As a master chef for more than 1 years, I'll tell you why pork sticks to the pan when it's fried. Pork sticks to the pan mainly because the pan is drained before it's hot. The correct way is to heat the pan and then drain the oil. When the oil is about to smoke, stir-fry the meat with low heat. The fried meat turns white, and then add soy sauce, oil consumption and light soy sauce. So it won't stick to the pot. Remember that when frying meat, the pot must be boiled dry. If the pot is not hot, put oil in it, and the fried meat will stick to the pot, and so will the fried rice with eggs.

When cooking fried pork or some other kinds of meat dishes at home, the phenomenon of sticking to the pot often occurs directly in the pot, so why does this happen?

I think fried pork doesn't stick to the pot, which can be solved by these methods:

When frying pork, many people make a mistake in the first step, no wonder it sticks, and the pot meat still can't bite!

Fried pork is a necessary home-cooked dish for every family, except for those who have some religious beliefs and can't eat pork. Pork is almost the food that appears on the table in every household and every meal every day. Among them, Chili fried meat, all kinds of garlic seedlings, beans, green beans, etc. can be fried and eaten. As a necessity that appears on the dinner table every day, I believe many people will have problems of one kind or another when frying meat.

Many people have the same problem when frying pork. For example, when frying meat, it sticks to the pan at once, and it is not easy to handle it with a spatula. Moreover, every time the meat is fried, it loses its original flavor, and it becomes rather dull and chewy, and it has no tender flavor at all. Many people think that when frying meat, it sticks to the pot because of the pot. Your pot is not good, so it sticks to the pot, or you are reluctant to put oil and put less oil.

Actually, the pot only accounts for one of the reasons. The main reason is not that your pot is not good, but that you operate it. In fact, a large part of the reason is that our own methods are wrong. Many people make mistakes in the first step when frying pork. That's why it's always sticky and weird. Today, let's take Chili fried meat as an example to talk about what's wrong. Why does it always stick to the pot?

You only need Chili peppers and meat to make Chili fried meat. First, we need to marinate the meat, and marinating the meat is also the most critical step. Whether you put the right ingredients in the marinating will also affect the texture of the meat and whether it is delicious or not. First of all, when curing meat, the first step is to put our chicken powder, just add 1 spoon of chicken powder. Because of the chicken powder itself, it can cover the surface of the meat quickly and evenly, which is equivalent to giving the pork a heavy protection, so that the juice of the pork can be locked more firmly, and the sliced meat will be tender, smooth and juicy.

After adding chicken powder to pork, we need to add a proper amount of raw powder and water, and we need to grab them by hand and size them evenly. After the pork is caught evenly, it is sealed with sesame oil. Then let it stand for about 1 minutes. In the process of curing meat, we can start cutting peppers. First, wash the peppers and then cut them for later use. Then start preparing cooking.

after the pan is cleaned, wait until the water is dry, heat the pan a little, then pour the oil. After the oil is poured, immediately add the marinated meat slices (this step is very critical, so the oil will not stick to the pan when frying pork), and then start to stir fry. After the meat is fried, start to add the peppers and stir fry. When the peppers are cooked, finally add the salt, and you can go out of the pan.

if you want the meat not to stick to the pan and the meat is delicious and not old, you should pay special attention to it when curing. The fresh chicken powder will make the fried meat delicious and not old. And when we want to fry pork, it doesn't stick to the pot, so we must keep the hot pot cold and oily. Because we usually wait until the oil is hot before eating meat, at this time, the oil temperature is too high, which will make protein form a group of coats when it is suddenly heated, which will lead to the situation of sticking to the pot. However, in the case of hot pan with cold oil, protein and starch don't agglomerate as quickly as that temperature, so they won't stick to the pan.

when frying pork, it always sticks to the pan? It turned out that when I was frying meat, I forgot this step. No wonder it was not delicious. Coupled with this step, the fried shredded pork will not stick to the pot, and it is tender and smooth, and it is very delicious. Come down and let's have a look.

When cooking and frying pork at home, there are still many people who stick to the pot. Many friends always think that a good pot that doesn't stick to the pot is enough, but it is not. If you don't master the good treatment method, even if you change to a good pot, this problem will still occur. Even if you don't fry pork, other meat will stick to the pot!

Let's take a look at why it sticks to the pan when frying meat.

1. The first situation is that there is too much water in pork. In fact, the best way is to marinate the shredded pork for a while, and then fry it, so it won't stick to the pot, because the marinated shredded pork can lock the water, so the fried shredded pork won't be old, tender and slippery, and it won't stick to the pot. When pickling, you don't need to put salt in it, just put a little oil and starch for pickling. The most important thing is to add a little water to it and stir it evenly to become a thin paste.

2. temperature. The heat is also very important. When frying shredded pork, turn on the fire first, pour the shredded pork in, and fry until the shredded pork becomes discolored. At this time, turn off the fire before frying, so that it will not stick to the pot.

3. When putting oil before frying, turn the pan so that there is oil around the pan, so that even if the shredded pork is fried to the side of the pan, it will not stick to the pan. There is also the need to cool the oil in the pan when frying. After heating the pan, add the oil, put the shredded pork in and stir fry quickly. When the oil gets hot, the starch outside the shredded pork is formed, so it won't stick to the pan. This requires more practice and experience.

4. the last point is that fried pork should have oil and gas. In layman's terms, when frying pork, you can't lose oil.

when frying meat, put more oil, and when taking out the pot, you can pour off the oil at the bottom of the pot, so it won't be greasy, and the color of the dish is very beautiful.

after mastering the above methods, everyone should remember that no matter whether cooking or frying meat, the pot must be kept clean.

I'm Li Dadong who loves food. Remember to pay attention to my favorite friends!

fried pork always sticks to the pot? The chef said, don't just cook, just add this step.

Meat is very important to us. Many people love to eat meat, not only because of its nutrition, but also because of its delicious taste. Among many meats, pork is the most common one. The price of pork is relatively affordable and the taste is very good. So we usually use pork in cooking. What we do most often every day is stir-frying. Today I will talk about stir-frying pork.

some people may say, do you still need to teach when frying pork? It's so simple, how can you fry it? That is to say, it is not difficult to fry pork, but the pork fried by many people always sticks to the pot, which is related to the fact that we usually put the pork directly into the pot. As long as we add one step, the fried meat will not stick to the pot.

Fried pork always sticks to the pot. It turns out that this step is missing! Plus, I am no longer afraid of sticking to the pot.

Stir-fried meat

Ingredients: pork, Jiang Mo, cooking oil, salt, soy sauce, starch, pepper and chicken essence

Steps:

1. Wash the pork with water, control it to dry, shred it with a knife and put it in a bowl for later use.

2. Put the shredded pork into a bowl, add appropriate amount of soy sauce, salt, Jiang Mo, pepper, chicken essence, salt, starch and oil, stir well, and let it stand for about five minutes for pickling.

third, take the pan to dry, add a proper amount of oil, heat until it is half done, pour the marinated shredded pork into the pan, stir fry quickly over high fire, and take it out in about half a minute.

fourth, the shredded pork is fried, and other ingredients are added to continue frying, so that the fried meat is very tender and delicious.

Precautions:

1. When frying shredded pork, be sure to heat the pan in advance. When frying shredded pork, be sure to add cold oil. It is best to oil the whole pan, then pour in new cold oil, heat it again, and then stir fry shredded pork, so as not to stick to the pan. You can also coat the bottom of the pot with a layer of ginger, so it won't stick to the pot.

this is the extra step when frying meat, so that the fried meat won't stick to the pan and it won't smell fishy.

2. When you stir-fry the meat, you must turn it to high fire and stir it quickly, so that the meat will not stick to the bottom of the pot so easily.

3. Everyone must clean the pot first. If you want to fry the meat well, you must ensure that there is a clean container, otherwise the fried meat will have other flavors and will definitely stick to the pot.

4. when frying meat, you must put oil, and you can't put too little. If you put too little, the oil temperature will rise quickly and the meat will stick to the pot easily.

that's the way to fry meat without sticking to the pan. I'm talking about the method of shredded pork today. This method is also applicable to sliced meat. The principle is the same. Everyone must add this step when frying meat in the future, so that the fried meat will not stick to the pan and will not smell fishy.

report/feedback

why does fried pork stick to the pot? This phenomenon is very troublesome. I didn't know why at first. I have tried many methods, but they are not ideal, such as wiping the pot with ginger. Later, I consulted a friend who was a chef. My friend said that this is not a problem, just change it to a non-stick wok. But I heard that non-stick wok is not good for people's health, so I am quite resistant. After hearing what I said, the chef friend said that it was not impossible. Then I'll teach you a few ways. When frying pork, it won't stick to the pan.

1 when pork is sliced or shredded, marinate it with cooking wine starch. Stir-frying in the pan will definitely not stick to the pan.

2 when the wok is hot, pour oil and shake the wok to moisten it. Pour out the oil. No. Re-pour the vegetable oil and add the meat slices. It doesn't matter how fried. They are cooks, which is basically what they do.

3 pan should be cleaned. If the pot is not cleaned, it must be very sticky.

I have tried all three methods mentioned by my chef friend, and they really work. If it helps you, collect it.

Hello, I answer your question with my experience.

The most common situation of fried pork sticking to the pan is that your wok is not hot, so you fry the pork in a hurry, which is easy to stick to the pan, or your wok is very hot, and the oil temperature is high, which is also easy to stick to the pan. From a professional point of view, the oil temperature will make protein

suddenly heated to form a coat, thus causing meat to stick to each other.

If you want to stir-fry pork without sticking to the pan, you can try it according to my instructions.

1. Hot pan with cold oil

After the pan is heated (slightly smoky), you will put cold oil in it, immediately stir-fry the pork

2. You should first slide the pan

that is, after the pan is heated, add a spoonful of oil to heat it, and then pour out the oil, and then add. Practice it next time when frying meat, I hope it will help you.

I believe many friends have encountered the phenomenon that ingredients stick to the pot during frying. When pork sticks to the pot during frying, it will make the dishes taste burnt and the ingredients taste worse due to dehydration. How to avoid sticking to the pot when frying? It is necessary to know the following tips.

The reason why the ingredients stick to the pot is not unilateral. The main reasons are as follows:

① There are many coking ingredients in the ingredients: starch and seasonings are usually added for curing before frying meat to achieve a good taste and mouthfeel. If the ingredients are not fully absorbed by adding too much starch or sauce, the starch and sauce will be decomposed when the ingredients are heated, and the decomposed sauce and starch will condense into small powder balls when they meet high temperature. These powder balls will stick to the pot when heated.

② No pot wetting before making: No pot wetting step before making, and the ingredients are directly put into the pot and directly contacted with the iron pot, which leads to the phenomenon of pot sticking.

③ too little oil is added: if too little oil is added when frying meat, and the oil is not fully absorbed by the meat, the ingredients and the pot will become very dry, so that the ingredients will stick to the pot during the slow heating process.

④ The oil temperature in the pan is too high: when frying meat, the oil is usually heated before adding the ingredients. If the oil temperature is too high, adding the ingredients will dehydrate the ingredients immediately, and the ingredients will become dehydrated and zoom, so it will stick to the pan, and the dishes made in this way will become poor in taste because of lack of water.

⑤ the oil temperature is too low: if the oil temperature in the pot can't shape the ingredients, the starch and sauce in the ingredients will mix with the oil during the process of slowly heating, and will stick to the pot when the oil temperature reaches a certain level.

⑥ One-time frying is too much: when frying pork, you should not fry too much at one time, otherwise it will easily lead to uneven heating, and it is difficult to set the ingredients in the process of frying with a large amount, which will easily lead to the phenomenon of sticking to the pot. If the amount is large, you should fry it several times separately.

tips ① curing of meat

when curing meat, the seasoning and starch should be moderate. After adding seasoning, the ingredients should be fully absorbed, and then wrapped with starch, which completely locks the moisture and seasoning in the ingredients, so that these seasonings and water will not be easily discharged during frying, so that it will not be easy to stick to the pot. Secondly, the amount of starch added should not be too much. If there is too much starch on the surface of the ingredients, it is easy to stick to the pot, usually in moderation. (There is a lot of starch on the surface of the ingredients, which is suitable for the cooking method of "lubricating oil")

Trick ② Form a protective layer on the surface of the pan

In addition to the non-stick pan with a protective layer, the common iron cookware is moistened with the method of "hot pan and cold oil" before making, which can form a protective layer on the surface of the pan, or after adding oil to the hot pan, several pieces of ginger can be added and wiped once with the ginger, which will also form a protective layer on the surface of the pan. The protective layer is formed on the surface of the pot, so that the ingredients will not directly contact the surface of the pot after being added, which means that a layer of medium is formed between the ingredients and the pot, so that the ingredients will not easily stick to the pot.

tips ③ control of oil temperature

it is very important to control the oil temperature when frying meat. If the oil temperature is too high, the ingredients will be dehydrated and stick to the pot, and if the oil temperature is too low, the ingredients will not be shaped and will also stick to the pot. The correct way should be: add an appropriate amount of cooking oil after moistening the pot, and then add the ingredients when the oil temperature is 4% hot. Stir-fry the ingredients slowly in the middle fire. During the frying process, one side of the ingredients should not be heated too long, and stir-fry the ingredients constantly after setting, so that the ingredients will not easily stick to the pot.

Tips ④ Always maintain the pot

All newly bought iron pots have to go through the step of boiling, so that it is not easy to stick to the pot in subsequent use. Iron pot is hot