Blanching through vegetables
When stir-frying vegetables if you want to give them a smoother and softer texture, soak them before stir-frying. In addition, you can blanch through vegetables because this is where professional chefs often make green vegetables and infuse them evenly.
Boil the pot of water, then drop the vegetable in 1-2 minutes, then remove it immediately. By blanching, it helps to keep the blue, bright and crispy when frying when eating will feel more delicious.
Sauté own stems and leaves
For professional cooks, they often separate vegetables and stems to fry. Separating the stems and leaves helps the vegetables to ripen evenly, the spice will taste better. When we stir-fry with stems and leaves, the seasoning will infuse more leaves to create a feeling of saltiness. This approach is suitable for some types of vegetables, squash, vegetables, tops, .
Soak vegetables before frying
In the process of stir-frying vegetables, you should thoroughly wash them to clean the bacteria, then let them run out and then stir-fry. Should not just wash vegetables, then hurry and stir fry it will cause the vegetable to be slightly poor. Alternatively, you can squeeze some lemon juice into the water bowl and soak the spinach.
In the composition of lemons containing acid in lemon can control the iron content of green leafy vegetables such as spinach, spinach, spinach. After soaking in lemon juice, this sautéed vegetable will not be discolored, keeping the beautiful green color and eating will be more delicious.
The amount of oil to stir just enough
When frying your vegetables, don't put too much oil on it that will make the food overweight. But it is also not recommended to add too little oil to stir fry because it will make the vegetables dry, not as beautiful as the outside. Giving a sufficient amount of cooking oil will determine the success or failure of the dish. Please base to give the dish just delicious but not fat.