1, fast slip fast out of the pot, raw materials into the frying pan, the action should be light, fast, once the slip to break the raw, immediately even oil with the material poured into the funnel, the control of the net grease, so that the raw materials as soon as possible out of the high-temperature environment to ensure that the raw material texture is soft and tender, maturity and consistency, refreshingly not greasy.

2, mastery of oil temperature, oil temperature is the key, generally five or six into the appropriate. The texture of the tender fish, fish fillets should be small fire low temperature, the texture of the thicker meat, tenderloin silk, can be appropriate higher, so that the raw materials are not broken, but also to slip good slip through. For protein-rich raw materials, the oil temperature should not be high, because the optimal temperature for protein coagulation is 80 degrees, the oil temperature will be dehydrated and hardened, losing the characteristics of tenderness. Original

3, slip back to the pot after seasoning, and raw frying method is the same, to do a strong fire hot pot, add accessories to quickly, gravy beforehand, the faster the better. The pan should be scrubbed clean, shaking a few times after refueling, so that the frying pan smooth, in order to prevent the paste pot sticky shovel, destroying the quality of the dish.

Expanded Information

1. The pot must be scrubbed, heated, and slid through with oil. The pot is hot, can make the bottom of the pot of water evaporation clean, with oil, can make the bottom of the pot slippery, to prevent the raw materials to stick in the bottom of the pot, it is important to note that the pot can not be too hot, otherwise the raw materials down to the bottom of the pot sink into the bottom of the pot after the sudden encounter with the high temperature, but also will be stuck in the bottom of the pot.

2, the next material to control the oil temperature changes. The number of raw materials, the oil temperature should be higher; raw materials larger, easy to break loose, the oil temperature should be lower. Easy to slip loose. And not easy to break the raw materials can be in the warm oil burned to 4, 5 into the pot, such as sliced beef, diced meat, chicken ball.

3, the material should be slipped in a timely manner after the ingredients, to prevent desiccation, agglomeration. The oil temperature is too low, the raw materials in the frying pan does not have any reaction, it is most likely to be desiccated. Should wait a little, do not rush to stir, wait until the edge of the raw material bubbles in the slip loose. Oil temperature is too high, the raw material is very easy to bond into a ball, encountered this situation, you can end the pot up, or add some cold oil.

4, slippery loose material to immediately out of the pot, and drain the oil. Forms of small raw materials is not easy to drain the oil, to use a spoon to flip a few times, if the oil is not drained, it is likely to lead to stir frying and seasoning stage of the thickening, which will affect the flavor of the dish.

Baidu Encyclopedia - Stir-Frying