烹制菜肴除了要求色、香、味、形俱佳外,质感一定要准,那就是该嫩则嫩,该酥则酥,该脆则脆,或是外焦里嫩……把蔬菜炒得脆嫩,不但外形美观,更重要的是营养不流失,有五点一定要掌握: 1、原料本身必须脆嫩。如豆芽、西芹、胡萝卜、青椒、白菜、蒜苔等等。 2、刀工整齐一致。刀工要做到片薄厚均匀,丝粗细一致,长短相等,大小一样。这样受热均,入味匀,炒好的菜脆嫩一致。 3、旺火速成。旺火既可除去原料的异味,又能使原 Cooking dishes in addition to the requirements of color, smell, taste, shape and superb, the texture must be accurate, that is, the tender tender, the crisp puff pastry, the crisp is crisp, or outside the focus tender ... ... fried vegetables Crisp and tender, not only beautiful appearance, more importantly, nutrition does not drain, there are five points must be mastered: 1, the raw material itself must be crisp and tender. Such as bean sprouts, celery, carrots, green peppers, cabbage, garlic and so on. 2, knives neat and consistent. Knife to do a piece of thin uniform thickness of the same wire, the same length, the same size. This is heated, tasty, fried crisp and tender dishes consistent. 3, prosperous success. Wang fire can remove the smell of raw materials, but also to the original