The difference between stir-frying and stir-frying.
Stir-frying and sautéing are two different ways of cooking vegetables, with the main difference being the seasonings and heat used in the cooking process.
Stir-frying usually uses high heat, first stir-fry spices such as green onions, ginger and garlic, and then add vegetables to stir-fry quickly to maintain the crisp texture and bright color of the vegetables. Seasonings usually include salt, sugar, soy sauce, vinegar, cooking wine, etc., and the taste is on the heavy side.
Stir-frying uses medium or low heat, first stir-frying the vegetables, and then adding an appropriate amount of seasoning to highlight the flavor of the vegetables themselves. The seasoning is usually relatively simple, only basic seasonings such as salt and sugar are required, and the taste is on the light side.
In general, the difference between boiling and stir-frying lies in the difference in seasoning and heat, and the following is a technical summary.
First, you can add some stir-fried vegetables.
Water, but do not add cold water, otherwise the finished dish is easy to turn yellow.
Second, water must not be added in the process of stir-frying vegetables, otherwise the dish will not be fragrant.
Stir-fry dishes with only a little salt-flavored sugar diva.
Dried chili, minced garlic, sesame oil, pepper, soy sauce can be put in the seasoning of the stir-fry, and different seasonings can be added according to personal taste.