[ stir-fried peas] Ingredients: 15g of peas; Seasoning: 2 grams of salt, 2 cloves of garlic, 1/2 teaspoon of starch, 1 gram of sugar and 1 tablespoon of vegetable oil

1. Remove two ends of peas and wash them for later use

2. Put salt, sugar and minced garlic in a small bowl

3. Pour a little water and mix a little starch evenly for later use

4. Pour a little oil

7. Put the blanched peas in and stir-fry them twice, immediately put the prepared juice and stir-fry them evenly on high fire.

Cooking skills

1. Generally speaking, it is very important to blanch the fried dishes in advance if they want to be delicious and beautiful.

2. When blanching, put a little oil and salt. Salt will make vegetables more colorful, red and green, and oil will brighten the surface and also play a role in heat preservation.

3. At the end of frying, only one-fifth of the usual cooking oil is put in the pan, which is very little. Because there will be some oil on the vegetables when cooking, there is no need to put much oil when frying, and the clear cooking requires that there should be no oil on the plate after eating.

4. The second most important thing to stir-fry is to mix a sauce, which can quickly wrap the sauce on the surface of vegetables, because most vegetables don't need to taste, just hang a layer of sauce on the surface, but this sauce is very demanding, and the fried vegetables are very beautiful. You can't see any traces of sauce, but you just think it is a layer of oil and green.

5. The final stir-frying is also very demanding. Generally speaking, it must come out within five seconds. Therefore, it is required to heat the pan a little, stir-fry the dishes for a few times, then turn down the torch juice and pour it in. Stir-fry it evenly at once, and it will be out of the pan, because there is very little sauce, just a little. If you move slowly and form a ball before stir-frying, then the fried dishes are.

6. Generally, the stir-fried food in restaurants contains more monosodium glutamate than salt, which makes it delicious and fresh! But don't put monosodium glutamate at home, so put a little sugar to improve the taste, but don't put too much, you can't eat sweet taste, so I usually put a little minced garlic when frying at home, which is more flavorful. It's also called stir-frying with chopped garlic. In fact, it is a method with stir-frying, just adding chopped garlic;

7. Finally, once again, stir-fried vegetables are generally nothing more than two kinds, one is root fruit, such as Chinese kale, Chinese cabbage, rape, peas, asparagus, etc., and the other is leaf vegetable, which is more. Spinach, cauliflower, lettuce, oily wheat, etc., the time for blanching should be determined according to the characteristics of the vegetables, such as mustard. Remember not to blanch the leafy vegetables at the back for a long time, which is very easy to yellow. Moreover, after blanching, you must press the excess water with a spoon or a plate, otherwise a lot of water will be produced when frying. Compared with the sauce, the root vegetables can have a little less water, while the leafy vegetables need more water, because the leafy vegetables are dense and absorb juice. If the sauce is too small, you can't.

8. Last but not least, if the surface of stir-fried vegetables is particularly bright, it needs good starch, and the secondary starch is mixed and cannot be bright.