Guangdong people fried vegetables, why bright green not water? Chef: the key is the 3 reasons, see understand. Dear good friends, hello, I am Chef Jiang Yi Zhou, today again, to share the moment of food, are you ready?

This Guangdong fried vegetables, very famous, especially in our chef circle know, Guangdong chef or Guangdong people, fried vegetables very fresh, and not yellow not water, bright green and delicious.

In fact, the Cantonese fried vegetables, delicious reasons are these 3, we just need to master, fried vegetables at home and they are the same, will be bright green not water, without further ado, the next 3 reasons, as well as a particularly delicious choke-fried greens practice to share with you, interested friends with me to look down it.

Reason 1: Sauté in advance.

Guangdong people fried green vegetables why bright green not water, the first reason is that many vegetables they will be stir-fried in advance once, and then pour out.

For example, fried greens, they pan to some oil, nothing, the greens under the pan stir-fry on a minute, and then pour out, and then put onions, ginger, garlic seasoning and what not, so fried greens taste good, not easy to water, the color is also more emerald green, this a reason friends to remember well.

Reason 2, the last to put salt.

Guangdong people fried bok choy why bright green not out of water, so delicious, which is the first key reason is that fried bok choy when the last put salt.

I once worked in Guangdong for five years as a chef, Guangdong people stir-fry vegetables, only when the final pan will put salt, chicken monosodium glutamate seasoning. Because the salt has the characteristics of the ingredients out of water, if you put salt seasoning in advance, then the greens will be designated yellow water is not good, this reason friends to remember.

Reason 3, put salt before thickening.

Cantonese fried vegetables, bright green delicious key reason, the last one is, out of the pan and then put salt, put salt and then hooked on a little thin gravy.

The thickening can make the bok choy seepage of water, all wrapped in bok choy, so that the taste of bok choy more flavorful, but also not easy to water, and then drizzle a little sesame oil or bright oil, stir-fried evenly, stir-fried bok choy green color, bright color, no water not yellow, the reason you know?

Next, we'll share with you a delicious stir-fry method.

Step 1.

Remove the old roots and leaves of rape and then cut, prepare some onion and garlic dice, then heat the pot, put a little oil nothing put the rape into the pot and stir-fry on a minute, stir out the excess water, subvert the fragrance of rape and then pour out and set aside.

Step 2.

Put some oil in the pot again, put the onion and garlic dice into the pot, you must fry the onion and garlic dice yellow, then put the greens into the pot, drizzle a little soy sauce along the side of the pot, stir-fry for ten seconds, put a little salt chicken seasoning, then drizzle a little water starch thickening, thickening sprinkle some sesame oil, turn well and then you can eat the pot, bright green not water, delicious and tasty, go try it.

Summary:

How about friends, after reading the article, this time know the Guangdong fried vegetables, why bright green not water, not yellow so delicious it? Remember to bookmark the article, I am Chef Jiang Yi Zhou, we will see you next time.