No matter what kind of vegetables you fry, keep these 3 points in mind to ensure that the green does not come out of the water, and it is better than what the chef makes

Today I will share with you the tips for stir-frying leafy greens, so that the fried leafy greens will not turn black, nor will they turn yellow, and they are not easy to get out of the water.

Let's take seaweed (rape) as an example. Shanghai green is a vegetable that we often see, and it takes a little skill to stir-fry this vegetable to be delicious and refreshing. First of all, don't fry the Shanghai green directly after cleaning it, prepare a basin of water, put a few drops of white vinegar in it, and then soak the Shanghai green in water, about ten minutes or so, the role of white vinegar is to prevent the loss of chlorophyll in Shanghai green, and the chefs in the restaurant basically do this, so that it is not only suitable for green leafy vegetables such as Shanghai green, spinach, and rape.

The next thing is to blanch the water, after the water boils, add a little salt and a few drops of oil, about 30 seconds of blanching, don't blanch for too long, blanch the Shanghai green and then stir-fry it over high heat, it is faster when it is cooked, so it is not easy to get out of the water. Some chefs in restaurants generally fry in oil for about 20 seconds, and we don't need to fry it at home, because eating too much oil is not good for the body, and the effect is the same if you blanch it directly with water.

Finally, don't put soy sauce when stir-frying green leafy vegetables, as the color of soy sauce will darken. Finally, when you put a little bit of starch water out of the pot, the color will be particularly beautiful and it will look very appetizing.