Why are the leaves of the vegetables you fried rotten and crooked, but the vegetable stalks are still raw? It turned out that the first step was wrong

【Garlic oil and wheat cabbage】

Ingredients: a handful of lettuce, 3 cloves of garlic, salt and oil

Make:

1. Clean the lettuce and divide everything into two from the middle, so that the stems and leaves are basically separated, which is convenient for the later operation.

This is the first key process of stir-frying vegetables, starting with chopping vegetables.

If it is Shanghai green, you can't simply do everything in two, you have to add an extra process, and break the vegetable with your hands.

2. Heat the pot and pour some oil, and then when the oil is slightly hot, put the chopped garlic into the pot, the garlic can be cut into garlic slices, or you can pat it, and then chop and chop, whatever you want.

I prefer to take a picture so that the garlic can be easily removed.

To emphasize, pour oil into the pan when it is hot, and let the pan heat evenly first. This is a stir-fry, garlic should be put in the pot first to stimulate the fragrance, and then you will fry the dish.

Stir-fried vegetarian dishes with some garlic or Sichuan peppercorns will be very fragrant, which is the second key point.

3. Turn over the garlic slices in the pot, and then stir-fry the front part of the oil and wheat cabbage, which is the part of the stem. If you want the garlic to be golden, stir-fry it a few times.

4. After the stems are fried and discolored, put the leaves in the pot. So that the leaves don't go too far-fry.

This is the third key point, fry the stems first and then fry the leaves, so that the stems are crisp and soft, and the leaves will not turn yellow and fried.

5. Turn the leaves twice to change color, then add a little salt to taste, and put the salt later.

Stir-fry evenly and you can put it out of the pot and put it on the plate, the oil and wheat cabbage is very well cooked, and after a long time, the leaf part will be black, and the stem part will not be crispy.

Small Whispers:

1. In addition to using garlic to enhance the fragrance, you can also use some oyster sauce, which is also good, then this dish is called "oyster sauce and oil wheat cabbage".

I don't like to put MSG, I like to eat the original taste of the ingredients, I don't like to use more condiments, according to your taste.

2. Don't put too much oil in stir-frying wheat cabbage, which does not absorb oil.

3. Stir-fry the stems first and then fry the leaves, so that the stems are crisp and soft, and the leaves will not turn yellow and fried, this is the most critical part of this dish, have you learned?