In life, many people think that stir-frying vegetables is the simplest dish. In fact, it is more difficult to stir-fry vegetables until they are crisp and green than pork. Many people say that their children don't like to eat green vegetables, but they never reflect on whether their own fried food is not delicious. So today, Master Hu will share the correct method of frying vegetables with everyone. No matter what vegetables are fried, just keep these three points in mind to ensure that the vegetables are crisp and green and not yellow, which is better than the hotel.

Preparation of raw materials: 450g of Shanghai Green, 5ml of concentrated chicken juice, 8g of minced garlic, 5g of ginger, 3ml of lard 15ml, 3 ml of cooking wine, 5ml of white pepper 1 g, and proper amount of salt and water.

The method of frying Shanghai green:

Step 1: firstly, clean the Shanghai green grass, then soak it in salt water for 15 minutes, then take it out, and then wash it twice with running water for later use.

Step 2: Put a proper amount of water into the pot, boil the water, then put the Shanghai green and cooking wine into the pot. After boiling the Shanghai green for 30 seconds with fire, immediately take it out and soak it in cold water for about 1 minute. Take it out after the Shanghai green is completely cooled, and then completely drain the water in the Shanghai green for later use.

Step 3: Heat the pot, then put the lard into the pot. When the oil temperature reaches 70%, put the minced garlic and ginger into the pot and saute until fragrant. Then put the blanched vegetables into the pot and stir-fry over high fire 10 second.

Step 4: Finally, put the concentrated chicken juice, white pepper, salt and a little hot water into the pot, and continue to stir-fry for 10 second.

Three tips for frying vegetables:

1, when frying vegetables, you need to put them in hot water and blanch them for 30 seconds, and when blanching, you need to put a little cooking wine. Because when blanching, vegetables can be cooked quickly, thus reducing the loss of water in vegetables and making them more fresh and tender. Cooking wine can reduce the loss of chlorophyll in vegetables, thus keeping vegetables green all the time.

2. When frying vegetables, you need to stir-fry them with a big fire, so that the fresh flavor of various seasonings can quickly enter the vegetables, thus making the vegetables more fresh and tender.

3. After the vegetables are fried, you need to add a little hot water to the pot along the side of the pot, so that you can add a proper amount of water to the vegetables, thus making them more tender.

No matter what vegetables are fried, keep in mind the above three points I taught you today to ensure that the vegetables are crisp and green, and they are better than hotels.