If you want green, tender and crisp vegetables, pay attention to stir fry quickly when cooking. If you put it in the hot pot for too long, it will easily turn yellow and soft, and the taste will be much lower.

I believe vegetables are indispensable on your dining table almost every day. Because green vegetables are delicious and tender, they are rich in vitamins, chlorophyll, trace elements and cellulose, which can promote intestinal peristalsis and of course contain rich water. These nutrients are necessary for human health.

Do you think cooking is too easy? Actually, it's not. The key to cooking is to "fry" properly, not over-fry. Of course you can't bring raw vegetables. The secret is to control the temperature and stir fry quickly. Once cooked, people would rather eat it raw than overcooked, because overcooked vegetables lose moisture and are not easy to eat.

First, choose vegetables, remove the yellow petiole, and control the water content after washing. Don't cut into small pieces, just break the stems and leaves, don't break the small vegetables, and the whole dish can be put into the pot. It's best to use a pan, add more oil, and then burn it until the lampblack comes out slightly.

Put the whole or the whole water-control vegetable into the pot and stir-fry it for a few times with high fire, so that both sides of the vegetable stem are as greasy as possible and heated evenly. Quickly add salt and monosodium glutamate to a small amount of soup that has just overflowed, and the salinity is appropriate. No need to cover the pot, the whole stir-frying process does not exceed one minute, and there is no need to add water to "stew" until cooked.

According to my practice, a plate of delicious and nutritious vegetables will be out of the pot, green and tender, which really makes people want to taste it!