#红红火火狠向春#

People who cook often also often watch food tutorials. Every time I watch the tutorials, others do it very well, such as stir-fried shredded pork. The fried pork slices do not stick to the pan at all. When you cook it yourself, the bottom of the pan and the spoon are all covered with minced meat. Maybe you will also hear the instructions in the tutorial: "Hot the pan with cold oil and put it in the pan." It feels like you are using the same method. Why? Does mine still stick to the pan?

Hot pot and cold oil: Most people understand that heating the pot and then adding cold oil is called hot pot and cold oil. In fact, this is a misunderstanding. Simply heating the pot will not guarantee the meat. It will not stick after being put into the pot, because it is divided into three steps, and the combination is called hot pot and cold oil, so many people are missing a step, so this situation occurs. I will introduce these three steps in detail below, and you will learn how to do it. The cooking is as clean and refreshing as the chef!

Step 1: Heat the pot

First clean the pot, put it on the gas stove, turn on high heat to dry out the water, and heat the pot until it feels hot when you put it on the surface!

Step 2: Moisten the pot

If it feels hot, add a spoonful of salad oil, and then use a spoon to pour the oil evenly on the surface of the pot. You can gently turn the pot Shake to ensure that the oil is all in the pot, heat it again until it is slightly smoking, quickly pour the oil into the oil basin, and the pot is finished!

Step 3: Cool oil

After moistening the pot, put in an appropriate amount of oil, that is, oil at room temperature. The whole process is completed. You can put it in at this time. Add the ingredients, stir-fry on high heat, add more oil when passing through the oil, and when it is 40% hot, you can put in all kinds of meat. In this way, the bottom of the pot will not stick to the bottom at all!

Summary tips: The reason why many people fail is that there is no second step, which is to moisten the pot. The surface of the pot is not completely soaked with oil and cannot form a protective film, so it will naturally stick to the pot. As long as you go through this It’s easy to follow the steps!

When a chef first enters the profession, the old masters will definitely teach you that you must slide the pan, which means moistening the pan, so that the cooking will not stick to the pan, whether you are frying various meats, or You should do this for all oily meat ingredients, so that the bottom of the pot will not stick to the bottom!

This method is suitable for all kinds of pots, whether they are iron pots, aluminum pots, non-stick pots, or stainless steel pots. This method is suitable for making sure that there is no sticking to the bottom of the pot!