How to fry green vegetables without turning them black How to fry green vegetables without turning them black

Stir-fried vegetables is a very simple home-cooked dish, but some people cook vegetables that are not green at all. Even if they were green when they were cooked abroad, they would turn black after a short while. Unlike the vegetables cooked in restaurants, they would remain green no matter how long they are cooked. This is actually related to the cooking method. So how can we cook vegetables green without turning black?

How to stir-fry greens without turning black

First, you need to soak the vegetables in salt water. This step is very important. Wash the vegetables and soak them in salt water for ten minutes. This will form a protective film on the surface of the vegetables, which will prevent them from oxidizing and turning black.

Secondly, when stir-frying the vegetables, you need to cook them over high heat so that they can keep their green color.

The last step is to add salt before serving. This will help maintain the freshness of the vegetables and enhance their color.

Why do green vegetables turn black after being fried?

The fire at home is not as strong as the fire in the restaurant. When we cook vegetables, the oil temperature in the pot may not be heated to the appropriate temperature. We are always worried that the vegetables are not cooked, so we often fry them in the pot for too long. In addition, when frying vegetables, the salt is very particular. It may be that the salt is added immediately after the vegetables are put into the pot. At this time, the effect similar to pickling vegetables will occur, which will definitely cause the green leaves to turn black.

How to stir-fry green vegetables

To stir-fry vegetables, the first step is to heat the pan. After heating the iron pan, wash the pan again. It is very important to ensure that the iron pan is clean (if the iron pan is not clean enough, it is easy to produce little black substances during the cooking process). After washing the pan, heat the iron pan again and add oil when the bottom of the pan starts to smoke slightly. After the oil is added to the pan, lift the iron pan and shake it around to shake off the oil in the center of the bottom of the pan until the entire bottom of the pan is covered with oil (vegetables that directly touch the bottom of the pan, especially vegetables and fruits such as loofah, eggplant, and lotus root, will easily turn black).

After the greens are put into the pot, stir them with a spatula in time. When the greens are stir-fried in the pot, the bottom is heated and water vapor is generated. The water vapor accumulates in the greens and needs to be released. If the stir-frying is not timely, the water vapor cannot be released. The temperature of the water vapor in the pot is 100℃, but it cannot reach the high temperature of the bottom of the pot, so it will cause stewing. Stewing caused by untimely stirring will make the greens turn yellow and black later.

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There are also some rules for seasoning stir-fried vegetables with salt. Most vegetables should be seasoned before serving.

To season stir-fried vegetables, you can use a spatula to move the vegetables aside, put salt in the vegetable juice in the middle of the bottom of the pot. The salt will quickly melt in the vegetable juice. Stir-fry the vegetables a few times and mix the vegetables and juice evenly. This way the seasoning will be even (if you sprinkle salt directly on the vegetables, the saltiness will often be uneven).