Want to stir fry delicious green vegetables, remember to do this step, make sure the standard is outside the store

Blanch vegetables before frying

After washing, blanch the vegetables through this way to help the vegetables ripen, so you don't have to stir too long, causing them to ripen thoroughly and turn yellow.

Note: When blanching vegetables should not cover, should flooded with vegetables. Take out as soon as the vegetables have cooked and then rinse them in cold water to reduce the temperature, avoiding the heat that will retain the vegetables to overcook.

Saute quickly

After blanching, the vegetables have been somewhat cooked, so stir them quickly so that the vegetables just absorb the spice and still retain the green color. Turning vegetables quickly helps them cook evenly.

The fire turned on

Turn on the high heat, put the pan on really hot, and put the vegetables on the island quickly. Also remember to add a little bit of the cooked vegetables a bit early than the other vegetables.

Sauté own stems and leaves

For some vegetables, if possible, separate the stems and leaves separately to sauté. If stir-frying together, the stems and leaves are unevenly ripe, the leaves are usually ripe first, resulting in dark and mushy skin. This approach is suitable for some vegetables, squash, celery, chayote tops, .

With chips, you can blanch the stem first and then blanch the back part (dip the stem in the pot to boil water first). So when fried, they will ripen more evenly.

Hopefully, the tips above can help you and your family have a delicious plate of fried vegetables right!