| abstract |
(57) [Problem] To provide a cooking method of stir-fried vegetables which is excellent in texture, good in color tone and luster, has a small amount of syneresis, maintains a sense of volume, and is excellent in storage stability. SOLUTION: The method includes a step in which heated oils and fats are caused to flow down to vegetables, and a step of frying the oiled vegetables. A method of cooking vegetables is provided. Prepare vegetables to cook in advance Preserving the vegetables is further improved by pre-treating the vegetables with an acid, alkali and / or alcohol. |