The universal solution that makes vegetables delicious, most people really don’t know

Do not like to eat green leafy vegetables! There should be many friends, like me, forced themselves to eat vegetables every day for health ...

Indeed, most vegetables either have a green taste or a strong fiber. It is actually more skillful to make green vegetables better than meat.

After consulting with several master of Chinese food, I summarized this cheats that make the vegetables delicious. My mother no longer worry about I don't like to eat vegetables!

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Great treatment techniques for vegetables

The first detail that many people will ignore is the pre -processing of vegetables. In fact, this step is very important. As long as it takes a few more, it can effectively improve the degree of deliciousness. There are two main points of pre -processing:

01

Remove the fiber too old in advance

Make the vegetables more tender

Dishes with stems (such as kale and western blue flowers): It is best to cut off the thick skin, less astringent taste, and better taste;

Generally, green leafy vegetables (such as spinach and vegetable heart): If you see the leaves are particularly large, the bottom of the broken rod obviously feels fibrous, you need to be ridiculed.

02

Make different parts of vegetables

Real more consistent maturity, more flavorful

I guess a lot of people finished the dishes, and simply stir -fry in a small section ... This is easy to cause the leaves, the rod and the green taste.

If it is a green leafy vegetable with a hard rod, it is best to separate the rod and the leaf, and then put it in the pot:

There are vegetables with thicker leaves (such as cabbage, cabbage, cabbage, and cabbage). Use your hand to replace the knife cut, which can make the sauce easier to hang.

You can also cut the thin slices as much as possible, and the thick part of the root stem is thinner, and it will be evenly flavored when frying.

Take a closer look at the cross -section, cutting and oblique cutting, the difference in thickness is still quite large:

If the fire in the home is not strong enough, the dishes (such as Shanghai youth) with rigid dishes can be directly dug out of the core at the bottom, and the cookedness is more uniform.

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The most commonly founded method of speculation

There are also many small details

No matter what kind of fried method, the dishes should be drained before stir -fry. Otherwise, when the pot is picked, the water points will quickly reduce the temperature in the pot, so that it is difficult to fried stir -fry.

Shake or pick it with chopsticks, filter off the water, do not squeeze hard, vegetables will be more likely to get out of water when frying.

01

Friends who are not good at cooking

Water and oil fry to understand

If you do n’t know how to master the heat and do n’t want to put too much oil, this method of speculation is simply suitable!

The water -oil stir -fried method is to stir -fry vegetables with a small amount of water. The effect is between raw fried and white boil. Not only is it delicious, the nutritional components of vegetables will be better.

It should be noted that the amount of water must be less (300g of vegetables require water with about 2-5 Chinese porcelain spoons according to the difficulty of fried), and add a small amount.

在旺火状态下，水下锅会立刻蒸腾为水蒸汽，相当于靠蒸气来焖熟蔬菜，尤其适用于叶梗纤维较粗的叶菜类（如芥蓝、绿杆空心菜、芥菜、油菜、 Shanghai Green).

The chef in the hotel in the hotel gave a tips: with a 10%concentration of salt water (30g of water+3g of salt), the fried vegetables are more green. The pro -test is effective, it is still green after frying for an hour!

02

Let's talk about the most common raw fried

Stir -fried vegetables without adding a drop of water, and it is a test of technology to stir -fry the oil in the pot and the water comes with the water comes with the vegetables.

Many people are fried, often either turning into boiled vegetables, or the leaves are brilliant but there is a green flavor ... In fact, it has something to do with the heat and seasoning.

Let's solve the problem of fire first. There are a few details to pay attention:

First, the wide oil is strong: the hot pot until it smokes slightly, pour it in the oil, immediately throw garlic. After a few seconds of explosion, put the vegetables. Friends who mind the amount of oil can use a sufficient amount of oil to make a circle first, and then fry the oil.

Stir -fry a 300g of vegetables, probably so much oil on the picture.

Set up officially fry! If the thin leaves are the pot, stir -fry (stir -fry from the edge of the pot to the center). The slightly thick vegetable of Shanghai Qing can stay slightly after the pot, and stir fry.

Finally, add salt (avoid leafy vegetables in advance, and the taste is soft and rotten). What is probably? Generally stir fry for 30-40 seconds, and when the leaves start to soften, they can be prosperous.

The thicker vegetables are a little caramel color, and the taste is more fragrant.

Before the different dishes are fried, the pre -processing method is a bit different:

Leaf and stalks are more slender leaf vegetables (such as spinach, sweet potato leaves, bean seedlings, Malaysia heads), just stir -fry;

If the hardness of the leaves and stalks is different (such as spinach), it is recommended to separate the stalks from the leaf, fry the stalks first, and then fry the leaves. In fact, it will spend more than ten seconds, but the taste is much better;

The fiber is rough (such as the four seasons of beans and the blue flowers). Because the firepower of the family stove is insufficient, first until half -cooked, you can try to shorten the fried time as much as possible, make the vegetables more uniform, and it is not easy to soften water and turn yellow.

The heat was mastered, and we came to solve the problem of too heavy vegetables.

I learned a trick from the chef: ginger juice+cooking wine+sugar, this set of seasoning combination fist is simply easy to use! Ginger and wine can effectively cover up the unpleasant dishes. The sugar can be a little fresh, but the finished products cannot eat obvious sweetness.

First use oil to stir -fry the ginger, wait for the vegetables to stir -fry until the five mature, pour some flower carving wine along the pot, add salt to season before the pan, add a little sugar.

03

Simple white burning, there are also small details

The main point of Bai Zuo is to keep the green vegetables and crispy, so pay attention:

1. There should be more water in the pot, so that the water temperature of the vegetables will not fall too fast, causing the water to be too long, and the vegetables will become soft and yellow. If the pot is not large enough, you can consider putting the vegetables in a few batches; 2. Add some oil and salt in the water to keep the vegetables from green oil;

3. If it is a leaf dish with a stalk, you can grab the vegetable leaves, put the rod in the hot water for 10 seconds, and then put the vegetable leaves;

4. The water time should be short. Usually it can be removed in 15-30 seconds.

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Make vegetables better

4 upgrade ideas

Master the three most basic methods above. Basically, you will not roll over every day ~ But if you want to make more tricks and even eat happiness, you can look down!

01

Add oil

I asked a few Chinese food masters, how to stir -fry vegetables is better, and each answer is: big oil, ravioli.

Because the oil can not only lift incense, but also soften the fiber of the vegetables, making the taste more smooth. In Western food, fried vegetables with butter and cream to add vegetable mud are also the same.

If there is no lard at home, it is a good way to use a little pig fat, pork belly, chicken skin, bacon, and stir -frying oil in low heat. Chaoshan people like to cook green vegetables with green onion oil, which is also very fragrant.

In addition to lard, ingredients such as carrots, potatoes, and asparagus are more suitable for fried with cream with milk, which stimulates sweetness to the greatest extent!

02

Fresh taste

If you don't want to consume too much oil, another idea is to increase umami. The most extreme example is boiling water.

Convenient sources of freshness, mainly these types: air -dried meat products (Jinhua ham, bacon, bacon, etc.), meat broth (fish, chicken, pork bone soup), seafood (Yaozhu, shrimp skin, clams, etc.).

I have eaten a cabbage in a restaurant in Taiwan. It is fried with shrimp skin and is very fresh.

In fact, the broth really does not have the complex costs that everyone thinks. Usually eat the bones of chicken wings and chicken legs, throw it into the refrigerator to freeze, and you can save a pot of chicken bone broth!

If you are really lazy, you can buy Japanese Weiba, or always have some dry goods such as shiitake mushrooms and Yaozhu at home, and you can quickly soak the fragrant vegetarian soup in 10 minutes.

The vegetarian cuisine itself is also a good source of umami.

Many vegetables are rich in free amino acids, such as tomatoes rich in glutamic acid, and mushrooms containing birds, which are very suitable for other dishes to taste. Guangxi people will use tomatoes to stir -fry vegetables.

Cheap pickles (dried vegetables, snow vegetables, olive vegetables) have fermented salty freshness, which is also very flavorful, but it is more suitable for vegetables with a certain taste, such as bamboo shoots, white white, pepper.

03

Change the form of ingredients

Some dishes, if you feel that it is not delicious, then chop it!

For example, Hunan people will chop the stalks and stir -fry; many places are used to chopped oily wheat vegetables; let's look at this plate of oil in Xinrong Ji, is it also fried by small pieces?

There are several benefits to chop the vegetables:

1. The fiber that is relatively rough itself is equivalent to cutting off the fiber, which is easier to chew;

2. After being chopped, heated more uniform, fast, and easier to taste. The green taste can weaken a lot.

Some people don't love broccoli, then they can cut it to finely, and the minced bacon (or bacon or Yaozhu) can be fragrant. Believe in me, this "minced broccoli meat" can even be poured directly on the noodles!

04

Change the cooking method

If you are too lazy to cut, you can also spend some effort on the cooking tricks and cover the "dish flavor";)

Board, spray fragrance crispy!

Cantonese loved the cooker, and the seasoning itself is heavy. The cooking process is close to high -temperature grilled grilled. It is very suitable for handling the texture of crispy texture and stir -frying heat. Essence

If you do n’t have a casserole at home, you can simulate the effect of the 啫! We have written it in this guideline.

Flexible use of various sauces, you can make shrimp sauce lettuce, sand tea sauce mustard ... even a month is not heavy.

Drying method should be patient a little bit, but it is very stunning.

Before a restaurant in Hangzhou, I have eaten a very good dry and white white, which is more fragrant than the meat. Ask the boss to practice practices, he said that he had nothing to spend some time.

First cut the white white into thin strips, but keep a certain thickness so that there is a taste after finishing:

Put more oils a little bit more than fry, and turn the minimum slowly, until each side is dyed with seductive caramel color, which takes about 10 minutes at this step.

When the white white is almost cooked, put a salt and throw salt, and then scramble for more than ten seconds to accelerate the water. Finally, the soy sauce, sugar, and a Mimi vinegar on the pot, in the small kitchen, the aroma instantly! Xiangho can't believe this is a vegan.

There is less oil at this plate, and the taste is more dry than the shop, but it is still very fragrant.

This kind of fried technique is very suitable for vegetables that are not easy to cooked, have a certain thickness and taste, such as cowpea, Dutch beans, lotus root, and white white.

Continuous Merrad's reaction will bring more scorching; and a certain degree of dehydration will make the texture of the vegetables soft and sticky, and the taste is very wonderful.

Universal solution: Salted egg yolk boil everything!

Except for too tender and slender leafy vegetables, most melons, beans, and rhizomes are suitable for salted egg yolks. The eggs are surging, the taste is glutinous, and the seasoning is in place.

Not only the broad beans that the people of Jiangsu, Zhejiang and Shanghai like, even the vegetables such as bitter gourd are picky vegetables, and they can accept it under the blessing of salted egg yolk ...

If it is frozen salted egg yolk, first steam for 5 minutes (fresh salted eggs can be slightly over this step), then turn on low heat, put a small amount of oil, and screw it with a spatula until the egg yolk is foamed in the sand, and then the sand, and then Add water (better broth), put the vegetables into the cricket, collect the juice. To a bit luxurious, adding preserved eggs and shattering is equivalent to quick into the soup. Many Chinese restaurants selling 100+ dishes outside are actually doing this.

Comprehensive use of the above sets of combination boxing, there are basically no green vegetables in the world!

Finally, how to wash the vegetables!

1. Rinse with flowing water, generally do not need to be soaked.

If you are worried about fertilizer and pesticide residues, you can use a 1%concentration of water or 1%light salt water to soak for 5-10 minutes and rinse after 5-10 minutes. Washing vegetables with rice water is also effective. Most pesticides will lose toxicity when you encounter acidic substances.

2. If the leaves are squeezed, you can soak it in the ice water first, and you can restore some stiffness.

Today's vegetable cooking tips are summarized here. I hope everyone can eat and eat vegetables happily every day!

Wen -Qiu Tian/Edit -Eimo

Picture -Eimo

Thanks to Master Wang, Master Tan, and Master Luo for their help to this article!

This article is authorized to be reprinted from the "Penguin Eating and Drinking Guide"

WeChat Edit | Happy

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