Stir fry always sticky pan how to solve 1, the bottom of the pan smooth pan wall slightly thick
The bottom of the pan smooth, the pan wall slightly thick frying pan or non-stick pan can make the ingredients heat more evenly, in the process of frying can also be better to maintain the temperature of the pan, thus reducing the phenomenon of sticky pan.
2, potatoes, lotus root slices first soaked in water
These ingredients are easy to stick to the pan, mainly and which contains a lot of starch related. Therefore, to make starchy ingredients do not stick to the pan, it is best to cook before soaking in water to remove the starch on the surface of the ingredients, fish out and drain the water before frying. In addition, hot pan quickly fry can also reduce the chance of sticking to the pan.
3, frying fish first smear some oil
Fish meat is tender, fibrous tissue is not tight, frying fish skin is easy to stick to the pan. The best way is to give the body of the fish smeared with a small amount of oil, under the hot frying pan after the change to a small fire, frying out of the fish will be complete, non-stick pan. The principle is to isolate the skin of the fish from the hot pan. A similar method is to coat the fish with a thin layer of flour or egg batter. In addition, before frying, marinate the fish with salt and cooking wine to make the skin and the body of the fish more closely, can also make the skin of the fish does not stick to the pan.
4, frying meat to hot pan cool oil
In order to make the meat, meat tender, frying meat before the need to use starch and egg white slurry mix, this often occurs frying the phenomenon of meat sticking to the pan, which is mainly and the temperature of the pan and the temperature of the oil. The best solution is to heat the pan and cool oil, first use medium heat to heat the pan and then put the oil, and then put the meat stir-fry, so that the surface of the meat protein and starch slurry gradually heat stretching, stir-fry meat will not stick to the pan. Sometimes, the meat without starch will also stick to the pan, this time you can put the oil in the pan after the pan, the frying pan shaking a little bit, so that the pan around are coated with oil and then stir-fried.
Many professional chefs usually use two pans when cooking, one called a frying pan and the other called a water pan. The water pan is used for making soups or blanching ingredients, while the frying pan is used exclusively for oiling and sautéing. The advantage of this is that the wok (frying pan) can be kept to form a natural? oil coating? This avoids the phenomenon of sticking to the pan when stir-frying, and in my opinion, this is a good way to prevent the pan from sticking to the pan. In my opinion, this oil coating is better than Teflon or other synthetic coatings. In my opinion, this oil coating is much safer than Teflon and other artificial coatings.
The frying pan can be cleaned normally, so you don't have to keep it clean to keep it clean. coating? will not dare to clean thoroughly. Just be aware of two things: first, do not use a steel brush to brush the pot; second, do not use the frying pan for water.
When people fry at home, it is unlikely that they will all prepare two pans. Then, before cooking and stir-frying, wash the pan, dry it, heat it, and smear a layer of ginger juice on the bottom of the pan with fresh ginger, which can form a protective film on the surface of the pan, and can also avoid the ingredients sticking to the pan.
5, fried rice first microwave heating
Egg fried rice, Yangzhou fried rice, soy sauce fried rice is also many people's favorite, but fried rice is also easy to sticky pan. Fried rice sticking to the pan, more and more rice is too soft related. Therefore, you can dry the rice, or put the rice in the microwave oven before frying slightly heated. There is also a way to stir fry rice before the rice pounded loose, pour the egg mixture stirred until the rice grains evenly coated with egg mixture, and then under the frying pan quickly stir-fried, so that the fried rice looks good and delicious.
Additionally, before cooking and frying, wash the pan, dry it, heat it up, and smear a layer of ginger juice on the bottom of the pan with fresh ginger, which can form a protective film on the surface of the pan, and can also avoid the ingredients sticking to the pan.
Tips for stir-frying 1. Boiling water point vegetables quality and color good wonderful green vegetables, should be boiling water point vegetables, so that the fried dishes, the quality of tender color good. If the water point vegetables, affect the crispness.
2. Stir-frying skillfully under the salt if you fry with animal oil, it is best to put the vegetables before the salt, which can reduce the residual amount of organic chlorine in the animal oil, beneficial to the human body. If you use peanut oil fried vegetables, must also be put before the vegetables under the salt, this is because peanut oil may contain Aspergillus flavus, and salt in the iodide, can remove this harmful substance. In order to make the stir-fry delicious, you can put less salt at first, and then season the vegetables after they are cooked. If you use soybean oil, tea oil or vegetable oil, you should first put vegetables, after the salt, which can reduce the loss of nutrients in the vegetables.
3. Sugar and vinegar sauce ratio regardless of what sugar and vinegar dishes to see, as long as the proportion of 2 parts of sugar, 1 part of vinegar blending, you can receive the effect of sweet and sour moderation.
4. The boiling of the syrup in the simmering of the syrup of the pulling dishes, each plate to add a grain of rice alum, can prolong the time of the knot, and make the sugar silk pull longer.
5. dishes put vinegar to pay attention to any need to add vinegar hot dishes, before starting the pot will be drenched along the edge of the pot vinegar, than directly on the flavor more mellow and rich.
6. Beer flavoring agent in summer to do a variety of cold dishes, add the right amount of beer mixing, can enhance the flavor and aroma.
7. Wine to do salad wine after opening the bottle, if stored for too long, it will become ? Vinegar? With an aromatic flavor, used to make salad is very delicious.
8. Use salt to wash vegetables to keep clean when cleaning green vegetables, in the water to withdraw some salt, so that the vegetables can be cleaned out of the bugs.
9. Wash and cut vegetables to prevent the loss of nutrients spinach, cabbage and other vegetables to be washed and then cut, do not cut and then wash. Otherwise, too much nutrients will be lost.
10. Salt can make vegetables yellow leaves back to green spinach and other green leaves, if some (mild) yellow, blanch a little salt, the color can be yellow back to green.
How to correctly put water when frying 1. skillfully use water to fry food, save oil and health
such as fried chicken patties, fish sticks and other frozen meat semi-finished products, you can put a little bit of oil in the bottom of the pan, add a spoonful of water, the use of steam to the ingredients smoked, the water evaporates, a little oil will be the bottom of the ingredients frying crispy. The food made in this way, the bottom crispy on the soft, fragrant outside and tender inside, the taste is as good, but the fat content is not high, more healthy.
2. Add water while frying lotus root to prevent it from turning black
Lotus root is rich in polyphenols, which are easily oxidized and turned black in the air after cutting. The best way to fry the lotus root is, first bubble with water, and then control the water, in the pot with boiling water immediately after the fish out of the cool water, and then fry, frying with medium heat, while frying while adding an appropriate amount of boiling water.
3. Stir-fry vegetables best not add water
Stir-fry vegetables, it is best not to add water in the middle of the best, directly to the cut vegetables in the pan cooking, with its own moisture to do the heat transfer, so that the food is delicious. If you do have to add water halfway, you should not choose cool water, because after adding cool water, the temperature in the pan will suddenly drop, so that the green vegetables in the pan to extend the time of cooking and stir-frying, which will make the vegetables become old and hard, and the taste deteriorated. In this case, a small amount of boiling water should be added, so as not to affect the cooking temperature too much, and the stir-fried bok choy will be relatively crisp and tender. In addition, whether it is stewed meat, or soup, halfway to add water should be preferred hot water.
4. Hot water soaking tofu in addition to soy flavor
Many people find it difficult to accept the soy flavor of tofu, in the pot before the tofu into the hot water soaking for 5 to 10 minutes, you can get rid of the odor. Adding a pinch of salt to the hot water also makes the tofu firmer and less likely to break.
5. Cold water to cook fish soup is more fresh
Cooking fish with hot and cold water is fine, but adding different water has different effects. If you are drinking fish soup, you should put the fish in cool water, boil over high heat for small fire stew, so you can cook all the fresh flavor of the fish into the soup. But if you are eating fish, you should hot water in the pot to prevent cold water to destroy the taste of fish and the nutrients in it.
6. Scrambled eggs with water do not stick
In the egg when the water and eggs added together, beat well, into the pan over low heat, the eggs will be particularly tender and fluffy texture, and is not easy to paste the pan. Generally fry 5 eggs, add about 50 grams of water is more suitable, the most do not exceed 100 grams. In addition, fried eggs in the yolk is about to solidify the occasion, pour a small spoonful of cold water, will make the eggs cooked and yellow and tender, color and taste are good.
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