1, oil quantity

The amount of oil in fried vegetables is slightly more than that in normal cooking. Vegetables without oil are also like skin without various skin care products, and there is no feeling of water.

2. Temperature

The heat of stir-frying vegetables is basically based on strong fire and quick stir-frying. Don't cook slowly with medium or small fire. Remember to stir-fry quickly. Stir-fried in a big fire is more fragrant, but don't fry it too well and lose nutrition.

3. Put salt.

When cooking, putting salt is the most important! Some dishes, such as lettuce and Chinese cabbage, are already full of water, so we must put salt when they are fried to 80% maturity. If we put salt early, it will produce a pool of water, which will easily affect the color of the dishes. Some vegetables, such as cabbage, sweet potato leaves, pumpkin seedlings and so on, don't have much water. It's best to melt the salt in the oil after putting in the oil, and then pour the vegetables into the pot to stir fry quickly, so that a small part of the water in the vegetables will be forced out during the frying process, which will better protect the emerald color of such vegetables.

4, put the plate

Never pile up the vegetables after they are put into the dish. Pick out an open space in the center of the dish with chopsticks to let the vegetables dissipate heat faster, so as not to discolor the vegetables because of the high temperature.