stir-fried vegetables can be said to be the most common dish on the table. When a plate of green vegetables is served on the table, you will feel very refreshed instantly, and you will not feel guilty if you eat more meat. Especially when you go to a restaurant, stir-fried vegetables are one of the necessary dishes. I don't know if you have noticed that although the vegetables fried in the restaurant look shiny, they taste crisp, tender and refreshing, while the vegetables fried at home are at two extremes. One kind of fried vegetables has a heavy steam and a variety of soup at the bottom of the plate. The other kind looks similar to the effect of the restaurant, but it tastes a little greasy, so it is difficult to make a restaurant taste.

For this reason, I specially consulted my relatives who work in a restaurant at home. Originally, there are many different methods and techniques for frying vegetables that seem simple. Here, I will share with you two most common and simple methods to ensure that the fried vegetables are as delicious as the restaurant, fresh, tender, crisp and not greasy!

boiled vegetables can be said to be the simplest method, which can be understood as blanching vegetables until they are mature, and then pouring sauce on them. There are two technical difficulties to pay attention to: one is how to keep the vegetables green and crisp after blanching, and the other is how to prepare the sauce.

when blanching vegetables, we should pay attention to two points. First, add a little salt and cooking oil after the water boils. Salt can keep the vegetables green, while cooking oil can make them look more shiny. Second, blanching time should be short. Basically, blanching leafy vegetables for 1-2 seconds, after the leaves change color, they can drain out of the pot. The practice of sauce is also very simple. The main seasonings are soy sauce, oyster sauce, salt, starch and water. After stirring evenly, put it in a pot and boil it until it is thick. Then pour it on the vegetables while it is hot.

the method of stir-frying is especially suitable for adding garlic, but the failure rate of stir-frying is much higher than that of boiling, so it is very important to master the method well. To stir-fry a plate of green, shiny, crisp and refreshing vegetables, it is necessary to stir-fry them as quickly as possible. Here, we suggest that you use an iron pan to conduct heat faster. After fully preheating the pan, pour in cold oil, stir-fry the garlic slices until fragrant, then add the vegetables and turn to high fire for quick stir-frying. After the vegetables become soft, add seasonings and stir-fry, and turn off the heat. The vegetables fried in this way don't produce water, the color is green and shiny, and the taste is crisp, tender and refreshing.

This pickling method is especially suitable for stir-fried stalks and immortals with lard residue. Take water spinach as an example, cut the washed water spinach stalks into small pieces, add a little salt to marinate the water, and then drain the excess water. By salting, the water spinach stalks can be more crisp to eat.

Add oil into the pan, add minced garlic and stir-fry until fragrant. Friends who can eat spicy food can add a little dried chili or lobster sauce to enhance the flavor. After stir-frying, add lard residue prepared in advance and stir-fry together. When the flavor comes out, pour in spinach stalks, stir-fry for about 1 minute with high fire, pour in light soy sauce before taking out the pan, and mix well with salt before taking out the pan. The spinach stalks fried in this way are crisp and tasty, which is more delicious than meat.