Generally speaking, vegetables can be divided into soft vegetables and hard vegetables. Soft vegetables, such as Chinese cabbage, spinach, etc. As long as you master the principles of fire, hot oil and quick decision, you will definitely fry delicious food. If you want to fry the vegetables a little greener, you can add salt to the pan before putting them in the oil pan, and the color of the dishes will look better. Hard vegetables, such as broccoli and green beans, are generally blanched first and then fried quickly, so that the vegetables will be fried thoroughly and green without yellowing.
Vegetables, of course, should also be fresh, with green and wrinkle-free leaves and elastic leaves. Eating green vegetables in this season is very particular. The cold night is accompanied by the winter wind, and the water vapor condenses and frosts. Frosted vegetables are sweet, especially easy to burn crisp, so there is a saying that "frosted vegetables are precious". Frosting refers to thin frost. If it is frozen and the vegetables are dehydrated, they can't be eaten. Even if there is no frost in other seasons, vegetables picked before the sun rises and the dew does not fade are delicious, especially in summer, even the best vegetables will fade under the scorching sun.
The varieties of green vegetables are also learned, long and thin, often old and difficult to crisp; Short and fat, with thick and sweet leaves, soft and waxy. What Shanghainese admire most is Xiaotang cuisine, which is one finger long and two fingers wide, with many green leaves and few white leaves. Of course, the price is a little higher than ordinary vegetables.
To peel green vegetables, you should first take off several layers of big leaves outside, and then cut off the roots of Chinese cabbage. There is often mud in the leaves of Chinese cabbage, which should be washed one by one. Nowadays, vegetables are all used pesticides, so they should be soaked after washing. My experience is that after soaking for two to three hours, wash and fry. If soaked for too long, vegetables will give off a strange smell, commonly known as "rotten vegetable skin smell." If you don't eat the food you bought immediately, take it out of the bag and spread it out to prevent it from soaking in water and smelling.
Cooking doesn't mean pouring it all into the pot at once, but frying the big leaves outside first and then frying the heart. If the big leaves are too old, you can split everything in two, first stir-fry the white leaves, then stir-fry the green leaves, and finally stir-fry the heart.
From the oil pan, the fire should not be too big but the oil should not be too little. Without oil, vegetables are not delicious, and if the fire is too big, the nutrition will be completely lost. When the oil is 67% hot, add the vegetable leaves and stir-fry for two or three minutes, then add the cabbage, stir-fry for about one minute, pour in half a bowl of cold water, cover the pot and stew for one or two minutes, and then add salt to serve. If the taste is sweet, you can add some sugar, so much the better.
Many people say that cooking is easy to dry and the color is not good enough. The key is to use water and fire. Vegetables should be timed in advance, soaked, drained and fried. If soaked, dried and fried, it will shrink easily. Big fire, high oil temperature, easy to turn yellow. Also, if you don't put that half bowl of cold water, the food will be too green, hard and not crisp, and it will not meet the requirements. Finally, I want to say, don't lift the lid when stewing. If you cook like this, you will definitely turn yellow and fry green. Some people use clear soup instead of clear water, but they can only use chicken soup instead of clear soup, which is better chilled.
This seemingly simple and easy-to-cook fried green vegetable can also be paired with a mushroom with a cabbage heart to become a mushroom cabbage heart; If gluten is mixed, it can be made into a home-made gluten pot, which is inseparable from the "Sect" of cooking. Cooking is an art and strategy, but practice makes perfect.