Stir-fry vegetables are often yellowed and watery? Follow these 3 tips, fried green vegetables shiny, crispy sweet

Many people say they do not know this. After washing the vegetables, they put the vegetables straight into the pan to stir-fry. But when the vegetables still have a lot of water, when put in the pan, the bottom of the pot heats up, the water on the vegetables will heat up first and evaporate.

Thus, vegetables will lose water quickly before ripening, so they will wilt and turn yellow.

At that time, your pan of stir-fried vegetables will have a lot of water, the vegetables will wilt, become yellow due to frying for too long, and the vegetables will also lose their sweet and crispy taste.

So before stir-fry vegetables, you must make sure to let the vegetables drain. When the vegetables are dry, put them in a sauté pan, the vegetables will be heated quickly, speeding up the cooking speed, avoiding the watery vegetables, loss of flavor and color.

Some vegetables that are relatively hard should not be sautéed directly and should be blanched in hot water first.

This can save a lot of time stir-fry vegetables and ensure the delicious taste of vegetables. After blanching, you should also take it out so that the vegetables evaporate all the water stir-fry vegetables Please!

2. Heat control when stir-fry vegetables

Many people know that stir-fry vegetables Stir fry on high heat to speed up cooking and avoid dehydration. But just knowing that is not enough. Someone also wondered if they were stir-fry vegetables With high heat during the whole stir-frying process, the green vegetables are still dehydrated, and when cooked, they also have a bad taste and are chewy.

That’s because when stir-fry vegetables, the pot is not hot enough, you have put the vegetables in. The pan at home is often thick and the fire is not as big as that in the store, so before we put the green vegetables in the pot, we must heat the pot and the oil to the maximum temperature.

Only then will you add green vegetables, ensuring the fast stir-frying effect. If the oil temperature is too low when adding vegetables, the fire must heat up the pot, then heat the oil to the vegetables, thus prolonging the cooking time, the vegetables are easy to wilt and lose water.

3. Don’t add salt too soon when sautéing vegetables

Many people are used to adding salt as soon as they put a dish in the pot, this is wrong and should be changed, especially when sautéing vegetables.

Because the contact between green vegetables and salt will make green vegetables lose water, they will be soft, chewy, no longer crispy. Therefore, you should wait until the vegetables are cooked, about to come out, so you should add salt.

In addition, the amount of salt added to stir-fried vegetables should not be too much, so a little seasoning is fine. If stir-fried vegetables are too salty, they will lose their sweetness and will not taste good!

Have you understood the 3 notes when sautéing vegetables? There are steps that seem insignificant, everyone knows but does not pay attention. People often stir-fry vegetables for too long, stir-fry vegetables when they are not dry, stir-fry vegetables for salt too soon… No wonder why stir-fried vegetables are yellow, chewy, not crispy.

Try following the 3 steps above. Sure, you can also sauté the shiny, crunchy greens!

(According to SH)