The practice of frying vegetables:
Step 1: First, clean the vegetables, then put them in salt water, soak them for 10 minutes, then take them out, and then rinse all the soil in the vegetables with running water for later use.
Step 2: Put a proper amount of water into the pot. After the water is boiled, put 3 drops of oil and 2 grams of salt. At the same time, put the vegetables into the pot, blanch for half a minute and then rinse them with tap water for later use.
Step 3: Start another pot. When the pot is hot, put the lard into the pot. When the lard is heated to 70%, put the minced garlic into the pot and saute until fragrant. Then put the vegetables in the pot and stir fry 10 second.
Step 4: Then put all the chicken essence, oyster sauce and salt into the pot and continue frying 10 second. It is best to add some water along the side of the pot.
Hint 1: give it a quick click.
When frying vegetables, you must blanch them, because the alkaloids in them can be removed after blanching, so that they are not astringent. Blanching water before cooking can reduce the cooking time, thus making the dishes more tender. After blanching vegetables, it can also prevent the loss of chlorophyll in vegetables, thus making vegetables greener.
Tip 2: Lard
No matter what vegetables are fried, it is best to fry them with lard, because lard has better encapsulation than edible oil. The better encapsulation, the less water loss in the dishes, thus making the dishes more fresh and tender.