炒绿豆芽起锅时还脆嫩坚挺,放置一会儿就蔫萎了;油炸花生米,色泽金黄,品尝时也很香,起锅装盘晾冷后颜色却发暗呈深褐色,入口虽脆但味苦,(火胡)了;烧萝卜、土豆成熟(火巴)软,起锅一会儿用筷子抬不起来,不成形了……。这些情况在日常生活中时有出现,对不谙烹饪技法者而言,是一尴尬的事。其实,发生上述情况是由于菜肴在成熟后,虽然脱离了热源,而菜肴本身由于受热后仍保持着一定的温度, Fried green bean sprouts when the pot is also crisp strong, placed for a while to wilt; fried peanuts, golden color, taste is also very fragrant, after the pan plate dry cold color was dark brown, the entrance is crisp But the taste bitter, (Hu Hu); Burning radishes, potatoes mature (fire bar) soft, while lifting the chopsticks can not afford to lift up, not shaped ... .... These situations arise from time to time in everyday life and are embarrassing to those who are not familiar with cooking techniques. In fact, the above situation is due to the dishes mature, although from the heat source, and the dishes themselves due to heat still maintain a certain temperature,