Fried leafy greens is our family table less home cooking, but how can you fry a plate of color, aroma, taste all the green vegetables? Aroma and taste are generally better control, it is the color needs skills, and frying vegetables how to keep the green color from yellowing it?

1, oil should be enough

Some people stir fry vegetables to put very little oil, the temperature in the pan is not enough, all of a sudden can not be very quickly stir fry vegetables, but instead of frying out of the water, a taste of boiled vegetables. Regardless of what fried vegetables, put more oil, heat evenly, with oil moisturizing, you can better avoid the rapid loss of green vegetables water, and fried vegetables have a tender green feeling.

2, the fire should be big

Fried vegetables focus on frying, to a good grasp of the fire, be sure to fire quickly to ensure that the nutrients are not lost, and a fried on the pot, can not be fried, fried too much, fried over the top of the easy to lose the moisture of the vegetables themselves, the taste is not good.

3, master the salt time

The water itself is already very full, it must be fried to eight mature when the salt, if the early salt, it will be out of a puddle of water, but also easy to affect the color of the dish.

What is the reason for the yellowing of the fried greens?

This is because the green vegetable tissue contains chlorophyll reflecting green beams, making the surface of the green vegetable looks very green and fresh, and in the case of high-temperature cooking, it is organized between the cells of the air will be expanded, and then released, chlorophyll and oxygen encounter will become colorless, so that the original yellow pigment of the green vegetable is revealed, and so the green vegetable leaves from the green into a yellow color. In addition, after the cooking is completed, cooked out of the pot of green as much as possible do not pile together, it is best to use chopsticks to set them apart, leaving a little space in the middle of the out of the green so that the green faster heat, which can effectively prevent the green in the chlorophyll transformation and make the green yellow.

Food in the cooking process will have a lot of nutrients lost, such as a large number of vegetables in the cellulose is destroyed, and the longer the cooking, the more nutrients are lost, so the yellow vegetables are not nutritious, if too much frying, on the contrary, it will produce a number of substances not conducive to good health, so try to control the fire and time, eat less yellow vegetables.

In fact, the practice is particularly simple, a few minutes to get it done, and this method is suitable for most of the greens, such as small greens, baby bok choy, spinach and so on.

1, put the bok choy into the water to soak down, and then clean,

2, cut some green onions, ginger and garlic,

3, hot oil in the pot, put the green onions ginger and garlic to burst incense, and then pour into the bok choy.

4, stir fry quickly with high heat for 1 minute, and at the same time put salt and chicken seasoning can be out of the pan.

This fried out of the bright color of the green vegetables, nutrients will not be too much destruction.