◇ Vegetarian dishes are different from meat dishes, the temperature of the frying pan should not be too high when frying, and they need to be fried and turned several times. To achieve a crispy texture.

◇ Vegetarian ingredients are generally not fresh enough, so they must be stir-fried thoroughly to make the seasonings taste good.

◇ When boiling, the hot water in the pot can be seasoned with salt, rice wine ...... and other seasonings, which makes the vegetables bright green and removes the astringent flavor.

◇ In vegetarian food commonly used thickening techniques, the main reason is that some materials such as: bamboo shoots, tofu, etc. surface smooth, moisture, difficult to taste, must be thickened soup attached to the food, you can make the dish more bright and colorful, strong flavor, tender texture.

◇ Salt will make the protein coagulation, in cooking protein-rich food (such as soybeans), not to put salt first, otherwise let the surface of the soybean protein coagulation, and can not absorb water expansion is not easy to cook through.