Stir-frying green leafy vegetables with a lid is healthier - do you need to cover the pot when stir-frying?

Experts explained that when vegetables are put into boiling water, the water temperature decreases. If there are more vegetables, the water in the pot cannot boil again immediately. In order to reduce the soaking time of vegetables in water and reduce nutrient loss, it is recommended to cover the pot with a lid to help the water boil as quickly as possible and remove the vegetables immediately.

Stir-frying green leafy vegetables with a lid is healthier - do you need to cover the pot when stir-frying?

Do you need to cover the pot when cooking?

Covering the pot when cooking can not only prevent oil from splashing out, but also cover the heat, making the food cook faster. But in life, many people don’t know when to cover and when not to cover. If the timing of covering is wrong, in addition to affecting the taste, the nutrition will be greatly reduced.

The cooking method of covering the pot with a lid is actually "stewing", which allows the water in the pot to evaporate quickly, so that the high-temperature water vapor can cook the food in a shorter time, and it also helps people reduce the amount of oil used. Whether it is necessary to cover the pot during cooking depends on the specific situation.

Stir-fry green leafy vegetables. Open the lid and stir-fry quickly for a crispy texture. Cover and stir-fry for better health.

Green leafy vegetables, represented by rapeseed and lettuce, can be stir-fried or braised. If simmering, make sure there is a little water at the bottom of the pot before closing the lid, and control the heat and time. It is better to simmer over medium heat for about 20 seconds. Over time, it will easily turn yellow, and over-frying will also affect the taste. Restaurant chefs usually open the lid and fry green leafy vegetables quickly, so that the fried vegetables have a crisp and tender texture. The healthiest method is the "cover and stir-fry" method. The specific method is to first put some water at the bottom of the pot; after the water boils, add the vegetables, quickly cover the pot and simmer; after the water vapor comes up, wait for about 20 seconds, remove the pot lid, add a few drops of oil, and then add some salt. Stir fry a few times and it's ready to serve.

Also keep the lid on the pot for a while when blanching vegetables.

Experts explained that when vegetables are put into boiling water, the water temperature decreases. If there are more vegetables, the water in the pot cannot boil again immediately. In order to reduce the soaking time of vegetables in water and reduce nutrient loss, it is recommended to cover the pot with a lid to help the water boil as quickly as possible and remove the vegetables immediately.

It’s best to cover vegetables that won’t rot easily when fried.

Experts suggest that vegetables with firm textures such as cauliflower, potatoes, eggplants, beans, carrots, etc. are often not easy to cook and need to be stir-fried repeatedly. But the longer it is fried, the more nutrients are lost. Therefore, it is best to use stewing. The temperature in the pot is higher, the cooking time is greatly shortened, the taste is authentic, and the nutrition is better. Some vegetables with relatively high starch content, such as potatoes and yams, are easier to digest and absorb after being stewed.

There is no need to cover the fried meat and scrambled eggs.

When stir-frying mutton, beef or eggs, since the time is short and you need to stir-fry repeatedly, there is no need to cover it. Covering the pot may affect the taste of the meat and eggs due to the excess steam in the pot.