1, stir-fry method:

First put the stalks and then put the leaves, add salt and stir-fry 9 minutes to cook. 300g spinach washed and removed the root, the stalks and leaves cut, the stalks cut into long 4cm sections. 30g of oil in a hot frying pan, put the minced garlic 10g in a big fire for about 20 seconds.

Put the spinach leaf stalks into the frying pan first, then put the spinach leaves on top, sprinkle 5g of salt directly onto the spinach leaves, stir-fry the spinach over high heat for about 30 seconds, and cook the spinach leaves for 9 minutes.

2, water fried method:

200g mustard greens washed, stalks and leaves cut, stalks cut into segments. Heat a frying pan, add shredded ginger and sauté for about 20 seconds, then add 100 c.c. of water, and cook the stalks of kale in the frying pan for 1 minute, stirring first.

The ginger will give the greens a moderate flavor boost, and the water added to the pan will make the greens crunchy. In the same pan, add the leaves, season with salt and sugar, and stir-fry over high heat for about 1 minute, until the vegetables are about 9 minutes old.

3, oil stir-fry method:

200g asparagus soaked in water for a few minutes, scrubbed by hand, asparagus stems at the bottom of the excision, the stem skin peeling better taste, cut into segments, dry pot into about 500g of oil, the amount of oil can be completely covered by the standard of the green vegetables, frying pan to high heat, the temperature reaches 180 degrees Celsius can be put into the asparagus, about 10 seconds, then about 10 seconds of oil, the oil is completely covered. Heat the oil over high heat until it reaches 180 degrees Celsius, then add the asparagus and cook for about 10 seconds.

Pour out the oil from the frying pan and leave only a little oil in the pan. Pour in 15g of stock and stir-fry the asparagus over high heat for 30 seconds, then add seasoning and stir-fry for a few seconds before removing from the pan. Adding broth to the stir-fry will make the root vegetables taste less dry.

4. Stir-fry with water and oil:

Wash 300g of bitter melon, remove the seeds, and cut into slices about 0.2 to 0.4 centimeters thick. Add 750c.c. of water and 15g of oil to a pot, bring to a boil over high heat, then add a pinch of baking soda and the slices of bitter melon, then bring the water to a boil, then cover and simmer over high heat for about 1 minute.

The bitter melon slices can be drained when they are cooked to five minutes. Baking soda makes bitter melon taste less bitter, easier to cook, and crunchy. To make the vegetables taste less tough, add 20g of oil to a separate pan, add crushed garlic and sauté for 20 seconds. Add the bitter melon slices to the frying pan and stir-fry for a few minutes with salt and sugar.

5, stewing method:

Cauliflower 300g first take the flower parts cut into small, then with the stalks are put into the salt and water 1:20 mixing brine soaked for 15 minutes, the stalks peeled and cut into lengths of about 4 centimeters segmented.

Heat a frying pan, add minced garlic and sauté for about 20 seconds, add 200 c.c. of water, sauté the cauliflower stalks over high heat for 30 seconds, add salt and sugar to taste, and cook over high heat for 1 minute.

Then put a small cauliflower, boil the water, cover the pot with a lid and simmer on high heat for 1.5 minutes, before starting, you can add 5g of shredded flavor sticks and stir-fry for a few seconds to enhance the flavor, finished. Cooking with water makes the cauliflower more succulent.

Specialized in the field of food and beverage, the Chinese food industry has a lot to offer in the way of food and beverages. You can use dried fish, seeds, etc. to suppress the bitterness of the vegetables and enhance the flavor.

2, the wok needs to be heated at a high temperature, so that the frying time is short; enough oil can make the green vegetables be covered up and keep the green color.

3, stalks, leaves due to the thickness and heat degree is different, the pot should be put first stalks stir-fried to eight minutes cooked, and then put the leaves, you can stir-fry evenly cooked and just the right texture.

4, green vegetables in the pot to stay a long time easy to black, with high heat in 1 ~ 2 minutes to stir fry green vegetables, green vegetables 9 minutes cooked can be removed from the pot, to maintain the green degree can also maintain the nutrition of vegetables.

5, green vegetables before the pot with salt or Shaoxing wine, help to maintain the green and moderate flavor.