First of all, the primary processing of green vegetables is a term in the cooking industry. When an ingredient is bought back, the first processing is called primary processing. If it is the primary processing of vegetables, it generally refers to picking vegetables, washing vegetables and cutting vegetables. Don't think it's too simple. The quality of primary processing will directly affect the color, aroma, taste and shape of dishes. Especially green vegetables, if the color is not good-looking, their fragrance, taste and shape will be affected.
1. Pick vegetables. It is very important to remove the old leaves, yellow leaves, roots and inedible parts of the vegetables you bought first. This step must be careful to improve the characteristics of the finished dishes.
2. Wash vegetables. Needless to say, this step is definitely the key point. Cleanliness is the most basic safety requirement and health need of food. Sediments, eggs and even insects must be thoroughly cleaned. Have you ever had green bugs on your plate when eating vegetables outside? I do. Faced with this situation, no matter how delicious vegetables are, they have no appetite. Vegetable washing includes cold water washing, salt water washing and potassium permanganate solution washing.
Cold water washing is the most common one, mainly to clean dirt and other impurities, and it will be clean after several washes. For example, common rape (Shanghai green) is picked, soaked in rice washing water for a while and then washed with water, and the effect is very good; Salt water washing is also a relatively wide kind, the main purpose is to remove eggs, sterilize, and make the taste fresher and crisper. Especially in summer, there are many eggs, which are not easy for the eyes to see. Salt water will bubble in a few minutes, which means removing eggs and making vegetables more brittle; However, the application of potassium permanganate washing is not extensive, and it is mainly used for the sterilization effect of cold salad. Of course, it must be washed with clean water after use.
Cut vegetables. The purpose of cutting different vegetables is to keep the ingredients beautiful and easy to ripen. This step is also a test of the proficiency of the cutter, uniform size, uniform thickness and how to cut better. It is also very particular. But one thing, vegetables must be washed first and then cut, so as to ensure that the water-soluble vitamins in vegetables will not be lost, and the vegetables should be fried immediately after cutting, which will cause the loss of nutrients for a long time.
Second, green vegetables, how to fry them green and crisp?
Different vegetables have different frying methods, and the ultimate goal is the same, to maintain the true color and nutrition of vegetables. There is a saying in the culinary world that "the color declines and the taste declines", especially the chlorophyll in vegetables is destroyed, which will affect the taste and nutrition.
1. Blanch before frying. Some vegetables, such as spinach, beans, broccoli, etc., should be fried in water before frying because of their own characteristics. If spinach contains oxalic acid, it must be blanched first, and appropriate amount of salt and oil should be added to the boiling water to ensure that the vegetables are greener and more beautiful. If the beans are not ripe, they may be poisoned. In order to reduce the cooking time, it is necessary to blanch them. For example, broccoli leaves are tight and difficult to clean, and blanching is also a way.
2. stir-fry method. Because the leaves of vegetables are thin and easy to ripen, almost all vegetables should be fried in a short time with strong fire, so that vegetables are crisper and less nutritious. Pour a little vinegar before frying, which is also a way to increase the crisp taste. If you cook with a small fire, first, vegetables are easy to come out and taste bad; Second, chlorophyll is easy to change, making vegetables turn yellow and black.
3. Don't cover the pot. Generally speaking, the cooking time of fried vegetables should be reduced as much as possible to ensure that the crisp color and nutrition of vegetables are not lost. If the pot is covered, the magnesium in the chlorophyll of vegetables will be replaced by organic acids and turn yellow, and the vegetables will turn yellow or even black, and the taste will become soft and unpalatable.
The conclusion is that every step from the initial processing should be operated in a correct way to make vegetables greener and crisper in taste. Soaking in salt water and frying can make vegetables greener; When cutting vegetables, the shape and size should be balanced to avoid discoloration of large immature and small cooked vegetables; Pour in balsamic vinegar at the right time, and the taste is more crisp and refreshing; Stir-fry for a short time, keep green and retain nutrients.