The stir fried dish is not good

Blanch the water first, then turn on low heat and stir-fry slowly. For beginners, the heat is more difficult to master, in order to avoid burning, you can turn on low heat and slowly fry the dish.

1. Wash all the ingredients, then cut the green onion, slice the garlic, cut the chili pepper, cut the mushroom into pieces, slice the carrot, and cut the cabbage into sections for later use.

2. Blanch cabbage, carrots and shiitake mushrooms for 30 seconds, then take them out and set aside 3. Pour in cooking oil from the pot, add garlic slices, green onions, and chili peppers, and wait on high heat 4. Turn to low heat and pour in cabbage, shiitake mushrooms, and carrot slices, stir-fry evenly 5. Add white pepper, salt, light soy sauce, stir-fry evenly, and put on a plate.

Put more water, fry it to ensure that it will not be frivolous, and it looks relatively refreshing.

The basic requirement of stir-frying is that the color and flavor are good, not only can not be "pasted", but also the color and luster are pleasing to the eye, fresh and fragrant, and delicious!

Of course, this takes a long time to accumulate experience. As far as stir-frying is not sticky, it should be noted: 1. In the case of not turning the pot (turning the spoon), do not use high heat, which is easy to master; 2. Some dishes, including meat slices (shreds), can be processed first, such as oil and blanching, so that they can be evenly heated first, so that they can mature quickly when they are fried later; 3. Don't have too little oil at the bottom of the pot; 4. The non-stick pan is not easy to fry, but to make the stir-fry evenly cooked and delicious, don't rely on the pot to not stick.

If you often go into the kitchen, you will fry the dishes every day, and you will quickly understand.

Buy a non-stick pan to solve all the paste.

The stir-fry method is wrong, and the fire is too hot.

Stir-frying is the process of stir-frying one or several dishes in a pot, which is mainly a cooking method that uses the oil temperature in the pot as the carrier to heat and mature the cut dishes in a short period of time with medium high heat.

Usually put some oil, add condiments, and then put the dish into the pot, heat and mature in a short time with medium high heat, and use a special tool "spatula" in the middle to keep turning until the dish is fried. The mastery of the heat, the rhythm of the stirring, and the type and order of seasoning added are the keys to the success of the final stir-frying.

Reasons for sticking to the pot:

1. The commonly used iron pot or other metal pots are caused by uneven heating, and if they are not stirred in time, they will cause the bottom to be pasted;

2. When stir-frying, the bottom is pasted because the bottom fire is too large.

Here's how to fix it:

1. In the case of hot pan and cold oil, the cooking oil just put in will form a kind of micro "air cushion", so that the food is not easy to stick to the bottom;

2. Try to use medium and low heat when stir-frying, and do not use high heat for a long time;

3. After pouring in the oil, use a spatula to evenly mix the oil into the pan;

4. Brother Songda put ginger slices in the hot cooking oil and let the ginger slices Sakura cook in the pot for a while. Drag the ginger slices with a spatula so that they completely coat the bottom of the pan.