Should I add seasonings before stir-frying vegetables? What seasonings should I add when stir-frying vegetables?

We all know that there are many kinds of green vegetables, each of which has a different taste and texture, and can be eaten in different ways, but most of them are fried. There are certain rules for stir-frying green vegetables, especially the use of seasonings. So when should seasonings be added when stir-frying green vegetables? Let's take a closer look!

When to add seasoning to stir-fried vegetables

The seasoning for stir-fried vegetables should be added at the end so that the moisture in the vegetables will not be lost. If the seasoning is added too early, the moisture in the vegetables will be discharged and the stir-fried vegetables will not taste good enough.

The fried vegetables are both colorful and delicious. First, put oil in the pan, heat the oil, add some chopped garlic and some chili, not too much, it depends on personal taste, if you don’t eat spicy food, don’t add it. Then put the chopped vegetables into the hot oil pan, stir-fry for a few times, then add some appropriate amount of boiling water, stir-fry twice and serve!

The best season for green vegetables to be eaten and most easily stir-fried is a few days after frost. Anything else is just nonsense. It is not recommended to eat green vegetables in summer. Even if they are stir-fried, the small green worms that pop up from time to time will make people lose their appetite. In spring and autumn, it is best to blanch the green vegetables first, and then add some edible alkali when stir-frying; as for the seasoning, the simpler the better, just an appropriate amount of salt and MSG.

What are the techniques for stir-frying vegetables?

1. Before stir-frying the vegetables, if the stems of some vegetables are thick, you must cut them into small and even pieces first, so that they will be heated evenly when stir-frying. Alternatively, you can stir-fry the leaves and stems separately to avoid the phenomenon that some of the vegetables are raw and some are cooked.

2. Add a few drops of white wine when stir-frying the vegetables, which can make the vegetables greener. You can also add it when blanching, but don’t add too much otherwise the taste will be mixed.

3. Do not add water when stir-frying vegetables. Many friends may add a little water to stir-fry vegetables at high temperature to increase the temperature in the pot and make the vegetables mature faster, but doing so will make the stir-fried vegetables less tender and tough. If there is too much water, it will affect the taste.

4. Be sure to drain the water from the vegetables before frying. If the vegetables contain too much water, the taste of the fried vegetables will become lighter (the taste is all in the water), and they will not taste "flavorful" enough and will become the taste of boiled vegetables.

5. When stir-frying vegetables, you must stir-fry them quickly. If you stop and start during the process, the water in the vegetables will be discharged, which will affect the taste.

How to cook stir-fried vegetables

Ingredients: 800g Chinese cabbage moss, 250g pork fat

Ingredients: A little garlic

Seasoning: salt, chicken powder, sugar, cooking oil

Production steps:

① Remove the old parts of fresh vegetables, tear off the fascia if there is any, then wash the vegetables clean, drain and set aside.

② Clean the pork fat, cut it into even slices and set aside. Keep the garlic whole (or just pat it lightly, do not chop it) and set aside.

③ Heat the pan and grease it with cooking oil. Then add the pork fat that has been cut in advance. Slowly fry it over low heat. Turn it over halfway to allow the fat to be fully discharged. After the fat is completely discharged and fried until golden, add the garlic and sauté until fragrant. Keep the heat on low and let the garlic release its fragrance.

④ After the garlic is fragrant, turn the heat to maximum and heat the oil until it is 70% hot. Then add the vegetables and stir-fry with a spoon. If the heat at home is not strong enough, you can cover the pot with a lid and bake for 20 seconds, then open the lid and stir-fry. Stir-fry the vegetables until they are 80% cooked and then season. Add a little salt, chicken powder, and sugar, stir-fry again to mix the seasonings evenly. When the vegetables are 90% cooked, remove from the pan and serve. The delicious stir-fried vegetables are now ready.