12 tips for stir-frying vegetables, making the dishes fresh, crispy and tender, and more fragrant than big fish and meat
Now we are paying more and more attention to diet management. Although we can achieve large fish and meat in terms of conditions, if we really need to implement the three meals every day, the proportion of vegetarian dishes will obviously surpass meat dishes.
. For most people, meat dishes want to be made fragrant and tender. Stew for a long time and add some spices to make the flavor appear; but for most vegetables, they are crispy and tender and cannot withstand long stewing, which will affect the crispy, tender and fragrant taste. If the cooking novice does not master some skills in advance, simply stir-frying a dish can turn the kitchen into an "accident scene".
The next 12 tips for making vegetable stir-frying are a list of skills you have summarized. Interested friends may wish to like and follow me.
1: Fried potato shreds is simple and quick, but it is not easy to make it well. The trick is that, first, ensure that the thickness of the potato shreds is even; second, filter the starch on the surface of the shreds; third, when stir-frying, you must first heat the pan and then add oil, stir-fry over high heat, and finally season with half a spoon of balsamic vinegar, which is both color, aroma and taste.
2: Do not add water until you have to cook. Even if you add it, you can only heat the water, because putting cold water into the pot will make the vegetables grow old quickly during the alternation of cold and heat, affecting the taste.
3: The underlying logic of stir-frying must be fried first, and then consider the deliciousness. Therefore, when stir-frying, first stir-fry the dishes that are not easy to cook, and then pour in the vegetables that can be eaten raw. Never pour them all into the pot.
4: Thickening technique is very common when stir-frying vegetables. It not only makes the moisture and nutrition of vegetables less likely to be lost, but the finished dishes are also crystal clear and shiny and very beautiful. However, many people have misunderstood the ratio. For stir-frying dishes such as sautéing, water and starch are prepared in 1 to 15 portions; for dishes such as stew and stew, they can be prepared in 1 to 8 portions.
5: When stir-frying most green leafy vegetables, it is recommended to use lard instead of vegetable oil, because animal oil itself can make people's appetite brighter in terms of fragrance. Fried with green leafy vegetables can not only make the green texture of the vegetables more attractive, but also have a fresher and more mellow taste.
6: The most taboo thing about stir-fried vegetables is to not have any understanding of oil temperature. Share a versatile method of identifying oil temperature. Insert chopsticks into the oil, only many small bubbles appear around the chopsticks. At this time, there is no smoke from the oil surface of . Now it is the most suitable temperature for the vegetable oil.
7: Blanching can remove the folic acid ingredients in vegetables well. After dropping a few drops of cooking oil, it can also make most vegetables more crispy, green and shiny. However, many people have always not known what vegetables must be blanched. Here are common styles, such as broccoli , cauliflower , spinach, lettuce, bamboo shoots, mustard , rapeseed, etc.
8: The seasoning method of stir-frying vegetables is very particular. Generally, it is best to put salt and MSG about 1 minute before the pot, because high-temperature stir-frying techniques are commonly used in stir-frying, and most seasonings are prone to produce substances that are unfavorable to the body at high temperatures.
9: Sweet and sour vegetables are not exclusive to meat dishes. Such as sweet and sour eggplant , sweet and sour lotus root diced , sweet and sour crispy tofu are all delicious vegetarian delicacies. How to mix sweet and sour sauce ? Generally, it can be stirred in the ratio of "1122", that is, one spoonful of cooking wine and light soy sauce, two spoons of balsamic vinegar and sugar, and the total weight of the mixture is clean water.
10: What if you accidentally add too much vinegar while cooking? A spoonful of rice wine can reduce the sourness a lot, and it can also give the dish a fresh and sweet taste.
11: When stir-frying green leafy vegetables, how to make the color of the dishes brighter and more delicious? In addition to using lard instead of cooking oil as mentioned earlier, you can add a little sugar in the middle of the stir-frying to enhance the color and taste, making it full of fresh and sweet feeling.
12: Have you tried adding milk to stir-frying? Especially when stir-frying cauliflower, milk can make the dish whiter, tenderer and fresher.
Finally, it is recommended to eat the fried vegetables at once, because most of the nutrients in the vegetables will disappear within a few hours after the dishes are cooled. If it is hot weather, the vegetables will start to slowly deteriorate in about 3 hours after they are fried. This is why it is not recommended to eat overnight vegetables. Follow Food Flow and share more interesting food knowledge with you.
