Stir-fried snow peas step 1

How to make stir-fried snow peas

Choose both ends of the snow peas, wash them and set aside

Step 2

Illustration of how to make stir-fried snow peas

Put salt, sugar and minced garlic in a small bowl

Step 3

How to make stir-fried snow peas at home Method

Pour a little water, add a little starch and mix well and set aside

Step 4

Pour water into the pot and bring to a boil, add a little oil and salt

Step 5

Put the snow peas in and blanch them for about half a minute.

Step 6

Wash the pot and heat it, pour a little oil

Step 7

Put the blanched snow peas in and stir-fry twice, then immediately add the prepared juice and stir-fry quickly over high heat

Stir-fried snow peas Picture of the finished product

Cooking skills

If you want stir-fried vegetables to be delicious and beautiful, it is generally very important to blanch them in advance

When blanching, add a little Oil and salt, salt will make the vegetables more colorful, red ones redder, green ones greener, oil will brighten the surface and also play a role in heat preservation

When frying at the end, put Usually one-fifth of the oil used for stir-frying is very little, because there will be some oil on the vegetables when blanching, so you don’t need to put much oil at all when stir-frying, and the stir-fried vegetables must not be left on the plate after they are eaten. Oily

The second most important thing for delicious stir-frying is to prepare a gravy, which can quickly wrap the gravy on the surface of the vegetables, because most vegetables do not need to be flavored and only need to be hung on the surface. A layer of juice is enough, but the requirements for this gravy are very high. The stir-fried dishes are required to be very beautiful. No trace of a layer of juice can be seen. I just think it is a layer of oil, green and bright. This is enough. In the pot There shouldn't be any excess juice, so this requires adding only a little bit of water to the gravy, and adding an appropriate amount of starch in a coordinated manner. This combination and feel can only be achieved through multiple trials, and you can't explain it just by talking about it. As long as everyone understands the meaning

The final stir-fry also requires a very high speed. Generally speaking, it must come out within five seconds, so the pot is required to be slightly hot. Once the food is cooked, turn on the high heat and stir-fry for a few times, and then turn off the food. Pour the juice over low heat, stir well immediately, and it's time to take it out of the pan, because the gravy is very little, just a little bit. If you move a little slowly and it forms a ball before it's evenly stirred, the stir-fried dish will be turbid. And the taste is uneven, so in hotel kitchens, sometimes the left hand side is used to stir the pot, and the right hand side is poured with gravy to stir-fry. This way the stir-frying effect is the best, but the requirements at home may be a bit high. In short, the speed Supreme

Generally, stir-fried dishes in restaurants have more MSG than salt, so they taste delicious and fresh! But don’t use MSG at home, so you need to add a little sugar to enhance the flavor, but Don't add too much, or you won't be able to taste the sweetness, so I usually add a little minced garlic to stir-fry at home, which enhances the flavor. It's also called garlic stir-fry. In fact, it's the same method as stir-frying, just with the addition of minced garlic.

Finally, let’s talk about the raw materials for stir-frying. There are generally two types of stir-fried vegetables. One is rhizomes and fruits, such as kale, cabbage, rape, snow peas, asparagus, etc.; There are more leaves, such as spinach, macaroni, lettuce, lettuce, etc. The blanching time should be determined according to the quality of the vegetables. For example, kale needs to be cooked for a while, while snow peas can be blanched once. It has a crispy texture,