Of course, you should also buy fresh vegetables. The green leaves are wrinkle-free and elastic. Eating green vegetables in this season is very particular. Accompanied by cold wind, it is cold at night, steam condenses and frosts. Frosted vegetables are sweeter and easier to burn, so there is a saying that "frosted vegetables are precious". Frosting refers to thin frost. Vegetables can't be eaten if they are freeze-dried. Even in other seasons, when there is no first frost, the vegetables harvested before the dew fades will be delicious, especially in summer, when exposed to the scorching sun, even the best vegetables will fade.
The variety of green vegetables is also very large, long and thin, generally older and difficult to crisp; Short and fat, thick leaves, high sugar content, soft and waxy. What Shanghainese admire most is Xiaotang cuisine, which is one finger long and two fingers wide, with many green leaves and few white leaves. The price is naturally higher than that of ordinary vegetables.
To peel vegetables, first remove the leaves of the big vegetables outside, and then cut off the roots of the small vegetables. There is often mud on the inside of Chinese cabbage leaves, which needs to be cleaned piece by piece. Nowadays, all vegetables use chemical fertilizer, so they should be soaked after washing. My experience is that after soaking for two to three hours, wash and fry. If soaked for too long, vegetables will give off a peculiar smell, also called "rotten vegetable skin smell". If you don't eat vegetables immediately after you buy them, you should take them out of the bag and unfold them to prevent the smell of moisture.
Stir-frying vegetables is not just pouring vegetables into a big pot, but frying the big leaves outside first, and then frying the heart. If the big leaves are too long for the old lady, everything can be divided into two parts, first stir-fry the white leaves, then stir-fry the green leaves, and finally stir-fry the heart.
From the oil pan, the fire should not be too big and the oil should not be too little. If the oil is reduced, the food will not taste good, and if the fire is too big, all the nutrients will be gone. When the oil is 60% to 70% hot, add green leaves and stir-fry for two or three minutes, then pour in small vegetables and stir-fry for one minute, pour in half a bowl of cold water, cover the pot and stew for one or two minutes, and then add salt to serve. If you are a good friend with a sweet taste, you can add some sugar, which is more skillful.
Many people think that cooking is very easy to fry Huang Gan, and the color is not good enough. The key is to use fire for tap water. Vegetables should be expired in advance, soaked, drained and fried. If soaked, dried and fried, it will shrink easily. High fire temperature makes it easy to turn yellow. Also, if you don't put that half bowl of cold water, the food will be green and opaque, and the food will be hard and brittle, and it will not meet the requirements. Finally, I want to say, don't lift the lid when stewing. If you burn it like this, it will definitely turn yellow and explode. Some people can use bone soup without cold water, but they can only use soul chicken soup instead of bone soup, which is stronger than ice.
This seemingly easy-to-cook fried green vegetable can also be made of small green vegetables and Pleurotus ostreatus, which can be turned into mushroom hearts; If mixed with water gluten, you can make a water gluten pot in your life, which is changeable and inseparable from this "sect" of cooking. Cooking certainly has plastic arts and strategies, but diligence can always make up for it.