If you want to maintain the original nutrition and deliciousness of vegetables, it is best to cook them in a lighter way, which can lock in the color and aroma of the dishes. Stir-frying is a way of cooking. It not only tastes delicious, but also perfectly preserves some of the benefits of green vegetables. The simplest and most effective cooking method for home cooking is stir-frying. Here are some ways to stir-fry green vegetables in detail. Readers who love cooking should not miss it.

Sauteed rapeseed

Ingredients: 300g rapeseed, 2 tablespoons sesame oil, half garlic, 1 teaspoon light soy sauce, 1 teaspoon oil, and 1 teaspoon salt.

Method:

1. Prepare the materials: wash and cut the garlic; clean the rapeseed and set aside.

2. Heat the pot and pour 2 tablespoons of sesame oil.

3. Then add the garlic, saute until fragrant, then add the rapeseed and stir-fry.

4. Stir-fry until the rapeseed becomes soft, then add light soy sauce, oil and salt to taste.

5. Finally, stir-fry evenly and take it out of the pan and onto a plate.

Five tips for stir-frying vegetables

1. More oil

The amount of oil used to stir-fry vegetables should be slightly more than that used for cooking other dishes. This is to obtain At a higher temperature, in fact, not all the oil will stick to the dishes, so ordinary people don't have to worry too much. Of course, people who want to lose weight shouldn't learn this.

2. High temperature

The heat for frying vegetables is basically to stir-fry quickly over high heat. Never cook slowly over medium or small heat. Otherwise, it will be difficult to fry delicious vegetables.

3. Quick stir-fry

After putting the vegetables into the pot, stir-fry quickly. Generally, the stir-frying time for macaroni (about 1 catties) will not exceed 1 minute. , it only takes more than 2 minutes and less than 3 minutes to stir-fry cabbage. If the vegetables are hard (such as mustard greens, etc.), you can sprinkle some boiling water into them.

4. The timing of adding salt is the key

When cooking, adding salt is the most critical! Some green vegetables, such as lettuce and Chinese cabbage, already have enough moisture, so they must be fried until they are eighty-ripe before adding salt. If salt is added early, a puddle of water will appear, which will easily affect the color of the vegetables; some green vegetables , such as macaroni, sweet potato leaves, pumpkin sprouts, etc., do not have much water. It is best to pour the required salt into the oil to melt it, then pour the green vegetables into the pot and stir-fry quickly, so that During the frying process, a small part of the water in the vegetables will be forced out, which better protects the green color of such vegetables.

5. Add boiling water

It is not advisable to add cold water when cooking. Cold water will make the vegetables old and unpalatable. However, the vegetables fried with boiling water will be fresh and tender, so the frying time is not suitable. Too long.