First, when frying green leafy vegetables, be sure to turn the fire to the maximum.
When we are frying green leafy vegetables, because most green leafy vegetables are not fried with meat, we can put oil in the pot at this time and adjust the heat to the maximum. In this way, green leafy vegetables can be fried, so that the relevant nutrients of green leafy vegetables can penetrate more, and the fried vegetables are fresh and tender in taste.
Second, when cooking with less water, turn on the fire first, and then turn to a small fire.
In fact, in our life, there are many dishes that actually don't contain much water, such as tofu, potatoes, carrots and other vegetables and bean products. They don't have much water, so cooking must be controlled at this time. When you start frying, you can turn on a big fire, heat the oil quickly, add seasonings and put these dishes in, stir fry with a big fire, and then turn to a small fire after three minutes, so it is not easy to fry.
Third, when frying food, turn on medium or small fire.
When many people cook fried food for the first time, it is easy to control the heat and fry the fried food. In fact, housewives who are often busy in the kitchen generally know that when frying food, they must turn on a small fire or a medium fire, so that the food can not be fried.
To sum up, the above is about the skills of controlling the heat when cooking. In fact, in our life, everyone's cooking taste is different. The root cause is not only related to the amount of seasonings, but also to the temperature we control when cooking. I don't know what you think about the control of cooking temperature. Welcome to leave a comment below.