1. Fresh. This is the most important point. If the vegetables you buy are not fresh, or have been stored in the refrigerator for several days and have lost moisture, then no matter how you operate later, it will be difficult to make the vegetables green and tender.
2. Blanch. Blanching vegetables is different from blanching meat and bones. When blanching vegetables, you must boil the water in a pot. Add a little salt and salad oil to the boiling water to form an oil film on the vegetables. The chlorophyll of the vegetables is not easy to dissolve in the water, and the leaves can To keep the vegetables green for a long time, do not cover the pot during the blanching process. Covering the pot is equivalent to stewing, and the vegetable leaves will turn yellow easily. Do not blanch for too long. Take the vegetables out as soon as they change color and then cool them down. Otherwise, too high a temperature will cause the vegetables inside to turn yellow.
3. Too much oil. Although we advocate a light diet with less oil and salt, if there is too little oil when frying vegetables, the taste of the vegetables will not be very good. Especially for some vegetables with low water content, if too little oil is added, the leaves will turn brown when fried. Green vegetables with a high water content will not have a shiny and oily appearance when fried with less oil.
4. Stir-fry quickly over high heat. This is also the key reason why there is always some difference between vegetables fried at home and vegetables fried in restaurants. The stove at home has a low fire, and when frying vegetables, the vegetables always tend to release water. After the water is lost, the taste of the vegetables will not be crisp and tender enough. If you keep the fire high and stir-fry quickly, you can avoid the problem of rapid loss of moisture.
5. The timing of adding salt is very important. For green vegetables with a relatively high water content, such as lettuce, be sure not to add salt too early when frying. Adding salt early will only make the water loss of the vegetables more serious. It is better to wait until just before serving. For vegetables with relatively low water content, such as sweet potato leaves and water spinach, the salt must be melted in the pot before the vegetables are put into the pot. These vegetables with low water content also need to add a little boiling water when frying. Because green vegetables will lose moisture during frying, and their moisture content is small. If you don't add some boiling water, the color will be dull after frying.