How to fry lean meat without sticking to the pan, how to fry meat without sticking to the pan

When frying meat, it sticks to the pan, which is what every cookwoman and cook has encountered, the shredded meat sticks to the pot as soon as the pot is sliced, and the color and aroma of the dish are discounted, not to mention, the mood immediately becomes bad. How to make shredded meat not stick to the pan? Personally, I think it should be from three major aspects: pot, meat, and stir-frying.

Of course, these aspects may not have to be all set down, only one or a few aspects can achieve the effect of non-stick pan. There will be an overview at the end.

1. Marinating of shredded meat.

Marinating shredded meat or slices of meat before stir-frying has three functions: it can make the meat more flavorful, the texture is more tender, and it can also effectively prevent it from sticking to the pan.

I believe that everyone will be pickled with shredded meat, and generally put some shredded ginger, cooking wine, salt, light soy sauce, Sichuan pepper powder, egg white, starch and other one or several to marinate. Various seasonings will add flavor to the shredded meat, and egg whites and starch will make the shredded meat more tender.

On the basis of the conventional pickling method, add one more thing, and it will have a good non-stick pan effect:

After the shredded meat is salted, light soy sauce, cooking wine, etc., then put an appropriate amount of egg white and starch to grasp well and stir a few times, then add a little cooked oil and mix well. Cooked oil can lock in various seasonings and moisture, make the shredded meat more tender, and make the shredded meat easy to fry after being put into the pot, and the shredded meat will not stick to each other, and it is not easy to stick to the pan.

There is a lazy way: after the shredded meat is cut or salted, light soy sauce, etc., the cold pot is cooled with oil, and the meat is turned over first, so that it is spread out and evenly coated with vegetable oil, and then it will not stick to the pan.

Second, slide the pot. It is also called a moist pot. Before frying all kinds of meat, fish, tofu and other ingredients that are easy to stick to the pan, slide the pan, and your pot will magically become a non-stick pan, and you will be pleasantly surprised to find that the ingredients are not sticky!

The method of sliding the pan is very simple: heat the pan, pour in an appropriate amount of vegetable oil to heat it, and turn the pan to let the oil moisten it, and then pour out the hot oil, that is, the sliding pan is completed. Later you can follow the normal steps, pour oil and fry the vegetables.

3. The meat should be heated in a pan and put in the pan with cold oil.

After pouring out the oil in a sliding pan, pour in the vegetable oil again, then put the shredded meat into the pot, quickly use a spatula to break up the shredded meat, and stir-fry.

And use medium-low heat.

Pre-treatment of the pot.

1. Choose a non-stick pan.

2. Apply ginger ale. Cut the ginger lengthwise first, and then use it to spread evenly on the bottom of the pan so that the ginger juice is adsorbed in the pan, so that it will not stick to the pan. Meat sticks to the pan because the meat contains a substance called viscous protein, and the volatile oil contained in ginger dissolves the viscous protein at high temperatures, so the pot coated with ginger juice will naturally not stick to the pan when the meat is fried again.

3. Turn the iron pan into a non-stick pan. The steps are as follows:

1) Clean the pot first, pour in a little white vinegar, and continue to heat until it is close to piping hot, then turn off the heat.

2) Brush the inside of the pot with hot vinegar, pour off the white vinegar after brushing a few times, and rinse with water.

3) Heat over high heat until all the water in the pot has evaporated.

4) When the pot is already very hot, turn to medium-low heat, pour in the cooking oil at the same time, and then shake and turn constantly to make sure that the inside of the pot sticks to the oil. At this time, keep the temperature on medium-low heat and let the oil sit in the pan for at least two or three minutes.

5) Turn off the heat after two or three minutes, pour out the oil after cooling, wash the pot with water and dish soap, wipe dry, you will find that the inside of the pot is very oily, at this time, your stainless steel pot has become a non-stick pan.

1.Grab and mix with salt first, then put in cooking wine to remove the smell, put in the egg white to grab the meat, but don't have too much egg white, otherwise the fried meat will not look good, if you don't like to eat colored meat, you can not release the soy sauce.

2.After putting the starch to grasp it well, you must remember to pour some vegetable oil and mix well, one can reduce the meat sticking to the pan when frying, and the other is the effect of oil, which can lock the moisture in the meat, and the water will not be lost during frying, and the taste will naturally be good.

Second, the skill of stir-frying meat and vegetables without sticking to the pan.

1.If you are afraid of sticking to the pan for stir-frying meat dishes, you can choose to use a non-stick pan.

2.If you use an iron pot to fry vegetables, you can first heat the iron pot until it smokes, and then pour in the oil, and put the meat immediately after pouring the oil, the temperature of the oil is just right for stir-frying meat slices, shredded meat, diced meat or something, and it is not sticky.

The reason why the fried meat sticks to the pan is mainly because of the meat when the oil is hot, which will cause the protein and starch juice in the meat to suddenly heat up to form an outer coat, and the meat and meat will stick to each other, thus sticking to the pan.

How to fry meat without sticking to the pan.

Meat is the main protein and other nutritional elements in our lives, it is very common on the dining table, many people will make it by hand, but fried meat is also a certain method, if you directly call to sell the oil to fry, it is very likely to stick to the pan, not only makes the taste of the meat very unpalatable, but also leads to the subsequent cleaning of the pot is difficult to do.

There are many reasons why the meat sticks to the pan, the common ones are when the oil is hot, and the oil temperature is too high will make the protein and starch juice in the meat suddenly heated to form a layer of coating, resulting in easy stickiness between the meat and the meat, and it is difficult to fry it, so it is easy to stick to the pan, so you must pay attention.

In addition, if you put the meat in the pan when the oil is cold, it will also stick to the pan. This will cause the protein and starch in the meat to not solidify well and settle to the bottom of the pan, and when the oil temperature rises in the future, it will stick to the bottom of the pan. It is recommended to pour in cold oil after the pot is heated, pour it out after shabu-shabu, then re-add the appropriate amount of oil, put it on high heat, and then put in the prepared ingredients.

Stir-fry the meat by first heating the oil until it smokes, then pour the oil into the oil basin, then add cold oil, and then put the meat, so that it will not stick to the pan. A heavier wok can not only make the ingredients heat more evenly, but also maintain the temperature in the pan well during the frying process, and will not immediately reduce the temperature of the wok because of the low temperature ingredients in the pot, so as to avoid the phenomenon of sticking to the pan.

Stir-fry the meat first with salt to grasp and mix, then put in cooking wine to remove the smell, put in the egg white to grab the meat, but the egg white must not be too much, otherwise the fried meat will not look good, if you don't like to eat colored meat, you can not release the soy sauce.

Many professional chefs usually use two pots when cooking, one is called the oil pot and the other is called the water pot. Among them, the water pot is used to make soup dishes or fly water on the ingredients, while the oil pot is specially used for oil and stir-frying.

The advantage of this is that it can keep the wok (oil pan) forming a natural "oil coating", thus avoiding the phenomenon of sticking to the pan when stir-frying, and the "oil coating" is much safer than artificial coatings such as Teflon.

Here's how to fry meat without sticking to the pan:

1. After cutting the meat, first grasp and mix with salt, put cooking wine to remove the smell, and then put an appropriate amount of egg white to grasp evenly. Don't put too much egg white, otherwise the fried meat will not look good.

2. After putting all the seasonings, you must pour a little vegetable oil and mix well, which can not only reduce sticking to the pan, but also lock the moisture in the meat to ensure that it is not lost during frying, so that the taste is natural and good.

3. When frying meat in an iron pot, you can first heat the iron pot until it smokes, then pour in the oil, and put the meat immediately, at this time, the temperature of the oil is just suitable for frying the meat slices and shredded meat, and it will not stick to the pan.

To stir-fry meat, you must first learn to cut meat

The first step in stir-frying meat is to select the ingredients and cut the meat according to the different characteristics of each ingredient. Because the muscle fiber tissue of each meat is different, we also need different techniques to cut, here I would like to share with you a mantra I heard from the chef: "Cut beef and sheep horizontally, cut chicken vertically, cut pork flowers and fish diagonally".

According to the literal meaning, when cutting beef and mutton, the texture of the knife and the meat should be kept vertical, so that the coarse fiber of the beef and mutton can be cut off, and it is not easy to become firewood when stir-frying; The meat of the chicken is relatively tender, so it is cut along the texture to ensure that it does not fall apart easily when stir-fried.

The meat quality of pork is between chicken and beef, so the diagonal cut can not only not be broken when stir-fried, but also not easy to eat and stuff teeth; The fish is delicious, the meat is delicate, and it is made with a flower knife for better flavor, and it is not easy to break when cooking.

When frying meat, if you want to non-stick the pan, put a little water in the meat, and then pour it into the pan to fry, and the meat will not stick to the pan under the moisture of the water.

<>1. Before stir-frying lean pork, you can marinate it first, add a small amount of salt, chicken essence and light soy sauce, stir well, make the meat more flavorful, add 1 spoonful of starch and stir evenly After laughing, Duan Hao makes the meat more tender, add a spoonful of oil and stir well, so that the meat will not stick to each other.

2. Burn the pot to a little smoking, then add oil, pick up the pot and shake it, let the oil in the pot run around the pot, wait for the oil temperature to be 7 hot, and then turn the lean meat after a little 5 seconds, such an operation of the lean meat will not stick to the pan.

3. Stir-fry unmarinated lean meat or pork belly can also use the above method.