Order with boiling water

3. Pay attention to the amount of oil

Step 4 grasp the heat

5. Pay attention to setting the plate

1. Grasp the opportunity to put salt: When cooking, it is very important to put salt! Some vegetables, such as lettuce and Chinese cabbage, are already full of water, so salt must be added when they are fried to 80% maturity. Putting salt too early will cause the water in the dish to come out, which will affect the perception and taste.

2. Use boiling water: it is not advisable to add cold water to stir fry. Cold water will make vegetables old and not delicious. If it can't be cooked quickly, pour a small amount of boiling water into the pot. Remember that a small amount of boiled water can keep the leaves fresh and tender. Of course, the frying time should not be too long.

3. Pay attention to the amount of oil: vegetables have no oil. In order to get a higher temperature, when frying vegetables, put a little more oil, so that the fried vegetables will keep their color and will not get old.

4. Grasp the heat: The heat of cooking is basically a big fire. Don't stir fry slowly with medium or small fire. If you fry it in the pot for a long time, the color will not look good. Remember to fry quickly.

5. Pay attention to setting the plate: Never put the fried vegetables into the plate and pile them up. Try to spread it on a plate to make the vegetables dissipate heat faster, so as not to affect the taste and color of vegetables because of high temperature.