Blanch the vegetables with water. Blanch the vegetables with salt and oil. If you add salt, vegetables will be greener and brighter. 3. Boil the vegetables with water, blanch them with salt, add oil, and finally add the vegetables. Blanch the vegetables immediately, but not for too long. It doesn't taste good if it's kept for a long time. When frying vegetables, we should hurry up and fry quickly. You'd rather be undercooked than overcooked, otherwise the discoloration of vegetables will affect the appearance and taste.
Many people will wash the dishes before cooking, and then fry them in the pot. Actually, this is not good. Soaking children's vegetables in light salt water for a while wastes a little time and needs to wait, but it is of great benefit. It can remove pesticide residues from vegetables and form a protective film on vegetables, so fried vegetables will be greener.
Put a proper amount of oil in the pan, pour chopped garlic when the oil is hot, then add chopped red pepper, stir-fry until fragrant, then add auricularia, stir-fry quickly, add 2g of salt and chicken powder 1g, stir-fry quickly after adding, and melt the seasoning. When frying fungus, add salt at last, so that the fried fungus will not come out of the water.
In order to maintain the color of vegetables, or to remove off-flavor, astringency and oxalic acid, some vegetables must be blanched before cooking. But from a nutritional point of view, blanching will increase the loss of water-soluble nutrients. When Chinese cabbage was scalded in 100℃ water for two minutes, the loss rate of vitamin C was as high as 65%. After scalding for more than 10 minutes, vitamin C is almost lost.