1, when washing vegetables, let them soak in water for a while. Add lemonade when soaking, and vegetables can be well placed and oxidized when frying. Before frying vegetables in the pot, you must first pick them up and drain them on a sieve. This degree must be well grasped. Otherwise, if you put the dish in the pot as soon as you pick it up, there must be a pot of water in the pot, so you can't fry it.

2. blanch the vegetables before cooking. Boil a pot of boiling water. When the water is completely boiled, put some edible salt and a spoonful of oil into the pot and stir it a little, so that the vegetables can be boiled in the water for half a minute and then taken out. Blanching the water and frying it in the pot can also keep the vegetables green. Vegetables such as spinach and broccoli will be healthier after blanching.

3. The heat when frying vegetables. The cooking temperature is very important. Cooking is mainly based on fire. Never cook slowly with medium or small fire. Remember to fry quickly. Don't be reluctant to put oil when cooking. Oil, as an important medium of heat conduction, can help vegetables to fry quickly, keep the color unchanged, and the vegetables with more oil will taste better.