Put the washed green vegetables into the boiling water to scald a little, remember to scald, do not scald cooked. Scalded after fishing out with water to cool, you can keep its taste and color unchanged, fire open, put more oil in the pot, after all, is a vegetarian it, the oil temperature of three into the cut garlic puree into the frying pan (garlic puree is a garlic cut into minced, put a little more) two seconds or so on the taste of the accumulation of out. At this time to hurry to the hot green vegetables into the pot copy, copy to seven into when put a little salt and monosodium glutamate. When it is ninety percent, start the pan (so that the bok choy will not die, and the taste is good. Do not overcook the bok choy, otherwise the nutrition will be lost.

Question 2: how to fry small bok choy is delicious 1, ready bok choy.

2, wash the bok choy, pinch off the root.

3, put a little oil in the pot, put the bok choy.

4, bok choy fried soft, add a little salt.

5, stir fry evenly after the pot to plate can be.

Question 3: how to fry small green vegetables crisp and refreshing First, frying greens when the amount of oil to be slightly more than the usual put some, no oil moisturizing greens, like we do not have a variety of skin care products moisturizing the skin, there is no feeling of water surplus.

Secondly, the fire of the fried vegetables is basically a strong fire to fry the main, do not use a small fire to cook slowly, remember to fry.

Third, put the salt is the most critical. Some of the green vegetables, such as lettuce, cabbage, the water itself is already very full, it must be in the fried to eight mature when the salt, if the early salt, will be out of a water, but also easy to affect the color of the dish. Some vegetables, such as macaroni, sweet potato leaves, pumpkin seedlings and so on, water is not much, it is best to put the oil, the need for salt poured into the oil to melt away, and then poured vegetables into the pan wanghuoqi. In this way, in the process of frying, will force out a small part of the water in the green vegetables, better to protect the green color of such vegetables.

Fourth, the green vegetables in the plate, never pile up, with chopsticks in the center of the plate to pick out a vacant space, so that the green vegetables faster heat, will not be due to the temperature is too high to make the green vegetables discoloration.

In addition, the hotel fried greens, most of the first blanched, and then stir-fried with fierce fire flavor, so the color is very beautiful, but this operation, greatly caused by the loss of vitamin C in the greens, and in the operation of the family, the fire can not reach the hotel's requirements, and even so the operation is not satisfactory. However, as long as we mastered the above 4 tips, with the amount of fire at home can also be fried green and crisp a dish of delicious green vegetables.

Question 4: Stir fry small bok choy practice, stir fry small bok choy how to do delicious, stir fry Ingredients

Main

small bok choy

500g

Side

Oil

moderately

Salt

moderate

Chicken

moderately

Steps

1. Prepare a handful of small bok choy, clean

2. Add a suitable amount of water to the pot to boil, bok choy into the pot to nick the water. The time to nick water is based on your own taste preferences.

3. greens nicked water with cold water after rinsing placed to control the water

4. frying pan heated and poured into the appropriate amount of cooking oil, stir-fried vegetables to slightly hot

5. pan poured into the control of water greens, add the appropriate amount of salt and chicken stir fry evenly

6. greens stir-fried after a beautiful plate can be eaten

Problem five: Lean meat fried small bok choy how to do delicious Lean meat fried small bok choy practice steps

1

Lean meat sliced add cornstarch, salt, soy sauce marinade for half an hour standby

2

bok choy washed clean and clean, with a pot of water boiled, the bok choy over a little hot water, and then over the next cool water!

3

Stir fry the greens with oil, and finally add the meat, stir fry can be

Question 6: how to make good fried greens Stir fry greens tips

The family table, almost every day, less greens, because greens is a small vegetable is the most important kind of leafy greens, it is verdant and green, tender flavor, rich in vitamins, chlorophyll, trace elements and Can promote intestinal peristalsis of fiber. Of course, it is also rich in water. All of these nutrients are indispensable for the human body to maintain health.

Many people think that frying a plate of greens is too easy, choose the greens, wash them well, cut them into segments, burn a hot pan with oil, fry a cooked, add salt and monosodium glutamate (MSG), it is not "done"? Although the words are so, but often see a plate of fried over the top, yellow leaves, too much soup, light and no fresh flavor of the vegetables, and not delicious, on the table is not popular, housewives do not care, anyway, vegetables are cheap, dumped, but also so a thing right!

In fact, it is not, fried greens have a lot to learn, the key is to "fry" to be just right, not too much, of course, can not take "raw". The mystery lies in the mastery of the fire, fierce fire, a cooked can be, rather than a little partial "raw", do not fry very ripe, because the green vegetables overcooked will lose its own moisture, it will not be delicious.

Specifically, it should be as the following procedures: first choose a good green vegetables, remove the yellow leaves and rotten stems, wash and dry water. Can not be cut into sections, it is only appropriate to use a large vegetable hand to a strip of vegetable stalks with leaves to break open, small vegetables do not have to break, can be a whole pot. With a pan is best, put more oil, hot to slightly smoke, will control the water of the whole or the whole strip of green vegetables into the pan, in the fierce fire under the rapid frying, flipping a few times back and forth, to let both sides of the stalks as much as possible to dip in the oil, heat evenly, just cooked through the small amount of overflow of soup to the extent that the rapid addition of salt plus monosodium glutamate, speculation salinity can be appropriate (can not be allowed to continue to let the pot of greens in the heat and come to taste the salty and savory), quickly rise to the pot on a plate, the frying process Do not cover the lid. The whole process of frying but a minute or so, in addition to the need to add some boiling water, no need to add water "stew" cooked.

This whole or the whole pocket, the whole petal fried out of the green vegetables, because of which the water is basically retained, eat crispy and fresh, a little more raw green vegetables have a fresh aroma. Color and lustre bright green, not see the soup and only a little bit of vegetable juice, vitamin C destruction at least, can be color, aroma and taste are complete. Required raw materials as long as fresh greens, salt, oil, monosodium glutamate only. Housewives may wish to try.

Question 7: how to fry green vegetables delicious and good-looking Tell you how to fry green vegetables method of washing green vegetables can be appropriate to put some salt, so that, with the role of sterilization. However, the salt must not put more, and soak time is not too long, otherwise it is easy to make the green vegetables lose water. After the green vegetables are washed, most people are cut with a knife. In fact, this is also wrong. Small bok choy can be whole in the pot. This will keep the nutrients in the greens from being lost. For the big ones, you just need to break the stalks, and if you still think they are too big, you can break them with your hands. If you still think it is too big, you can break it by hand. All in all, don't chop it with a knife. When the pan is hot, put in a small amount of oil, the amount of oil is less than half of the usual frying vegetables is enough. As soon as the oil begins to smoke, immediately put the water control of the green vegetables into the pot. At this time, we must stir-fry quickly, turning the vegetables back and forth, so that both sides of the stalks try to dip in the oil, heat evenly, in the vegetables just cooked through a small amount of overflow of soup, quickly add salt. Add salt and then we pour a small amount of oil, just pour oil that is in order not to paste the pan, but the oil is too little green vegetables to eat is not fragrant, this time to add a second oil, so that it is a reduction in the vegetable soup, the oil is also to the dish, the oil used is not much, but the oil taste strong, the dish taste fragrant. After the second oil, we stir-fry a few more times, and then quickly start the pan on the plate, the whole process of frying never more than two minutes. This time the soup at the bottom of the pot is only so little, the water loss in the vegetables is very little. In short, you just need to remember to fry the green vegetables quickly on the line, rather than let it partial raw, do not fry overcooked, because green vegetables overcooked will be a lot of loss of its own moisture and nutrients. In addition, the process of frying can never cover the lid, so stewed vegetables are not eaten.

Question 8: garlic fried small green how to do, garlic fried small green how to do delicious, garlic fried Ingredients

lard

garlic, bok choy

salt, chicken essence,

garlic fried small green how to do Garlic pat a little, cut a small grain, the oil is hot under the washed green bok choy and garlic,

vegetables cooked softly on the put salt and chicken essence

Tips

Our whole family thinks that lard is better for stir-frying vegetables. So specially boiled ~

Question 9: how to stir fry the big green vegetables how to make the green vegetables look good and delicious

frying method: clean green vegetables do not drain too dry, leaving a certain amount of water. In a small amount of smoke in the hot frying pan quickly stir-fried, the original moisture in the dish at high temperatures into water vapor, can quickly and evenly cooked vegetables. If the water is not enough, in the middle of the stir-fry as appropriate, sprinkle a little water, to maintain a certain humidity, so that the fried vegetables look good, generally keep bright green.

In the case of a larger portion of the fire, when the bok choy is poured into the hot frying pan, stir-fry 2 times, cover with a lid for about 1 minute, stir-fry 2 times, cover for about 1 minute, and then stir-fry in the normal way. Personally, I think that the amount of greens per stir-fry between 300 to 350g, too large a portion, the general family with the pan is not big enough, fried out of the dish is not so tasty, the color will not look good.

Half fried half blanched: some of the green vegetables should not be fried, half fried half blanched effect will be better, such as the leaves are large and thin, or blanched itself after a blanching and want to taste, can be used in this way. Hot frying pan, garlic sautéed, add a small amount of soy sauce and about half a bowl of water, boil, add bok choy, stir fry until cooked, add salt to taste.

blanching method: the green vegetables into the boiling water blanching, another do thickening seasoning drizzled on the cooked vegetables.

After all the greens are fried and seasoned and served on a plate, drop a small amount of sesame oil and stir with chopsticks.

Sesame oil is rich in vitamin E, and green vegetables rich in vitamin C together, can get rid of the skin on the sun out of the spot, in order to achieve the effect of whitening. If you eat directly every day vitamin E pills, may cause excessive, bad health, and every meal in the green vegetables or other dishes or soup drops a small amount of sesame oil, you can avoid excessive intake of vitamin E caused by the consequences.