Types and cooking methods of green vegetables

Speaking of green vegetables, this is the most common vegetable. We can eat it almost all year round. There are also various types and methods of cooking vegetables. So, which vegetable method is most suitable for your taste?

Types of greens

The vegetables we usually eat are white-stemmed cabbage and green-stemmed cabbage. The difference between the two is also seen from the leaf color. In terms of season, the most commonly eaten cabbage in spring and summer is pakchoy. The characteristic is that the plant is large. In autumn, we eat Suzhou green, which has dark green leaves and a short, plump and upright shape. There is also a short-legged green, which is eaten in winter.

How to cook green vegetables

Ingredients for stir-fried vegetables

Fresh vegetables and other condiments.

How to cook stir-fried vegetables

1. Peel off the old leaves of the green vegetables, leaving the tenderest part, then remove the vegetable heads and wash them.

2. Heat the pan, pour in oil (when frying vegetables, make sure the pan is always kept at the hottest state), pour in the vegetables, stir-fry quickly, then add rice wine, salt and other ingredients before eating.

Tips

We often say stir-fried vegetables with mushrooms. This is because the two flavors and aromas of vegetables and mushrooms can be fully integrated, and vegetables can play a more beneficial role in people's health. So when stir-frying vegetables, you might as well add mushrooms!

2. When stir-frying vegetables, be sure to use high heat, otherwise the vegetables will turn yellow and will not taste good.