Frying greens has a lot to learn, to be just right, can not overdo it, fierce fire quickly fried, a cooked can be. A plate of green and crisp green vegetables need to master the following skills.

The lady's mantle as an example: lady's mantle, green onions, ginger, garlic, dry chili, soy sauce, oil, starch, sugar, oil

1, the green wash (wash vegetables can be sterilized by putting a little salt), after the small green vegetables can be the whole pot. Large vegetables, with the hands of the break on the line, do not use a knife to chop.

2, hot pan first into a small amount of oil, is usually less than half of the fried vegetables. The oil smokes and bursts the onion, ginger and garlic, immediately put the green vegetables into the pot. Be sure to stir fry, quickly stir frying vegetables, so that the vegetables are heated evenly, in the vegetables just become cooked overflow a small amount of soup, quickly add salt, with soy sauce oil water starch seasoned material sauce. After that, pour in a little oil, a little sugar to refresh, so that the dish flavor. After the second refueling, stir fry a few more times, and then quickly rise to plate, the whole process of frying never more than two minutes.

3, stir frying vegetables fire, remember the big fire! General fried cabbage time not more than 1 minute, fried cabbage more than 2 minutes less than 3 minutes. Hard point of the dish (such as mustard greens, etc.) can be sprinkled with a little boiling water (remember boiling water) into it. Remember it's better to be a little raw than to never fry it too much to eat!

4, fried vegetables, salt time is very critical. The water itself is large vegetables, fried to seven, eight mature salt. Less moisture in the dish, put the dish before the salt in the oil, and then poured into the green vegetable fire stir fry, is conducive to maintaining the green vegetable green.

Fried vegetables and other vegetables, it seems very simple, and almost every meal to eat, but many people fried vegetables will feel the vegetables fried more dry, more yellow, and also not delicious. So what are the tips for frying green vegetables?

First of all, when choosing vegetables, must choose fresh tender, old yellow is certainly not to be,

Secondly, in the picking vegetables, cut vegetables, try not to use metal to cut, it is best to use the hand picking, you can see half of the hotel's vegetables are the whole of the frying together, because with the metal cutter will accelerate the oxidation of the vegetables after cutting.

Then it is in the frying time, hot oil in the pan, large fire stir fry, fry in the pan a few times to be out of the pan. When you are about to start the pot, then put salt, do not put too early, if you put too early, then the water in the green vegetables is easy to lose.

And generally speaking, it's better to use lard to fry the greens, which tastes better and is softer, and if it's vegetable oil, the greens will taste older.

After stir-frying, after pouring it into a bowl, peel the center of the vegetables, so that the heat can spread as much as possible, otherwise it will make the green grass brown if you keep smothering it.

Don't cover the greens with a lid in the process of frying, smothering is easy to make the greens yellow.