放油的最佳时间 “热锅凉油“是炒菜的一条诀窍。炒菜时,先将锅烧热,再倒入油,然后再放入主、辅料炒,这样炒出的菜不仅味道鲜美爽口,而且不易粘锅、焦糊。 放盐的最佳时间 在菜熟至八成时放盐,不仅可少用盐而使菜的咸淡适中,而且还可避免过早放盐导致菜中汤水过多、不易快熟的弊端。 The best time to drain the oil “hot oil” is a recipe for cooking. When cooking, the first pot of hot, then pour the oil, and then into the main, excipients fried, so fry out of the dish is not only tasty and refreshing, but not easy to stick pot, scorched. The best time to put salt in the cooked vegetables to Bacheng when salt, not only less salt to make food salty moderate, but also to avoid premature salt cause vegetables too much soup, not easy to quick-cooked malpractice.