(一)放油的最佳时间:“热锅凉油——先将锅烧热再倒油,然后再放入主、辅料。这样炒出的菜不仅鲜美爽口,而且不易粘锅、焦糊。(二)放盐的最佳时间:在炒蔬菜至八成熟时放盐,不仅可少用盐使菜的咸淡适中,而且还可避免过早放盐导致菜中汤水过多和不易熟的弊端。(三)放糖的最佳时间:烧糖醋鲤鱼、糖熘菜帮、糖浆藕片等菜时, (A) the best time to drain the oil: ”hot pot of cool oil - the first pot of hot and then pour the oil, and then into the main, accessories. This is not only delicious fried food, but also not easy to stick pan, coke (B) the best time to put salt: put the salt in the fried vegetables to eight mature, not only less salt so that the food salty moderate, but also to avoid premature salt caused vegetables in the soup too much and not easy (C) the best time to put sugar: burning sweet and sour carp, Tang Suankang help, syrup lotus root and other dishes,