Ingredients ?
Bok choy
Canola oil
Salt
Sugar
How to make fried bok choy ?
Peel the leaves one layer at a time and rinse with water
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Cut the bok choy
Heat the pan with cold oil and add the canola oil, to simmer the oil for a while longer, which can be until all the bubbles on the surface of the oil have disappeared
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Add the stalks first to stir fry for half a minute or so
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Add the leaves
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Keep stirring until the leaves disappear
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When you see that the water in the vegetables starts to ooze out, then you can add salt to taste
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Addding a little bit of sugar can be done according to your own preference. The best practical time for Jiangnan's green vegetables is the beginning of the frost in December each year to the beginning of the next year's March, the other time of the green vegetables taste and quality will be greatly reduced;
2. Wash the green vegetables to be patient, there will be a lot of mud in the stalks to be rinsed to wash, because this time of year the green vegetables do not need pesticides, but the quality of the green vegetables will be greatly reduced;
3. The time period of the green vegetables do not have to play pesticides, so do not have to rinse for a long time, but must be washed and cut, otherwise the loss of vitamins will be a lot;
3. Now in order to healthy frying vegetables to hot pot cold oil, that is, the pot is very hot, add oil, and immediately put the vegetables to stir-fry, this is a very healthy practice, because the higher the temperature of the oil, the more carcinogens, the previous canola oil is the traditional process of pressing, there is a substance called mesothelioma, which is a very healthy practice, because it is not a good thing to do. In the past, canola oil was pressed by the traditional process, and there was a substance called mesoacid in it, and erucic acid would cause fatty deposits in the heart muscle and damage to the heart. Now the process is improved, there is no such strange flavor, and the quality is comparable to olive oil.