Comprehensive recipes for using Amway woks

Before use, pre-clean the pots: add Amway Life Concentrated Dishwashing Liquid to warm water to clean the pots to remove possible residues during the production process of oil stains and metal polish, rinse and dry. Amway Chinese stainless steel woks are only suitable for gas stoves. You must test whether the wok can be placed stably on the stove before use. Do not place the hot pot lid directly on the stove or glass stove top to prevent the pot lid from sticking to it. If it sticks, open the steam valve and then remove it. Do not place the wok directly on a horizontal surface as the round bottom will prevent it from sitting stably. Do not put your hands in front of the steam valve of the pot lid to avoid burns caused by steam overflowing.

Recipes

1. Water-free braised chicken wings (3-liter steel pot)

Prepare 7 or 8 chicken wings with light soy sauce, dark soy sauce, cooking wine, Marinate with sugar and pepper for half an hour. Put the chicken wings in the cold pot, turn on the medium-low heat, leave the pot lid uncovered, don't move it until you hear a sizzling sound, then flip it (it won't stick to the pot), cover the lid after both sides change color, reduce the heat and simmer for 12-15 minutes. Open the lid, turn on high heat and collect the juice.

2. Sweet eggs boiled in milk (in a dish)

Beat 5 eggs with chopsticks without foaming. Pour in 250ml of pure milk and stir evenly. Pour 2 steel cups of water and 1 steel cup of granulated sugar into a 1-liter steel pot and bring to a boil. Pour into the eggs that you just mixed. Use a filter to filter out the solids. Put them in a dish and steam over medium-low heat for 8 minutes. (If steam does not come out, it will never grow old.)

3. Fry the hairtail (fried in a wok)

First use light soy sauce, dark soy sauce, rice vinegar, onion, ginger, garlic, and a little Salt and marinate for half an hour. One egg, beaten and set aside. Put oil in a cold pan and turn on medium-low heat without changing it. When the oil is 70% hot, stick the eggs on the hairtail and put them into the pan. Place them on all sides first and then in the middle. Do not cover the lid. Once the oil changes color, turn it over and continue frying. Can.

4. Sweet and sour pork ribs (2-liter steel pot)

Seasoning preparation: one spoon of cooking wine, one spoon of light soy sauce, one spoon of dark soy sauce, three spoons of white sugar, four spoons of dark soy sauce Pour the vinegar into a bowl and set aside.

Put in a pound of pork ribs (slightly fat) in a cold pot over medium heat. If there is no smoke, turn to low heat. If there is smoke, turn over medium heat. Add seasonings after one minute and turn to medium heat. Close the lid, turn to low heat for 15 minutes after the steam lock is formed, then to medium heat, open the lid to collect the juice, and that's it.