How to keep stir-fried vegetables green? What to put in stir-fried vegetables to keep them green?

We all know that green vegetables are a popular type of vegetable. They taste good, are refreshing to eat, and have high nutritional value. They are very popular among people. Many people often stir-fry green vegetables to eat. Stir-frying green vegetables requires certain skills. So how do you stir-fry green vegetables to make them green? Let's take a closer look!

How to stir-fry green vegetables

1. Fresh

This is the most important point. If the vegetables you buy are not fresh, or have lost moisture after being placed in the refrigerator for a few days, then no matter what you do later, it will be difficult to make the vegetables green and tender.

2. Blanching

Blanching vegetables is different from blanching meat and bones. When blanching vegetables, you must put them in boiling water. Add a little salt and salad oil to the boiling water to form an oil film on the vegetables. The chlorophyll in the vegetables is not easily soluble in water, and the leaves can remain green for a long time. Do not cover the pot during the blanching process. Covering the pot is equivalent to stewing, and the leaves are easy to turn yellow. The blanching time should not be too long. Take out the vegetables immediately after they change color, and then cool them, otherwise the high temperature will turn the vegetables mixed inside yellow.

Three: Too much oil

Although we advocate eating less oil, less salt and a light diet, if you use too little oil when frying vegetables, the taste of the vegetables will not be very good. Especially for some vegetables with low water content, if you put too little oil, the leaves will turn brown when frying. Vegetables with high water content will not have a shiny and oily appearance when fried with less oil.

4. Stir-fry quickly over high heat

This is also the most critical reason why there is always a difference between vegetables fried at home and those fried in restaurants. The stove at home is low-heat, and vegetables always release water easily during frying. After the water is lost, the taste of the vegetables is not crispy enough. If you keep the fire high and stir-fry quickly, you can avoid the problem of rapid water loss.

Five: The timing of adding salt is very important

For vegetables with high water content, such as lettuce, salt should not be added too early when stir-frying. Adding salt early will only cause the vegetables to lose more water. It is better to add salt before serving. For vegetables with low water content, such as sweet potato leaves and water spinach, salt should be melted in the pot before the vegetables are put into the pot. When stir-frying these vegetables with low water content, a small amount of boiling water should be added. Because stir-frying will cause the vegetables to lose water, and they have low water content. If some boiling water is not added, the color will be dull after stir-frying.

Tips for keeping stir-fried vegetables green

Ingredients: Fresh vegetables

Fresh vegetables are juicy and bright green, which has a qualitative impact on the final dish. Faced with a pile of wilted vegetables, no matter how skilled you are, it will be in vain.

Food processing: blanching

Blanching can not only remove pesticide residues, oxalic acid, etc. in the vegetables, but also make the vegetables greener.

Tips for blanching green vegetables:

1. To blanch the vegetables, put them into boiling water and make sure the water volume is wide so that the vegetables can be blanched more evenly.

2. When blanching, adding salt and oil can not only make the vegetables more green and bright, but also maintain the nutrition of the vegetables. Add salt before putting the vegetables into boiling water, and add oil after putting them into boiling water. The pigments contained in the vegetables will be fully revealed under the penetration of salt, and the oil will wrap around the vegetables to form a protective layer, which is not only conducive to preventing the vegetables from oxidation and discoloration, but also can reduce the contact between water and vegetables, thereby reducing the overflow of water-soluble substances.

3. After blanching the vegetables, put them into clean water and cool them down. This will also help maintain the crisp taste of the vegetables.

4. It is best to cook the vegetables immediately after blanching and not keep them for a long time.

Cooking method: Stir-fry over high heat

When stir-frying vegetables, it is very important to control the heat. You must stir-fry them quickly over high heat. It is better to keep them slightly raw than overcooked, otherwise the vegetables will turn yellow and affect their emerald green color.

1. Heat the pan and oil, add the vegetables and stir-fry over high heat to reduce the cooking time. This will not only lock in moisture quickly, but also maintain taste and color.

2. When stir-frying vegetables, do not cover the lid and do not add water to stew them, as this will cause the vegetables to turn yellow.

3. Add salt for seasoning before serving to reduce the amount of water released by the vegetables.

How to cook stir-fried vegetables

1. Wash the purchased greens, soak them for a while, and put them in a vegetable washing machine for disinfection. The greens washed out are so green and shiny! Break the greens into pieces and put them in a basin for later use.

2. Heat oil in a pan, not too much oil. After the oil is hot, add chopped onion, ginger and garlic and stir-fry until fragrant. After the aroma comes out, pour in the vegetables and stir-fry vigorously over high heat. Add salt, light soy sauce, and oyster sauce. Continue to stir-fry over high heat. After stir-frying for a dozen seconds, add the sauce and continue to stir-fry for a while so that the flavor can fully penetrate into the dish.

3. Before serving, pour in balsamic vinegar and a little bit of boiling water. The whole frying process must not exceed one minute. Stir-fry for 30 seconds and you can serve.

Tips: The timing of adding salt is very important. Add salt when the vegetables are 70% cooked. If the vegetables are low in water, add salt to the oil before adding the vegetables, then add the vegetables and stir-fry quickly over high heat, which will help keep the vegetables green.