Moreover, the subject writes that there is no limit to the types of green vegetables, which should refer to all kinds of green leafy vegetables, not just vegetables specially named "green vegetables" in some places.
If so, the key to this problem is how to choose a more suitable and operational method for different kinds of vegetables.
The following are divided into three categories, respectively, to introduce the corresponding practices.
The first category: green vegetables with thin and crisp leaves, such as lettuce.
In fact, there is no need to stir-fry this vegetable. Sometimes blanching is a better cooking method. Why? Because the leaves are too thin, the cooking method of frying and the constant heating of the bottom of the pot can easily lead to the continuous increase of the internal temperature of this thin-leaved vegetable, and as a result, magnesium in chlorophyll molecules is lost and becomes pheophytin.
The reflection of pheophytin is grayish yellow. Therefore, this kind of thin-leaved vegetable will be fried to grayish yellow and grayish yellow if it is not careful, and there is no appetite.
Then the safest way is to blanch. Because the blanching process is a mild cooking method, the boiling point of water is 100, which is much lower than the frying temperature, so the heating will not be too violent, it will not be so easy to form pheophytin and turn yellow, and the heating of water will be more uniform and controllable.
This can not only keep green, but also ensure the explosion of garlic oil.
The following is a simple writing exercise:
Boil a big pot of water, remember, it's a big pot. This can ensure that after the water is boiled, the temperature of lettuce will not drop too much when it is thrown in.
Add 2 tablespoons salt to the water, and at the same time, add enough oil. The function of oil is that after lettuce is put in, the oil can be wrapped around the lettuce, which hinders the contact of vegetables in the water bath pot to a certain extent, reduces the loss of water-soluble substances, and prevents oxidase from destroying chlorophyll and maintaining the bright color of vegetables.
When the water boils, add the lettuce. Remember to boil the water before putting it in.
If the food is large, please be sure to put it in several times! Put it in several times! Put it in several times!
This is very important. How much is the investment each time? Just lay the lettuce flat on a layer or so in the pot, and don't pile it in, so some of them are not scalded and some are old, which will be very bad!
In addition, put it into water, and quickly use a colander and other tools to drown all the lettuce in water to ensure that the heating time is relatively consistent. The heating time is very short. How short is it? If it's lettuce, first immerse all the lettuce in the water, and you can pick it up in about 2 seconds. Yes, two seconds, no more. If it is a green vegetable with thick leaves, extend the time appropriately.
In addition, after picking the lettuce, you need to add some oil before putting the new vegetables.
Blanching lettuce in boiling water for a short time can quickly inactivate oxidase, and the oxygen content in boiling water is very low, so it can reduce the oxidation reaction and the loss of nutrients such as vitamin C, so it is healthier than direct frying.
If you eat it right away, you will be finished at this time. If you want to add some flavor, you can prepare garlic and fry it in hot oil before scalding lettuce.
After all the lettuce is picked up, pour the garlic into the hot oil!
In Cantonese style, you can pour some sweet soy sauce or oyster sauce on lettuce.
I understand the subject's problem, it should be pure vegetables, without adding other meat, and only adding some ingredients and condiments such as garlic at most.
Moreover, the subject writes that there is no limit to the types of green vegetables, which should refer to all kinds of green leafy vegetables, not just vegetables specially named "green vegetables" in some places.
If so, the key to this problem is how to choose a more suitable and operational method for different kinds of vegetables.
The following are divided into three categories, respectively, to introduce the corresponding practices.
The first category: green vegetables with thin and crisp leaves, such as lettuce.
In fact, there is no need to stir-fry this vegetable. Sometimes blanching is a better cooking method. Why? Because the leaves are too thin, the cooking method of frying and the constant heating of the bottom of the pot can easily lead to the continuous increase of the internal temperature of this thin-leaved vegetable, and as a result, magnesium in chlorophyll molecules is lost and becomes pheophytin.
The reflection of pheophytin is grayish yellow. Therefore, this kind of thin-leaved vegetable will be fried to grayish yellow and grayish yellow if it is not careful, and there is no appetite.
Then the safest way is to blanch. Because the blanching process is a mild cooking method, the boiling point of water is 100, which is much lower than the frying temperature, so the heating will not be too violent, it will not be so easy to form pheophytin and turn yellow, and the heating of water will be more uniform and controllable.
This can not only keep green, but also ensure the explosion of garlic oil.
The following is a simple writing exercise:
Boil a big pot of water, remember, it's a big pot. This can ensure that after the water is boiled, the temperature of lettuce will not drop too much when it is thrown in.
Add 2 tablespoons salt to the water, and at the same time, add enough oil. The function of oil is that after lettuce is put in, the oil can be wrapped around the lettuce, which hinders the contact of vegetables in the water bath pot to a certain extent, reduces the loss of water-soluble substances, and prevents oxidase from destroying chlorophyll and maintaining the bright color of vegetables.
When the water boils, add the lettuce. Remember to boil the water before putting it in.
If the food is large, please be sure to put it in several times! Put it in several times! Put it in several times!
This is very important. How much is the investment each time? Just lay the lettuce flat on a layer or so in the pot, and don't pile it in, so some of them are not scalded and some are old, which will be very bad!
In addition, put it into water, and quickly use a colander and other tools to drown all the lettuce in water to ensure that the heating time is relatively consistent. The heating time is very short. How short is it? If it's lettuce, first immerse all the lettuce in the water, and you can pick it up in about 2 seconds. Yes, two seconds, no more. If it is a green vegetable with thick leaves, extend the time appropriately.
In addition, after picking the lettuce, you need to add some oil before putting the new vegetables.
Blanching lettuce in boiling water for a short time can quickly inactivate oxidase, and the oxygen content in boiling water is very low, so it can reduce the oxidation reaction and the loss of nutrients such as vitamin C, so it is healthier than direct frying.
If you eat it right away, you will be finished at this time. If you want to add some flavor, you can prepare garlic and fry it in hot oil before scalding lettuce.
After all the lettuce is picked up, pour the garlic into the hot oil!
In Cantonese style, you can pour some sweet soy sauce or oyster sauce on lettuce.