The first step: Dutch beans choose to remove the two heads, wash and spare;

The second step: a small bowl of salt, sugar and garlic;

The third step: pour a little water, put a little cornstarch to mix well and spare;

The fourth step: the pot of water boiled, put a little oil and salt;

The fifth step: the Dutch beans into the blanch a little fish, half a minute or so;

The sixth step: pot clean and heat a little oil;

The seventh step: the blanched Dutch beans into the stir-fry, and the first step is to stir-fry. Half a minute or so;

Sixth step: the pot clean and hot, pour a little oil;

Seventh step: the blanched Dutch beans into the stir-fry for two times, and immediately put the adjusted juice, high heat and quickly stir-fry can be.

1, stir-fried vegetables want to eat beautiful, in general, blanching in advance is very important;

2, blanching time to put a little oil and salt, salt will make the vegetables become more colorful, red more red, green more green, oil will make the surface bright, but also play the role of heat preservation;

3, the last frying time when the pot to put the usual stir-fried vegetables with one-fifth of the oil into it! , very little, because there will be some oil in the blanching time on the vegetables, so frying will not have to put much oil at all, and stir-fry vegetables required to eat up the plate can not have oil;

4, stir-frying is delicious the second most important is to adjust a gravy, so that the gravy can be quickly wrapped around the surface of the vegetables, because most of the vegetables do not need to be flavored, just hang a layer of juice on the surface can, but The requirements of this gravy is very high, the requirements of fried dishes is very beautiful, can not see a layer of traces of juice, only feel a layer of oil, green and bright, so on the line, the pot should not have excess juice, so this requires gravy of water only a little bit of starch should also be put in a moderate amount of cooperation, this cooperation and feeling can only be many times to test before line, just rely on the said is not understandable, we understand the meaning on the line;

5, the last fried this is also very demanding speed, generally speaking, within five seconds must come out, so the requirements of the pot a little hot, vegetables go down to open the fire to fry a few times, and then turn off the fire to the juice dispersed poured in, and immediately stir-fried, it is to be out of the pot, because the gravy is very little, just a little bit, if you are a little slow, not yet stir-fried on the dough, then stir-fried out of the dish is cloudy and taste uneven, so in the hotel kitchen kitchen, the water is only a little bit of water, starch is also to match the right amount. Uniform, so in the hotel kitchen is sometimes left-handed while turning the pan, the right hand while pouring gravy to fry, so that the effect of frying is the best, but for the requirements of the home may be a little high, in short, speed first;

6, the general hotel stir-fry is more MSG than salt, so that it tastes good, fresh ah! But don't put MSG at home, so put a little sugar to taste, but don't put too much, can't eat out of the sweetness, so I'm generally fried at home will put a little minced garlic, so that it is more flavorful, also known as the garlic fry it, in fact, and stir-fry is a method, just add garlic just;

7, the last, stir-fry raw materials and then say it again, stir-fry vegetables are generally no more than two kinds of vegetables, a kind of rhizome Fruit class, such as kale, cabbage, rape, Dutch beans, asparagus, etc., a kind of leafy vegetables, this is more, spinach, macaroni, lettuce, lettuce, oatmeal, etc., according to the character of the dish to determine the blanching time, for example, kale need to cook for a while longer, while the Dutch beans blanched on it, eat is the crunchy taste, after the leafy vegetables in the blanching time remember not to blanch for a long time, it is very easy yellow and blanch! out must use a spoon or plate pressure excess water, or fried will be out of a lot of water, relative to the thickening sauce for root vegetables can be a little less water, and leafy vegetables to more water, because leafy vegetables are more dense, more absorbent juice, if the transfer is too little, can not be distributed uniformly, the flavor is not uniform;

8, the last thing I want to say is to want to stir-fry vegetables out of the surface of the particularly bright, need a good starch to be able to eat is crisp and crisp taste, but also to be a good starch. Need a good starch to be able to, second starch thickening after thickening is hair mixed, it is impossible to bright.