Fried fish in a pan, what can I do to make the skin not burnt and not stick to the pan? Today, I'm going to tell you about the embarrassing situation of sticking to the pot in daily life when cooking, which will not only destroy the aesthetic feeling, but also affect the nutrition of the dishes, and even produce some harmful substances, which will cause harm to the human body. Today, I will share with you some cooking skills to prevent the pan from sticking.
One: hot pot cold oil
fried fish
I think this skill is the most commonly used way for chefs. The way to make it is to take a clean pot, burn it until the surface of the pot is slightly red, then pour in cold oil, and the oil will spread evenly on the surface of the pot, so that the ingredients poured in and stir-fried will not stick to the pot.
I don't know if you have ever encountered this phenomenon in your daily life: when the temperature in the pot is not high, pour water into it and it will evaporate quickly, but what about it? When the temperature in the pot reaches a relatively high level, when a little water is poured in, the water will not evaporate immediately, but form water droplets, which roll around on the surface of the pot. There is a scientific explanation for this-Leiden Frost effect. Leighton Frost Effect: 1756 A scientist named Leighton Frost dropped a drop of water on a red-hot iron spoon, and the boiled water was suspended and kept for 30 seconds. This principle is that after contacting the iron spoon with high temperature, a layer of steam immediately formed at the bottom of the water drop, separating the water drop from the iron spoon, which made the boiled water suspended, and the suspended boiled water could not absorb more heat for the time being.
Two: the treatment of fish
fried fish
In daily life, in order to fry fish without breaking the skin and sticking to the pot, it is necessary to have a good pot and cold oil in the hot pot. Before frying fish, it is necessary to use kitchen paper to absorb the water on the surface of the fish, so that it will not stick to the pot when fried in the pot. The reason is that if the water on the surface of the fish is not sucked dry, the temperature in the pot will decrease due to the influence of water when it is put into the pot for frying, and different surface temperatures of the fish will easily lead to the situation of sticking to the pot.
Three: oil the fish before frying it.
fried fish
Fish is fresh and tender, and the meat is delicate, so it is easy to stick to the pan when frying. The simplest and most direct way is to coat the surface of the fish with a layer of oil to isolate the fish, or you can also coat it with a layer of raw flour to protect it.
Cooking is long, enjoying quietly, and there is always a dish that warms the heart.
No matter how time passes, keep the food, and the beauty will always accompany you!
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