Stir-frying is our most common home-cooked dish, but many times we will find that the fried dishes are easy to turn yellow and affect our appetite. So how to stir-fry without turning yellow? In fact, if you want to fry green and tender vegetables, you need to master the following tips.

Tips for fried vegetables to taste delicious:

First, the cooking oil is slightly more than usual, and the dishes without oil are the same as mine.

Children don't have all kinds of skin care products to moisturize their skin, and they don't feel like water.

Second, the cooking temperature is basically based on fire and quick frying. Don't cook slowly with low heat, remember.

It must be fried quickly.

Third, when cooking, putting salt is the most critical! Some vegetables, such as lettuce and Chinese cabbage, are already full of water, so salt must be added when they are fried to 80% maturity. If the salt is put in early, it will produce a pool of water, which will easily affect the color of the dish. Some vegetables, such as Chinese cabbage, sweet potato leaves and pumpkin seedlings, do not have much water. It is best to melt the required salt in the oil after putting the oil, and then pour the vegetables into the pot and stir fry quickly, so that a small part of the water in the vegetables will be forced out during the frying process, which will better protect the emerald green of these vegetables. Fourth, don't pile up some vegetables after they are put into the dish. Pick one out of the dishes with chopsticks.

In an open place, let the vegetables dissipate heat faster, so that the vegetables will not change color because of the high temperature.

There are probably so many skills for cooking without turning yellow. I hope you can observe them carefully when you practice.

Do more skills.

Fifth, you can also fry the leaves and stems of green vegetables separately.

1, washing vegetables;

2. After the rapeseed oil is cooked, stir-fry the stalks first;

3. Add the vegetable leaves and stir fry;

4. Stir fry until soft, add salt and sugar, and then stir fry;

Most of the dishes fried in the hotel are blanched first and then fried with strong fire, so the color is very beautiful. However, this operation has greatly caused the loss of VC in vegetables, and in domestic operation, the heat can not meet the requirements of the hotel, even so, it is not satisfactory. However, as long as we master the above four skills, we can also fry a plate of green and crisp vegetables with the fire at home.

Tips:

1, don't fry the food too well, or the nutrition will be lost.

2. Fire will smell better.

I hope my answer can help you, and I hope it will be adopted.