Vegetables are usually fried. When cooking, grasp the amount of oil according to the degree of oil absorption of vegetables. Put less oil on those with small oil absorption, and put less oil on those with large oil absorption. For example, the same potato, shredded, needs to put more oil; Cut into pieces, the oil absorption will be greatly reduced, and you can put less, so it is not oily or greasy, very healthy!
2, grasp the size of the temperature:
Stir-fry vegetables with fire, so that vegetables will mature fastest and retain the most nutrients, especially vitamins; If you use a small fire, it will become "boiling". After a long time, vegetables will turn yellow and rot, losing color and taste.
3, master the time to put salt:
Generally, the salt for cooking should be put at the bottom of the pot, which is too early. First, it is easy to leach the water in the dish, and second, the dish will shrink, so it is not clear how much salt to put. Finally, adding salt can make vegetables keep the maximum moisture, and the color will be green and beautiful, which will attract people.
4. blanch with boiling water before cooking;
Some vegetables have thick stems and leaves, such as green vegetable moss, and the stems are thick and hard. You can scald them with boiling water first. Method: put water in the pot, boil it, blanch the dishes inside, then take them out, rinse them with cold water and squeeze out a little water, so that the fried dishes will be green and easy to cook.
5, master the method of cutting vegetables:
Cutting vegetables is also a technique. Some slices, some shreds, and some sections should be cut according to the characteristics of vegetables themselves. Cut evenly. If it is thin and thick, the maturity time will be uneven, leading to some raw, some cooked and some overcooked.
6, master the color matching of vegetables:
Sometimes, when we stir-fry vegetables or meat dishes together, we should do a good job of color matching, such as red with white, white with green, white with black and so on; At the same time, we should master the order of cooking, put it after cooking, and put it first, otherwise we must ensure that it can be cooked at the same time.