In the era of rapid economic development, our life is also busy, but everyone will never forget one thing when they are busy, that is, enjoying delicious food and pursuing a balanced diet. Therefore, three meals a day are not only staple foods such as rice or pasta, but also pure natural and healthy vegetables.

However, for many people, cooking has always been a problem, not because it is not delicious, but because many times it tastes good, but it doesn't sell well. Vegetables are easy to fry soft and black, and the table is soft and black, unlike many restaurants, which are green and crisp. Hotel chef revealed: No matter what dishes are fried, we should keep in mind three points. The leaves are green and tender after frying!

Chef: Whatever you cook, remember three things. After frying, the leaves are green, crisp and tender.

I used to be very bad at frying vegetables, although many big dishes were delicious. Every time my friends come to play, I cook a big table of dishes. My friends are full of praise for all the dishes, but only this kind of dish, no matter what I cook, will be buried by them every time I serve it, so I am determined to learn how to cook well.

I thought about it for a long time at home, because if the food is not cooked, it will have astringency and even earthy smell, which will affect the taste and be bad for the stomach. Therefore, every time I insist on frying the vegetables well, the leaves naturally lose too much water after being fried for a long time, and they are scalded and soft, and the leaves are wilted, so they are not crisp or tender to eat.

I tried not to fry for so long to keep the leaves green, and then I found that most of the vegetables, especially the stems, were hard and tasteless and always failed. Finally, I asked the chef of the restaurant for help. He revealed that cooking is very simple, so just keep these three points in mind to ensure that the leaves are green and crisp, tender and delicious after you fry them.

First of all, don't rush to cook vegetables directly: when choosing vegetables, pay attention to choosing hard stems and hard leaves respectively, because the stems are difficult to cook and need to be fried for a long time to cook, which is delicious, while the leaves are different and easy to cook, so it is best to treat them separately and cook them before and after.

Secondly, adding one more process before cooking can make the dishes taste better: soak the stems in salt water, put the leaves in clear water, soak them in water for 3-5 minutes, take them out and drain them, so that the stems will be more delicious and the leaves will be fried. It doesn't matter if it is fried for a long time.

Third, put the hot oil into the pot before and after, without adding water in the middle, and take it out quickly: after the oil is heated, drain the vegetable stalks first, stir-fry the lettuce, and stir-fry it all the time in the fire, without adding water, otherwise it will become a stew, which is soft and rotten. Vegetable leaves can be cooked in less than 25-30 seconds, so remember to add salt before cooking.

Hotel chef: No matter what kind of dishes are fried, you should remember the above three points. After frying, the leaves are green, crisp and tender!