How do you see if the fried vegetables are cooked or not, and when you stir fry the vegetables, what

I often cook and eat alone, stir-fry what is cooked, do you want to use a stopwatch to time? I don't know how to cook, but I still know if it's cooked, so when I stir-fry, cook it for a while, try it, and eat it when it's cooked, and cook it raw. In fact, no one is born with the ability to stir-fry, and I am the same, so it will be natural to stir-fry a few more times.

When boiling noodles, put more water. The inside of the boiled noodles will not be white. Sandwich noodles cannot be eaten, and they are prone to insects.

The salad is delicious and easy to make, I like it very much, and it is very nutritious. With parsley. Carrots, 1000 zhang, green peppers, red peppers, cucumbers, all shredded, if you like to eat green onions, you can add some.

Then it was cold and delicious. It's refreshing again.

It is not recommended to taste it, because if you taste the green vegetables, you will be old after a while.

My experience is to look at the color, the color of the vegetables becomes dark green, it is cooked, and then it is to smell the aroma, and the fragrance of the vegetables is the strongest when it is just cooked.

For example, stir-fried vegetables, a little too bitter, out of the water, yellow, if fried just right, it is very crispy, and there is sweetness, the action must be fast, hot pan hot oil, as soon as it changes color, it will be put into a cold plate, no water at all, especially delicious.

Look、The more experience you have、、

It is still recommended that you clip a small piece and taste it.

Taste it, it's the best way to do it.

Preface: Many people like to cook, which can cultivate their emotions and relieve the fatigue of a day's work. Be sure to fry the vegetables when cooking, so as to avoid the effects of uncooked dishes on the body.

But in real life, when we cook, we often find that some dishes are not cooked, so let's share with you the reasons for this problem. <>

When we stir-fry, we must master the time of stir-frying, if the time is too short, the dish will definitely not be cooked, and if it is too long, the dish will be fried. For some kitchen novices, it is often difficult to grasp the time when the dishes are cooked. When stir-frying lumpy ingredients, we can take a chopstick and prick it, if it is pierced, it means that it is cooked, and then add a little seasoning to get out of the pot.

If you really can't grasp it well, then you can ask your parents or friends to refer to it. The first stir-fry may not be well mastered, but if you are familiar with it, then the dish will be cooked. <>

It can be said that the most important thing for dishes is the heat, and many kitchen novices can't grasp the heat of stir-frying. At the beginning of the pot, we can turn up the heat a little higher, and turn down the heat a little when it is almost cooked to prevent the vegetables from being fried. The heat greatly affects the taste of a dish, you can refer to the recipe about how the heat is controlled, stir-fry the dish several times in daily life, and you will naturally master the heat after a long time.

If the above two steps are not a problem, then we may need to consider changing to a thicker wok, so that we can improve the heat storage performance and better stir-fry. Sometimes there is a problem with the pot if the dish is not cooked, so you can go to another pot and try again. I believe that the dish will be fried in this way, and it is best for everyone to have someone guide you when stir-frying, and it will naturally be stir-fried after a long time.

I think there are two reasons, the first reason is that you don't have enough time to stir-fry, and the second reason is that you don't add the right amount of water during the stir-frying, so it is difficult to cook.

When stir-frying, it is not cooked, it may be because the stir-fry time is too short, and the time is not cooked if the heat is insufficient, and there is also a reason, it may be because the cut is too big, and the outside is cooked and the inside is not cooked.

The biggest possibility of this situation is that you cut the vegetables too thickly, so it is difficult to cook the vegetables for a short time.

When stir-frying, if it is not cooked, it may be because the way you stir-fry the vegetables is not right or the temperature is not enough, and the stir-fry time is too short, which will cause the stir-fried vegetables to be undercooked.

It may be that the heat is not big enough and the stir-fry time is not long enough, so it is said that it is not fried when stir-frying, and it is also possible that the pieces of our vegetables are relatively large and not easy to cook.

Is it because there is no fire, and this scatter is not ripe, or is the fire not big enough, and it is also for picking grass that is not ripe, so we must pay attention to whether the Buddha is good or not? Is it big or not? This kind of person will make the food delicious.

When stir-frying, it's because the time you fry is short, and the fire is low and not cooked. Stir-fry a little longer for a while, and the heat will definitely be cooked.

The reason why the stir-fry is not cooked is that the oil temperature is not enough, and the stir-fry time is not long enough, and the dish will naturally not be cooked.

The stir-fry time is not long enough, and when the stir-fry is almost done, cover the lid and simmer the vegetables.

1. Vegetables: greens, pumpkin, black fungus, etc.

2. Judgment method: The color of cooked vegetables becomes darker, and the middle part can be easily cut off with a shovel or poked open with chopsticks, and there is no grassy smell or astringent taste.

3. Staple food: rice, porridge, noodles, etc.

4. Judgment method: There are no white spots in the cooked rice grains, and there are no white lines or hard cores in the cooked noodles.

When the color of the dish becomes darker and softer, it is cooked.

Ingredients: 200g greens

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of chili pepper, appropriate amount of light soy sauce.

1. Wash and drain the vegetables.

2. Stir-fry a chili pepper in oil in a hot pan, pour in the washed vegetables and stir-fry.

3. After the dish is a little soft, add a little salt.

4. Add a little light soy sauce.

5. Stir-fry evenly.

6. Remove from the pan. <>

Blanch the water first, then turn on low heat and stir-fry slowly. For beginners, the heat is more difficult to fight, in order to avoid burning, you can turn on a low heat to slowly fry the dishes and celebrate the steak.

The following is an introduction to the practice of stir-frying cabbage for reference, preparation materials: carrots: 100 grams, cabbage: 300 grams, chopped green onions: 5 grams, garlic slices: 3 grams, chili pepper: 1 root, shiitake mushrooms: 80 grams, edible oil: 5 milligrams Yu Changsheng.

1. Wash all the ingredients, then cut the green onion, slice the garlic, cut the chili pepper, cut the mushroom into pieces, slice the carrot, and cut the cabbage into sections for later use.

2. Blanch the cabbage, carrots and shiitake mushrooms for 30 seconds, then remove them for later use.

3. Pour in cooking oil, add garlic slices, chopped green onion and chili pepper, and heat until fragrant.

4. Turn to low heat and pour in the cabbage, mushrooms and carrot slices, stir-fry evenly.

5. Add white pepper, salt and light soy sauce, stir-fry evenly, and put on a plate.

<>1. If you want to know whether the dish is cooked, you can judge the source according to the change in the shape of the dish.

2. The cooked vegetables are softer, and the color of the cracked ants will become darker. Some vegetables change in size when cooked.

3. Pay attention to the cooking time when stir-frying, vegetables such as green vegetables will turn yellow after being fried for a long time. In addition, excessive inhalation of oil fumes when stir-frying can cause cancer, and corresponding measures should be taken to avoid it.

Summary. 1. The nature of the ingredients and the amount of food in the pot will have an impact on the cooking time, but it is feasible to grasp the time based on experience.

Knife cutting of thinner dishes. Ripe relatively quickly.

Knives cut thicker dishes. Stir-fry for a while. The taste of using the first big move is still very strong. Or the second big move, blanching, especially green vegetables, after blanching, you won't get soup in the pot.

2. About meat: If it is fried meat slices and shredded meat, it will be cooked.

What if it's a chunk of chicken braised pork? At this time, I really want to poke it with chopsticks.

The chef also pokes with the aim of judging:

It's easy to poke into it, and it's cooked and rotten. It's a little strenuous, it's cooked, but it's a little hard. If it's hard to poke in, keep pausing, it's not cooked.

What kind of stir-fry is cooked.

Hold on. 1. The nature of the ingredients and the amount of food in the pot will have an impact on the cooking time, but it is feasible to grasp the time based on experience. Knife cutting of thinner dishes.

Ripe relatively quickly. Knives cut thicker dishes. Stir-fry for a while.

The taste of using the first big move is still very strong. Or the second big move, blanching, especially green vegetables, after blanching, you won't get soup in the pot. 2. About meat:

If it is a small stir-fried piece of meat and shredded meat, it will be cooked. What if it's a chunk of chicken braised pork? At this time, I really want to poke it with chopsticks.

The chef also pokes in order to judge: it is easy to poke into it, and it is cooked and rotten. It's a little strenuous, it's cooked, but it's a little hard.

If it's hard to poke in, keep pausing, it's not cooked.

Stir-frying: If you want to know whether the dish has become cooked, you can judge it according to the change in the shape of the dish. Cooked dishes are softer and darker in color. Some vegetables change in size when cooked.

1. How to judge whether the pork is fried or not: lean pork appears milky white or off-white, and there is no blood at all, so boil it in time. The time it takes to cook raw pork is related to the size of the meat, and the lower the meat, the easier it is to cook. Raw pork pieces with a circumference of two centimeters are cooked after heating for about 10 minutes.

2. Fry the chicken breast until the meat is white and cooked, and then insert it with chopsticks, and it can be cooked in about ten minutes. Beef and mutton are getting older the more they are fried. In the case of stir-fried beef, you can add tender meat powder or beat it with a wooden stick to soften.

When cutting the meat, cut vertically along the texture of the meat. After that, add some custard flour so that the meat will be more tender. Beef and mutton with custard powder and light soy sauce, marinate for 15 minutes and then fry, generally fried for 5 to 8 minutes.