Will the gas pipe explode in the middle of cooking? It will explode, very, very dangerous! Quickly close the main gas valve, open the window for ventilation, troubleshoot and use it after confirming safety.
Shake the dishes a few times when you run out of gas, or put them aside. If it is winter, it may freeze inside. You put the hot water in a bigger basin and the gas cylinder in the basin.
How to remedy the uncooked food? Stir-fry and plate. Use raw flour, soy sauce or oyster sauce with some sugar to make a sauce and pour it on the dish.
What should I do if the sesame paste is half cooked and the water is dry? When making sesame paste, the ratio of water to sesame is more particular. Too much water makes sesame not fragrant. It doesn't taste good without water. The following is the DIY scheme of sesame sauce that has been practiced many times. You can make a bowl of fragrant sesame paste for your family with reference to this ratio.
1, prepare materials according to the proportion of 1 kg of rice, 200g of sesame seeds and 200g of peanuts. Soak the rice for two hours and then drain it for later use.
2. Stir-fry sesame seeds and peanuts with low fire, and peel peanuts for later use;
3. Grind the drained rice, peanuts and sesame seeds into powder with a household blender, and then add water one by one, not too much, but little by little. Then, put it in a larger mixer and stir it into a slurry. Then, pour into the pot, add appropriate amount of water and sugar, bring to a boil with high fire, stir the rice slurry clockwise with a long spoon until it boils, and then cook for 3-5 minutes with low fire. In this way, the fragrant and sweet sesame paste is ready.
Adding water when the water is dry will definitely not taste so good.
Turn off the heat in the middle of cooking and stir fry later. Will it cause diarrhea? As long as you eat clean, pollution-free cooking, you won't have diarrhea. Stewed meat that is not easy to cook will often be deliberately turned off for a period of time on the way. Whether the stomach is bad or not is related to food hygiene and raw and cooked, and has nothing to do with stewing and frying.
Do you need water for cooking? No, if you have to add water, you should add a little broth or water before the cooking thickens, so as not to affect the cooking.
For example, it is best not to add water to cooking: when cooking, it is best not to add water in the middle, just put the cut vegetables in the pot and use their own moisture to do heat transfer, so that the dishes are delicious. If you really need to add water halfway, don't choose cold water, but add a small amount of boiling water. Because after adding cold water, the temperature in the pot will suddenly drop, which will prolong the cooking time of vegetables in the pot and make them old and hard.
Soak tofu in hot water: many people find it difficult to accept the beany smell of tofu. Tofu is soaked in hot water for 5~ 10 minutes before cooking to remove odor. Adding some salt to hot water can also make tofu more compact and not fragile.
Cold boiled fish soup is fresher. Boiled fish can be heated with water or cold water, but the effect is different. If you drink fish soup, you should put the fish in cold water, cook it with strong fire and stew it with low fire, so that all the umami flavor of the fish can be cooked into the soup. If you eat fish, you should put it in hot water to prevent cold water from destroying the taste and nutrition of fish.
Scrambled eggs in water do not stick to the pan: when beating eggs, add water and eggs together, stir well, and put them in the pan and stir fry slowly. Eggs will be particularly tender and fluffy to eat, and it is not easy to paste the pot. Generally, it is more appropriate to fry 5 eggs and add about 50 grams of water. In addition, when frying eggs, when the yolk is about to solidify, pouring a spoonful of cold water will make the eggs yellow and tender, with good color and taste.
What should I do if the wok is dry? Hello, what you need to confirm is the difference between wok and paste wok. If it is the latter, because burnt food is easy to produce benzopyrene, I suggest you don't eat it, or try to fill in the top dishes. If it is the former, the general practice is to add a small amount of hot water to reduce the firepower, and then stir fry quickly. I hope it works for you ~
Why can't it be fried? Add water? The method of spinach scrambled eggs introduces the dishes and their functions in detail: home-cooked recipes
Making materials of spinach scrambled eggs: Ingredients: 300g of spinach, 3 eggs, salt, cooking wine, chopped green onion, Jiang Mo, monosodium glutamate and sesame oil. Teach you how to make spinach scrambled eggs, how to make spinach scrambled eggs delicious 1, wash spinach, cut it into 3-4 cm sections, scald it with boiling water, take it out and soak it in cold water for later use; Beat eggs with salt in a bowl. 2. Put the wok on a high fire, heat the oil, pour in the eggs, fry until cooked, and take them out for later use. 3. Reheat the wok, add oil, saute the chives and Jiang Mo, cook the cooking wine, add spinach and salt, stir-fry until the spinach stops growing, then add fried eggs, stir-fry evenly, and add monosodium glutamate and sesame oil to stir-fry evenly. Don't scald the spinach too much. If you have a microwave oven, you can put spinach in a big fire and heat it for about 1 minute without cold water. The method of scrambled eggs with leek introduces the cuisine and its function in detail: home cooking recipes and private cuisine.
Taste: fragrant technology: fried leek and scrambled eggs. Ingredients: 4 leeks (about160g) and 3 large eggs.
Seasoning: 3 tablespoons of raw oil, 2 tablespoons of raw flour, water 1 tablespoon, chicken powder 1/4 tsp, sesame oil 1 tsp, and a little pepper. Teach you how to cook leek scrambled eggs, and how to cook leek scrambled eggs is delicious:
1, wash leek and cut into small pieces; 2. Mix raw flour with water to make raw flour water for later use; 3. Mix seasoning, leek and corn flour together; 4. Stir the eggs in a large bowl; 5. Heat the wok and add three tablespoons of oil. When the oil is hot, pour in leek and egg liquid, stir-fry until solidified, and plate. Tip: Add the stirred raw flour water to the eggs to avoid excessive moisture when frying leeks. The practice of frying kidney flowers introduces the cuisine and its function in detail: home-cooked recipes
Stir-fried kidney flower production material: main ingredient: 200 grams of pork loin.
Accessories: 50 grams of winter bamboo shoots and 50 grams of water-borne fungus; Soy sauce 10g, refined salt 3g, monosodium glutamate 1g, Shaoxing wine 20g, and wet powder15g; The characteristics of fried kidney flower are: fresh and tender kidney flower, beautiful appearance, mellow taste, smooth but not greasy; Teach you how to stir-fry kidney flowers and how to make them delicious. 1) Wash the kidney, cut it into two sections, cut it into wheat spike flower knives, cut it into strips with a width of 2 cm and a length of 5 cm, add soy sauce to taste, and mix well with wet starch for later use; 2) Blanch bamboo shoots and auricularia auricula with boiling water, and mix with soy sauce, refined salt, monosodium glutamate, Shaoxing wine, clear soup and wet starch to make sauce; 3) Add peanut oil into the wok, when the wok is heated to 90% heat (about 225℃), slide the kidney flower into the oil until it curls into a wheat ear shape, and take it out quickly, leaving a small amount of oil in the wok. When the wok is heated to 60% heat (about 150℃), add garlic slices and chopped green onion, and cook with vinegar and Shaoxing wine.
The practice of hot and sour cabbage introduces the cuisine and its function in detail: Sichuan home-cooked dish menu private cuisine
Taste: hot and sour Chinese cabbage. Ingredients: 1/4 Chinese cabbages (about 400g).
Seasoning: 1 large piece of dried ginger (about 30g), 8 dried red peppers, 1 small pepper (about 30 pieces), 2 tablespoons of balsamic vinegar, 2 teaspoons of soy sauce, 1 tablespoon of sugar (15g), 1 teaspoon of chicken essence (.
1, peeled and shredded dried ginger, peeled old leaves outside Chinese cabbage. Put the leaves in a boiling pot. Cook 1-2 minutes until cooked. Take out and drain. Cut into strips 2 cm wide and 5 cm long. 2. Put the balsamic vinegar, soy sauce, salt, white sugar and chicken essence into a small bowl, and fully mix and stir into a sauce. Mix the Chinese cabbage strips with a slightly larger container, put the Chinese cabbage strips wrapped in sauce on a plate and put shredded ginger on the surface. 3. Heat the wok on high fire, add cold oil, add dried red pepper and pepper into the wok, and stir-fry slowly on low fire until the pepper turns yellow. Don't put the pepper on the fire until it turns black. Pour the oil directly on the cabbage on the plate.
Do you need water for cooking? Cooking is usually done with water! Look what you fried! Different vegetables add different amounts of water! Stir-fry like that upstairs. Come on! There will be no pot gas then! Not very delicious! Stir-fry vegetables in a hot pot with hot oil and some water! Like boiling water without raw materials!