2 handfuls of Hangzhou cabbage (about 5g) and 1 teaspoon of salt (about 5g).

Special editing

How to stir-fry vegetables in the simplest way

Practice editing

1. Wash and drain the leaves of Hangzhou cabbage. 2. Break the cabbage stalks into 4cm long segments by hand, and break the leaves into 6cm long segments, and open them in 2 plates.

3. Heat the pan and pour in the oil. When the oil is 7% hot, stir-fry the cabbage stalks for a few times, sprinkle 1/2 teaspoon of salt, and stir-fry for about 4 seconds. When the cabbage stalks are slightly soft, pour out the soup.

4. Pour a little more oil into the pot. When the oil is hot, add the vegetable leaves, stir-fry for a few times, and then stir-fry for about 2 seconds. After that, pour the previously-fried cabbage stalks back into the pot and turn them over for a few times to get out of the pot.

Tips Editor

1. This is the easiest way to stir-fry green vegetables. Even when the oil pan is lifted, no seasoning is put, and only salt is added in the whole cooking process, in order to taste the fragrance of Hangzhou cabbage itself. If you put too much seasoning and seasoning, it will lose its original flavor.

2. If you really don't like the taste of green vegetables, you can add a little pepper and pepper when you heat the oil, stir-fry until fragrant, and then add the vegetables.

3. The cooking time of stems and leaves of Chinese cabbage is different, so it is suggested to fry them separately. The time of stems of Chinese cabbage is a little longer, and the time can be shorter because the leaves are ripe. Moreover, green leafy vegetables are usually scattered, and it is not easy to stir fry when they are put into the pot at one time.

4. When green leafy vegetables are fried, it is easy to produce soup. After frying, just put the vegetables into the plate, and the soup can be poured out. Otherwise, soaking the vegetables for a long time will affect the taste.

5. This is the simplest way to taste green vegetables. If you like meat, it can be paired with ham and sliced meat.

6, 1) Fried vegetables have less oil, and the total amount of oil poured twice is not necessarily large, but it can ensure the taste and nutrition. 2) After frying the vegetable stalks, it is of course possible to add the vegetable leaves directly, but if there are many vegetable leaves, the pot is not big enough, it is difficult to stir fry, the vegetable stalks are not ripe yet, and the vegetable stalks are already soft. 3) There are many nutrients in vegetables, which can only be produced after interacting with oil. 4) Sometimes what we think is simple is a zero starting point for some people, so I will write as detailed as possible.