No matter how good life is, you can not eat meat every day, appropriate to eat some vegetables will be better, all year round to eat more vegetables, and now into the fall, the climate will be more and more dry, more need to eat more vegetables, in order to ensure that the body is more healthy. In fact, now many people know how to maintain health, every day cooking at least one fried vegetables, and even go to the restaurant to eat, but also want to point on one or two vegetables, life is more and more high-quality.

But there are still a lot of people around and do not like to eat, feel that the green vegetables are too bland, it is difficult to swallow, only meat to bring up the interest, in the long run, the quality of the skin will deteriorate, there will also be constipation of the trouble. In the end, everyone understands, but some people just feel that the green vegetables are too difficult to eat how to do?

Actually, I think it's hard to eat friends, must not be fried green, fried green is not only ugly color, but also eat up firewood, dry, taste is very bad. I don't know, I always feel that my own fried and mom fried is not quite the same, seems to be almost what, sometimes add cold water, some people heat water, but fried good are particularly difficult to eat.

Later I asked my mom to know, fried vegetables, add cold water or heating water? are not right, fried with an additional ingredient, greens more tender and green! Today I'm going to share with you some tips on how to make a stir-fried bok choy.

Prepare ingredients: Shanghai green, garlic, salt, chicken essence, cooking oil, lard

First of all, we must pick the most tender green, no matter what to eat green, the choice of ingredients is particularly important, if the green itself is not tender, and then how to use the skillful techniques, are powerless to return to heaven.

Then choose the green vegetables clean, put in a pot, sprinkle a spoonful of salt, full of water, stirring, soak for fifteen minutes, after soaking the purpose is to remove the surface of the green vegetables dirty and pesticide residues.

After soaking, the green vegetables will be cleaned once, and then rinsed twice on it, fishing out the water control to be used, it is best to pick up the green vegetables to shake a few times, will be a lot of water control off.

The frying pan with a moderate amount of cooking oil and lard, the total amount of **** and the usual amount of frying vegetables on the amount of almost, burn hot to seven hot, into the minced garlic incense, want to be good, remember to make sure that the garlic incense.

Then pour the vegetables into the pot, stir-fry over high heat to slightly wilted when sprinkled with a moderate amount of salt and a little chicken essence, and then stir-fry over high heat for half a minute, turn off the fire out of the pot.

Fried greens attention to a few points:

Want greens fried delicious, remember to fry, add cold water or heating water is not right, because after cleaning the surface of a small amount of water residue, plus greens itself contains a lot of water, then add water to fry, then, it will aggravate the greens out of water, resulting in the not tender, so as long as the greens itself is particularly tender, frying the pot does not need to add a drop of water!

The wrapping of lard is much stronger than the wrapping of vegetable oil, that is to say, after putting lard, lard will be tightly wrapped in the surface of the green vegetables, then it can prevent a lot of water out of the green vegetables to ensure that the green vegetables are crisp and tender, and can isolate the air, to prevent the green vegetables from yellowing or turning black.

Additionally when frying the bok choy, always keep the fire high and fry it quickly, if the frying time is too long, the bok choy will lose much water, resulting in a very poor taste.