Scrambling

Vegetables are a common vegetable for my family, either because they are nutritionally rich, because they are recognized as cancer-resistant foods, or because they are easily chewed and digested by older children. There is also a variety of practices, whether they are fried with tomatoes, mixed with cold or used to chop up dumplings. In addition to these kinds of eating methods, there is one that my family particularly likes, and I do it very often. When it comes to drying, it's actually a kind of cooking, but it's different from the usual. The traditional drying is “drying”, using oil from the middle fire to heat the oil from the pan, and using the temperature of the oil to sow the juice from the food to the effect of condensation. The drying pot limits the amount of a single job and does not allow for too much drying in a pot, which would otherwise fall short of drying standards. So there is now an improved drying practice in restaurants outside, which is to blow up foods with hot oil and save operational time. But it's too greasy and too expensive to do that。