A list of the contents of this article:

Teach you the correct way to stir-fry green vegetables, the color is green but not yellow, fresh and delicious

1. Stir-fry green vegetables with lard, stir-fry in high heat, and sprinkle a little vinegar along the edge of the pot after breaking off. Then add light soy sauce, salt and oil, stir-fry quickly, and add a little bright oil to brighten the color before coming out of the pan. From the pot to the pot, it will take about 1 minute. In this way, the green vegetables are fresh and tender, green and beautiful, but not yellow. It not only looks good, but also tastes good. Mix scrambled eggs with 1 stroke and 4% water and stir well.

2, for example, broccoli, hollow vegetables, mung beans, etc., the water time should be controlled within 1 minute, add a little salt and oil in the water (you can also put a little cooking wine), after blanching water, it is best to fry directly in the pan, the green vegetables are green. If you can't fry it directly, soak it in cold water to avoid oxidation and blackening of green vegetables. Stir-fry green vegetables need to add water, and must add boiled water, can ensure that green vegetables are more fresh and tender (a small amount of boiled water can be).

3. Our common green vegetables are not directly fried after cleaning, but also add one more step of blanching water. Boil water in the pot, add 1 tablespoon of salt after boiling, then put in the washed vegetables and blanch for about half a minute to remove. Green vegetable water can effectively reduce the stir-frying time, which can keep the color green and taste crisp; and it can also effectively remove pesticide residues and egg impurities on the surface of green vegetables, which is more healthy and hygienic.

How to stir-fry green vegetables is green, just like the one made in the hotel. Do you have any tips?

1. Tips for stir-frying green vegetables add some wine to stir-fry green vegetables with a little cooking wine (or yellow rice wine or white wine) to keep the leaves from yellowing; bitter vegetables can be stir-fried with a small amount of sugar to counteract the bitterness in the dishes. Pay attention to the amount of oil fried green vegetables to slightly more oil than usual cooking, there is no oil nourishing green vegetables, there is no feeling that the restaurant is full of water. The heat of stir-frying green vegetables is basically based on stir-frying.

2. Generally speaking, when stir-frying green vegetables, they must become popular, drop a few drops of water in the boiling hot oil, hear that the pot is the same as fried, and then throw the vegetables into the pot until the oil is cooked. This kind of fried vegetables is super beautiful. This is also one of the ways.

3. You can also let the hot air go away without stacking the green vegetables, which will also keep the vegetables heating themselves, so setting a plate to dissipate heat is also a little trick to prevent it from turning yellow. The above is the restaurant vegetables will not turn yellow method, like cooking friends can try more, if there are optimization and other tips, you can leave a message for the editor, let's learn from it.

4. after the water is boiled, drop a few drops of oil into the water, and then put the vegetables into the water, and the blanching time is not easy to be too long, so the color will become emerald and the nutrition will be retained. Generally speaking, when you stir-fry the vegetables, you need a big fire, drop a few drops of water in the hot oil pan, and then throw the vegetables into the pan and stir-fry until cooked. This is one of the ways.

How to keep stir-fried vegetables green

1. Green vegetables that are difficult to cook quickly need to be blanched. Blanch the vegetables until they are cut off, and then stir-fry them quickly over high fire, which can ensure that the vegetables are green and fully ripe at the same time. For example, broccoli, hollow vegetables, mung beans, etc., James water time is controlled within 1 minute, add a little salt and oil in the water (you can also put a little cooking wine), it is best to stir-fry directly after blanching water, green vegetables color. If you can't fry it directly, soak it in cold water to avoid oxidation and blackening of green vegetables.

2. James Water. Green vegetables scald water and meat bones blanch water is different, green vegetable water must boil water, add a little salt and salad oil to green vegetables to form an oil film, green vegetables chlorophyll is not easy to dissolve in water, vegetable leaves can remain green for a long time, James water process do not cover the pot cover, cover is equivalent to stew, vegetable leaves are easy to turn yellow.

3. Soak the vegetables in light salt water for ten minutes. This can remove the bacteria from the vegetables and form an oxide film on the surface of the vegetables. When stir-frying, the vegetables will not be oxidized and blackened easily. 3, the third method, green vegetables quickly James water, master blanch water, do not take too long.

4. The time of adding salt: when stir-frying vegetables, we should also pay attention to the time of adding salt. Usually when the salt is put into the pot, the cooking time should not exceed 30 seconds, otherwise the green vegetables are easy to drain and lose the emerald green. If you are more worried about the color change of green vegetables, you can first put the salt on the plate, and then sprinkle the salt on it after the vegetables are fried.

5. Hello! Green vegetables to keep green secret number one: stir-fry quickly, shorten the cooking time. If the temperature is high enough, you can cook and leave the pot quickly, so the refined iron pot with the strongest heat storage capacity is the best for stir-frying Chinese vegetables. Green vegetables keep green secret number two: do not add pot cover. The chlorophyll in green vegetables will turn into yellowish-green demagnesia chlorophyll in acidic environment, while green vegetables contain organic acid, which cannot be volatilized after adding pot cover, which turns green vegetables yellow.

How to make the vegetables green after blanching?

Before stir-frying green vegetables, you should make water quickly, and after blanching, you should use cold water to rinse quickly. This is because the chlorophyllase in vegetables can lose its activity only when it is more than 90 ℃, thus losing the ability to destroy chlorophyll. At the same time, it can also reduce the discoloration of chlorophyll caused by phytic acid and oxalic acid in vegetables heated for a long time, so that the fresh green of vegetables can be more lasting. If a little oil is added to the water, the vegetables after blanching will be more moisturized and green.

Add a little salt and salad oil to the boiling water to form an oil film for the vegetables. The chlorophyll of the vegetables does not dissolve easily in the water, so the leaves of the vegetables can remain green for a long time. Do not cover the pot in the process of the water, the cover is equal to the stew, and the leaves of the vegetables are easy to turn yellow. James water time should not be too long, green vegetables immediately after discoloration after taking out too cold, otherwise too high temperature will make the vegetables mixed in the inside turn yellow.

Add two drops of oil to the water to keep it green. This prevents the oxidase from destroying the chlorophyll and keeps the vegetables bright. In addition, the temperature of green vegetables after blanching is relatively high, after being fished out of the water, it comes into contact with oxygen in the air, resulting in thermal oxidation, not only nutrients will be lost, but also easy to change color. Therefore, the vegetables after blanching should be cooled in time, and they can be put into cold boiled water, but they should be fished out immediately.

If some cooking wine is added when the green vegetables are about to be fried, the ethanol in the cooking wine will be esterified with organic acids to form aromatic carboxyacetate and water, which can reduce the content of organic acids and keep the magnesium in chlorophyll from being substituted. and keep the green vegetables green. If you soak the washed vegetables in light salt water for 10 minutes and then stir-fry them in the pan, the treated vegetables will still be green.

How to stir-fry green vegetables to make it look particularly green?

1. James Water. Green vegetables scald water and meat bones blanch water is different, green vegetable water must boil water, add a little salt and salad oil to green vegetables to form an oil film, green vegetables chlorophyll is not easy to dissolve in water, vegetable leaves can remain green for a long time, James water process do not cover the pot cover, cover is equivalent to stew, vegetable leaves are easy to turn yellow.

2. The second point: blanching water our common green vegetables are not washed and fried directly, but also add one more step of blanching water. Boil water in the pot, add 1 tablespoon of salt after boiling, then put in the washed vegetables and blanch for about half a minute to remove. Green vegetable water can effectively reduce the stir-frying time, which can keep the color green and taste crisp; and it can also effectively remove pesticide residues and egg impurities on the surface of green vegetables, which is more healthy and hygienic.

The first trick is to soak the vegetables in salt water for ten minutes before stir-frying cabbages. Because salt water can prevent vegetables from oxidizing and blackening, and can have the effect of antibacterial and sterilization, because many vegetables contain many germs and small larvae, only in that way can green vegetables be made more emerald, good-looking and delicious, and eat healthier.

4. Prepare before stir-frying: after cleaning the green vegetables, you need to drain water to avoid discoloration caused by too much moisture when cooking. At the same time, it should be placed separately from other ingredients so that the colors of other seasonings will not be mixed into the vegetables and affect its color. Master the temperature of the pot: in the process of stir-frying green vegetables, you need to heat the pot first, and then pour in the oil. When the oil is a little hot, you can put the vegetables into the pan and stir-fry.

5. When scald green vegetables, we should pay attention to two points: first, add a little salt and cooking oil after boiling water. Salt can keep green vegetables green, edible oil can make green vegetables look more glossy. Second, James scalding time should be short. Basically, leafy vegetables blanch for 10-20 seconds. After the leaves change color, they can drain out of the pan.

6. the method of stir-frying green vegetables the amount of oil fried green vegetables is a little more than usual cooking, there is no oil moisturizing green vegetables, but also like the skin without all kinds of skin care products, there is no feeling of water. The heat of stir-frying green vegetables is basically hot and fast. Do not cook slowly over medium heat. Remember to stir-fry quickly. Stir-fry in high fire is more delicious, but don't stir-fry it too well, losing nutrition.

How to cook green vegetables without blackening?

Soak the vegetables in light salt water for ten minutes, which can remove the bacteria from the vegetables and form an oxide film on the surface of the vegetables, so when stir-frying, the vegetables are not easily oxidized and blackened! 3, the third method, green vegetables quickly James water, master blanch water, do not take too long.

Add two drops of oil to the water to keep it green. This prevents the oxidase from destroying the chlorophyll and keeps the vegetables bright. In addition, the temperature of green vegetables after blanching is relatively high, after being fished out of the water, it comes into contact with oxygen in the air, resulting in thermal oxidation, not only nutrients will be lost, but also easy to change color. Therefore, the vegetables after blanching should be cooled in time, and they can be put into cold boiled water, but they should be fished out immediately.

Bai Zao can be said to be the simplest way of doing green vegetables, which can be understood as blanching and ripening green vegetables, and then sprinkling them with sauce. There are two technical difficulties that need to be paid attention to: one is how to keep the green vegetables green and crisp after blanching, and the other is how to prepare the sauce.

Soak the vegetables in salt water. When we stir-fry the vegetables, we must prepare a basin of salt water in advance to soak the vegetables. First wash the leaves of the vegetables with water, and then put the green vegetables into the light salt water we have prepared, soak them for about 10 minutes, then remove them and drain them. In this way, the surface of green vegetables can form an invisible protective film so that it will not oxidize and blacken.