1.
Prepare for the youth in Shanghai.
2.
Shanghai green debris.
3.
Shanghai green is clean.
4.
Heat oil in the pan, add garlic slices and stir-fry until fragrant.
5.
Join Shanghai Youth.
6.
Stir-fry with fire.
7.
Add salt.
8.
Season with chicken essence and stir-fry until cooked.
9.
Load the plate.
Question 2: How to fry Shanghai green, and the common practice of frying Shanghai green 1. Wash Shanghai green with proper amount of water.
2. Half garlic slices and half tomatoes.
3. Add the right amount of oil
4. Add garlic slices and pepper and saute until fragrant.
5. Add vegetables, salt and chicken powder and stir fry.
6. When the frying is almost the same, add the tomatoes and stir fry a few times.
Question 3: How to stir-fry is delicious and beautiful? Tell everyone how to cook. When washing vegetables, you can put some salt properly, which has a bactericidal effect. But don't put too much salt, and don't soak it for too long, otherwise it will easily make vegetables lose water. After washing vegetables, most people cut them with knives. In fact, this is also wrong. Small vegetables can be put in the pot whole. Only in this way can we ensure that the nutrients in vegetables are not lost. For large dishes, just break the stem. If you still think the food is too big, you can break it by hand. In short, don't cut with a knife. Put a little oil in the pot after it is hot, which is only half of the usual cooking. As soon as the oil starts to smoke, put the vegetables with good water control into the pot. At this time, you must stir-fry the vegetables quickly, turn them back and forth, and try to oil both sides of the stems and heat them evenly. When the vegetables are just cooked and spill a small amount of soup, add salt quickly. After adding salt, we pour in a little more oil. Just now, the oil was poured so as not to paste the pan, but if there is too little oil, the food will not smell good. At this time, we will refuel for the second time, so that the vegetable soup will decrease and the oil will reach the vegetables. Not much oil is used, but it is rich and delicious. After the second refueling, we stir-fry a few more times, and then quickly put it out of the pot. The whole frying process should not exceed two minutes. At this time, there is only a little soup at the bottom of the pot, and there is little water loss in the dish. In short, you just need to remember to stir-fry vegetables quickly. You would rather let them be raw than overcooked, because overcooked vegetables will lose a lot of water and nutrition. In addition, the process of frying must not cover the pot, so stew is not eaten.
Question 4: How to eat Shanghai shredded green, wash and drain?
China oil, heat, add minced garlic, dried peppers and prickly ash, stir-fry until fragrant.
Pour in Shanghai green, add salt and stir-fry until cooked.
Question 5: How to cook fried vegetables well?
Vegetables are indispensable on the family table almost every day, because vegetables are the most important green leafy vegetables. They are green and tender, rich in vitamins, chlorophyll, trace elements and cellulose that can promote intestinal peristalsis. Of course, it is also rich in water. These nutrients are indispensable for human health.
Many people think cooking is too easy. Why not just wash the dishes, cut them into pieces, add oil to the hot pot, fry them thoroughly, add salt and monosodium glutamate? Having said that, we can often see that a dish is over-fried, its leaves are yellow, and there is too much soup, which is tasteless. It's not delicious, and it's not popular at the dinner table. Housewives don't care. Vegetables are cheap anyway, so be it!
Actually, cooking is very learned. The key is to "fry" just right, not too much, and of course you can't use "raw". The secret is to master the heat, stir fry quickly with strong fire, and it will be cooked once. I'd rather be a little "raw" than fried very well, because if vegetables are overcooked, they will lose moisture and taste bad.
Specifically, the following procedures should be followed: first, choose green vegetables, remove the rotten stems with yellow leaves, and control the moisture after washing. Can't be cut into sections. All you have to do is break the leafy stalks with your hands, and the side dishes can be cooked in the whole pot without breaking them. It's best to use a pan, put more oil and heat it until it smokes slightly. Put the whole vegetable under control into the pot, stir fry over high fire and stir fry several times. Let both sides of the stem be oiled as much as possible and heat evenly. Just add salt and monosodium glutamate quickly and feel the salinity is appropriate (don't let the dishes in the pot continue to heat to taste their salty taste). Quickly pan, plate and fry. The whole frying process only takes about one minute, and there is no need to add water to "stew" until it is cooked, except adding some boiling water when necessary.
This whole or whole bag, whole disc fried dish, because it basically retains the moisture, tastes crisp and delicious, and is a little more delicious. The color is bright green, with only a little juice and no soup. Vitamin c is the least damaged, and it is really delicious. The only raw materials needed are fresh vegetables, salt, oil and monosodium glutamate. Housewives might as well have a try.
Question 6: How to stir-fry big green vegetables and how to stir-fry them to look good and delicious?
Stir-fry: Don't drain the washed vegetables too dry, and leave some water. Stir-fry quickly in a hot oil pan with a small amount of oil smoke, and the original moisture in vegetables will be converted into steam at high temperature, which can quickly and evenly ripen vegetables. If there is not enough water, sprinkle a little water in the middle of frying as appropriate to keep a certain humidity, so that the fried dishes look good and generally remain emerald green.
When the leaf plate is larger than the fire, stir-fry the vegetables twice, cover the pot for about 1 min, stir-fry twice, cover the pot for about 1 min, and stir-fry in the normal way. Personally, I think that the amount of cooking is between 300-350g each time, which is too big, and the pan usually used is not big enough. The fried dishes are not so delicious and the color will not look good.
Half-fried and half-blanched: Some vegetables are not suitable for frying, but it will be better to use half-fried and half-blanched. For example, leaves are big and thin, or you want to taste them after blanching, you can use this method. Heat the oil pan, saute garlic until fragrant, add a little light soy sauce and half a bowl of water, bring to a boil, add vegetables, stir-fry until cooked, and season with salt.
Blanching method: blanch vegetables with boiling water, then thicken them to taste and pour them on cooked vegetables.
After all the vegetables are fried, season and serve, drop a little sesame oil and stir well with chopsticks.
Sesame oil is rich in vitamin E. Combined with vitamin C in vegetables, it can remove the spots on the skin exposed to the sun and achieve whitening effect. If you take vitamin E pills directly every day, it may lead to overdose and have a bad effect on your health. Dropping a small amount of sesame oil into vegetables or other vegetables or soup every meal can avoid the consequences caused by excessive intake of vitamin E.
Question 7: How to fry vegetables is delicious? A plate of delicious and nutritious vegetables, green, tender and fragrant ... really makes people want to talk, and it must be delicious!
I believe vegetables are indispensable on your dining table almost every day. Because vegetables taste fresh and tender, they are rich in vitamins, chlorophyll, trace elements, cellulose that can promote intestinal peristalsis, and of course, they are also rich in water. These nutrients are necessary for the human body to maintain health.
Do you think cooking is too easy? Actually, it's not. Cooking is very learned. The key is to "fry" them properly, not too much, and of course not too raw. The secret is to master the heat, stir fry quickly with strong fire, and it will be cooked once. I'd rather have it raw than overcooked, because if vegetables are overcooked, they will lose their moisture and taste bad. Remember! This is the secret of experts frying vegetables.
Specifically, the following procedures should be followed: firstly, choose green vegetables, remove the yellow and rotten petioles, and control the moisture after washing. Can't be cut into sections. You should only break the stems with leaves. Small vegetables don't need to be broken, and the whole tree can be cooked. It's best to use a pan and put more oil until it smokes slightly. Put the whole vegetable in a pot with dry water, stir-fry it over high fire, and turn it back and forth a few times to make both sides of the vegetable stem as oily as possible and heat it evenly. Take a small amount of just-boiled spilled soup as the degree, quickly add salt and monosodium glutamate, and the salinity is appropriate. Don't cover the pot when frying. The whole frying process only takes a few minutes, and there is no need to "stew" it with water.
This whole or whole cut green vegetable tastes crisp and delicious, because the water in it is basically preserved. It has a little more fresh fragrance of vegetables, bright green color, no soup, only a little vegetable juice, which has little damage to vitamin C. The only materials needed are fresh vegetables, salt, oil and monosodium glutamate.
This time, you are sure to eat a delicious and nutritious vegetable.
Question 8: The method of frying Shanghai green, how to do it well, and the detailed ingredients of frying Shanghai green in home cooking.
Shanghai Qing 400g
Garlic right amount
Proper amount of oil
Proper amount of salt
Proper amount of soy sauce
Xianxian tasty
Frying technology
It takes ten minutes.
Simple difficulties
Steps of frying vegetables with Shanghai green
1
Wash and drain Shanghai green for later use.
2
Boil some water in the pot, add a few drops of oil and salt, and blanch the cleaned Shanghai green in boiling water.
three
Take it out to cool. Drain it.
four
Put oil in a hot pot and saute garlic.
five
Add Shanghai green and stir fry quickly.
six
Add some salt and soy sauce to taste.
skill
When blanching vegetables, adding a small amount of oil and salt can not only keep the vegetables green, but also taste more tender.
Question 9: How to fry prawns and how to eat the ingredients of fried prawns with green vegetables in Shanghai.
condiments
Shanghai green
300 grams
Auxiliary oil
Proper amount
salt
Proper amount
prawn
Proper amount
step
1. Prepare for Shanghai youth.
2. Wash and put away the dishes.
3. Wash the shrimp and get ready.
4. Heat the pan and drain the oil.
5. Prepare shredded ginger.
6. Heat shredded ginger in oil, add shrimp and stir fry.
7. Add the right amount of cooking wine and stir fry.
8. Add Shanghai Green and stir fry.
9. Add the right amount of soy sauce and stir fry.
10. Add some water and salt and stir fry.
1 1. Ready, serve.
Question 10: How to eat fried vegetables well?
A plate of green vegetables
A little salt
A little monosodium glutamate
A little oil
Xianxian tasty
Sintering process
It takes ten minutes.
Ordinary difficulty
Steps of frying vegetables
1
Prepare materials such as oil, salt and monosodium glutamate.
2
Prepare vegetables
three
Heat the oil in the pan and add the vegetables.
four
Stir fry, add salt and monosodium glutamate.
five
accomplish