First, the primary processing of green vegetables is a term in the cooking industry. When an ingredient is bought back, the first processing is called primary processing. If it is the primary processing of vegetables, it generally refers to picking vegetables, washing vegetables and cutting vegetables. Don't think it's too simple. The quality of primary processing will directly affect the color, aroma, taste and shape of dishes. Especially green vegetables, if the color is not good-looking, the fragrance, taste and shape will be affected.
1. Pick vegetables. It is very important to remove the old leaves, yellow leaves, roots and inedible parts of the vegetables you bought first. This step must be careful to improve the characteristics of the finished dish.
2. Wash vegetables. Needless to say, this step must be the key point. Cleanliness is the most basic safety requirement and health need for food. Sediments, eggs and even insects must be thoroughly cleaned up. When eating vegetables outside, have you ever caught a green bug in your plate? I do. Faced with this situation, no matter how delicious the food is, it has no appetite. Vegetable washing includes cold water washing, salt water washing and potassium permanganate solution washing.
Cold water washing is the most common one, mainly to clean impurities such as dirt, and it will be clean after several washes. For example, common rape (Shanghai green) is picked, soaked in rice for a while and then washed with water, and the effect is very good; Salt water washing is also a relatively wide kind, the main purpose is to remove eggs, sterilize and make the taste fresher and crisper. Especially in summer, there are many eggs, and it is not easy for the eyes to see. Salt water bubbles in a few minutes, which means removing eggs to make vegetables more brittle; However, potassium permanganate washing is not widely used, and it is mainly used for the sterilization effect of cold salad. Of course, be sure to rinse it with clean water after use.
Cut vegetables. Make different cuts according to different vegetables, in order to keep the ingredients beautiful and easy to mature. This step is also a test of the proficiency of knife workers, uniform size, uniform thickness, how to cut better and so on. Also very particular. But one thing, vegetables must be washed before cutting, so as to ensure that the water-soluble vitamins in vegetables will not be lost, and vegetables should be fried immediately after cutting, which will lead to the loss of nutrients after a long time.
Second, green vegetables, how to fry them green and crisp?
Different vegetables have different frying methods, and the ultimate goal is the same, to maintain the true color and nutrition of vegetables. There is a saying in the culinary world that "the color decreases and the taste decreases", especially the chlorophyll in vegetables is destroyed, which will affect the taste and nutrition.
1. Blanch before frying. Some vegetables, such as spinach, beans and broccoli, should be fried in water first because of their own characteristics. If spinach contains oxalic acid, it must be blanched first, and appropriate amount of salt and oil should be added to the boiled water to ensure that the color of the dish is greener and more beautiful. If the beans are not cooked, they may be poisoned. In order to reduce cooking time, it is necessary to blanch them. For example, broccoli leaves are tight and difficult to clean, and blanching is also a way.
2. stir-fry method. Because the leaves of vegetables are thin and easy to cook, almost all vegetables should be fried in a short time with a big fire, so that vegetables are more crisp and less nutritious. Adding a little vinegar before frying is also a way to increase the crispy taste. If you cook with a small fire, first, the food is easy to come out and tastes bad; Second, chlorophyll is easy to change, which makes vegetables turn yellow and black.
3. Don't cover the pot. Generally, the cooking time of stir-frying is reduced as much as possible to ensure that the crisp color and nutrition of vegetables are not lost. If the pot is covered, the magnesium in the chlorophyll of vegetables will be replaced by organic acids and turn yellow, and the vegetables will turn yellow or even black, and the taste will be soft and not delicious.
The conclusion is that every step from the initial processing should be operated in a correct way to make vegetables greener and more crisp after cooking. Soaking in salt water before frying can make vegetables greener; When cutting vegetables, the shape and size should be balanced to avoid discoloration of large immature and small cooked vegetables; Pour in balsamic vinegar at the right time to make the taste more crisp and refreshing; Stir-fry for a short time, keep green and retain nutrients.