Let me share with you the tips for frying vegetarian dishes: raw frying VS cooked frying. First of all, there are two kinds of frying, one is raw frying and the other is cooked frying. When frying vegetarian dishes, you must choose a good frying method. Stir-frying is also called fire frying. Mainly made of non-stick, non-splash, non-greasy materials. First fry the main ingredients in a hot oil pan until they are five or six years old, then add the ingredients (the good ones can be put late, and the bad ones can be put together), then season them, turn them over quickly, and then cut them off. For example, leeks, leeks, sprouts, bean sprouts, golden leaf plums and other vegetables with high water content, or leafy vegetables that are very easy to ripen, are cooked with raw fried doors. Cooking and frying is to process the materials into fully cooked or semi-cooked, cut into pieces, silk and other shapes, and then put them into a pot with bottom oil for a little frying. Add seasoning, ingredients or soup in turn, stir well, thicken or stir-fry directly to taste. Except for the raw materials that must be fried first, most vegetables can be cooked in a cooked and fried way. The second key point of frying vegetarian dishes with wok VS thickening is wok and thickening. A good wok is delicious, and it is also called wok. Vegetables are greasy and humorous, so you don't have to fry a dish to increase the aroma. Check the color and choose a bright color. Thickening is also a technology, and the requirements for thickening vegetables and meat are different. The juice of vegetables must be thin, which highlights the freshness of vegetables. If the juice is thick, it will cover the natural color of the vegetables and make the materials stick to the mouth, which will affect the appearance of the finished vegetables. Vegetables are easy to produce moisture after frying, and must be beaten to keep "intact". Through frequent comparison, we find that the distribution ratio of vegetable juice is powder and water. The juice mixed in this ratio is neither strong nor weak, and it is just used as refreshing materials such as kale, lily, Guangdong cabbage and honey beans. For example, Guangdong cabbage should be fried at two points. First, we must dominate the years of thickening. Usually, when the stalks of Chinese cabbage are still a little white, wet starch is added. At this point, Chinese cabbage is roughly seven points childish. If cabbage is transparent and thickens, it is destined to be fried. Second, pay attention to the amount of wet starch. Too much wet starch, fried dishes are too sticky; Too little, the dishes are easy to stew after serving. The dosage of wet starch is normally thickened 1/3.