How to cook cold vegetables

When cooking green vegetables, you usually need to boil the vegetables in water before serving them cold. However, many people may have encountered this situation, that is, after the vegetables are cooked, the color becomes less green. Some people usually like to eat fried vegetables, but after they are cooked, the vegetables will not be green, and the color may turn black. In fact, this is a very common phenomenon. So how can you cook vegetables without discoloration?

Stir-fried vegetables is the most commonly eaten home-cooked dish and is almost indispensable on the family table every day. How do we get vegetables that look good, are green in color, mild in texture, and tasty and nutritious in a dish requires a lot of effort.

Green vegetables are rich in vitamins, chlorophyll, trace elements and fiber that promotes intestinal peristalsis. These nutrients are essential for the body to maintain good health. How to prepare small dishes with good color, aroma and taste is a matter of personal cooking. It requires a good cooking experience combined with some tips to follow.

In fact, there are two techniques for mastering stir-fried vegetables. As long as you have a couple of good tips, frying vegetables won't change their color but make them greener.

1. There must be enough oil. Some people fry vegetables with very little oil. The temperature in the pot is not enough. They cannot stir-fry vegetables at any time, but they can stir-fry water and taste cooked vegetables. No matter how oily the fried vegetables are, if they are heated evenly, the oil and moisture will be more, which can better avoid the rapid loss of water in the vegetables, and the fried vegetables will have a green and green feeling.

2. The fire must be very large. The focus of stir-fried greens is frying. In order to better grasp these calories, they must be rushed quickly to ensure that nutrients are not lost. The main thing is to stir-fry, stir-fry, you need to stir-fry, don't overcook, over-frying will easily lose the moisture of the vegetables themselves, and the taste will not be good.

3. You can add a little mushrooms and dried tofu to stir-fried vegetables, which will make the nutrition more balanced. In addition to vegetarian dishes, if the vegetables can be fully fried, you don’t have to cut them, which can better retain moisture and make them crispy. tasty.

Tips on how to prevent vegetables from turning yellow

Amount of oil: When frying vegetables, you must first pay attention to the amount of oil. Some people may put less oil in their daily cooking. This is healthier, but frying vegetables requires more oil than usual, so that you can get green, tender and moist vegetables.

Heat: In addition to the amount of oil, the second thing we need to pay attention to is the heat. Stir-fried vegetables are usually stir-fried quickly over high heat. It must not be medium heat, let alone slow stir-frying and cooking over low heat. cook.

Salt: When frying vegetables, you should also pay attention to the time when salt is placed. For vegetables with sufficient moisture, it is recommended to add salt when they are almost cooked. Do not add salt too early. Otherwise, it is not only easy for the vegetable leaves to turn yellow, but also to release a lot of water. However, not all vegetables are added with salt at the end. For example, for vegetables that do not have much water, such as pumpkin seedlings and sweet potato leaves, it is recommended to add oil after Just add a little salt, and when the salt melts, add the green vegetables, and stir-fry quickly over high heat. This can stimulate the moisture in the green vegetables, making the green vegetables green, beautiful and delicious.

Plate: I believe that after stir-frying the vegetables, everyone is used to stacking them directly on the plate. However, doing so can easily cause the vegetables to turn yellow due to high temperature and no heat dissipation. So if we solve this problem Woolen cloth? The method is very simple, that is, use chopsticks to create a little gap in the middle of the vegetables, so that the vegetables can better dissipate heat.

Most of the green vegetables fried in hotels 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 loss of VC in the vegetables, and it is difficult to operate at home. , the heat did not meet the hotel's requirements, and even this operation was unsatisfactory.

How to stir-fry green vegetables

1. Pour the water into the pot first, boil it, then add the green vegetables, blanch it for a while, take it out, drain the water, and then add the oil Pour into the pot and heat up

2. Pour in the green vegetables, stir-fry quickly over high heat until cooked through, season with appropriate amount of salt and serve.

How to stir-fry green vegetables

1. Clean the rapeseed first. The rapeseed must be broken into pieces and rinsed thoroughly. Then wash the onions and garlic and cut them into pieces

2. Pour a little oil into the pot, add the minced onion and garlic and stir-fry until fragrant, add the rapeseed, stir-fry quickly over high heat until cooked through, and finally season with salt.

Intimate tips:

The first method of stir-frying green vegetables is similar to that used in hotels. Generally, restaurants like to blanch green vegetables in boiling water and then stir-fry over high heat. This can be done It makes green vegetables look good, but the step of blanching them can easily lead to the loss of vitamin C in the vegetables. Therefore, if you are not particularly high on external pursuits, you can actually blanch them in boiling water and stir-fry them at home. The heat will not be as high as in a restaurant. Therefore, the fried vegetables will still be different, but as long as you master the tips just introduced, you can still stir-fry vegetables that will not brown, are delicious and good-looking.