General vegetables can be divided into soft vegetables and hard vegetables. Soft vegetables such as cabbage, water spinach, spinach, etc., as long as you master the principles of high fire, hot oil and fast action, you will be able to fry them well. Delicious and delicious. If you want the vegetables to be fried more brightly green, you can add salt to the pot before putting it in the oil, and the color of the vegetables will be better. Hard vegetables such as broccoli and green beans are usually blanched first and then quickly stir-fried. The green vegetables will be fried through and green without turning yellow. \x0d\\x0d\For green vegetables, of course, you should choose fresh ones. The leaves are green and wrinkle-free, and the leaves are elastic. Eating green vegetables is very particular about the season. When the winter wind blows, the night is cold, and the water vapor condenses and frosts. Green vegetables that have been beaten by frost are more fragrant and sweet, and they are especially easy to burn. Therefore, there is a saying that "frost-beaten vegetables are a treasure." Frost refers to thin frost. If it is frozen, the vegetables will be dehydrated and cannot be eaten. Even in other seasons, when there is no frost, the vegetables must be picked before the sun rises and when the dew has not faded to be delicious. Especially in summer, no matter how good the vegetables are, they will wilt when exposed to the scorching sun. \x0d\\x0d\There is also a lot of knowledge about the varieties of green vegetables. The long and thin ones are often old and hard to crisp; the short and fat ones have thick leaves, high sweetness, and are soft and waxy. The most popular vegetable among Shanghainese is Xiaotang Cai, which is as long as one finger and as wide as two fingers. It has more green leaves and less white leaves. Of course, the price is a little higher than ordinary green vegetables. \x0d\\x0d\To peel green vegetables, take off a few layers of large outer leaves, and then cut off the roots of the heart. There is often mud on the inside of large vegetable leaves, so wash them off piece by piece. Today's green vegetables are treated with pesticides, so they need to be soaked after washing. My experience is to soak the vegetables for two to three hours before rinsing and frying. If the vegetables are soaked for too long, they will emit a strange smell, commonly known as "rotten vegetable skin smell". If the vegetables are not to be eaten immediately after they are bought, they should be taken out of the bag and spread out to prevent the moisture from simmering and releasing the flavor. \x0d\\x0d\ Stir-frying green vegetables is not just pouring it into the pot and frying it, but frying the big leaves on the outside first, and then frying the cabbage heart. If the big leaves are too old and long, you can cut them into two and fry the leaves first. White, then stir-fry leaf greens, and finally stir-fry choy sum. \x0d\\x0d\ Start the frying pan, don't make the fire too high but don't have too little oil. Without the oil, the vegetables will not taste good, but if the fire is too high, all the nutrients will be lost. When the oil is 60 to 70% hot, add the cabbage leaves and stir-fry for two to three minutes, then add the cabbage hearts and stir-fry for about a minute. Pour in half a bowl of cold water, cover the pot and simmer for a minute or two, then add salt and serve. . If you have a sweet taste, you can add some sugar, even better. \x0d\\x0d\Many people say that fried vegetables are easy to turn yellow and dry, and the color is not beautiful enough. The key lies in water and fire. Green vegetables must be calculated in advance, soaked, drained and fried. If they are soaked and then dried and then fried, they will easily shrink; if the fire is high and the oil temperature is high, they will easily turn yellow. Also, if you don't put in the half bowl of cold water, the vegetables will not be green enough, and the vegetables will be hard but not crispy, so you will miss the mark. Finally, what I want to say is that when simmering, never lift the lid of the pot and cover it. This method of cooking is bound to turn yellow and not green. Some people use broth instead of water, which is okay, but only chicken broth can be used instead of broth. Ice is better. \x0d\\x0d\ This stir-fried green vegetable, which seems easy but difficult to implement, can also be paired with shiitake mushrooms to become shiitake mushroom choy sum; if it is paired with gluten, it can be made into a home-style gluten stew. This stir-fried green vegetable is indispensable for all things. "Zong". There is art and tactics involved in cooking, but practice makes perfect. \x0d\\x0d\Stir-frying method: Do not drain the washed vegetables too dry, leaving a certain amount of moisture. Stir-fry quickly in a hot oil pan with a small amount of oil smoke. The original moisture in the vegetables turns into water vapor at high temperature, which can quickly and evenly cook the vegetables. If there is not enough water, sprinkle a little water as appropriate during the frying process to maintain a certain humidity. In this way, the fried vegetables will look good and generally remain emerald green. \x0d\\x0d\ In the case of larger leaves and larger amounts of heat, stir-fry the vegetables twice when pouring them into the hot oil pan, cover them with the lid for about 1 minute, stir-fry them twice more, and then cover them for about 1 minute. minutes, then fry as normal. Personally, I think that the amount of vegetables used for frying each time is between 300 and 350g, which is too large. The pot used in ordinary households is not big enough, and the fried vegetables will not be so delicious and the color will not be good-looking.

\x0d\\x0d\ Half-fried and half-blanched: Some vegetables are not suitable for stir-frying, and the effect will be better if they are half-fried and half-blanched. For example, if the leaves are large and thin, or if you want to taste them after being blanched, you can use them. This method. \x0d\\x0d\ Heat oil in a pan, sauté minced garlic until fragrant, add a small amount of light soy sauce and about half a bowl of water, bring to a boil, add green vegetables, stir-fry until cooked, add salt to taste. \x0d\\x0d\ Blanching method: Blanch the vegetables in boiling water, and add thickening seasoning to pour over the cooked vegetables. \x0d\\x0d\After all the vegetables are fried, seasoned and served on a plate, add a small amount of sesame oil and stir evenly with chopsticks. \x0d\\x0d\Sesame oil is rich in vitamin E, which, together with the vitamin C in green vegetables, can remove sun-damaged spots on the skin and achieve whitening effects. If you take vitamin E pills directly every day, you may overdose and have a negative impact on your health. However, adding a small amount of sesame oil to vegetables or other vegetables or soups with each meal can avoid the negative consequences of excessive vitamin E intake. \x0d\\x0d\1. Boil a pot of water, add 1 tablespoon of oil and 1 teaspoon of salt; after boiling, blanch the vegetables. When the water boils again, remove the vegetables and drain them. 2. Heat the remaining oil in the pot, add the fresh soup, oyster sauce, salt, sugar, cooking wine, soy sauce, sesame oil, pepper, etc. into the pot, mix well and cook for a while, use the cornstarch to make a sauce, pour it into the vegetables and stir well. That’s it.