6 tips to help FRY dish right

Let's fry with heat to the meat quickly and kept outside the se sweetness of the meat inside.

Use the sauce

Should not be poured directly onto the vegetable sauce that should create a "small holes" between the pans by whisked vegetables to pan and pouring the sauce into the middle of the island and back to the vegetables evenly.

Non-aromatic onions

Always be Africa or aromatic garlic or ginger bit with cooking oil before venting the main ingredients to the pan.

Saute vegetables in advance

Stir-fried dishes include both meat and vegetables, fried meat before you go to the meat matures about 80% then the venting out to private disk, and then continue to stir-fry vegetables. When the vegetables near nine new meat back into the pan to pour you fry. With this way the meat from being too ripe, and each material retains the flavor of them.

Using boiling water

Blanched vegetables profile through the boiling water, then quickly hands on big fire, vegetables of the result will not be too soft and keep the fresh color.

Use cornstarch

For some stir-fried dishes, when about to fry, for a little cornstarch diluted in water to create the match level, help the dish more palatable.=