The oil content of fried vegetables is slightly higher than that of normal cooking. Vegetables without oil are like our skin, without all kinds of skin care products and without the feeling of water.

2. Temperature

The cooking temperature is basically based on big fire and quick frying. Don't cook slowly over low heat. Remember to fry quickly. Stir-fried in a big fire smells better, but don't fry it too badly and lose its nutrition.

Salt

When cooking, salt is the most important thing! Some dishes, such as lettuce and Chinese cabbage, are already full of water, so we must fry them until they are 80% ripe and add salt. If we put salt too early, it will produce a pool of water, which will easily affect the color of the dish. Some vegetables, such as Chinese cabbage, sweet potato leaves and pumpkin seedlings, do not have much water. It is best to melt the salt in the oil after putting the oil, and then pour the vegetables into the pot to stir fry quickly, so that a small part of the water in the vegetables will be forced out during the frying process, which will better protect the emerald green of these vegetables.

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Never pile up vegetables after they are put on the plate. Pick out an open space in the center of the dish with chopsticks, so that the vegetables can dissipate heat faster, so as to avoid discoloration of the vegetables due to high temperature.