How do fried vegetables prevent too much soup?

When cooking vegetable dishes, if you do not pay attention to the operation method, there will be too much soup in the pot, affecting the taste of the dishes.

Causes of excessive frying of vegetable broth are mainly due to the fact that the raw material itself has a lot of moisture, and does not drain water during washing, or the raw material is immersed in water for a long time, and the raw material absorbs more water; it is also related to the improper understanding of the heat during cooking, and the temperature is uneven. If it is low, the moisture in the raw material evaporates less; if the heating time is too long, the moisture in the raw material will flow out. When seasoning, adding salt too early or adding too much soup will naturally make the soup too much.

The method of preventing too much soup should be based on the nature of the ingredients and the cooking requirements: some vegetables are salted before heating to remove some of the water and then fry; some dishes are boiled, squeezed, drained, and reduced Some of the water in the raw material. Shortening the heating time and not putting salt early can also reduce the outflow of raw water.

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