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 stir-fried before eating. However, some people find that their stir-fried 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. Secondly, add a small amount of sugar, about 2 grams, to counteract the bitterness in the vegetables. Thirdly, make sure to add enough soup or water; do not let it burn dry.
3. The stove flame should be high. Cover the pot and let it 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 color, tender in texture, and sweet and fresh in flavor.