Stir-fried Shanghai green is a classic home-cooked vegetarian dish, but we always can’t stir-fry the restaurant’s level, that is, we can’t stir-fry the crisp and tender taste of green vegetables, and it is easy to yellow and water, so that the dishes don’t look any fresh. If you want to stir-fry the emerald green and crisp Shanghai green, which does not come out of the water and does not turn yellow, you only need to pay attention to the following details.
【Stir-fried Shanghai Qing】
Ingredients: Shanghai greens, cooking oil, fatty meat (or lard) water starch, millet spicy, garlic, salt, chicken essence
Here’s how:
1. First prepare a pound of sea greens, cut off the roots and set aside. Add water to the basin, add a spoonful of salt, and stir well. Table salt can remove pesticide residues from vegetables, so that green vegetables can be washed cleaner, and the green color of green vegetables can be preserved. Soak the greens in water for 15 minutes.
2. Prepare a few millet spices, cut into chili rings and set aside. Chili peppers can be added according to their taste. Prepare a few garlic, first crush it with the back of a knife, then chop it into minced garlic, cut it and put it on a plate for later use. Garlic can be more aroused after it is patted.
3. Prepare the five-cent fat meat, cut it into slices, and plate it for later use. If you have lard at home, it can also be substituted.
4. After the Shanghai green is soaked, wash it with your hands, and then wash it with running water. After all are cleaned, set aside to control water for later use.
5. Add a little cooking oil, half a spoonful of salt, then add the Shanghai green just processed, stir-fry a few times over low heat, let the Shanghai green evenly coated with cooking oil and salt, stir-fry until the Shanghai green is slightly soft, and then fish out for later. Doing so keeps Shanghai green in color.
6. Pour a little cooking oil into the pot, put the cut meat into the pot, stir-fry a few times, stir-fry the fat in it, and the fat becomes fried. Then add the millet pepper and minced garlic and stir-fry well until fragrant and spicy.
7. Add the processed Shanghai green, the heat should be as large as possible, speed up the speed of stir-frying, and quickly add an appropriate amount of salt and a little chicken essence. After stir-frying for seven or eight times, pour in a little water starch and thicken to better absorb the flavor on the Shanghai Qing. Finally, drizzle a little oil to increase the brightness of the dish. A dish of Shanghai green with full color and fragrance is fried.
【Love Tips】
1. Adding salt when soaking Shanghai green can not only clean it cleaner, but also retain the original color of Shanghai green to the greatest extent.
2. When stir-frying Shanghai greens, let the greens mix well with salt and oil, this step cannot be omitted, and it is also one of the secrets of stir-fried Shanghai greens that do not turn yellow and do not come out of water.
3. Finally, when stir-frying greens, use high heat to quickly stir-fry, the fire is too small and easy to come out of the water, affecting the taste.
4. The last step is drizzled with a little oil, which is also the key to the brightness of the dish.
5. The fat in the fat meat can maximize the aroma of green vegetables, if not, it is best to replace it with lard.
Shanghai Qing is not easy to produce water, and the color is not yellow, the color is crisp, it looks very appetizing, and the method is very simple, even kitchen novices are very easy to master. Copying such a bright green vegetable, it can also supplement vitamins, and it is a good choice for rice.
