Hello everyone,
I'm Brother Chao .
Many people make mistakes in the
first step when they fry Shanghai
greens. No wonder the green vegetables they stir-fry are prone to water
and
yellowing
. The shanghai green is crisp, refreshing and delicious,
and the color does not turn yellow or black,
and it is not easy to get out of the water. Follow my video
below
to learn how I do it.
Autumn is the season when Shanghai green is listed.
This season's Shanghai green is the best. It's tender
and it tastes very sweet. We put
Shanghai green in the meat basket, choose Shanghai green for it
, then put it in the sink,
add 1 tablespoon of salt,
a small spoon of baking soda,
and rinse it with running water.
Because the sun-green we bought is very dirty and
has a lot of sediment in it. If we
don't wash it with running water,
we will eat it with mud and sand and it will not taste good.
So when we clean Shanghai Qing, we
must Wash it with running water
and thoroughly clean the sediment in Shanghai Qing,
so that
our Shanghai Qing
is very clean.
Then take it out to control the water
. After taking it out, let's take a look at
the
lot of sediment in it.
Next We put the shanghai green on the chopping board,
and then use a knife to cut off the head of the shanghai green.
Next , we divide the shanghai green into two steps
, and cut out the leaves of the shanghai green, because
the leaves of the shanghai green are relatively different when frying the shanghai green. It
is easy to cook,
so we have to cut off the leaves
first and put them aside for later use. We have to break the
remaining Shanghai greens
because the hearts of Shanghai greens are bitter.
If they are fried together, they will taste a little bitter.
So we have to take off the heart of Shanghai Qing,
don't. After
all
the processing is done,
put it in a bigger shed
and wash it again
. The cleaned Shanghai Qing is very clean and makes
us taste better. Do n’t worry, after cleaning it all , take it out of the water and
put it in a larger bowl for later use. Next , let’s pickle
the Shanghai green. After the leaves of the Shanghai green are removed,
we
need to pickle it
. The marinated Shanghai green tastes crisp. Refreshing, it is not easy to get out of water when
frying
, marinate it for 10 minutes.
At this time, we will cut some garlic and cut it into thin
slices. We should cut the slices thinly and not too thickly. After the
garlic is cut, pour it into a bowl for later use.
Next, we will prepare a few Cut the
millet pepper into small circles
After the millet pepper is cut, put it together with the garlic slices
Next
, add 1 tablespoon of soy sauce,
1 tablespoon of balsamic vinegar
, a little bit of jaundice,
a small amount of chicken essence,
1 tablespoon of oyster sauce for freshness, and
add 1 teaspoon Fill
a small bowl of starch with water
, stir it with a spoon and stir well. The sauce is prepared
in advance to save the cooking time.
Stir well and put it aside. At this
time, our Shanghai green is also marinated. Take a
look at our marinated Shanghai The green is crunchy, no
matter how you fold it, it keeps folding. At
this time, we filled a large bowl of water and washed it again.
If it is not cleaned and fried, it will be too salty,
so we washed it several times with
water . After it's done, take it out of the water
Next , we will prepare a piece of lard
. Stir-frying vegetables with lard is the most fragrant
.
Stir the lard until it melts . Stir the lard until it
melts and add 1 tablespoon of Sichuan peppercorns.
Put the millet peppers and garlic slices into the pot
, turn on
the high heat and stir fry quickly and evenly, stir fry
the garlic fragrance , and then add the shanghai green after
frying . Out of the water, dear
friends, you have seen the video here.
If my video is helpful to
you, please help to order a little red heart
. After drying the grass,
add the prepared sauce and
the remaining leaves.
Continue to turn on high heat and stir fry evenly. After adding the
leaves , we don’t need to
fry it for too long
because the leaves of Shanghai green are easier to cook.
Just turn on high heat and stir fry it evenly
. Stir fry evenly and it is
almost ready to serve.
According to this method, the shanghai greens fried in this way
are emerald green and not yellow, and it
is not easy to get out of water. After
frying ,
pour it into a plate and you can start eating. The Shanghai greens produced in
this way
are really very It 's delicious
, it tastes crisp and refreshing
, and it's also very tasty and delicious.
If you like this method
, you can save it and try it. If you
like my video, remember to like, follow and comment.
Follow me to see more home-cooked food
. See you in the next video. Bar
