When cooking Chinese cabbage at home, because the stems of Chinese cabbage are not easy to cook, we can cover the lid when cooking Chinese cabbage, add the same seasoning juice and stir-fry until the Chinese cabbage becomes soft, then put the vegetables in the pot and stir-fry over high fire. Turn off the heat when the dish is cooked, and then add chicken essence when it is finally out of the pot, so as to keep the delicious taste of the dish. Stir-fry leafy vegetables, the oil temperature should be hot, add leafy vegetables and some water before frying, so that the vegetables will not dry and have a taste. This is the secret, and so are other methods.

Stir-fry garlic in hot oil, add some water to lettuce, stir-fry several times and cook for eight minutes. It's still hot in the pot, so don't fry it too well. The secret of frying vegetables: first prepare a pot of boiling water, then add vegetables, add a little salt and oil, and blanch quickly. Note that the blanching time of vegetables should not be too long, so as not to spoil the taste and color. Stir fry quickly, only add salt, add a little sugar to the chicken essence to make it fresh, and put a few drops of sesame oil in the pan. Beautiful color and fresh taste.

How to fry green leafy vegetables? My personal idea is: first wash the green leafy vegetables and drain the water, then put lard in the pot, add onion and ginger and stir-fry until fragrant, then turn on the fire, add salt and sugar to the green leafy vegetables twice, and then add salt and sugar when it shrinks slightly. First, blanch the green leafy vegetables quickly in boiling hot water. When blanching, put a small amount of oil and salt in the pot to keep the vegetables fresh.

First put the oil, onion, ginger and garlic, and then stir-fry the vegetables. In the process of frying, a lot of water will be released, and you can choose whether to add water according to your personal preference. Finally, sprinkle with salt. Remember not to fry for a long time! Cooking out of the pot itself is a matter of temperature, and you can't fry dishes of all colors and flavors in the induction cooker at home. Either stir-fry in a pool of water or cook in yellow. When you want to fry green leafy vegetables, don't add cold water to fry them. First soak the hard part in boiling water and stir-fry it with a small fire.