1. Turn the wok quickly and stir with a hand spoon.

Suitable for stir-frying, oil frying and salt frying.

Because stir-frying does not require batter and sizing, only the main ingredients are stir-fried in the pot, which requires quick stir-frying with the wok and quick mixing with a hand spoon. After the ingredients are cooked and flavorful, they can be removed from the pot and plated.

2. Turn the wok less and stir quickly with a hand spoon.

Suitable for soft stir-fry, such as soft stir-fry shrimp crackers, sweet and sour fish fillets, etc.

After putting the fried ingredients into the wok, stir them quickly with a hand spoon. When the ingredients are mature and fragrant, turn the wok a few times and then take them out of the pan and put them on a plate.

This can keep the taste of the finished product fresh and tender. If the ingredients are stirred and stirred quickly after being put into the wok, not only will the ingredients be cooked slowly, but the soup will easily splash out and the finished product will taste unevenly and the juice will become watery.

3. Stir the wok more and stir less with a hand spoon.

It is suitable for cooking methods such as deep-frying, stir-frying, dry stir-frying, and sautéing, such as fried tenderloin, fried crispy eel, dry-stirred winter bamboo shoots and other dishes.

Since the ingredients for deep-fried, char-grilled, and stir-fried dishes generally need to be deep-fried and then added to the wok to hang the sauce, the ingredients for dry-stir-fried dishes are basically seasoned, fried until they are seven-mature, and then stir-fried a second time.

Toss the wok more and stir less with a hand spoon, so that the sauce can be spread evenly, with a correct color and a mellow taste.

Otherwise, it is easy for the gravy to fall into the bottom of the wok and become scorched, while the main ingredients cannot be hung, affecting the color and taste of the dishes.

4. Remove the wok from the heat and use a spoon to help overturn it.

Suitable for carrots.

To make carrots, put the fried ingredients into the boiled syrup, immediately remove the wok from the stove, and keep turning the wok while it is hot, and push and turn it up with a hand spoon.

Only in this way can the syrup hang evenly and the sugar threads can be pulled out; if the wok is turned upside down without leaving the stove, the syrup will become bitter and dry due to excessive heat.

5. Turn the wok over quickly and remove from the heat with a spatula.

Suitable for hanging frost vegetables.

To make fried vegetables, put the fried ingredients into the boiled syrup, stir the wok quickly for a few times, then remove from the heat immediately, and stir slowly with a spatula. After the dish cools, the surface will appear evenly

Out of fine white frost.

If the wok is moved away from the stove and stirred with a spoon, the syrup will often not stick to it. After the dish is cooled, it will separate from the syrup and all the icing will fall off.

Extended information: To learn to cook, you must first master the following cooking skills: 1.

The pot must be heated before pouring the oil; the oil must also be heated before the vegetables are poured in; 2.

Ingredients for frying in the pot, whether shredded, diced or cubed, must be cut into the same size so that the ingredients can be heated evenly in a short time; 3.

Put the hard-to-cook ingredients into the pot first, stir-fry until slightly hot, then add the easy-to-cook ingredients into the pot and stir-fry them evenly, then remove from the pot; 4.

When cooking, stir-fry quickly.

It has become a habit for many people to boil the oil first when cooking. If they don't burn the oil pan, once they do, it will inevitably make the oil smoke fill the air.

In fact, doing so is harmful.

When cooking, it is best to control the oil temperature below 200 degrees Celsius. At this oil temperature, there will be no explosion sound when vegetables are put into the frying pan, which avoids fatty degeneration that reduces nutritional value and even produces harmful substances.

5.

Add the salt and MSG at the end when it is ready to be cooked.

When frying vegetables, wait until they are out of the pot before adding salt and MSG.

Because vegetables contain more than 90% water, after adding salt, the water in the vegetable body will seep out, resulting in a deterioration of the freshness and tenderness of the vegetables.

In addition, "thickening" and "gluing" also have science.

When cooking, starch is often used to thicken the soup to make the soup thicker. The starch paste surrounds the vegetables and protects vitamin C.

In the same way, battering and frying are also good ways to protect nutrients and improve taste.