1. Insufficient heat: When cooking the pot, the firepower may not be large enough, resulting in insufficient heat at the bottom of the pot, which can not make the water at the bottom of the pot evaporate quickly, thus making it difficult for ingredients to lock water.
2. Selection of ingredients: The properties of ingredients themselves will also affect the water locking effect. For example, some ingredients with more water, such as tofu, fish, etc., will not lock water if they are selected or handled improperly.
3. Cooking method: Improper cooking method will also affect the water locking effect. For example, opening the lid too early, too frequently, too long, or not paying attention to controlling the heat will lead to the rapid loss of water vapor in the pot, making it difficult to lock the water in the ingredients.
In view of this problem, the following measures can be taken to improve the water locking effect of the ingredients in the pot:
1. Sufficient firepower: Pay attention to the amount of firepower when cooking the pot, choose the appropriate firepower, so that the heat at the bottom of the pot can be fully transferred to the ingredients, so that they can quickly lock the water.
2. Choose the right ingredients: when purchasing ingredients, choose ingredients with high water content, and pay attention to controlling the loss of water when handling ingredients. Can be soaked in salt water or cold water to reduce water loss.
3. Control the cooking time and duration: Pay attention to control the cooking time and duration when cooking, so as to avoid opening the lid too early or too frequently, and control the duration at the same time, so as to avoid too much or too little firepower.
In a word, the key to locking the moisture in Falang and Wangwang pots lies in the selection and treatment of cooking temperature and ingredients. As long as you master these skills, you can make delicious dishes.