We all know that green vegetables are grown in the soil, this special growth environment makes fried green vegetables whether to blanch the netizen's controversy, it is really "public said that the public has a reason, the mother-in-law said that the mother-in-law has a reason". The correct approach is the need to blanch, the main reason for two: one is to kill the surface of the green vegetables bacteria, insect eggs; two is to shorten the stir-frying time of the green vegetables, so that you can keep the color of the green vegetables bright, green color, so that people have an appetite, but also shorten the cooking time, so that the green vegetables taste crispy, the color does not change the black. But remember: the blanching time should not be too long, too long nutrients will be lost, blanching rotten taste is not good, blanching 30 seconds can be blanched.

Points two: oil can not be less

We frying vegetables, must be more than frying other dishes put a little oil, so that vegetables can not only quickly blanched, but also to keep the color of vegetables bright green, taste will be more crisp.

The point of three: big fire quickly stir-fried

Steamed greens fire pay attention to is big, fierce, and the speed of pay attention to is fast, we know why the restaurant greens color so good-looking, the main reason is in the "fire", so we also want to be at home to big fire quickly stir-fried, because greens have been blanched, so quickly stir-fried for 30 seconds to taste. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.

Points four: add boiling water

Normally, fried vegetables do not need to add water, but some people habitually to drizzle a little water, then remember that it must be added to the boiling water, can not be added to the cold water, add cold water, cold water, hot and cold, not only affects the taste, but also easy to yellow and black vegetables.

Essentials 5: the last salt

Steamed vegetables must not be too early to put salt, it is best to put salt before the pan, too early to put salt will lead to fried vegetables out of water, both taste and color will be greatly reduced.