Green vegetables are rich in vitamins and very beneficial to human health. With the exception of 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, and have a bitter taste, making them unpalatable. 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. Next, add a small amount of sugar, about 2 grams, to counteract the bitterness in the vegetables. Finally, ensure there is enough soup or water and do not let it burn dry.
3. The stove flame should be high. Cover the pot and simmer, and do not open the lid frequently. Open the lid at most once during the cooking process, and stir a few times. The entire cooking process should be completed in 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.