.薇秦时蚕亮函篡热锅凉油,即先将锅烧热了然后放油。如何掌握适宜的油温呢?拿植物油来说,油温当在油面波动时下料为宜。如爆菜要求脆嫩爽滑,加热时间短,则可在油面波动加剧时下料。 米醋适合于一般菜肴,除增鲜外还能保持菜嫩爽口,做鱼常用香醋,可使鱼鲜而不腥,肉烂味香。拌凉菜 When the Wei Qin bright letter usurp hot pot, that is, the first pan and then put the oil pan. How to master the appropriate oil temperature? Take vegetable oil, the oil temperature fluctuations in the oil when expected. Such as blasting crisp and tender crisp, heating time is short, you can increase the volatility of the oil when the expected material. Rice vinegar suitable for general dishes, in addition to fresh but also to maintain the tenderness refreshing, fish commonly used vinegar, fish can be fishy, ​​meat rotten flavor. Mix with cold dishes