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material

condiments

Dutch beans150g

condiment

salt

2 grams

garlic

2 petals

starch

1/2 teaspoons

refined sugar

1 g

vegetable oil

1 tablespoon

The practice of frying Dutch beans

1. Choose two peas and wash them for later use.

2. Put salt, sugar and minced garlic in a small bowl.

3. Pour a little water, add a little starch and mix well.

4. Boil water in the pot and put some oil and salt.

5. Put the peas in, blanch them and take them out for about half a minute.

6. Wash and heat the pot and pour a little oil.

7. Stir-fry the peas in blanched water twice, immediately add the prepared juice, and stir-fry quickly over high fire.

Cooking tips

1, cooking wants to be delicious and beautiful, generally speaking, it is very important to do it well in advance;

Put a little oil and salt when cooking. Salt will make vegetables more colorful, red and green, and oil will brighten the surface and also play a role in heat preservation;

3. At the end of frying, one-fifth of the cooking oil will be put in the pot, which is very little. Because there will be some oil on the dishes when cooking, there is no need to put much oil when cooking. It is clear that cooking requires that there should be no oil on the plate after eating;

4. Stir-fried and delicious. The second important thing is to mix a layer of sauce, which can quickly wrap the sauce on the surface of vegetables, because most vegetables don't need seasoning, just hang a layer of juice on the surface. However, this sauce is very demanding, and the fried dishes are very beautiful. You can't see the trace of a layer of juice, you just think it is a layer of oil, green and bright.

The final stir-fry is also very demanding. Generally speaking, it must come out in five seconds. Therefore, it is required to heat the pot a little, stir-fry the vegetables a few times, and then turn down the torch juice and pour it in. Stir fry immediately, and it will be out of the pot. Because there is very little sauce, just a little. If you move slowly and form a ball before cooking, the fried food will be turbid and uneven in taste.

6. Generally, the cooking monosodium glutamate in restaurants is more than salt, so it tastes delicious and fresh! But don't put monosodium glutamate at home, so put a little sugar to improve the taste, but don't put too much, so I usually put a little minced garlic when frying at home, which is more delicious. Also called garlic stir-fry In fact, it is a method of stir-frying, only adding minced garlic;

7. Finally, once again, there are generally two kinds of cooking, one is roots and fruits, such as kale, Chinese cabbage, rape, Dutch beans and asparagus. The other is leafy vegetables, which are more. Spinach, cabbage, lettuce, oily wheat, etc. The blanching time depends on the nature of the vegetables. For example, kale needs to be cooked for a while. Remember not to blanch the leafy vegetables behind for a long time, they will turn yellow very easily. Moreover, after blanching, you must use a spoon or plate to press out the excess water, otherwise a lot of water will be produced when frying. Compared with sauce, root vegetables can contain less water, while leafy vegetables need more water, because leafy vegetables are denser and absorb juice. Not if there is too little sauce.

8. Finally, if the cooking surface is particularly bright, you need good starch. The secondary starch is mixed and cannot be bright.