Why can't I cook?

The main pot of cooking should be hot enough, and the oil should be hot enough, so that the fried dishes are full of color, flavor and flavor. A little white wine can prevent vegetables from turning yellow.

The dishes fried in hotels are generally not cooked, but you should pay attention when you don't cook them. Don't overcook it. First, boil some water, put some oil and water in it, add vegetables, add some white wine, and fish a few times. Unless 56 is ripe, ice it immediately. Cooling with cold water can keep the color of vegetables clear and the roots of vegetables crisp. Put the whole vegetable in a pot with dry water, stir-fry it over high fire, and turn it back and forth a few times to make both sides of the vegetable stem as oily as possible and heat it evenly. Take a small amount of just-boiled spilled soup as the degree, quickly add salt and monosodium glutamate, and the salinity is appropriate. Don't cover the pot when frying. The whole frying process only takes a few minutes, and there is no need to "stew" with water.