Cooking in a round pan facilitates the even transfer of heat from the bottom of the pan, making the food cook faster, and also facilitates the flavoring of the spices, making the food colorful and flavorful. The use of iron round pots has a history of thousands of years in China, countless skilled cooks began to learn to cook through a pot, steaming, boiling, stir-frying and shabu-shabu, frying, simmering and scalding, dealing with a variety of ways to deal with the food, the black color of the bottom of the pot is light and heavy, representing the frequency of the pot's use, and also suggests that the cooks of the depth of their skills. Black pot ash in ancient times has the role of warding off evil spirits, not as a last resort, smashing pots and pans of sour taste will not be easy to appear, people taste more or by the pots and pans of all kinds of delicious, into the bones of the three points.
The emergence of sizzling pan is when more than no accurate cut records, after the round pan is certain. The pan does not have the arc of the round pot bump, and therefore in the use of more concise and clear, with its matching is a flat bottom spatula. The flat spatula is very different from the traditional spatula in the sense that the handle of the spatula and the main part of the spatula are together, and the whole spatula does not have the hump of the traditional spatula, and is only half the length of the traditional spatula or even shorter. The short spatula is easy for cooks to hold directly, making it easier to control the heat in the actual stir-frying of food, and with the horizontal surface of the flat iron pan, the food is heated and concentrated, which is especially convenient when doing frying and other foods.
A Qin is many in the Wucheng Wenzhi Street to do pan frying vendors in the most common one, early years, he followed the master in his hometown to learn pan cooking, with a few years of time to be considered a small success, and then he married his daughter-in-law, her daughter-in-law naturally also learned his skills. Wucheng's Wenzhi Street is bustling with business after nightfall, and basically all the hawker stalls on the street are patronized. Flat bottom iron plate pan fried rice is A Qin hit out of the signboard, after a few years of hard work accumulation, his flat bottom pan fried rice in the neighborhood won a lot of people's praise.
A Qin evening iron plate fried rice work from the afternoon to prepare materials, mainly the preparation of condiments is particularly delicate, more than a dozen varieties of fried rice and fried noodles, the need to prepare the vegetarian and meat dishes usually reach more than twenty kinds. After 5:30 in the evening, the crowd on Wenzhi Street is getting bigger and bigger, and in front of Ah Qin's iron plate fried rice stall, there is already a crowd of people, most of whom come here in admiration of the name, guarding Ah Qin's stall, looking at him skillfully stir-frying the rice grains leaping on the pan, and praising each other.
The bottom of the pan is heated by a gas cooker, and the whole pan is fixed on the cooker, and on top of the cooker, there is a simple exhaust fan. A Qin wearing a sanitary mask and gloves, head down, holding the shovel with two hands in the familiar stir-fry action, rice grains in his stir-fry steaming. A bowl of fried rice after pouring on the pan and sprinkling condiments, usually need him to repeat this stir-fry more than thirty times. One spatula lifts the rice ball, one spatula holds it back; both spatulas pick up the grains at the same time, press them against the sides of the pan, and then push them into the center of the pan again. The pan does not have a rising arc of the eaves of the pan, the location of the heat of the rice, all depends on the Qin's own grasp of the two spatulas in the iron pan back and forth, the flavor of the spices and peanut oil in the high temperature y melted into each grain of rice.
The pan fried out of the rice grains full, taste sharp, coupled with the Qin's own concoction of soybean sauce, so that the two complement each other. A Qin daughter-in-law on the side, ready to disposable paper bowls, A Qin took the paper bowl, with two pan spatulas will rice into the bowl. Loose rice, horizontal spatula, horizontal pot, two spatulas to serve rice continuously, without persistent practice, without a certain amount of merit is very difficult to do.
The crowd in front of Ah Qin's stall is at its peak after 9 p.m. If he is too busy to work alone, his daughter-in-law sets up another pan, and the two stand in front of the stall, both as the cook who stir-fries and the waiter who packs and collects the money. With two pans working at the same time, the exhaust fan doesn't do much good anymore, and the thick fumes keep customers away from the stove. "This can't be helped, the pans are thin, the temperature rises quickly, it's easier to gather heat than a normal iron pan, and it's easier to produce grease and smoke when food and condiments are put on them." A Qin said, "This time the exhaust fan has not worked, I wear a mask can only hold it, long time, it will be a little stuffy, the nose is all oil." When A Qin spoke, took his hand and touched the bridge of his nose, a greasy piece.
A night A Qin and daughter-in-law together, can fry almost 100 bowls of rice / powder. "The most troublesome is the addition of meat spices, fried time to be longer, now people like to eat meat dishes." A Qin daughter-in-law said.
Two people came to Wucheng two years, has been doing the iron plate pan small fry, A Qin believe that pan fried rice is certainly better than round pan fried rice, he himself is from the round pan to learn pan, cooking skills gradually grow. Talking about the cause of learning small fry technology, A Qin said, he used to be a cook, in his hometown in the rural areas of the head, did not do a good job, came to the city of Wucheng, to see someone doing pan fry, business is very good, he began to be curious, think it is very interesting, and then learned to find that the original so difficult! "Difficult to difficult, I also think it is worth it, which line is not hard?" A Qin said.
A Qin to marry his wife's money from the start of the pan fried that year to earn, he is now the goal is to want to build a house in his hometown, the old house has been unsuitable for living. A Qin said, "As long as you do a good job, you can definitely achieve this goal."
After the night falls to 12 midnight, Ah Qin will also leave like other vendors who set up stalls. "There is no fixed store can only go home to rest, I also want to be in the store, can continue to do business for a while, more fried bowls." Ah Qin said while pushing the stove cart, "Each has its own good, the store is convenient to rest, I'm a little more free this." Together with his daughter-in-law, Ah Qin will push the cooker cart back to his rented house 2 kilometers away, and when he arrives home, he will have to briefly calculate the night's harvest before taking a bath and going to bed.
Teppan pans are easy to shabu-shabu, and the architecture and dismantling is straightforward, as they are all made of iron, and they will always be dried with towels. Greasy sometimes will be difficult to wash clean, can only be repeatedly shabu shabu, especially the exhaust fan, usually soaked in detergent overnight, and then wash the next day. Two pans, not a lot of stuff, but very testing.
Nowadays, pans are becoming more and more popular, and they're not just for stir-frying anymore, but more specialty restaurants and hot pot stores are starting to use them. This may not be good news for people like A Qin, but they are still insisting on their own iron plate stir-fry career day by day, which is not a bowl of fried rice can be summed up in the heartbreaking flavor.