Vegetables, especially green leafy vegetables, should be fried quickly to prevent the loss of vitamins and soluble nutrients. The stir-frying speed is fast and the temperature in the pot is high, which can quickly denature and inactivate the oxidase in vegetable tissues and prevent the loss of vitamin C due to enzymatic oxidation. The main dishes suitable for quick stir-frying are: dried stir-fried vegetables, such as dried stir-fried squid, dried stir-fried chicken pieces, dried stir-fried green beans, etc., which need to be stir-fried quickly and evenly, and peppers and peppers should be stir-fried into raw materials, but not fried; Ensure quick taste and bright color!

Wash and peel potatoes, slice them into thin slices and then cut them into filaments of the same size. Soak in cold water to avoid oxidation and blackening of potatoes. Boil potatoes with hot water and blanch them, then rinse them with cold water! It can remove starch from potatoes and keep them crisp! It can also be fried quickly in the later stage, with short cooking time, which can prevent vegetable cells from losing too much water and avoid the loss of soluble nutrients; At the same time, there is less destruction of chlorophyll and less decomposition of original pectin, which keeps the vegetables crisp and tender in texture, green in color, and keeps the nutritional components of vegetables!

Vegetables include: Chinese cabbage, Chinese cabbage, oily wheat, water spinach, Chinese cabbage, cauliflower, kidney bean, Shanghai green, small rape and so on. These vegetables should not only be fried quickly, but also better not be cut with a knife, so that chlorophyll will not be lost and the taste will be crisp and sweet. Usually, there are ribs and dry raw materials that need to be fried quickly. When fried quickly, the firepower is strong, so that the water in the dish can be quickly locked without losing the nutritional value. Some dishes need to be fried quickly, but if they are fried directly, they will consume oil and will not be cooked well.

Uniform heating and short cooking time can prevent vegetable cells from losing too much water and avoid the loss of soluble nutrients; At the same time, the destruction of chlorophyll is less, and the decomposition of original pectin is less, so that vegetables keep crisp texture, green color and nutritional components. Stir-fry quickly because of high temperature, frequent turning, uniform heating and short cooking time, which can prevent excessive water loss of vegetable cells and tissues and avoid the loss of soluble nutrients; At the same time, the destruction of chlorophyll is less, and the decomposition of original pectin is less, so that the texture of vegetables remains crisp and tender.