Why do you use tin foil for nail powder, do you have to use tin foil for nail powder Why do you use

Hello! The reasons why tin foil should be used for nail powder are:

First of all, it can prevent water loss and keep it fresh.

It is then wrapped in tin foil to isolate harmful substances and prevent the production of carcinogens.

Using the advantages of tin foil barbecue, combined with barbecue technology and recipes, the food that needs to be grilled or marinated in advance, add seasonings, and master the precise heat, so that the roasted and mature food is fragrant at the moment of breaking the tin foil, the meat juice is fresh and tender, whether it is seafood, meat, fish, or vegetables are kept original, and the soup is fragrant.

Nail powder is a very delicious snack, and many people like to eat it. I don't know if you have noticed that the nail powder is wrapped in tin foil, why is that? Let's talk about why.

The reason for using tin foil is that tin foil heats and conducts heat quickly, which can maintain the original flavor of the nail powder.

After wrapping a layer of tin foil on it, this can better ensure the tenderness of the nail meat, and we can better ensure the delicious sauce on it, if there is no tin foil wrapped on it, it will cause the green onion, pepper, chili, dark soy sauce, sesame oil and other ingredients will flow out from the side.

When we wrap it in tin foil and then cook it on the induction cooker, the taste will be better, the fragrance inside will not be emitted, then the fragrance will be more intense, and there will be no volatilization.

Aluminum foil is pressed out of aluminum blocks with a rolling machine, and then cut to the required length and width, and then rolled up, packaged and **. Ordinary aluminum foil and aluminum foil paper trays can be purchased in supermarkets, department stores, and aluminum foil can be purchased in hardware stores and industrial materials companies.

1. Nail powder can be used with or without tin foil.

2. The reason for using tin foil for the nail powder: (1) It is very important to wrap a layer of tin foil on the outside of the nail powder, and the most important reason is that the tin foil can greatly maintain the freshness of the nail powder, and at the same time, the tin foil can ensure that the nutrition of the nail powder will not be lost, because the nutrition of the nail powder is all in the soup, so that the nutrition of the flower nail powder we eat will be very rich. Another point is that tin foil can isolate bacteria and transfer heat quickly, so that the nail powder can be tasted faster.

2) Use tin foil to wrap a layer on it, so that you can better ensure the tenderness of the nail meat, and can better ensure the delicious sauce on it, if there is no tin foil wrapped on it, it will lead to the green onion, pepper, chili, dark soy sauce, sesame oil and other ingredients will flow out from the side, which is something that needs to be avoided. (3) In addition, use tin foil to wrap on it, and then cook it on the induction cooker, so that the taste will be better, the fragrance inside will not be emitted, then the fragrance will be stronger, there will be no volatilization, remind everyone that when using tin foil to wrap on it, it must be cleaned first, so as to ensure a refreshing taste.

Flower nail powder is a very traditional southern snack that requires the use of tin foil to lock in the flavor of the flower nail during the production process. There are several reasons for this method of cooking:

1.Preserve the flavor of the nails: The nails themselves are delicious and have a certain salty taste, but if they are not cooked with a tin foil treasure, the juice in them will be lost with the steam, resulting in the loss of the flavor of the nails.

The tin foil treasure can circulate the juice in the pot, so that the umami flavor of the flower nail is completely preserved.

2.Prevent the nails from turning black: The quality of the nails is very important, and a good nails should be fresh and fragrant. However, the nails are easy to turn black during the heating process, and the use of tin to accompany the paper treasure can prevent the nails from turning black and make them look more beautiful.

3.Convenient cooking: The use of tin foil treasure can make it more convenient to cook nail powder, especially when going out for picnics, traveling, etc. Tin foil treasure can be packed into the pot with other materials, and the tin foil treasure can be taken out directly after cooking, and there is no need to clean the bottom of the pot, which is time-saving and convenient.

Of course, there are also some problems with using tin foil packets to cook nail powder. For example, it is difficult to control the heat, uneven heating, etc., and if there is no experience, it is easy to cook paste or make a fuss about all kinds of reeds. Therefore, in the process of cooking the nails, it is necessary to pay attention to the heat and heating time to avoid burnt or overgrowth.

Hello, the reason why the nail powder is boiled in tin foil is to maintain the delicious taste and nutrients of the ingredients. Nail powder is a traditional dish with the main ingredient of the flower nail, but the flower nail is very old and easy to harden during the cooking process, and the taste will not become crisp and tender. Therefore, wrapping with tin foil can maintain the moisture and nutrients of the nails, and at the same time, it can also make the nails more flavorful.

In addition, the tin foil wrap can also prevent the soup from overflowing, making the flower nail powder more delicious.

It is worth mentioning that tin foil wrapping food has become a healthy way of cooking. Tin foil does not release harmful substances and does not destroy the nutrients of ingredients, so it is widely used in the cooking process. In addition to the nail powder, the tin foil wrap can also be used for the cooking of barbecued meat, roasted vegetables and other ingredients that contain a variety of ingredients.

In short, the tin foil wrapped boiled nail powder can not only maintain the delicious taste and nutrients of the ingredients, but also make cooking healthier and more delicious.

Because tin foil heats and conducts heat quickly, it can maintain the original flavor of the nail powder without loss, and big brands such as Huobei and Dingxian Happy Sixtie are using this method.

The preparation of tin foil nail powder is as follows:Ingredients: 2 small handfuls of vermicelli, 200 grams of flower nails, appropriate amount of baby cabbage, 200 grams of snails, appropriate amount of enoki mushrooms.

Excipients: half a garlic, a tablespoon of oyster sauce, 3 millet peppers, a teaspoon of sugar, an appropriate amount of oil, a tablespoon of salt, and a spoonful of light soy sauce.

Steps: 1. Soak the vermicelli in hot water until soft.

2. Put the nails in water, add salt and sesame oil to spit sand and let stand for one hour.

3. Chop the garlic into minced garlic.

4. Cut the millet pepper into small rings.

5. Cut and wash the enoki mushrooms and cut off the tails, and wash the baby cabbage at the same time.

6. Heat the oil, add half of the minced garlic and millet pepper, stir-fry until golden brown and smell fragrant.

7. Pour the fried minced garlic into a bowl, then add the remaining minced garlic and millet pepper, then add a tablespoon of oyster sauce, a spoonful of salt, a spoonful of light soy sauce, half a spoon of sugar, stir and mix well, add 200ml of water and stir into a sauce.

8. Lay out the tin foil and put the baby cabbage and vermicelli.

9. Spread the nails and snails on the surface.

10. Finally, drizzle with the prepared sauce.

11. Cover with tin foil, put it in a steamer, and steam it over medium heat for 15 minutes.

Of course, this is a must.

1.Put the nail into the water, put a small spoon of sesame oil and a little vinegar in the water, soak it for a while and spit out the sand, put the longkou vermicelli in the water and soak it for ten minutes, and tear the enoki mushroom for later use.

2.Spread vermicelli, enoki mushrooms, nail snails, onions, shredded ginger, minced garlic on the tin foil in turn, and drizzle the sauce mixed with dark soy sauce, oyster sauce, peanut oil, and bean paste wrapped in tin foil.

3.Preheat the oven for two minutes, add the flower nail vermicelli wrapped in tin foil, bake for five minutes, and you can eat.

Yes, we're going to use it on our side.

Cooking a variety of ingredients such as flower nails, vermicelli, and enoki mushrooms in tin foil can preserve the freshness of the traditional method of cooking in a pot, and can lock in the delicious essence of each ingredient to the greatest extent, making the made flower nail powder taste more delicious. Moreover, tin foil is a high-temperature resistant material, use it to cook nail powder, its surface layer accepts a more uniform temperature, heating more comprehensively, even if it is boiled out of the nail powder, it will not dissipate the heat in a short time, and the heat preservation performance is better than any utensil.

Secondly, tin foil also has a rare advantage, that is, it can be concave at will in various shapes, which can be decided according to the amount of food to be put in. In addition, it can also help the store save the trouble of brushing tableware, using tin foil can not only replace the cooking pot, but also can be used as a bowl for powder, interpreting various uses in many aspects, how convenient and how to come, and win the hearts of the people. When eating, you only need to sit the tin foil in an empty bowl without worrying about the soup seeping out, uncover the tin foil mouth around it, and eat it with chopsticks one bite at a time.

Tin foil nail powder.

1. Take a bowl with a little depth and make a bowl container with tin foil for later use.

2. Wash the nails with water, sprinkle 1 tablespoon of salt and spit, and soak for 2 hours.

3. Open the back of the Jiwei shrimp to the shrimp line for later use, soak the vermicelli with water to soften and set aside, and wash a small handful of crab-flavored mushrooms for later use.

Wash the millet pepper and cut into rings, 4 cloves of garlic into minced garlic, 3 slices of ginger into minced ginger, 1 pinch of shallots into chopped green onions, and a quarter of an onion finely chopped.

5. Pour the oil, let the bottom of the tin foil bowl be covered with oil, and fry 2 tablespoons of Pixian bean paste over medium-low heat to make the red oil.

6. Pour in the garlic, minced ginger, chopped onion, and millet pepper to stir-fry until fragrant.

7. Add the flower nails, stir-fry slightly, and then add the Jiwei shrimp and crab mushrooms.

8. Pour 3 tablespoons of cooking wine, 3 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of white sugar, then add water that has not covered the ingredients, wrap in tin foil and cook for about 8 minutes.

9. Open the foil bowl and add the soaked vermicelli to soften, then continue to cook for 2 minutes.

Sprinkle with chopped green onions, and tin foil nail powder is finished!