Frying is mainly divided into raw frying, cooked frying, sliding frying, dry frying, grasping frying, stir frying, soft frying, clear frying and small frying. Frying is a method of changing raw materials into shapes such as diced, strips, silk and slices. Some are directly fried, and some need sizing and pasting. After preliminary cooking treatment such as mourning, boiling, steaming, sliding, frying and frying, they are stir fried with a small amount of oil until they are cooked. Frying is suitable for Kwai cuisine, which is the most commonly used method in Chinese cooking. It is simple and quick, and suitable for popularization.
2G seasoned fresh
2 g vegetable oil