How do you get shredded meat out of the pan without sticking? After the shredded meat is put into th

When frying meat, the meat sticks to the pan. This is something that every chef encounters. The pork slices stick to the pan as soon as they are cooked.

The color, aroma and taste of the dishes are discounted. The mood immediately took a turn for the worse. How to make the shredded meat not stick to the pan and put it in the pan.

Personally, I think we should start with three aspects, pot, meat and stir-fry. Of course, not all of these aspects need to be integrated. There are only one or several aspects that can achieve a non-stick effect.

First of all, the marinade of shredded meat.

Shredded meat or slices of meat marinated before frying have three functions, making the meat more tasty, tender, and preventing it from sticking to the pan. I'm sure everyone knows how to marinate shredded meat. Usually, one or more of shredded ginger, cooking wine, salt, soy sauce, pepper, egg white, starch, etc.

Marinated shredded meat will be added. Various seasonings will make the shredded meat more flavorful, and egg whites and starch will make the shredded meat more tender.

On the basis of the traditional pickling method, there is another point that will have a good anti-stick effect. Add salt, soy sauce, cooking wine, etc. Add an appropriate amount of egg whites and starch to the shredded meat, stir a few times, then add a little cooking oil and stir well.

Cooking oil can lock in a variety of spices and moisture, making the shredded meat more tender. It also makes the shredded meat easy to stir-fry after being put in the pan. The shredded meat does not stick to each other and does not stick easily to the pan.

There is a lazy way to cut it, shredded meat or marinate it with salt, soy sauce, etc. Once the pan is cooled and the oil is cooled, turn the meat over and spread it out, and coat the vegetable oil evenly before firing without sticking to the pan.

Second, frying pan.

This is also called a moist pot. Before frying all kinds of meat, fish, tofu, and other ingredients that tend to stick to the pan, slide the pan and your pan will magically become non-stick, and you will be pleasantly surprised to find that the ingredients are non-stick when placed in the pan. The way to slide the pot is very simple:

Heating: In the pot, pour in an appropriate amount of vegetable oil to heat, turn the pan to moisten the oil, and then pour out the hot oil to complete the slide pan. After the normal step, pour the oil and stir-fry.

3. Put the meat in a pan of cold oil.

After the oil is poured out of the pan, the vegetable oil is poured in again, then the shredded meat is removed from the pan, and the shredded meat is quickly spread out with a spatula and stir-fried. Use medium-low heat.

Fourth, peanut oil should not be too little.

The shredded meat oil should not be too little, and the less oil will stick to the pan, especially for fried lean meat. If there is less oil, the shredded meat will stick to the pan, and there is a good remedy, immediately cook the cooking wine along the edge of the pan and stir-fry quickly. The shredded meat will quickly become non-sticky, and it will also remove the fishy smell of the meat.

Stir-frying sticking to the pan is a very distressing thing, marinated shredded meat in the pot, just want to stir-fry, suddenly found that the shredded meat is all stuck to the bottom of the pot, stir-fry a few times, so that these shredded meat all become sparse. Not only did it affect the quality of the whole dish, but even the mood for cooking was gone. So what exactly do we do to make it non-stick?

1. Heat the pan with cold oil.

Before we make the dish, we can heat the pot, put an appropriate amount of cooking oil in it, pick up the pot and shake it vigorously a few times to let the pot be full of oil, and then we pour out the oil. When it's time to actually cook, we pour cold oil back into the pot and start making. The dishes made in this way basically do not stick to the pan or rarely stick to the pan, and this method is also commonly known as hot pan cold oil.

Second, the oil temperature. If you want shredded meat not to fry, the oil temperature is also very important. For example, when the shredded meat is just out of the pot, do not use low heat, it is best to stir-fry a few times over medium-low heat before changing to high heat. Just the right amount of oil temperature will help the shredded meat not stick to the bottom of the pan.

3. Add cooking oil when marinating meat.

We usually need to marinate the shredded meat before frying it, and we can order some raw oil during the pickling process, on the one hand, to protect the shredded meat from losing moisture, and on the other hand, it can also play the role of a non-stick pan. If you put some sesame oil properly, you can also increase the flavor of the dish.

Fourth, change the non-stick pan.

Some people may not maintain the pot daily, or the way to use the pot is wrong, resulting in the coating on the bottom of the pot has been completely damaged, so no matter how much you do it, it will stick to the pot. At this time, we should still directly change to a non-stick pan, which is a one-and-done solution. Be sure to pay attention when using a non-stick pan, because the coating on the bottom of the pan is very fragile, so don't clean the bottom of the pan with sharp objects.

For example, if someone brushes the pot with a steel wool ball, basically after 2 or 3 times, the non-stick pan will be completely damaged. Do not use a spatula when stir-frying, it is best to use a wooden spatula or a silicone spatula. Dry the pan completely after brushing it and don't leave too much moisture inside.

At this time, you can choose a non-stick pan, and you can also add more oil when frying shredded meat, and then you need to keep stir-frying, the fire is not too big, you can choose low heat or medium heat.

Be sure to heat the pan with cold oil, preferably in a non-stick pan, stir-fry the shredded meat thoroughly, so that the shredded meat is wrapped in oil, and some egg whites can be wrapped.

When making shredded meat in advance, be sure to wrap it with starch or egg liquid, and wait until the oil temperature is 7 ripe, and then go to the pot, and wipe the pot clean, so that there will be no sticking to the pan.

Choose a suitable iron pot, marinate the shredded meat with egg whites in advance, and then master the heat at the right time, etc., these are all things that can make the shredded meat go into the pot without sticking to the pan.

If you want shredded meat to not stick to the pan, you must heat the pan and then put oil, a little more oil, put the meat in and fry it over high heat so that it will not stick to the pan.

Here are a few ways to prevent shredded meat from sticking to the pan when stir-frying:

Use a non-stick pan: The non-stick pan has an anti-stick coating, so you don't have to worry about sticking to the pan when stir-frying meat.

Shredded meat processing: Shredded meat can be marinated with cooking wine, salt, pepper, light soy sauce, egg white, starch and other one or several before stir-frying, these seasonings can not only make the fried shredded meat more flavorful and tender, but also effectively prevent it from sticking to the pan.

Slide the pan: Before frying meat, fish and other ingredients that are easy to stick to the pan, you can first pour in the oil and heat it, turn it around a few times in the pot to let the pot stain the oil, then pour out the hot oil, pour in the vegetable oil again, and then add the shredded meat, quickly use a spatula to break up the shredded meat and stir-fry.

Stir-fry the fat first: fry the fat meat in oil first, wait for the fat to fry almost and then put the lean meat, and warm it on the shovel when putting the lean meat.

Flip the hot pan with cold oil: hot pan means to heat the pan and remove the water in the pan; Cool oil is to pour the oil in, put the shredded meat, the oil temperature is relatively low, it will not stick to the pan; Quick flipping means that after the shredded meat is put into the pot, it should be quickly stir-fried to spread the shredded meat, which can also prevent the shredded meat from sticking to the pan.

Fry first and then fry: first fry the shredded meat, and then fry it in the pot, restaurants use this method to fry vegetables, and most of the shredded meat is also fried after grabbing the starch, so basically there will be no problem of sticking to the pan.

The above methods can effectively prevent the shredded pork from sticking to the pan, and you can choose the appropriate method according to your personal habits and preferences. Hope mine can help you.

Usually when we make some home-cooked dishes at home, we often use shredded pork, after all, there are many dishes that use shredded meat and other ingredients to stir-fry tomatoes.

Many people when frying shredded meat, perhaps without choosing a proper operation method, often leads to the behavior of sticking to the pan when frying shredded meat, which often makes many people feel quite a headache, after all, shredded meat sticks to the pan in the pot, which often leads to poor appearance of the finished product, affecting the taste, etc., so in order to be able to grasp the quality of a dish, how to solve the problem of frying meat sticking to the pan? Today, we will focus on the following operation methods.

First of all, when we usually fry meat, we must heat the pot evenly in advance, and then pour oil into the pot to heat, as long as the pot and the oil reach a certain temperature, then it is not easy to stick to the pan after stir-frying with shredded meat.

Secondly, we can also operate in this way, that is, we often use the hot pan cold oil, generally choose the hot pan cold oil to fry the meat, as the oil temperature of the oil pan slowly rises, generally when frying the shredded meat, there will be no sticking to the pan.

If you want to be able to not stick to the pan when frying shredded meat, then we usually have to screen the material of the wok, and it is best to choose some products that are widely favored by consumers by big brands, especially some non-stick pans that are popular on the market are actually very useful, and they are often not easy to stick to the pan when frying meat.

In order to better avoid the phenomenon of sticking to the pan when frying shredded meat, then we must pay attention to sealing the surface with cooked oil when marinating meat, so that Liang Sui is not easy to stick to the pan, so when you usually fry shredded meat, you should indeed pay attention to some of the operating techniques, so that the fried meat will be more delicious.

I know that you can put a little oil in the pot and then fry the shredded meat, so that it won't stick to the pan, or you can marinate the shredded meat first, and use egg whites to marinate, so that it won't stick to the pan when frying.

First of all, you should choose a non-stick pan, and then you can add some oil before the shredded meat, the amount of oil should be a little more, and you can also choose the fat and thin Chunqing meat, and the fire is not too big.

You can put more oil to resist delay, you can also put some water, you can put the ingredients of the pot at the bottom of the pot with pure acres, or you can put garlic slices in the liquid, or you can put it in advance. Cleaning, which can solve the problem of sticking to the pan.

If you want to disturb the way to do the inspection of the shredded meat not stick to the pan, you must heat the pan and cool the oil. Heat the pot, pour in an appropriate amount of oil to moisten the bottom of the pot, and then bring the oil out. Pour in the oil again, put the shredded meat in and stir-fry quickly over high heat, and you'll be fine.

If you want the meat to be prepared in a non-stick pan after the silk is put into the pot, the method I know is to use egg whites or starchy hooks to destroy it in advance, and then heat the pan with cold oil to master the heat, so that it will not stick to the pan.

In daily life, most of the people's requirements for their own meals can be said to be very high, if they can't eat their own satisfactory food in the process of eating, then their mood will become bad all day long, and for some people, because they have very high requirements for their own meals, so they will choose to cook by themselves, but often they will always encounter a very big problem when they fry shredded meat, that is, there will always be a sticky phenomenon after the shredded meat is put into the pot. And if you want to not stick to the pan after the shredded meat is in the pot, then you must do some measures. <>

First of all, if you want the shredded meat to go through the pot, then you must pay attention to the marinating of the shredded meat, you must know that the shredded meat before the pot, his marinating can be said to be very important, if a shredded meat can be better marinated, then it is very satisfactory in terms of taste and shape, and if the meat is well marinated, they will not appear after the pot will not appear sticky, so in order to prevent the shredded meat from sticking to the pan after the pot, then we must pay attention to the marinade of the shredded meat. <>

The so-called slippery pan is to pour a small amount of oil before frying various meats, and let the oil evenly heat in the pan, so that it can be effectively kept in the shredded meat after the pot, and there will be no sticky effect, and the purpose of this is because the oil can make the inner wall of the pot very lubricated, so as to effectively prevent the shredded meat from sticking to the pan. <>

Finally, in daily life, if we fry shredded meat, we must pay attention to the oil when frying shredded meat, and we must not fry it, if we fry shredded meat in daily life, put very little oil, then there will definitely be shredded meat sticking to the pan, especially when frying lean meat, we must put a little more oil, so as to ensure that there will be no sticking after the shredded meat is put into the pot.

When frying shredded meat, pay attention to slipping the pan, when frying meat, add some oil first, and ensure that the heat is evenly matched when stir-frying, so that it will not stick to the pan.

We can put more oil, put more water, stir-fry the vegetables quickly, stir-fry the food that is not easy to cook quickly over high heat, and then pour it into the dish and stir-fry, do not use some metallic spatula.

First of all, heat the pot to ensure that the pot is evenly heated, and at the same time, stir-fry the meat frequently. When the oil is smoking, pour in the ingredients to be fried, don't turn on too much heat, and at the same time make sure that the meat is stir-fried quickly, and also pay attention not to pour it on the pan when adding oil. At the same time, you should also choose some pots with better materials.

The reason why the raw materials stick to the bottom of the pan, 1The pan is not clean and not slippery; 2.During the operation, the hot pot and oil method are not used, the raw materials are cold, and the oil temperature is high, the bottom of the pot is hot, and the upper thrust is small; 3.

The raw materials are too thick, and they are not dispersed into the pot when they are put in, and they form lumps, sink to the bottom of the pot and stick to the pan; 4.The ratio of oil to raw materials is improper, the oil is less and the material is more, and it is not pushed away in time to do the stuffiness and slide away. In addition, it has been proved that the oil temperature of 100 to 120 is the most sticky temperature range for the panThis temperature zone should be avoided to reduce sticking.

Non-stick pan tips: First of all, the pot must be clean, then turn on high heat and empty the pot until it smokes, pour in oil, and then slide the pan is also called moistening the pot, rotate the pot or stir the oil with a spoon to make the pan fully oily. Then pour out the oil and leave a little base oil, add the ingredients to stir until fragrant, and then add shredded meat and stir-fry.

This way it won't stick to the pan.

After talking about the pot, let's talk about the meat, we just bought the meat in the market, put it in the refrigerator and freeze it for 3 hours, and then take out the meat, at this time the meat appearance becomes hard, and you can clearly find out the texture of the meat when you cut it. For example, pork is cut diagonally, beef is cut backwards, muscles are cut down, first cut into meat slices, and then cut into shredded meat with uniform thickness, and when the thickness is evenly fried, it can be cooked at the same time, and the time is short.

In fact, this is just the problem of oil, one is not too little oil, and the other is that the oil temperature should not be too high. It is best to heat the pan with cold oil, don't wait for the oil temperature to be very high before the shredded meat is fried, after the meat is shredded, it will allow the ants to regret that it is easy to cook and grow old, so the oil at a relatively low temperature is enough. When frying shredded pork, the heat should be strong, the speed should be fast, put an appropriate amount of oil in the pot before frying shredded pork, and then heat it while smearing it with ginger cubes at the bottom of the pot a few times, when the oil is smoking, put in the shredded meat, and the fried meat will be smooth and tender and will not stick to the pan.