What is the problem of stir fry in a wok and the stir fry turns black?

Generally, before using a new iron pot, it is necessary to add lard or other animal fat to the red-hot iron pot and wipe it, and then add water to clean it, commonly known as "making a pot". If you don't do this, the iron pot will easily turn black.

The iron pot oxidizes and causes blackening.

The reason why the iron pot turns black when it is dry burned is because the iron pot is oxidized, and the iron pot will slowly turn black when it comes into contact with the air after oxidation, forming a protective film to prevent further oxidation of the iron pot.

Iron chemical reactions.

When stir-frying in an iron pot, the iron ions in the iron pot will be free into the pot as the temperature rises, and under this premise, the iron element reacts and causes the surface of the pot to turn black.

Polyphenol chemicals.

The blackening of the iron pot is related to the polyphenolic chemicals contained in the food cooked in the iron pot, and the polyphenol chemicals have the property of combining with iron ions to form black colored complexes. Therefore, the more you use the iron pot, the darker it becomes.

It is caused by the chemical reaction of iron ions in the iron pot with vegetables, salt, seasonings, etc.

The blackening of the dish is caused by the chemical reaction between the iron ions in the iron pot and the vegetables, salt, seasonings, etc. In addition, rust and oil stains in the iron pan (such as black oil residue left over from frying fish) are also the cause of the blackening of the dish. The solution is to buy some large oil (solidified lard) and consume it in the pot, you can remove the black dirt, and then wash it before stir-frying; And, when the dish is cooked, it must be removed from the pan immediately to prevent the dish from blackening.

There are probably the following points for the stir-fry to turn black in the wok stir-fry:

The wok stir-fry turns black, and you probably don't have it at all.

Brush the wok clean, and the bottom of the pan sticks to the last stir-fry.

The dirt will turn black when stir-fried again.

In one is that the pot is brushed clean, you don't have a pot.

As a result, there will be rust on the bottom of the pot, and the stir-fry will also turn black.

The stir-fry does not turn black, keep the pot clean, heat the pan first, and then add oil.

Feed the pot so that the pot does not rust and does not turn black. Phenomenon.

There are many reasons why the stir-fry in the wok turns black, generally speaking, the oil temperature is too high, in this case, you can pay attention to control the temperature.

There are generally three types of black things.

One is grease carbide, which will be generated when boiling and daily use, and it will not fall off if it is not vigorously erased, so that the iron pot can become a non-stick pan without rust, and after erasing, it is necessary to re-open the pot and raise the pot, otherwise the sticky pan will rust;

There is also the carbonization of the ingredients, such as some crumbs that are carbonized and turn black, which is mistakenly thought to have fallen from the pot;

The third is formed by oil smoke, which is generally formed on the wall of the pot at the mouth of the pot, especially at the mouth of the pot, this thing is formed by long-term accumulation, a little sticky, not an absolute hard lump, and can be avoided by washing the pot every day.

Maybe it's your newly bought pot, you haven't mastered the fire, so it will turn black when you stir-fry, and when you buy a new pot, you must brush it with meat, and then stir-fry, so that it will be better.

This is done by heating the condiments for your stir-fry, especially the soy sauce, which adheres to the bottom of the pan, so it will turn black after a while.

If the wok stir-fry turns black, then it is completely caused by too much iron in it.

Wok blackened? Teach you a trick, the old dirt of the wok will be wiped off, and the finish will be effortless, like new!

Generally, iron pots and pans will turn black when stir-frying, because the iron oxide is falling off.

If the stir-fry turns black, it may be that you have scorched the vegetables by stir-frying.

The fact that the stir-fry in the pot turns black may be because of the high iron content of the pot, not the essence of the vegetable.

Stir-frying in a pan that turns black may be you. The quality of the gas used is not good, and the quality of the pot is not good.

That must be a problem with your pot.

The reason for the blackness should be that there is more iron in it, and it will become black when it is cooked.

When the new iron pot is first cooked, the food will be stained black. You can use tofu residue to rub it in the pot a few times to avoid contamination of the food. It can also be refined with oil before it is officially used.

2. The blackening of the dish is caused by the chemical reaction between the iron ions in the iron pot and the vegetables, salt, seasonings, etc. 3. The rust and oil stains in the iron pan (such as the black oil residue left after frying the fish) are also the reasons for the blackening of the dish. Therefore, after frying a dish, brush the pan once and stir-fry another dish.

After each meal, the inner wall of the pot must be washed and wiped dry to prevent the pot from rusting and producing iron oxide that is not good for human health. 4. Phenol oxidase exists in vegetables such as eggplant, and after it sees oxygen, it will react with the rich phenolic substances in eggplant to produce colored substances. The longer the reaction time, the darker the color.

5. The chlorophyll of vegetables, under acidic conditions, becomes yellow-green magnesium demagnesium chlorophyll. Green vegetables contain organic acids, which are boiled with a lid simmering and difficult to volatilize, which happens to form acidic conditions. In the same way, stir-frying green vegetables with vinegar will also turn black.

Additional Information: Stir-frying in an iron pan can replenish iron. At high temperatures, a small amount of iron in the iron pot will seep into the food, so it objectively plays a role in iron supplementation.

When stir-frying vegetables in an iron pot, stir-fry them quickly over high heat. Whether it is blanching or stir-frying, it is necessary to use a strong fire. On the one hand, it can reduce the oxidative loss of nutrients, and on the other hand, it can help kill the oxidases that can destroy chlorophyll, so that the vegetables can remain green.

In addition, the cooking time should also be as short as possible, the longer the heating time, the more serious the discoloration of the vegetables.

The blackening method of stir-frying in an iron pot is as follows:1. Generally, stir-fried vegetables should be quickly fired, so that the fried vegetables are delicious and good-looking, but the blackening of iron pot stir-fry is not harmless to the human body, and iron can also be supplemented for people who are deficient in iron.

2. Wash the newly bought iron pot with clean water, pour out the water, and then put it on the stove and burn it with fire until it is hot (it is advisable to bake your hands when you put your hands on the top of the pot).

3. Pour a bowl of vinegar into the pot, and when it makes a "squeak" sound, wash it around the pot with a broom a few times, then pour out the vinegar and wash the pot with water. If you treat the new pot in this way, the dish will be delicious and will not turn black.

Because the iron pot was not treated before use, the substances in the iron pot stained the food black.

When the new iron pot is boiled for the first time, the food will be stained black, so you can use tofu residue to rub the pot a few times to avoid contamination. It can also be refined with oil before it is officially used.

Try not to cook the soup in an iron pot. Do not use an iron pot to serve food overnight, as iron will dissolve iron under acidic conditions and destroy vitamin C in the dish. For iron pots that are seriously rusty, black slag, and black skin, they should not be used again.

First, wash the newly bought iron pot with clean water, pour out the water and put it on the stove, burn it hot with fire, put your hands on the top of the pot and feel the roasted hands, Wei, one, two, pour a bowl of vinegar into the pot, wait for the squeak to rise and blow again, wash a few times around, and then pour out the vinegar and wash it with water, Guo, treat it in this way, Xin, Guo, the dish made is delicious, and it will not turn black.

There are generally the following reasons why the bottom of the pot is black as soon as it is burned, I hope it can help you:

1. Improper damper.

It may be that the damper of the gas stove is not properly adjusted, which causes the flame of the gas stove to burn to turn red, which is easy to cause the bottom of the pot to turn black.

2. The damper is not smooth.

There may be foreign matter in the nozzle of the damper, which will cause poor ventilation of the damper, which will lead to insufficient gas combustion, and the bottom of the black pot should be burned.

The problem with the air intake of the natural gas stove is that there is too little oxygen to help the natural gas burn, resulting in inadequate combustion. Affecting the air intake of the natural gas stove, one is that the damper of our stove is not set properly, and the other is that the built-in stove we use does not have a reserved air inlet.

3. Affect combustion.

The burning part of the stove is due to the sprinkling of soup or residue during the cooking process, which affects the burning of the stove and causes the bottom of the pot to turn black.

4. The purity is not enough.

If the purity of the gas is insufficient, it will lead to insufficient combustion and cause the bottom of the pot to be burned black.

5. Failure to clean the bottom of the pot in time.

Frequently used pots, especially woks, inevitably leave some food scraps or grease on the bottom of the pan on their backs. If these food residues or grease are not washed off in time, when they are used, they are put on the natural gas stove, and the flame will burn these things and attach them to the bottom of the pot, causing the phenomenon that the bottom of the pot will be blackened by natural gas.