First, stir-fry beans.
Stir-fried beans is really a dish that many people like to eat in restaurants, because it tastes salty, but it is slightly spicy and very delicious. Beans, in particular, will become chewy after being fried, and they are delicious to eat or drink. Cleaning beans in restaurants is generally very simple, but the water must be drained after washing beans, otherwise the oil will spill everywhere during frying, and the chef will be easily burned. Therefore, in order to save trouble, some restaurants will avoid cleaning and fry directly, which is very unsanitary.
Second, tear the cabbage by hand.
Hand-torn cabbage tastes crisp, salty and sweet, and a little spicy. It's delicious and delicious. But the lines in Chinese cabbage are very complicated, and there are many folds. Many people usually just wash with clean water at home, let alone restaurants. The restaurant just removes the skin from the outside of the cabbage, and the inside won't be cleaned at all. In the process of planting many cabbages, farmers will spray pesticides and only peel off the skin for frying, which is useless at all and easy to eat pesticides by mistake.
Third, stir-fry mushrooms and shred green peppers.
Dry-fried mushrooms are crispy outside and tender inside, and the aroma is overflowing. But dry-fried mushrooms should be hung up before frying. If washed with water in advance, it is not easy to hang up, and it will also affect the taste of mushrooms. So many restaurants do not wash mushrooms when cooking this dish. Shredded pork with green pepper is also an artifact of cooking. The taste is salty and refreshing, but when the restaurant is cooking this dish, the green peppers are not washed.