An entire afternoon, Qin Huai stir-fried two buckets of vegetables.
The quantity was so large, Dong Shi looked at the two buckets of vegetables and turned green.
Qin Huai felt he gained a lot this afternoon.
He mastered many tips for stir-frying vegetables.
For example, the best time for a quick stir-fry on high heat should be controlled within seconds, even a few seconds might be too long. The most perfect state and the next best state of the vegetables occur in an instant.
The timing of flipping the spatula depends on the specific state of the vegetables in the pan, unlike pastry where timing can be precisely controlled to the minute. For stir-frying on the hot stove, it requires adaptability and the chef's experience to control the pace.
Also, when flipping the spatula, you can't just use brute force; you need to use skillful force, otherwise, the vegetables could be flipped out of the pan.
And so on...
