Cooking is the most common home-cooked dish in our daily life, but have you found this situation? The fried dish was still green when it was not cooked, but after a few minutes, it turned yellow, which greatly affected the appetite of this dish. So how can we make the fried vegetables green but not yellow? Today, the chef will teach you these four tips to make the fried dishes green in color, crisp in taste, nutritious and delicious.
Tip 1: When cooking, we will put a little more base oil than the usual cooking oil. The dishes fried in this way will look bright, which is equivalent to our usual skin care. Too many skin care products will moisturize, so it will look tender and tender.
Tip 2: When cooking, you must remember to stir-fry quickly with a big fire, and never stir-fry slowly with a small fire or a medium fire. Heat is also a key step in frying vegetables.
Tip 3: When frying vegetables, seasoning with salt is also a key step. For example, when we stir-fry, we need to stir-fry the cabbage until it is 70% ripe, and then add the right amount of refined salt to taste. If the salt is put early, it will make the vegetables appear a pool of clear water, which will easily affect the color of Chinese cabbage.
Therefore, everyone should also pay attention to the time of putting salt when cooking.
Tip 4: When frying vegetables, we need to prepare a bigger plate. We don't want to pile up the fried vegetables, we'd better spread them out. This can make the vegetables dissipate heat quickly, so the vegetables will not change color and turn yellow because of the high temperature.
Ok, these are four tips about frying vegetables. How's it going? As a kitchen boy, have you noticed? How can you say you don't practice? Today, the chef will teach you a correct way to stir-fry cabbage. Not much to say, look down carefully!
Fried cabbage
Prepare ingredients: three green vegetables, half a spoonful of baking soda, two cloves of garlic, two pieces of dried pepper, a handful of pepper, refined salt and cooking oil.
Operating steps:
1. First remove the roots of three prepared Chinese cabbages, and then rinse them with clear water several times. Because Chinese cabbage contains residual pesticides and dust, we need to put half a spoonful of baking soda in it and marinate it for five minutes. Only in this way can the cabbage be washed thoroughly.
2. Prepare the material: break up the two cloves of garlic and chop them for later use, and chop the dried Chili segments for later use.
3. Put the sauerkraut in clear water and rinse it twice. Then cut into sections for later use.
4. Heat the wok, and put a proper amount of wide oil in the sliding pan. When the oil is hot, pour out the wide oil, leave a little base oil in the pot, and put the just-prepared material head in and fry until fragrant.
5. Then add the processed Chinese cabbage, stir-fry for 30 seconds with high fire until the cabbage is soft, add 3 grams of refined salt to taste, mix well, and finally pour a little bright oil, and then serve!
A spicy and crisp stir-fried cabbage is ready. How's it going? Have you learned as a cook? The fried cabbage made in this way is green in color, not yellow, crisp in taste and more delicious than that in restaurants. Friends who like to eat cabbage, try it at home when you are free!
Ok, that's all for today's fried cabbage sharing. Are there any other techniques for frying vegetables without yellowing? Welcome to leave a message in the comments section. I like the collection and forwarding of this article. You can pay more attention to me. I will update different foods every day. See you next time.