Common processing techniques for vegetables
2018-11-08 | Plaza Themes
The first detail that many people overlook is the pre-treatment of vegetables. Actually, this step is very important. As long as you spend a few more minutes, you can effectively improve the taste. The main goals of preprocessing are twofold:
01 Remove the fiber that is too old in advance Make the dishes taste more tender Vegetables with stems (such as kale and broccoli): It is best to remove the thick skin from the roots, which will have less astringency and a better taste; General green leafy vegetables (such as spinach and cauliflower): If you see that the leaves are particularly large and there is a noticeable fiber sensation at the bottom of the broken stem, you need to break them off.
02 Make different parts of vegetables Achieve more consistent maturity and flavor I guess many people, after washing vegetables, simply break them into small pieces and then stir fry them in the pot... This can easily lead to old leaves, green stems, and a green flavor. If it is a green leafy vegetable with a hard stem (such as water spinach), it is best to separate the stem and leaves and cook them in sequence: Vegetables with thicker leaves (such as cabbage, cabbage, and cabbage) can be easily sliced by hand instead of a knife, making it easier for the sauce to hang. You can also try to slice diagonally, making the thicker parts of the roots and stems thinner for a more even and flavorful stir fry.