Use roasting to make vegetables crispy and tender. What vegetables are suitable for roasting and beautiful coloring doors in large dishes

Some vegetables can tolerate high heat and be roasted. They are used to serve them when grilling meat to balance heavy meat and flour with fruits and vegetables during the season. It is ideal, but not every vegetable is suitable for roasting. Silvio Correa, a Brazilian roasting master and private dish chef, pointed out that the amount of water content of vegetables is the key to consider. Vegetables with too little water such as green cauliflower and cauliflower will become too dry and should not be roasted.

Coria said that the source of roasting on high fires can be gas or firewood, but if you go through the classic way, roast on charcoal. No matter what you need to remember, "Baking is a high-temperature cooking method, and you must choose vegetables carefully." What you need to consider is the degree to which the vegetables you want to roast should tolerate high temperatures, and how to change the taste and quality of vegetables when roasting.

Coria's first choice for roasted vegetables is to use gua, because it is full of water. He said that the meat of cherry is juicy and will be moisturized and soft when roasted. Bell peppers are also a good choice. The skin is thick and can withstand high temperatures, and will also have a sweet and smoky flavor. If you want to find vegetables that are fast-grilled and have a good crispy feel, he recommends 虎.

After some vegetables are roasted directly at high temperature, the crust will have beautiful roast marks. After achieving a delicious texture, you might as well take the denser vegetables away from the flames so that they are cooked thoroughly. The roasting process also stimulates plum reaction (non-enzyme browning reaction), caramelization and enhances taste, which is especially effective in root and red scent.

If you want the roasted vegetables to be crispy and tender, instead of being paste, there is a small door that makes the vegetables beautifully colored: apply salt later. Use salt before cooking will lead to a soft and mushy texture. Use salt after roasting, which will have a better texture and a little burning taste.

Boat greens are not suitable for cooking, such as spinach, kale, and borer. They will soon wilt and dry when they are high in temperature, and they will not be able to be picked up by the grill without being able to pack it. So the leaves and vegetables are never in the roasted list. If you really want to eat crispy roasted vegetables, it is recommended to try the kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored kale-colored ka

Certain vegetables such as green cauliflower and cauliflower will dry out if they are directly on the grill, but this does not mean that these cruciferous vegetables should not be roasted, but they only need an extra dish to ensure the ideal quality. Coria said it should be steamed in advance, or heated in between so that they can be cooked slowly to keep the juice.

Responsible editor: Gu Zihuan