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. Let's not pile the fried vegetables together, 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, 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.