How to use wok and its purchase instructions

How to use wok and its purchase instructions, besides knives, the wok is the most commonly used in cooking at home. There are too many kinds of woks, and wok is an indispensable tool for us to cook delicious food. Let's take a look at the usage and purchase instructions of wok. How to use wok and what to buy? 1

Which wok is the best?

The pots made of different materials in the market make people see things in a blur, so there is no choice. In fact, different pots have their own advantages and disadvantages, and they should be selected according to the ingredients and uses.

How to use the wok

1. The newly bought wok needs to be brushed with a hard brush; The pot wall has fine pores and water absorption. The pot can be filled with clean water for 3 ~ 5 minutes, then washed and dried for later use. But it should be noted that the soaking time should not be too long. Before the wok is put on the fire, the water on the outside of the wok should be dried. When the newly bought wok is used for the first time, it is best to cook porridge, or use it to cook concentrated rice washing water to block the fine pores of the casserole and prevent water seepage.

2. When using a wok to cook soup and stew meat, you should first put water into the wok, and then put the wok on the fire, first with slow fire, then with strong fire; When the wok is cooking, if there is less soup in the wok, you need to add water, not cold water, but warm water or hot water; At the same time, the soup in the pot can't overflow, so as to prevent the outside of the pot from bursting with water.

3. If you are heating with a coal stove, you should prevent the bottom of the frying pan from colliding with the coal.

4. The wok is brittle and fragile, so it should be handled with care.

5. The hot wok that has just been used up is best placed on an iron frame or a dry wooden board or straw mat, not on the wetland, ceramic tile or concrete floor, otherwise the temperature will suddenly change and the wok will easily burst.

6. Don't use a wok to cook sticky paste 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 materials, so it should be cleaned after it cools down. Moreover, it can't be soaked with detergent to prevent sewage from infiltrating into the pores of the wok, and it can't be washed away. The washed wok can't be put away until the water is completely dry, otherwise it may grow black spot mold.

Tips for purchasing wok

The surface of wok should be smooth, but it should not be "smooth as a mirror". Due to the casting process, all woks have irregular shallow lines, which are not rough, but it is important to pay attention to whether the smooth surface is coated, which is the key.

check for defects. There are two kinds of defects: small bumps and small pits. The raised parts of small bumps are generally iron, which has little effect on the quality of the pot. If the bulge is on the concave surface of the pot, it can be removed by grinding wheel to avoid blocking the spatula.

the bottom of the pot is commonly known as the bottom of the pot. Generally, the common pots are flat, pointed and arc-bottomed, and what pot bottom can be selected according to your preference.

Pots can be divided into different thicknesses, and the thickness is generally 2-2.5mm, which is the best. The pot is pasted with different thicknesses, and the heat preservation effect is good. In addition, the corresponding service life is longer. When buying, you can put the bottom of the pot upside down, press your finger against the center of the concave surface of the pot and hit it with a hard object. The louder the pot sounds, the greater the vibration, the better. This method can also be used to check whether there is any crack in the pot. How to use the wok and what to buy? 2

1. Features of the wok

1. Heating: The bottom of the wok is round, and it is heated evenly after adding oil.

2. Stirring: When stirring with a spoon, the bottom of the pot can be rotated at different angles through the handle at will, so that the dishes can fully contact with the bottom of the pot and be heated evenly, so that there is no dead angle in the stirring.

3. cleaning: when cleaning the bottom of the pan, it is easier to clean without dead ends, and the circular bottom of the pan can make the cleaning cloth touch all places, thus making the wok cleaner and more hygienic.

4. Pouring vegetables: The pot body is round, and the vegetables are poured into the plate more thoroughly after frying, and spices and various sauces can be added during frying to mix well.

5. It is easier to operate, use and clean.

2. Precautions for the use of wok

1. Brush the wok to reduce the use of detergent. In order to prevent rust from forming on the surface of each new pot, a protective layer will be painted on its surface. Washing it off often with detergent will damage the protective layer, make the pot rust easily and do harm to human body.

2. acidic food should not be cooked. When iron meets acidic food, it will react chemically to produce iron compounds, which will be poisoned after people eat it.

3. Remove the smell of the iron pot. Before using a new pot, you can add some salt to the pot, stir-fry the salt until it is golden yellow, and then add some water and cooking oil to the pot to boil. If you want to remove the fishy smell, you can put some tea leaves in the pot to stir fry, and then add water to boil. If you want to remove the iron smell, you can add some sweet potato skin and cook it.