When frying vegetables, add salt and monosodium glutamate until they are out of the pot. Because the water yield in fruits and vegetables is above 90%, after adding salt, the water in vegetables will penetrate outward, resulting in a decrease in the fresh and tender taste of vegetables. In addition, "hook" and "wrap" also have scientific norms. When cooking, starch is often used to thicken the juice. Starch paste is wrapped around fruits and vegetables, which has the function of maintaining vitamin C. Similarly, wrapping noodles and frying are also good ways to protect trace elements and improve the taste. There are three aspects to be mastered in frying good dishes: knife work, heat and seasoning. If you don't grasp any of these three links well, the fried food will be hurt and the food will not be delicious.

Therefore, in terms of knife work, it is necessary to choose different knife work treatment methods for different dishes. For example, shredded pork should be cut into small pieces with uniform thickness, fried kidney flowers should be cut on the pork belly with the same depth, and the specifications of fried diced chicken should be basically the same, so that the fried dishes taste more suitable. Another link, mastering the use of fire, is an important factor in cooking quality. According to different cooking types, different ways and times of using fire, and the number of times of using frying ladle or large spoon (not called "hand wind"). For example, stir-frying liver tenderloin requires quick stir-frying (as the saying goes, seven or eight shovels of liver tenderloin). There is no doubt that the liver and tenderloin can't be swallowed after a long period of stir-frying or shrinking fire, so mastering the heat is one of the key factors in cooking.

First, marinate the fried lean meat, cut the meat, add a drop of distiller's yeast, mix some delicious fresh soy sauce, add some egg white, pour a proper amount of oil into the pot, stir-fry for a few times, and add onion and ginger, so that the fried meat tastes smooth and tender, full of flavor, and full of color and flavor. Hubei people love to fry pork belly with Redmi distiller's grains, which is a unique frying method. Dyeing meat deep red will make your mouth water. Stir-fried pork with Chili is a very famous home-cooked dish. The method is simple. When choosing meat, everyone chooses pork tenderloin to fry.

However, the best meat for Chili fried meat is generally pork belly, which is fat and thin, releases refined oil and tastes oily but not greasy. When you buy food, you must remember to buy a section of garlic and bring two onions. Make sure that the Chili fried meat you make is delicate, smooth and tender, and the Chili is refreshing. The basic concept of making the juice more delicious is that the first point is direct frying, and the second point is to cook the meat first and then fry it. Simply put, it is heated to the extreme quickly, and the longer the meat is heated, the more firewood it tastes. In fact, it is the same as making steak with the most cost-effective beef. Just boil it in half, and a bite of the juice will be delicious.