The tips for frying green vegetables that are crispy and green are as follows:

1. Material selection is very important

Make sure the vegetables are fresh, have plenty of moisture, and choose brightly colored vegetables. , and fresh and tender vegetables, if they look shriveled, don’t buy them. Not only will such vegetables not be green or crispy when fried, they will also turn black easily, lose nutrients, and taste very bad and difficult to eat. It’s best Choose vegetables that are in season and buy less vegetables that are out of season.

2. Blanch fried vegetables

Many people think that all vegetables do not need to be blanched and can be stir-fried directly. This is totally wrong. Some vegetables do not need to be blanched. If you blanch the vegetables and stir-fry them directly, they may become undercooked and may become undercooked. If you want to stir-fry them properly, you must fry them for a longer time, which will cause dehydration and loss of nutrients. The fried vegetables will not be green, crispy, or turn black.

For example, beans and vegetables with thick stems, such as green beans, cauliflower, sweet potato leaves, etc., first blanch these vegetables. When blanching, you must pay attention to a few points. The amount of water should be A lot of water needs to be boiled, and the blanching time needs to be short, and an appropriate amount of edible salt and cooking oil need to be added to the water. After blanching, it must be immersed in cold water, so that the fried vegetables will be green, crisp, and fragrant. .

3. Oil for frying vegetables

Many people use vegetable oil for frying vegetables, that is, they have never eaten vegetables fried with lard, and the vegetables fried with lard are the largest. The word "fragrant" is specially chosen. Even without adding pork, there is still a smell of pork, and a thin layer of lard can be wrapped on the surface of the green vegetables, which can prevent the loss of moisture and nutrients during the frying process. drain.

4. Stir-fry green vegetables over high heat

Many friends stir-fry green vegetables in the same way as boiled vegetables. As a result, the green vegetables are not good. It is conceivable that such green vegetables will naturally turn yellow. It's not fragrant at all. The main reason is that the fire is too small, so the fire for frying vegetables must be strong. Often the vegetables fried with piped gas at home are not as fragrant as those fried with canned gas like those from food stalls.

Because the pipeline gas firepower is not enough, another reason is that the firepower of the vegetables fried in the smokeless pan is not enough. When the firepower is not enough, the water flowing out of the vegetables will not evaporate in time, and the green vegetables will not evaporate in time. It also cooks slowly, which results in the loss of nutrients in the green vegetables. The green vegetables are neither green nor crispy, and are extremely unpalatable.

5. Add water to stir-fry green vegetables

If the heat for stir-frying green vegetables is strong enough, you usually need some water during the stir-frying process. Many people order the wrong water and add cold water directly, so The temperature of the vegetables and the pot immediately drops, causing the vegetables to cook slowly and the frying time to be longer. The fried vegetables are naturally not green enough and crispy, and the nutrients are lost.

So we can add some hot water appropriately. The amount must not be too much. You can only add a little bit along the edge of the pot. It can be added multiple times, but not too much at one time.

6. Add garlic when frying vegetables

Many people don’t add garlic when frying vegetables. Garlic has many benefits. It can sterilize and remove the raw smell of vegetables. It can also improve the aroma, and the garlic must be stir-fried with oil first to get the aroma, and then stir-fried with the vegetables.

7. Add salt when frying vegetables

Many people may know that salt needs to be added at the end of frying vegetables. If the salt is added too early, the salt can force out the moisture of the vegetables and cause the vegetables to be damaged. It turns black, neither green nor crispy, so when frying vegetables, salt is usually added before cooking. However, I have personally tested it. You can add a little salt, oil and garlic to stir-fry until fragrant, and then add an appropriate amount before cooking. Salt to taste.

The vegetables stir-fried in this way are more fragrant, and the vegetables will not turn black or crispy. Especially when stir-frying with peanut oil, be sure to add a little salt and oil before frying, which can eliminate the toxins in the peanut oil.