Do you often think that cooking is as simple as throwing the vegetables into the pot, heating them up, stir-frying them and serving?
To put it simply, it is really like that!
But I don’t feel that there is any difference between the food I cook and that served in other restaurants? The crispy and sweet taste is always much worse!
At this time, I can only comfort myself by thinking that the chef has decades of experience, so there is no way to compare with him!
But have you forgotten that your own mothers have decades of experience, and some of them cook even longer than the chefs? But why is it that no matter how we cook at home, the food always comes out soft and mushy when served on the plate?
The main reason is that housewives love to add water when cooking, then stir and fry vigorously, as if this will make the food delicious.
Then, after being fried for decades, it still has a very watery, soft and unpalatable texture, and people who eat it can only be grateful that at least someone is willing to help prepare a meal to fill their stomachs.
But to stir-fry vegetables into a sweet and green taste is actually not as difficult as you think. All you have to do is soak them in water before stir-frying.
After buying the vegetables, wash them carefully, cut them into suitable sizes, soak them in water for ten minutes, then drain and set aside.
Do not add oil to the wok first. Turn on high heat and heat it up to a sufficient temperature before adding oil. Then add seasonings for sautéing, such as garlic and minced meat. Next, add the drained vegetables, stir briefly and leave it alone.
Cover the pot and simmer for one or two minutes, open the lid and stir slightly, cover the pot and wait for two or three minutes, open the lid, add salt and stir evenly before serving. The vegetables fried in this way will be super green, refreshing and sweet.
Housewives often make the mistake of adding oil and vegetables before the pan is hot, then excessively stir-frying them, and adding water halfway through because they are afraid the leaves will become too dry. As a result, the finished product is both greasy and watery and is barely edible.
The purpose of soaking vegetables in water beforehand is to lock the moisture in the leaves. This also allows the leaves to be quickly cooked from the inside during the heating process. This prevents the vegetables from becoming too dry during the cooking process due to the loss of moisture, which would cause the leaves to become wet if they are replenished with water. In addition, adding water in the middle of the cooking process will immediately lower the temperature, and it will take more time to cook the vegetables.
In fact, it is not as difficult as you think to stir-fry crispy and sweet dishes. Next time before you cook, try my method. Soak the ingredients in water and heat the empty pan first, then add oil and don’t over-fry. I believe it will give you a big surprise.
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