#Red hot over the New Year#
Often cooking people also often look at food tutorials, every time you look at the tutorials others do especially good, fried meat, fried meat is not sticky at all, they do when the bottom of the pot and the spoon is sticky meat foam, you may also listen to the tutorials, said: "hot pot cool oil under the pot," the feeling that they are also using the same method why I still sticky pot, and the bottom of the pot and spoon is sticky. I feel like I'm using the same method so why is mine still sticking to the pan?
Hot pan cool oil: Most understand that the pan is hot, and then put the cool oil is called hot pan cool oil, in fact, this is a misunderstanding, is not simple to put the pan hot to ensure that the meat in the pot does not stick, because it is divided into three steps, the combination of which is called the hot pan cool oil, so a lot of people less than a step, so there will be the case, here I am. detail these 3 steps, learn you also and chef like fried vegetables clean and fresh!
Step 1: hot pot
First of all, clean the pot, put it on the gas stove, turn on the fire to dry out the water, the pot is heated up to the surface of the hand to put the feeling of scalding!
Step 2: Wet the pan
To make sure the pan is hot, put in a tablespoon of salad oil, and then use a spoon to pour the oil evenly over the surface of the pan, and shake the pan gently to make sure the pan is coated with oil. Make sure the pan is coated with oil, reheat the pan until it's lightly smoking, then quickly pour the oil into the frying pan to moisten the pan!
Step 3: Cool the oil
After moistening the pan, put in the right amount of oil, that is, room temperature oil, the whole process is complete, this time you can put in the ingredients, open fire frying, more oil, when the oil, when it is 40% hot, you can put in a variety of meats, so that the bottom of the pan is not sticky at all. The first thing you need to do is to make sure that you have a good understanding of what you're doing!
Summary tips: many people fail because there is no second step, that is, wetting the pan, the surface of the pan is not completely immerse in oil, can not form a protective film, naturally, it will stick to the pan, as long as the operation of this step is easy to start!
In the chef just entered the profession, the old master will certainly teach you, must slip the pan, meaning that run the pan, so that frying food will not stick to the pan, whether you are frying a variety of meats, or over-oiled meat ingredients, should be operated in this way, to make a good bottom of the pan will not have any sticky bottom problem!
This method is suitable for a variety of pots, whether it is an iron pot, aluminum pot, non-stick pan, stainless steel pots are applicable to this method, to ensure that you do a good job of cooking the bottom of the pot without any sticking place!
This method is suitable for all kinds of pots and pans.