Before cooking, put the shredded zucchini into salt water, soak it for a while, then take it out, soak it in clear water, remove the salty taste and fry it. Another way is to stir-fry the shredded zucchini with oil, so there is less soup.

Choosing zucchini is also particular, and it is best not to choose thick ones. High-quality zucchini tastes more tender and produces less water.

Soaking zucchini in salt water can prevent water from oozing out during frying and make zucchini too soft to taste. Using salt can really inactivate cells and lead to dehydration.

Another method, stirring with oil, is like putting a "coat" on zucchini to wrap nutrition. But when cooking, you should pay attention to using less oil, otherwise it is easy to use too much oil.