How to fry crispy vegetables

Most of the dishes fried in the hotel are blanched first and then fried with strong fire, so the color is very beautiful. In family business, the temperature is often difficult to meet the requirements of hotels. Even so, the operation is still flawed. We don't comment on this, just talk about how to fry a green and crisp dish with the heat at home.

First, cooking needs more oil.

Vegetables that have not been moistened by oil, like our skin that has not been moistened by various skin care products, have no feeling of water.

Second, remember to fry vegetables quickly.

The cooking temperature is basically based on big fire and quick frying. Don't cook slowly over low heat. Remember to fry quickly.

Third, when cooking, putting salt is the most critical!

Some vegetables, such as lettuce and Chinese cabbage, are already full of water, so salt must be added when they are fried to 80% maturity. If the salt is put in early, it will produce a pool of water, which will easily affect the color of the dish.

Some vegetables, such as Chinese cabbage, sweet potato leaves and pumpkin seedlings, do not have much water. It is best to melt the required salt in the oil after putting the oil, and then pour the vegetables into the pot and stir fry quickly, so that a small part of the water in the vegetables will be forced out during the frying process, which will better protect the emerald green of these vegetables.

Fourth, the tray should be left blank.

Don't pile up some vegetables after they are put in the plate. Pick out an open space in the center of the dish with chopsticks, so that the vegetables can dissipate heat faster, so as to avoid discoloration of the vegetables due to high temperature.

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