How to cook fried vegetables?

First put a small bowl of water (200-250ml) to boil, add a spoonful of cooking oil (8g), and then put the ingredients (such as 300g green leafy vegetables) into it and cook for two or three minutes. There is not much water to drown the ingredients. Then stir-fry the ingredients and add onion, ginger, garlic and seasoning. When the water is dry, the ingredients will be almost cooked. At this time, the shape, color and taste of the dishes are almost the same as those of ordinary cooking.

The advantage of this method is that there is no need to fry in oil pan, and there is moisture. The temperature in the pot never exceeds 100 degrees Celsius. Suitable for flaxseed oil, virgin olive oil and other heat-resistant edible oils (if some edible oils don't like its taste, you can put half sesame oil). If green leafy vegetables are fried, they will be tender, fragrant and shiny, and at least all kinds of nutrients will be lost. The most important thing is that they are fragrant but absolutely low in fat. In order to increase the sense of delicacy, you can also add mushrooms, dried mushrooms and other ingredients to the water and cook and stir-fry them with vegetables. The key to this method is to master the amount of water, no more or less, and the order in which the ingredients are put in is also particular. The ones that are not easy to cook are put first, and the ones that are easy to cook are put later.

For some ingredients that are not easy to fry, such as mushrooms, mushrooms, tofu, kelp, radish, lotus root slices and so on. You can cook for a few minutes before frying. In this way, even if a little oil is put in, it will rarely burn the pot because it has not been fried for a long time. Of course, we should also closely observe the condition of the flowerpot, prepare a small watering can and fill it with a small amount of water.