Green vegetables are rich in vitamins and are very beneficial to human health. Except for a few varieties that can be eaten raw, most green vegetables should be cooked before consumption. However, some people find that their cooked green vegetables turn yellow, are not tender enough, and taste a bit bitter, making them unappetizing. To avoid this, you might want to try the following tips.
1. After washing the green vegetables, do not soak them in water for too long. They should be stir-fried immediately after being chopped.
2. When stir-frying, add a little cooking wine (yellow wine) to keep the leaves from turning yellow. Secondly, add a small amount of sugar, about 2 grams, to counteract the bitterness. Finally, ensure there is enough broth and do not let it burn dry.
3. The heat should be high, and the pot should be covered to simmer. Do not open the lid frequently; you can open it at most once during the process, turning the vegetables over a few times. The entire cooking process should take about 3-8 minutes.
Master these three points, and the cooked green vegetables will be a vibrant green, tender in texture, and sweet and fresh in flavor.