Some fried vegetables really need more oil ... those leafy greens you mentioned above are really oily! If it looks bright, but the color is poor, it may be because the frying time is too long! You can prepare seasonings in advance, which will save time. In addition, if you eat it yourself, don't put oil in the pan. After all, putting too much oil is unhealthy!

Besides, the pot is exquisite. My family has a kind of pot, a pair of people. Stir-fried dishes are very bright, and the leaves are used less. Basically, just add some water! There are also traditional iron pots. The color of fried food is not very good, but I think it is still delicious, even if the food cooked by Zliren is beautiful ... so you'd better see what other people's pots are like!

Finally, the question about diced chicken. I think it was blown up. We usually fry diced chicken with onion, ginger and cooking wine, and then fry them directly in the oil pan, right?

In restaurants, after mixing and sizing, a lot of ingredients are used for frying. This kind of stir-fry is a bit like speculation. Stir-fry quickly in a large oil pan, in fact, in order to make the diced chicken scattered and smell fishy when frying.

I seldom use a large oil pan for cooking at home, but I usually marinate the meat, then fry it with a little more oil, and then serve it out after it changes color, which is also considered as cottage frying. Then do the dishes step by step according to the original steps. Because the fried meat smells less, you can also put less onion and ginger cooking wine when pickling. Many people don't like the taste of onions and ginger.

I wonder if you are satisfied with this answer?