1, boiling water point vegetables. Fried vegetables, should not add cold water, cold water will make the vegetables become old and not delicious, and add boiling water fried vegetables and fresh and tender. In addition, vegetables fried time should not be too long, too long to affect the flavor of vegetables and will cause the loss of nutrients.

2, fried vegetables clever salt. If you use animal oil fried vegetables, it is best to put vegetables before the salt, which can reduce the residual amount of organic chlorine in animal oil, if you use soybean oil, tea oil or picking oil, you should first put vegetables after the salt, which can reduce the loss of nutrients in vegetables.

3, sweet and sour sauce ratio. No matter what sweet and sour dishes, as long as the proportion of 2 parts of sugar and 1 part of vinegar blending, you can do sweet and sour moderation. Fried sweet and sour fish, sweet and sour vegetables, etc., should be the first sugar, salt, otherwise the salt "dehydration" effect will promote the dishes in the protein coagulation and "eat" not into the sugar, resulting in sweet and light.

4, scrambled eggs when adding a few drops of vinegar, fried eggs fluffy flavor.

5, the eggplant cut immediately after the pot or into the water, or the eggplant will be oxidized into black. When frying eggplant, put some vinegar in moderation, and the color of the fried eggplant will not be black.

6, "hot pot cool oil". Stir frying oil temperature should not rise too high, once more than 180 ℃, the oil will decompose or polymerization reaction, resulting in a strong irritation of harmful substances, affecting human health. Therefore, "hot pot cool oil" is a trick of frying.

7, put the vinegar to pay attention to: all need to add vinegar hot dishes, in the pot before the vinegar along the edge of the pot dripping into the more mellow and rich flavor than directly dripping.

The above are some of the daily family fried vegetables skills, fried dishes are particularly delicious Oh!