Add 1 spice to chives, and the chef after tasting said: The taste is better than that of a hotel.
Go to the restaurant for a meal, and occasionally order blanched leafy greens, which taste crisp, flavorful, and have a vibrant green color. Regardless of whether it's from a sensory perspective or a sense of smell, it conquers oneself. But when you make it yourself at home, no matter how you do it, you can't achieve that effect. What tricks do chefs use to make this dish so good?
It's not that difficult to achieve the level of a master chef; there are still some techniques to learn. These techniques aren't complicated, I'll just tell you about them, and you'll understand that it's simple. Below you will understand.
Blanched Leafy Greens
Ingredients: Leafy greens, chopped green onions, minced ginger, diced red peppers
Seasonings: Fish sauce with steam, edible oil, salt
Instructions:
1. In a pot, add water, put in 1 spoon of salt, an appropriate amount of edible oil, after the water boils, put in the washed leafy greens and blanch them until they change color quickly, then take them out (adding salt can give the leafy greens a salty taste, and adding oil can keep the leafy greens' color vibrant, adding a little edible alkali will make the color better, but it will destroy the nutritional components, not recommended to add).
2. Arrange the leafy greens in a dish and sprinkle with chopped green onions, minced ginger, and diced red peppers, drizzle with fish sauce with steam (if you don't have fish sauce with steam, you can use soy sauce)
3. Pour a suitable amount of edible oil into a wok and heat it up (the oil must be hot)
4. Pour the hot oil over the leafy greens, and at the moment of pouring the hot oil, the aroma of the green onions is released.
Tips for Blanched Leafy Greens
1. Wash the leafy greens thoroughly, blanch them in boiling water, and add salt and edible oil to the pot in advance.
2. Drizzle fish sauce with steam on the leafy greens and pour hot oil on the leafy greens.
Blanched Leafy Greens, master the above techniques, you can make leafy greens as delicious as in the hotel at home. The chef will eat it and feel delicious.
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