How to stir-fry green vegetables

How to stir-fry green vegetables? Popular topics and practical tips on the Internet in the past 10 days

Stir-frying green vegetables seems simple, but it requires skill to make them green, tender and crispy. Combining hot discussions on the Internet in the past 10 days and the experience of food bloggers, we have compiled a structured guide that covers key steps such as material selection, heat, and seasoning to help you easily master the essence of this home-cooked dish.

1. Data on popular stir-fried vegetables related topics in the past 10 days

2. Detailed steps and techniques for frying vegetables

1. The key to material selection

In hot discussions,Shanghai greens, cabbage sum, water spinachThey are the three most popular vegetables in recent times. Please note when choosing:

• The leaves are plump and without yellow spots, and the stems are crisp and tender;
• It is recommended to buy it on the same day and keep it refrigerated for no more than 2 days.

2. Preprocessing techniques

Note: Add a little salt and oil when blanching to maintain color.

3. Heat and seasoning

According to recent actual measurements by food bloggers:

• Stir-fry over high heat: Maintain maximum firepower throughout the process and shorten cooking time;
• seasoning in portions: Add salt first and stir well, then add a little sugar before putting it in the pot to enhance the freshness;
• Garlic secret: Add minced garlic in two portions (50% when frying and 50% before boiling).

4. Solutions to common problems

3. Netizens’ recommendations for innovative practices

The latest popular new ways to eat on Douyin:

• Stir-fried green vegetables with fermented bean curd: Use 1 piece of Cantonese fermented bean curd instead of salt for a unique flavor;
• Stir-fried method: Dried chili + Sichuan peppercorns are stir-fried quickly until fragrant, full of Sichuan flavor.

Master these techniques and you can stir-fry green vegetables that rival those of a restaurant! Might as well try it tonight~