The correct order of the method of frying vegetables

Oil:When cooking, don't raise the oil temperature too high. Once more than 180 ℃, the oil will decompose or polymerization, resulting in a strong irritation of allyl alcohol and other harmful substances, harmful to human health. So "hot pot cool oil" is a stir-frying trick. Heat the pan first, do not wait for the oil to smoke before putting vegetables, and then stir fry in the pan when the vegetables are eight mature. In addition, sometimes you can fry cold oil and food at the same time, such as frying peanuts, do not need to burn the hot pan, so that the fried peanuts are more crispy, to avoid the internal and external burning. When using sesame oil or frying vegetable oil to mix gazpacho, you can add oil after mixing the gazpacho, which is more fragrant and delicious. Salt:Salt is an electrolyte that has a strong dehydrating effect. So the time to put salt should be determined according to the characteristics and flavor of the dish. When stewing meat and stir-frying vegetables with more water, put salt in when the vegetables are cooked to 80%. Putting it in too early will result in too much soup in the dish or cause the protein in the meat to solidify, making it less easy to stew. When frying vegetables with different oils, the time to put salt is also different: when frying vegetables with soybean oil, canola oil, in order to reduce the loss of vitamins in vegetables, add salt when the vegetables are almost cooked; when frying vegetables with peanut oil, it is best to put the salt first, which can increase the temperature of the oil and reduce the aflatoxin in the oil. Soy sauce:When cooking, long time high temperature steaming will destroy the nutrients of soy sauce and lose its freshness. So put soy sauce before leaving the pan. Fried meat, in order to make the meat tender, you can also stir the meat with starch and soy sauce before frying, so that the protein will not be lost, fried meat more tender. Vinegar:Vinegar can not only deodorize, deodorize, demulcent, and increase flavor, but also preserve vitamins, promote the dissolution of calcium, phosphorus, and iron, and improve the nutritional value of dishes. When stir-frying, the best time to add vinegar is at both ends, that is, add vinegar immediately after the raw materials into the pot or add vinegar before the dish comes out of the pot. "The best time to add vinegar is at two ends, i.e. immediately after the raw materials are put into the wok or before the dishes are put out of the wok. The best time to add vinegar is at two ends, i.e. immediately after the raw materials are put into the wok or before the dishes are put out of the wok. Two times: the raw materials can be put into the pot to fishy deodorization, before the pot and then added once more to increase the aroma and flavor.