Ask for sharing, how to make shredded meat not stick to the pan?

The fried shredded pork oil should not be too little, and the oil will definitely stick to the pan, especially the fried lean meat. What should I do if the oil is low and the shredded meat is about to stick to the pan? Remedy:

Immediately cook the cooking wine along the rim of the pan and stir-fry quickly. The shredded meat will not stick to the pan immediately, and the lid can remove the smell. For me, a lazy person, it can be summed up so simply:

The shredded meat must be heated in a pan with cold oil, stir-fried over medium-low heat, and the oil is slightly wider, even if it does not slip the pan and marinate the meat, it will not stick. If your pot is particularly sticky, then slide the pan first and then stir-fry, also heat the pan with cold oil, medium and low heat. ‍‍

The problem of the heat of the fried shredded meat, disperse the shredded meat when it is put into the pot. Don't keep the oil in the pan too hot. If the oil temperature is too high, it will stick to the pan. When you can put the shredded meat in the pot on low heat, fry it a few times on high heat. ‍‍

When frying meat, it sticks to the pan, which everyone has encountered, the shredded meat sticks to the pot as soon as the pan is sliced, and the color and aroma of the dish are discounted, not to mention, the mood immediately becomes bad. 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 have 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.

Slippery pot, also called 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 pan will magically become a non-stick pan, and you will be pleasantly surprised to find that the ingredients are non-stick. The method of sliding the pan is simple:

Heat the pot, pour in an appropriate amount of vegetable oil to heat it, and turn the pot to let the oil moisten it, then pour out the hot oil, that is, complete the slide pan. Later you can follow the normal steps, pour oil and fry the vegetables. ‍‍

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 becomes the outside, and the texture of the meat can be clearly found when we 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.

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. ‍‍

First of all, the pot must be clean, then turn on high heat and burn the empty pot until it smokes, pour in wide oil (wide oil is more oil), slide the pot is also called moistening the pot, rotate the pot or stir the oil with a spoon to make the pot body all 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. ‍‍

Heat the pan with cold oil, heat the pan and put the oil in the pan, pour out all the oil, then add a little cold oil, and stir-fry the shredded meat. However, the most common thing in the restaurant is not this, but after heating the pan, pour almost half a pot of oil, and the oil temperature is heated to 50% hot, and turn off the low heat. Pour in the shredded meat and gently push, slip and slide until it is seven ripe, pour out and set aside, heat the pot again and put a little oil, stir-fry until fragrant, add the shredded meat to the ingredients and stir-fry.

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.

1. Meat, oil, and pot.

2. The iron pot is empty and hot to smoke, first put a little oil in the iron pot to fry the meat and the exclusive method of non-stick method Step 1

3. Turn the whole oil away, enough to moisten the entire bottom of the pot, and then continue to keep the practice of the exclusive method of heating the iron pan and stir-frying the meat without sticking to the panStep 2

4. Put oil for the second time, or a small amount, and turn it again.

5. Put oil for the third time, at this time, the oil in the pot is just enough to fry a dish, turn to medium heat.

6. That is to say, if you need to fry the meat first, please put the oil three times, and fully turn it evenly and heat it each time.

7. After the last oil, turn to medium heat, because the last oil is cold, and the heat is also lowered, so the oil temperature is almost 4-5 hot, and the chicken breast slices with starch will not stick to the pan.

8. The suitable temperature of lubricating oil for sizing meat slices is 4 to 120 degrees, and the oil temperature is low for desizing and high for adhesion. We also don't use the way of lubricating oil, that is, the amount of oil that is fried at home to slide and fry, gently disperse in the early stage, set and flip, and the finished product can be seen in my previous recipe diagram, which is basically made of chicken breast.

10. One-handed operation is slightly uncomfortable! That's what it means.

11. The slices of meat that have been fried are generally put out for later use, and then from the new pot to the pot, put the vegetables, seasoning, and then put the meat to fry, pork can omit this step, chicken breast is applicable.