A wok is a Chinese cooking tool, a type of pot, and its material is usually iron~!
It is characterized by a large opening at the top and a round bottom. Since food in southern China is mostly stir-fry, the wok is designed with a handle to facilitate stir-frying.
Wok is mainly used for frying or sautéing food, but it can also be used for steaming, stewing, frying and other different cooking methods.
The wok is the main cooking tool in China and Southeast Asia.
Wok is easily damaged.
Therefore, when using a wok, you must pay attention to the following seven points: 1. The newly purchased wok needs to be brushed with a harder brush; the wall of the wok has fine pores and water absorption. The pot can be filled with clean water and left for 3 to 5 days.
minutes, then wash and dry.
But be careful, the soaking time should not be too long.
Before placing the casserole on the fire to cook anything, the water on the surface of the pot should also be wiped dry.
When using a newly bought wok for the first time, it is best to use it to cook porridge, or use it to boil thick rice water to block the fine pores of the casserole and prevent water seepage.
2. When using a wok to make soup or stew meat, you must first put water into the wok, then put the wok on the fire, first use a slow fire, and then use a high fire; when the wok is cooking something, if there is less soup in the pot,
, need to add water, do not add cold water, add warm or hot water; at the same time, the soup in the pot must not overflow to prevent the outside of the pot from getting wet and bursting.
3. If you are heating with a coal stove, be sure to prevent the bottom of the wok from touching the coal.
4. The wok is fragile and easy to break, so handle it with care when using it.
5. It is best to place the hot wok that has just been used on an iron frame or a dry wooden board or straw mat. Do not place it on wet ground, ceramic tiles or cement floors. Otherwise, the temperature will change suddenly and the wok will easily explode.
6. Do not use a wok to cook sticky food.
7. If the inner wall of the wok is colored, it is not suitable to store wine, vinegar, acidic drinks and food.
8. The wok is made of special material. Wait until the wok cools down before cleaning it.
And do not soak it with dish soap to prevent sewage from seeping into the pores of the wok, which will not be washed away no matter how hard you wash it.
Wait until the water is completely dry before putting the washed wok away, otherwise it may develop black spot mold.