Don't think it's easy to fry a dish. In fact, there are many skills to pay attention to, otherwise the fried dishes will not only look bad, but also turn yellow. Matters needing attention are:

1, wait for the oil to boil and smoke before serving, so as not to destroy the vitamins in vegetables.

2. If the vegetables contain a lot of water, you can fry them without adding water.

3. It is best to put salt after the vegetables are cooked and before serving, which can prevent the vegetables from coming out of the pot.

4. When the vegetables are fried to half-cooked, cover them with 1-2 minutes, but not too long, otherwise they will turn yellow.

Cooking skills of home cooking

Cooking is to heat a wok, add base oil, stir-fry with onion and Jiang Mo, then process the raw materials into shreds, slices and blocks, and directly stir-fry them in hot oil in the wok until they are mature. This is the most widely used cooking method at home. Most people can do it, but it is not easy to stir-fry it tender and moderate, light and refreshing.

Fried meat dishes require tender, smooth and delicious. The cooking temperature and the order of feeding are all particular. Take fried pork slices as an example: wash the pork slices, heat them in a wok, add the base oil, and stir-fry the chopped green onion and pork slices in the wok after the oil is heated. When the meat surface turns white and is half cooked, cook a little vinegar and stir fry. When the vinegar evaporates quickly, add ginger juice and stir fry. Then add soy sauce and a little water. After the water boils, add auxiliary materials. Finally, hook them up and pour a little bright oil from the spoon. To stir-fry vegetables and vegetables, you can warm the oil in a hot pan. First, add fresh ginger powder and stir-fry until fragrant, then add chopped vegetables and stir-fry quickly, add soy sauce and stir-fry until the vegetables are soft, then add a little soup, salt, sugar and monosodium glutamate, stir-fry, thicken, and pour sesame oil to serve as a spoon.

Fried dishes require outstanding flavor, so it is very important to use vinegar when cooking. Vinegar can remove peculiar smell, enhance fragrance, promote protein degeneration and make dishes more tender. But you can't use too much vinegar. It's better not to taste acetic acid. In addition, it is better to add ginger juice than Jiang Mo, because in the process of cooking, the moisture of the main components evaporates rapidly. At this time, adding ginger will be quickly absorbed by the raw materials, and the taste of the food is good.

If you stir-fry, put it in a wok, stir-fry for a few times, and then put the seasoning, which often leads to too much water and bad taste. The reason is that the raw materials did not absorb enough fragrance. At this time, the problem can be solved by changing the procedure of putting seasoning in cooking.

Some dishes will produce sour taste during frying, which is caused by soy sauce. Because soy sauce will produce lactic acid and other components when it is sour in the production process, the solution is to heat it at high temperature.

Stir-fried beef slices: Before stir-frying beef slices, dilute the flour with beer, pour it on the beef slices, mix well and marinate for 30 minutes. Enzymes in beer can decompose some protein and increase the tenderness of beef.

Stir-fried sliced meat: put the sliced meat in a colander and shake it in boiling water a few times. When the meat has just changed color, drain the water and put it in a wok. It only takes 3 ~ 4 minutes to cook, which is tender and delicious.