One second of oil removal/Smartphone wallpaper archive

[One second for oiling] When the skin of the pot was smoking white and the temperature exceeded 220 degrees Celsius, she took a breather and poured in the salad oil. Make sure that the oil is evenly coated, then add the pre-treated mushrooms, king king mushrooms, paprika, and Italian parsley all at once. Water splashes with a sizzling sound, and steam instantly rises from the bottom of the pot. The reason why we chose ``bao chao'' instead of soaking in oil is to bring out the aroma and moisture of the ingredients at the same time. If there is even a slight delay, the mushrooms will become sticky and lose their color. Turn the pot over with your left hand, and fine-tune the position of the ingredients with the chopsticks in your right hand. Maximum firepower. The aim is to capture the rise of the aroma and the "kiwa" where the edges of the food are on the verge of burning. The moment she moved her fingertips, as if reading the timing of the flames, a large pillar of fire rose up. Alcohol flies and flare dances. The oil that splashes on the skin of the pot is engulfed in fire, and a smoky aroma spreads in an instant. Turn off the heat, return the pot, and serve on a plate. This dish, in which all the flavors were condensed, was an accumulation of technique and sensation.