Five tips for stir-frying to make your stir-fry dishes delicious and bright-colored!

Here are some tips to make your stir-fry dishes delicious and bright-colored!

1. To prevent the eggplant from turning black, add an appropriate amount of vinegar when frying the eggplant. The color of the fried eggplant will be very bright. At the same time, remember to put the eggplant in the pot immediately after cutting it, otherwise the eggplant will oxidize and turn black.

2. Many times fried tofu will have a beany smell and salty taste. In fact, as long as you soak the tofu in boiling water for 10 minutes before putting it in the pot, these taste-affecting tastes will disappear.

3. If you want the fried lotus root slices to be white and clean, just add water when frying.

4. To lock in the original flavor of steamed vegetables, you need to put the vegetables in the steamer after the water in the steamer is boiled. In this way, the outside of the fish or meat will shrink immediately when it suddenly encounters high-temperature steam. The fresh juice inside will not leak out, ensuring a delicious taste.

5. Heating boiling water will make the vegetables fresh and tender, which can reduce the time the vegetables are in the pot. Adding cold water will prolong the cooking time of the vegetables, causing the vegetables to be old and tender. tasty.