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To keep sautéed vegetables always fresh and crispy with a beautiful shine, you need some secrets.
1. Secrets for a plate of sautéed vegetables always fresh, crisp, and delicious
To keep sautéed vegetables always fresh and crispy with a beautiful shine.
Vegetables and fruits sautéed are among the cooking methods rarely absent from meals. Especially in winter, when the weather is cold, sautéed dishes become more popular because they are not only delicious and crispy but also have a rich flavor, making them very enjoyable with rice. However, many women still encounter the situation where the vegetables become soft and dull before being sautéed, not as vibrant green as in the restaurant.
Therefore, let's refer to the simple tips below to have sautéed vegetables and fruits that are both visually appealing and deliciously crispy!
How to pick vegetables or cut fruits for sautéing
With leafy vegetables like water spinach, mustard greens, etc., remove some leaves before sautéing. Because the leaves of these vegetables sauté quickly and are not too tasty. With winter melon, after removing the leaves, wash and squeeze it before putting it in the pan after the melon part, then you can keep the beautiful green color.
With winter melon, after removing the leaves, wash and squeeze it before putting it in the pan after the melon part, then you can keep the beautiful green color.
With cowpea, after washing, you should cut it thinly and sauté it will quickly become ripe and crispy. If sautéed in large pieces, it will take a long time to ripen, and it will quickly lose its green color.
To keep sautéed vegetables always fresh and crispy with a beautiful shine (Photo: K.H)
Use just the right amount of oil when sautéing to ensure the vegetables are cooked and have a shiny, appetizing appearance (Photo: Internet)
Avoid sautéing with other foods right from the start
For some dishes with sautéed vegetables along with other ingredients such as meat, liver, heart, kidney, and intestines, it's essential to sauté the vegetables separately. First, sauté the other ingredients and set them aside. Then, sauté the vegetables, and finally, combine the sautéed ingredients in a pot for a while before seasoning to taste. If sautéed together from the beginning, the vegetables will become mushy, lose color, and turn pale.
