Want green vegetables green tender crisp flavor, in the cooking time to pay attention to fierce fire fast stir fry. If you let them stay in the hot pan for too long, they'll easily become brown and limp, with much less flavor.

I believe vegetables are indispensable on your table almost every day. Because green vegetables taste delicious and tender, rich in vitamins, chlorophyll, trace elements and fiber, can promote intestinal peristalsis, and of course, rich in water. These nutrients are necessary for human health.

Do you think sautéing vegetables is too easy? In fact, it is not. The key to stir-frying vegetables is to "stir-fry" them properly and not overdo it. Of course, you can't bring in "raw" vegetables. The secret lies in controlling the temperature, stirring quickly over high heat, and once cooked, people would rather eat them "raw" than overcook them, because overcooked vegetables lose moisture and are not easy to eat.

First, select the vegetables, removing yellow and rotting petioles and controlling the moisture content after washing. No cutting into small pieces is allowed, only stems and leaves should be broken, small green vegetables should not be broken,whole vegetables can be put into the pot. It is best to use a pan, add more oil and burn it until the fumes are slightly emitted.

Place the whole or whole water-controlled vegetables in the wok and sauté over high heat, stirring several times to make both sides of the stems as greasy as possible and to heat evenly. Quickly add salt and MSG to a small amount of the just-cooked and overflowing broth, salting it appropriately. Don't cover the pot; the whole sautéing process shouldn't take more than a minute, and you don't need to add water to "simmer" it until it's done.

According to my practice, a plate of delicious and nutritious green vegetables on the pot, green and nice, really want to taste delicious!