应油的最佳时间“热锅凉油”是炒菜的一条诀窍。炒菜时，先将锅烧热，再倒入油，然后再放入主、辅料炒，这样炒的菜不仅味道鲜美爽口，而且不易粘强、焦糊。放盐的最佳时间在菜熟至八成时放盐，不仅可少用盐而使菜的咸淡适中，而且还可避免过早放盐导致菜中汤永过多、不易快熟 The best time to be “hot and cold” is a recipe for cooking. When cooking, the first pot of hot, then pour the oil, and then into the main, excipients fried, fried food is not only tasty and refreshing, but not easy to stick strong, scorched. The best time to put salt in the cooked vegetable until Bacheng salt, not only less salt and make the food salty moderate, but also to avoid premature salt soup lead to too much food, not easy to fast-cooked