Why is the food cooked in the hotel more delicious than that cooked at home?

I believe everyone has eaten stir-fried dishes. However, when many people cook again, they will find that the vegetables turn yellow at once, and the yellow dishes really make people lose their appetite. How to fry vegetables without turning yellow and tower? Why is the fried food at home not as delicious as that in the hotel?

Tips on how to stir-fry without turning yellow: Oil quantity: When you stir-fry, you should first pay attention to the oil quantity. Some people may usually put less oil in cooking, thinking it is healthier, but frying vegetables requires more oil than usual, so as to fry green, tender and moist vegetables. Heat: Besides the amount of oil, the second thing to pay attention to is heat. Generally, cooking is quick-fried with big fire, so don't stir-fry or cook slowly with small fire.

Salt: Pay attention to the time of putting salt when frying vegetables. For vegetables with sufficient moisture, it is recommended to add salt when they are almost cooked. Salt should not be added too early, otherwise it will not only make the leaves yellow, but also easily produce a lot of water. However, not all vegetables are salted at last, such as pumpkin seedlings and sweet potato leaves. Therefore, it is suggested to add a little salt after pouring the oil, and then pour the vegetables after the salt melts. Stir-fry the vegetables quickly on fire can stimulate the water in the vegetables and make them green and delicious. Serving plate: I believe you are used to stacking dishes directly on the plate after frying, but it is easy to turn yellow because of the high temperature and no heat dissipation. What if this problem is solved? The method is very simple, that is, directly use chopsticks to leave a little space in the middle of the dish, which can better let the dish dissipate heat.

Most of the dishes fried in the hotel are blanched first and then fried with strong fire, so the color is very beautiful. However, this operation has greatly caused the loss of VC in vegetables, and in domestic operation, the heat can not meet the requirements of the hotel, even so, it is not satisfactory.