Fried vegetables is also a science; Heat the wok, pour lard, add a few pieces of minced garlic at the beginning of slight smoke, pour cauliflower, cooking wine and salt in turn, turn the wok once, then add chicken essence and white sugar, turn the wok once again, let the juice taste, turn the raw powder juice two or three times in two minutes, and pour the raw oil, and serve! Characteristics of cooked vegetables; The color is oily green and the taste is crisp and sweet!

Stir-fry garlic or wok, the latter uses pepper, the former uses garlic …

Cooking wine is the effect of deodorizing meat and poultry dishes, and there is no need to put green vegetables.

Salt is basically enough for green vegetables. If you want to be fresh, you can add chicken essence monosodium glutamate.

There is no fixed proportion of these seasonings, but the appropriate amount is determined according to personal taste and the amount of food ... you will gradually master it after several times of cooking.

The fire should be very big. First, add vegetable oil, then add some Jiang Mo, minced garlic and dried chili, add ingredients, add salt, then add monosodium glutamate, stir fry with low fire, and sprinkle with a few drops of sesame oil. Finally out of the pot.

Try not to season the cooking side dishes to ensure the original flavor and nutrition.

Moreover, if you put salt, you should also put a little before cooking to avoid destroying nutrition. The order of cooking is: put cooking oil, put vegetables after the oil is hot, stir fry over high fire, and put salt before cooking. Fire is used to shorten cooking time and minimize the loss of nutrients.

As an ingredient, you can add some garlic (sliced or diced) or Jiang Mo or sesame oil. If you cook vinegar vegetables, add vinegar. You don't have to put any other spices.