However, there are still many people around me who don't like to eat. They think vegetables are too weak to swallow, and only meat can arouse their interest. In the long run, skin quality will deteriorate and constipation will occur. After all, everyone knows, but some people just think vegetables are too bad. What should I do?
In fact, friends who find it unpalatable will definitely not fry vegetables. Fried vegetables are not only ugly in color, but also dull, dry and have a very bad taste. I didn't understand it before. I always feel that what I do is different from what my mother does. It seems nothing. Sometimes cold water is added, and some people heat the water, but everything cooked is particularly unpalatable.
Later, I asked my mother whether to add cold water or heated water to cooking. No, add more ingredients when frying, the food is tender and greener! Today, I will share with you some tips on frying vegetables. Let's make a fried vegetable.
Ingredients preparation: Shanghai green, minced garlic, salt, chicken essence, cooking oil and lard.
First of all, you must choose the freshest vegetables. No matter what vegetables we eat, the choice of ingredients is particularly important. If the vegetables themselves are not tender, no matter how clever the technology is, there is nothing we can do.
Then clean the vegetables, put them in a pot, sprinkle with a spoonful of salt, add water, stir and soak for 15 minutes. The purpose of soaking is to remove dirt and pesticide residues on the surface of vegetables.
After soaking, wash the vegetables once and then twice. Take it out and control the water for later use. It is best to pick up the dish and shake it a few times to control a lot of water.
Add a proper amount of cooking oil and lard to the wok, and the total amount of * * * is similar to that used for ordinary cooking. When the heat reaches 70%, add minced garlic and saute until fragrant. If you want vegetables to taste good, remember to fry garlic.
Then pour the vegetables into the pot, stir-fry until slightly wilted, sprinkle some salt and chicken essence, stir-fry for half a minute, and then turn off the heat and take out the pot.
Pay attention to the following points when cooking:
If you want to fry vegetables delicious, remember that it is wrong to add cold water or hot water when frying, because a small amount of water will remain on the surface after cleaning, and the vegetables themselves contain a lot of water, so adding water to fry vegetables will aggravate the water production and make them tender, so as long as the vegetables themselves are particularly fresh and tender, there is no need to add a drop of water when frying in the pot, only one thing is lard.
The wrapping property of lard is much stronger than that of vegetable oil, that is, after lard is put in, lard will be tightly wrapped on the surface of vegetables, so it can prevent vegetables from overflowing in large quantities, ensure that vegetables are crisp and tender, isolate the air, and prevent vegetables from turning yellow or black.
In addition, when frying vegetables, you must keep the fire and fry quickly. If fried for too long, the vegetables will lose more water, resulting in poor taste.