooking is very learned. The key is to "fry" just right, not too much, and of course don't fry with "raw". The secret is to master the heat, stir fry quickly with strong fire, and it will be cooked once. I'd rather have it raw than overcooked, because if vegetables are overcooked, they will lose their moisture and taste bad. Specifically, the following procedures should be followed: first, choose green vegetables, remove the yellow and rotten petioles, and control the moisture after washing. Can't be cut into sections. You should only break a leafy stalk, not necessarily a small dish, but you can cook the whole tree. It's best to use a pan and put more oil until it smokes slightly. Put the whole vegetable in a pot with dry water, stir-fry it over high fire, and turn it back and forth a few times to make both sides of the vegetable stem as oily as possible and heat it evenly. Take a small amount of just-boiled spilled soup as the degree, quickly add salt and monosodium glutamate, and the salinity is appropriate. Don't cover the pot when frying. The whole frying process only takes a few minutes, and there is no need to "stew" it with water.

This whole or whole cut green vegetable tastes crisp and delicious, because the water in it is basically preserved. It has a little more fresh fragrance of vegetables, bright green color, no soup, only a little vegetable juice, which has little damage to vitamin C. The only materials needed are fresh vegetables, salt, oil and monosodium glutamate.

Drop a few drops of sesame oil when cooking. Not only the color is green, but also the taste of the food is lighter.

Fierce fire, put oil (too much oil) in the red pot. When the hot oil starts to smoke, add the washed vegetables (don't drain the water too dry) and stir fry quickly. When the vegetable juice is ripe, add garlic, salt and a spoonful of peanut oil in the pot (quickly), stir-fry it twice (at most three or four times), and then take it out of the pot and put it on the plate.

Later, the spoonful of oil put together with salt is called "tail oil" in Cantonese cuisine, which can keep the vegetables green and shiny. If you have rice-flavored liquor on your hand, sprinkle a few drops before taking it to the pot to make the vegetables green longer and more fragrant!

Wash the vegetables, blanch them in boiling water and take them out.

Put salad oil in the wok, add vegetables when the oil is 7 or 8 minutes hot, add some salt to taste, and stir fry a few times.

The cooked food is green and beautiful, with good nutrition and good taste.