Think of fried green vegetables, as if anyone who wouldn’t cook any more can come to a plate at any time, but ah, there is a big difference between cooking vegetables and cooking the dishes. You can use a little skill to make the vegetables warm. Lifelike, as if breathing, every bite is crispy and delicious, tender and not bad, who wants to eat a plate of "boring" dishes without appetite?
Generally, there is no big firepower in the fast-growing shop at home. It is usually impossible to stir up the texture of the vegetables in the photo. Frankly speaking, it is really difficult to stir up the same as the fast-growing shop, but you can still get it. Oh.
Hot oil pan, sautéed minced garlic, sliced vegetables, and fried fire, aren't they generally like this? But such direct speculation usually produces a dry, lifeless dish. If you cook more often, you will know that you need to add some water to help stir fry, but after cooking, it is often a pile of soup, but although the vegetables are not dry, the taste is very easy.
In my eyes, this is not a delicious fried vegetable, and even some of it is very savory, which leads to many people who do not like to eat more, which is a pity. Next, I want to teach you how to stir up the crisp vegetables that are full of business and will breathe. Once you teach the common dark green soft leaves and Korean food, don't continue to smash. See how I usually do it.
The first is fried leafy vegetables, such as spinach, Qingjiang, palace, rape, small pine, etc. Here I use the spinach as a demonstration.
practice:
1. Wash a handful of spinach, separate the stem and leaves after cutting, and soak them in different pots. The time of soaking is about 3~5 minutes.
* Note that the more leaves that are soft and rotten, the more the leaves are not soaked for too long.
2. Pour two small spoons of oil in the wok. When the pan is cold, you can put the minced garlic in the middle and slowly heat it with medium and small fires. The taste of the garlic will be more aroma and the garlic will be slightly golden. The next step can be taken.
* If the oil is more than the chanter that is fried in chicken, it will be more fragrant and delicious.
3. Turn to medium heat, first use the draining net to filter out the water and put it into the stir fry. Add the salt and stir fry when frying. This will help reduce the smell.
4. When the stalks are slightly fried, they will immediately turn to the fire. The leaves soaked in water will be quickly filtered by filtering the water. Stir fry for about 2 minutes until the leaves appear softened. Add 1/3 tsp. Mix well with salt and almost immediately ripen it.
This kind of frying will not fry the spinach, and it will not lose the taste of the crispy leaves. The water is wrapped in the vegetables instead of being smashed in the plate. You will be touched every time you take a bite.
The next thing to share is that every family believes that as long as there is a Korean cuisine that is often cooked in the kitchen, it is said that this is really quite a lot of people have been very nerve-racking, because they are afraid of fried and not cooked, so they will add pots to smash, or Add a lot of soup to fry, this will only get a dish that is very stuffy to eat; some of the more powerful will first use hot water to quickly burn and then fry, I have tried this, but I told you this way It’s very troublesome. If you want to give up a few times, you want to give up, and this kind of speculation is not enough crispy and delicious, so you will feel that it is delicious outside.
In fact, if you want to stir up the Korean cuisine, you can change a lot of flavors (such as adding carrots, sliced meat, etc.).
practice:
1. Put 5~6 large pieces of Korean cabbage leaves into the pots.
2. Can throw a thicker stem
3. After washing a few times, soak in the water (it is recommended to wash with 50 °C water and then soak the performance will be better), tear the leaves into a palatable size; soaking time is about 10 minutes, the cleaning and soaking action is performed before cooking.
4. Pour 1 or 2 tsp of oil into the wok. Add the minced garlic or garlic to the pan. Add a small amount of chopped pepper to the medium and small sauté until the edge of the garlic is slightly golden. .
5. Then turn to the fire for 10 seconds, drain the leaves with water, quickly put them into the wok, stir fry, stir for about 3 minutes, add 1/4 tsp of salt and mix well, before the pot You can add a little rice wine or sake to mix quickly, and this is done.
What is delicious and delicious, isn't that what?
The focus of the frying is to soak the drain + not cover the lid, the water is tightly wrapped around the vegetables instead of relying on the last water to prevent dryness, the performance of the stir-fry is different.
The vegetables are delicious and the process of dining is more enjoyable. I don't like to eat lettuce or the weather is cold. If you like to heat the vegetables and eat them, I think you shouldn't help after reading them. Come and fry a plate!
