Stir frying fire recipe such as the following: 1, high fire.

The speed of cooking is fast, can retain the freshness of the material and the softness of the texture, suitable for raw frying slippery frying stir-fry and other cooking methods.

2, medium heat.

Suitable for fish cooking sauce more food to make food flavored, such as cooked fried fried, etc. are suitable.

3, small fire.

Suitable for cooking, slow cooked or not easy to cook.

4, micro-fire.

Suitable for stewed dishes, so that the food has a melt-in-your-mouth texture, suitable cooking methods such as stewed simmering.

When people cook, the choice of fire should be based on the characteristics of the food and want to choose the nature of the food, do the same dish, it is not possible to say that a fire in the end, you can alternate, for example, said that the first big fire stir fry, and then slowly simmering with a small fire.

Cooking tips:

When cleaning vegetables, sprinkle a handful of salt in the water, so that the vegetables can be cleaned out of the bugs; eggplant cut, should be immediately immersed in water, otherwise the eggplant will be oxidized into brown. Fried eggplant, put some vinegar in the pot, fried eggplant color will not turn black; cut peppers and green onions, first put the vegetables in the refrigerator and then cut, or first knife in the cool water and then cut, can effectively reduce the dissemination of spicy, so that the eyes are not stimulated; summer to do a variety of coleslaw, add a moderate amount of beer mixing, can be flavored to enhance the aroma; spinach, cabbage and other vegetables should be washed first after cutting, do not chopped and then washed. Otherwise, the nutrients will be lost too much; no matter what sweet and sour dishes, as long as the proportion of 2 parts of sugar and 1 part of vinegar deployment, you can do sweet and sour moderation. Fried sweet and sour fish, sweet and sour vegetables, etc., should be the first sugar, salt, otherwise the salt "dehydration" effect will promote the solidification of protein in the dishes and "eat" not into the sugar, resulting in sweet and light; Bashi syrup simmering. In the simmering syrup, each plate to add a grain of rice alum, can extend the knot time, so that the sugar pull longer.