High heat.

In daily life, it is usually to take high heat to collect the juice. Juicing this technique can double the shrinkage of the soup at the bottom of the pot, high-flame juicing this method is to burn vegetables almost to the end of the fire, the fire will be turned up, followed by the excess soup as soon as possible to dry up, only part of the soup left. Preparing food should be based on the actual cooking of raw materials to make a decision on how to choose which is more suitable method of juicing.

Other methods of juicing:

Besides juicing, there are many other tips in cooking. When sautéing meat dishes, don't put the salt in too early, because at this point, it may cook the meat more slowly.

When making smooth stir-fried pork slices or spicy diced pork, you can add some cornstarch to make the dish more delicious.

When making soup, if you find that the soup you make is very greasy, this time you can find out a little seaweed and roast it on the fire, and then sprinkle it into the soup, which can relieve the greasiness of the soup.

In addition, the oil of fried food because the oil mixed with residue to make the food more turbid, this time you can cut the radish with chopsticks to poke a few holes, and put into the leftover oil to fry, which can make the oil clear.