How to handle with fried ?
Heating 2 tablespoons of oil, the surface of the ingredients fried to golden brown colour by medium low to medium heat, and then turn to the other side and repeat the above steps. Fried food is more crisp, because the food close to the wok surface, the food is scorch easily, so it can cut the thin piece of ingredients which can speed up cooked.
Fried can be divided into raw fried and dry fried. The raw fried is from raw to cooked, The dry fried is no oil to work, such as foie gras and bacon and other oil more ingredients suitable for dry frying.
