How to stir-fry green vegetables that are delicious without turning yellow?

The chef teaches you how to do this. The vegetables will be green and crispy.

Hello, everyone, I am chef Jiang Yizhou. Today it is time to share delicious food with you again. Are you ready?

Stir-fried green vegetables is the most common home-cooked dish in our daily life, but have you ever noticed this situation? The stir-fried green vegetables are still green before being taken out of the pot, but after a few minutes, they have turned yellow.

It greatly affects the appetite of this dish.

So how do we keep fried vegetables green and not yellow?

Today, the chef will teach you these 4 tips. The stir-fried vegetables made in this way are emerald green in color without turning yellow, have a crisp texture, are nutritious and delicious.

Tip 1: When we fry vegetables, we put a little more base oil than usual cooking oil.

The greens fried in this way will look bright and translucent, which is equivalent to our daily skin care. If you use more skin care products to moisturize, it will look supple and tender.

Tip 2: When frying vegetables, you must remember to stir-fry quickly over high heat. Never stir-fry slowly over medium or small heat. Heat is also a key step in stir-frying vegetables.

Tip 3: When frying vegetables, seasoning with salt is also a key step.

When you stir-fry green vegetables, for example, when stir-frying cabbage, we need to stir-fry the cabbage until it is eighty-cooked, and then add an appropriate amount of refined salt for seasoning.

If the salt is added too early, a puddle of water will appear on the cabbage, which will easily affect the color of the cabbage.

Therefore, everyone should also pay attention to the time when adding salt when frying vegetables.

Tip 4: When frying vegetables, we need to prepare a larger plate.

After frying the vegetables, we should not pile them together, it is best to spread them out.

This allows the vegetables to dissipate heat quickly, so the vegetables will not change color or turn yellow due to excessive temperature.

Okay, the above are four tips for stir-frying vegetables.

How about it?

As a kitchen novice, have you noticed?

How can it be done without practice and practice?

Today the chef will teach you the correct way to stir-fry cabbage.

Without further ado, take a closer look below!

Ingredients for stir-frying green cabbage: three green cabbage, half a spoonful of baking soda, two cloves of garlic, two dried chili segments, a small handful of Sichuan peppercorns, refined salt, and cooking oil.

Operation steps: 1. First remove the roots from the three prepared green cabbages, then put them into clean water and rinse them several times.

Because cabbage contains residual pesticides and dust, we need to put half a spoonful of baking soda into the cabbage and marinate it for five minutes.

In this way, the cabbage can be washed thoroughly.

2. Prepare the ingredients: break up two cloves of garlic and chop them into pieces and set aside. Chop the dried chili segments into pieces and set aside.

3. Put the pickled cabbage into clean water and rinse it twice more.

Then cut it into sections and set aside.

4. Heat the wok and put an appropriate amount of wide oil in the pan. When the oil is hot, pour out the wide oil, leaving a little base oil in the pan. Put the freshly prepared ingredients into it and stir-fry until the aroma is released.

5. Then add the prepared cabbage and stir-fry over high heat for 30 seconds. Stir-fry until the cabbage is tender and tender. Add 3 grams of refined salt for seasoning. Stir evenly. Finally, drizzle with a little oil and serve.

The pot is on the plate!

A delicious, spicy and crispy stir-fried cabbage is ready.

How about it?

As a kitchen novice, have you learned it?

The stir-fried cabbage made this way is emerald green in color without turning yellow, and has a crisp texture, which is better than the ones in restaurants.

Friends who like to eat cabbage, try it at home when you have time!

Okay, that’s it for today’s sharing of stir-fried cabbage.

Do you have any other tips on how to make stir-fried vegetables stay green and not turn yellow?

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