Let me share with you the tips for stir-frying vegetarian dishes: Raw Stir-fried VS Cooked Stir-fried. First of all, stir-frying is divided into two categories, one is raw stir-frying and the other is cooked stir-fry. When stir-frying vegetarian dishes, be sure to choose the right stir-frying method. Raw stir-fry is also called fireside stir-frying. It is mainly made of raw materials that do not stick to paste, water and oil. First put the main ingredients into a hot oil pan and stir-fry until they are about five or six times tender, then add the ingredients (the ingredients are easy to cook) The ones that are not easy to cook can be put in later, and the ones that are not easy to cook can be put in together with the main ingredients), then season, turn over quickly a few times, and then it can be cooked. For example, vegetables with relatively high moisture content such as leeks, leek, bean sprouts, bean sprouts, and jinbuhuan, or leafy vegetables that are very easy to cook, are more suitable to be cooked by stir-frying. Cooked stir-frying is to first process the ingredients until they are fully cooked or semi-cooked, cut them into slices, shreds and other shapes, then put them into a pot with base oil and stir-fry briefly. Add seasonings, ingredients or soup in sequence and stir-fry evenly, then thicken or directly stir-fry. Stir-fried and flavourful. In addition to the raw materials for stir-frying introduced above, most vegetables can actually be cooked by stir-frying. Stir-fried vs. Thickened The second key to stir-frying vegetarian dishes is stir-frying and thickening. A good stir-fry pot has a lot of flavor, and a stir-fry pot is also called a soy pot. Vegetables themselves are greasy and spicy, so if you don’t stir-fry a vegetable, you don’t need to stir-fry it to increase the aroma. Make the color bright. Thickening is also a skill. The requirements for thickening vegetables and meat are different. The thickening of vegetables must be thin to highlight the clear and refreshing taste of the dish. If the thickening is thicker, it will cover up the natural color of the dish and make the raw materials It sticks to the mouth and affects the appearance of the finished dish. Vegetable raw materials tend to release water after being fried, so they must be thickened to maintain "good condition". Through frequent comparisons, we found that the distribution ratio of vegetable material gravy is powder to one to water to five. The gravy mixed with this ratio is neither thick nor thin, and is just right for making refreshing ingredients such as kale, lily, Cantonese cabbage, and honey beans. For example, when frying Cantonese cabbage, you need to control two things. The first is to control the time of thickening. Usually, when the cabbage stems are fried until the stems are still a little white, wet starch is added. At this time, Cai Xin is roughly seven years old. If the cabbage becomes completely transparent and then thickened, it is destined to be fried. Second, be careful about the amount of wet starch. If there is too much wet starch, the stir-fried dishes will be too sticky; if there is too little, the dishes will become soupy after being served. Generally, the dosage of wet starch is 1/3 of the normal thickening case.