Rapidly fry leafy vegetables without adding water.

Vegetables such as roots and fruits can be blanched with water or boiling water before frying.

Is it necessary to add water to cooking?

A plate of delicious and nutritious vegetables, green, tender and fragrant ... really makes people want to talk, and it must be delicious!

I believe vegetables are indispensable on your dining table almost every day. Because vegetables taste fresh and tender, they are rich in vitamins, chlorophyll, trace elements, cellulose that can promote intestinal peristalsis, and of course, they are also rich in water. These nutrients are necessary for the human body to maintain health.

Do you think cooking is too easy? Actually, it's not. Cooking is very learned. The key is to "fry" them properly, not too much, and of course not too raw. The secret is to master the heat, stir fry quickly with strong fire, and it will be cooked once. I'd rather have it raw than overcooked, because if vegetables are overcooked, they will lose their moisture and taste bad. Remember! This is the secret of experts frying vegetables.

Specifically, the following procedures should be followed: firstly, choose green vegetables, remove the yellow and rotten petioles, and control the moisture after washing. Can't be cut into sections. You should only break the stems with leaves. Small vegetables don't need to be broken, and the whole tree can be cooked. It's best to use a pan and put more oil until it smokes slightly. Put the whole vegetable in a pot with dry water, stir-fry it over high fire, and turn it back and forth a few times to make both sides of the vegetable stem as oily as possible and heat it evenly. Take a small amount of just-boiled spilled soup as the degree, quickly add salt and monosodium glutamate, and the salinity is appropriate. Don't cover the pot when frying. The whole frying process only takes a few minutes, and there is no need to "stew" it with water.

This whole or whole cut green vegetable tastes crisp and delicious, because the water in it is basically preserved. It has a little more fresh fragrance of vegetables, bright green color, no soup, only a little vegetable juice, which has little damage to vitamin C. The only materials needed are fresh vegetables, salt, oil and monosodium glutamate.

I'm sure I can eat a plate of delicious and nutritious vegetables this time!

Do you want to add water to your cooking?

It depends. I have some cooking experience myself. Although I only know theory, I can give you some advice. Generally, cooking is for good taste, which comes from elasticity and food calories. If water is added in the frying process, the ingredients will become soft and sticky, and the heat dissipation will be accelerated (junior high school physics: water can absorb the temperature of the attachment, and then evaporate to achieve the effect of cooling down), and then lose the taste, so generally no water is released. Hotel chefs will also dry the ingredients before cooking. The dishes themselves contain water, and some dishes also contain water in their seasonings (such as soy sauce and cooking wine). ) and will be added when cooking! However, one thing to remind you is that if you feel that the fire is too strong during cooking, cook quickly and add a little water. If you still don't understand, you can leave a message at the tea station of my forum.