However, there are many practices of green vegetables in life, so frying green vegetables is also a very common home cooking. Sometimes the vegetables we find by ourselves look particularly black and taste old, which makes people lose their appetite. However, if we eat fried vegetables in restaurants, we will find that the fried vegetables in restaurants not only look particularly green in color, but also taste quite delicious. So why do we cook in different ways? So I specially found a chef friend, and he also shared with us the specific methods of cooking. As long as we master these methods, the dishes we fry at home can make us not only look green, but also taste quite delicious. Let's have a look.
1. In fact, it is necessary for us to soak vegetables with salt solution before cooking, so this is to make salt form a protective film on the surface of vegetables and to effectively prevent oxidation reaction during cooking. There are many trace elements and some chlorophyll in it, which will turn black once oxidized, so it will affect its color.
Besides, these vegetables should be blanched after being soaked in salt water in advance. Then, when blanching, you only need to blanch the vegetables until they are over 70% ripe, then take them out and drain them, and you can fry them in the pot. But the frying time must be shorter, otherwise these dishes will turn black, so as long as you master the time, the dishes we cook not only look particularly green, but also are rich in nutrition.
In fact, in the process of frying this dish, we need to soak these vegetables in light salt water in advance, so that a protective film can be formed on the surface of the dish, which is not easy to be oxidized during frying. Then we need to soak it and blanch it again, which can shorten the cooking time. As long as we master these two steps, the fried dishes we make are not only beautiful in color.