Why do we add white wine when stir-frying vegetables? The effect of adding white wine to stir-frying vegetables

We all know that stir-fried vegetables is a relatively simple home-cooked dish. Many people often stir-fry vegetables at home. Stir-frying vegetables requires certain skills and particularities. Some people add a little white wine to the pot when stir-frying vegetables. So why do we add white wine when stir-frying vegetables? Let's take a closer look!

Will adding white wine to stir-fried vegetables not change color?

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

Green vegetables contain a variety of vitamins, minerals, and cellulose, which can resist free radicals and antioxidant effects on the human body. Especially green vegetables, which are rich in folic acid, carotene, and trace elements, are very good for health. There are many ways to eat green vegetables on weekdays. They are good for making soups and stuffing. The most convenient and quickest way is to stir-fry them. The green vegetables are pleasing to the eye when served on the table.

How to stir-fry green vegetables

There are many ways to stir-fry green vegetables. How to make the green vegetables taste better depends on the type of green vegetables you are stir-frying:

Leafy vegetables

Since leafy vegetables are easier to mature, they do not need to be blanched or fried. For example, for rapeseed with shrimp, first wash the rapeseed and cut it with a knife near the leaves. Add appropriate amount of salad oil to the pot, add chopped green onion to sauté, add a few peppercorns to bring out the aroma, add the thick stems of the rapeseed, and save the leaves for later use. Fry over medium heat, add soy sauce and a little water to prevent sticking, add salt, MSG, and chicken essence to season, and when the rapeseed stems in the pot are 50% cooked, add the remaining rapeseed leaves and stir-fry over high heat, turning the spoon constantly. When the rapeseed is cooked, add shrimp, garlic slices, and water starch to thicken, drizzle with cooking oil, and serve.

Thick root vegetables

For example: stir-fried meat with celery. The meat of celery is relatively thick and not easy to mature. First, you need to break the celery in the middle into strips of uniform thickness, and then cut it into segments according to your required length. Add clean water to the pot, bring to a boil over high heat, put the celery segments into the boiling water and blanch them. When the color of the celery turns emerald green, take it out and put it in a basin immediately, add cold water. This will keep the celery's original emerald green. Then add seasonings and stir-fry it. The vegetables made in this way are emerald green, crisp and refreshing, not greasy, and retain the vitamins and nutrients contained in the vegetables.

Tips for stir-frying vegetables

Want delicious vegetables:

1. Generally, the problem can be solved by adding a little more oil and salt!

2. Add garlic slices, garlic paste, ginger powder, and dried red pepper segments, and the taste will generally be good! Some also require oyster sauce, ketchup, soy sauce, vinegar, sugar, and chicken essence. This depends on what dish you are cooking!

3. If you master the technique well, the taste will definitely be great! That is, the oil temperature, the heat, and the cooking time!

4. If you control the heat of frying well, it will be invincible, and the food will be crispy and fragrant!