Don't think it's easy to fry a plate of vegetables. In fact, there are many skills to pay attention to, otherwise the fried vegetables will not only be unsightly, but also turn yellow. Matters needing attention are:

1, wait for the oil to boil and smoke before serving, so as not to destroy the vitamins in vegetables.

2. If the vegetables contain more water, you don't need to add water when cooking.

3. It is best to put salt after vegetables are cooked and before serving, so as to prevent vegetables from coming out of the pot.

4. When the dish is fried to half-cooked, cover it 1-2 minutes, but the time should not be too long, otherwise it will turn yellow.

Cooking tips for home cooking

Cooking refers to heating a wok, adding base oil, frying with onion and Jiang Mo, then processing the raw materials into shreds, slices and blocks, and directly frying them in hot oil in a wok until they are mature. It is the most widely used cooking method in the family. Most people can do it, but it is not easy to fry it fresh, tender, moderate, light and refreshing.

Stir-fried meat dishes require freshness and delicacy. Cooking temperature and feeding sequence are all particular. Take fried pork slices as an example: clean the pork slices, heat them in a wok, add base oil, and stir-fry the chopped green onion and meat slices in the wok after the oil is heated. When the surface of the meat turns white and is nearly half cooked, cook a little vinegar and stir fry. When the vinegar evaporates quickly, add ginger juice and stir fry. Then add soy sauce and a little water. After the water boils, add auxiliary materials. Finally, hook them and pour out a light oil from the spoon. To stir-fry vegetarian dishes, you can warm the oil in a hot pan. First, add fresh ginger powder and stir-fry until fragrant. Then, add chopped vegetables and stir-fry quickly. Add soy sauce and stir-fry until the vegetables become soft. Then, add a little soup, salt, sugar and monosodium glutamate, stir-fry, thicken and pour in sesame oil.

Raw and fried dishes require outstanding flavor, so it is very important to use vinegar in cooking. Vinegar can remove the peculiar smell, enhance the fragrance, promote the denaturation of protein, and make the dishes more tender. But you can't use too much vinegar, so it's best not to taste acetic acid. In addition, it is better to add ginger juice than Jiang Mo, because in the process of cooking, the moisture of the main components evaporates rapidly. At this time, adding ginger will be quickly absorbed by the raw materials, and the taste of the dish is also very good.

If you stir-fry vegetables, put them in a wok, stir-fry them for a few times and then add seasoning. There will often be too much water and the taste will not be fragrant. The reason is that the raw materials did not absorb enough fragrance. At this time, the problem can be solved by changing the procedure of putting seasoning in cooking.

Some dishes will produce sour taste during frying, which is caused by soy sauce. Because the sour soy sauce will produce lactic acid and other components in the production process, the solution is high temperature heating.

Stir-fried beef slices: Before stir-frying beef slices, dilute the flour with beer, pour it on the beef slices, mix well and marinate for 30 minutes. Enzymes in beer can decompose some protein and increase the tenderness of beef.

Stir-fried pork slices: put the sliced pork into a colander and shake it in boiling water a few times. When the meat has just changed color, drain the water and put it in the wok. Cooking only takes 3 ~ 4 minutes, and it is tender and delicious.