Stir fry and eat alone. Is it right to put a tael of oil in a dish? Is it okay to buy a spoon or two

If the amount is relatively large, the appropriate amount of oil should be relatively large, and if the dish is relatively small, then put it a little smaller. There is no clear rule on how much oil to put in, according to personal preference, some people want to eat a little lighter, just put a little less oil.

How much oil to put in a person's stir-fry still depends on the dishes made, you can put more in fried meat and vegetable oil, and less in fried vegetable oil, so it is not necessarily one or two oils for each dish.

Not necessarily, some dishes need a little more oil, and some need a little less. It is not possible to generalize.

It depends on the fact that some vegetables eat more oil, and if they don't eat oil, they put less, and if they fry more, they will have experience, and they don't need to buy spoons.

What you said is terrible, just put a dish or two of oil. So how much oil do you have to eat a day? That's too much! It's good to put a tael of oil in two dishes, and we have a big family to fry a **. It's only two or three dishes before putting one or two oils.

Different dishes, the amount of oil put is not the same, usually a little too much, the amount of oil is controlled according to experience, few people will buy a spoon or two to master the amount of oil.

I feel like putting one or two oils in a dish is a bit too much, but I think it's good to decide according to your personal taste, you can try it once to see if it feels appropriate for you to eat it and know how much to put in it.

In this era of paying attention to health, a person stir-fry and eat, and stir-fry a dish with one or two oils. That's a lot of oil. As for whether or not to buy a spoon or two, I don't think it's necessary.

No, don't you have a spoon for soup at home, two small spoons for one person to stir-fry is enough.

This oil depends on what kind of dish it is, and I personally think that water spinach needs a little more oil to be delicious, for example, if you fry pork belly, you don't need to put so much oil.

It depends on what kind of dish it is, some dishes need more oil, some dishes need less oil, and it can't be generalized.

The main thing is to see what kind of dish is made, and the appropriate oil is also to look at the type of dish, not the same oil.

The amount of oil you put in each dish will be different, so you can put as much or as little as you want.

This is a little strange, how much oil you put in your own stir-frying, or how much you can control. There is no such exaggeration!

When I stir-fried a long time ago, there was a spoon with a very small amount of oil, what is it called? In fact, he is called the oil spoon. I don't have one of these spoons in every house.

A pot of bai ordinary five catties thick eight catties, boiled.

Du a pot of soup or a pot of fried oil, when you want to pour it out (more than ten or two pounds), you have to hook it with the help of the hand shell.

Allow for the other ear. In the eyes of the chef, the spatula and hand shell are like the spoon and chopsticks we use to eat, and you can't use chopsticks to pick up the soup on the dinner table. When stir-frying, you also have to use the spoon you said to be able to operate quickly.

Moreover, the cooking cooked on the stove should be put on the workbench behind the pot and plated under the loading, which also depends on the help of the spoon.

My family has been running a restaurant since I was in the third grade, so I understand very well why I use a spoon: the restaurant should be fast in stir-frying, and the condiments should be placed in a well-added utensil, and the spoon must be used to add condiments quickly and quickly. In the past, I used to see our chef or my parents in their spoons, adding the condiments passing by, which was very convenient.

The younger brother will stir-fry in the third grade, which is to learn from our chef, add the condiments, and it tastes good.

As a full-time chef, you ask the chef for stir-frying.

What to use with a spoon, now I'm going to tell you about the inside of the chef's stir-fry.

Why use a spoon, first, it is convenient to use a spoon when the main and auxiliary ingredients are used in the pot when stir-frying vegetables, and it will not burn your hands. Second, when stir-frying, it is easy to hurt hands with a spoon when stir-frying, third, in order to cooperate with the turning of the pot, it is to let the dishes be heated evenly in the pot, fourth, the spoon is to add soup in some dishes, in order to add convenience, there are more or less, it is more convenient than a shovel, fifth, adding seasonings when stir-frying can be in place at one time, and it is not possible to use other tools, because most of the dishes are fried quickly, and the dishes need to be quickly out of the pot in a short period of time under the premise of maintaining their nutrients without losing damage, sixth, When the dish is out of the pot and put on the plate, it can be shaped with a spoon at a time, other tools cannot achieve this effect, and there are many benefits, such as when frying a large pot of dishes, it can be used with a spatula, and the dish will not be fried.

First of all, it depends on what kind of restaurant, like those who make buffets, big pot rice, and canteens, all of which use shovels, and those that usually don't need to be prepared by the chef....And small stir-fry because only 1 to 4 portions at a time, so the stir-fry is enough to rely on the stir-fry pan completely, the stir-fry spoon is only responsible for seasoning, thickening, beating eggs, and putting it on the plate, the stove at home is not enough firepower, you must use a shovel ** stir-fry, especially now you use an induction cooker to try to break the ceramic panel in minutes, and the chef with a stir-fry spoon is better to control the amount of a single product, a full spoon and two full spoons, the amount of dishes is relatively standard, and there will not be two times to order the same dish The amount of the difference is too large, and adding soup and water and other liquids is also convenient and standard...

The spoon is convenient. The chef's seasonings are served in large bowls, and they can be easily made with a spoon. What the?

You say it's the same with a shovel? Okay, so what do you do when you want to use oil? What the?

You actually said to take a small oil pot and pour it slowly? Are the customers waiting in a hurry, okay? Is it good to use medium-sized stainless steel basins for oil?

Why don't you take a shovel and put it up? There is also a faucet next to the stove, which is always on to release water, and the spoon is stretched out, okay? All this painstaking effort is to save time, okay?

In addition to the taste of the dish, the restaurant is fighting for time, and every second counts, dear.

First, all the seasonings of oil, salt, sauce and vinegar in the restaurant are concentrated one by one.

In the open container of bai, the spoon is used because it is convenient to scoop the sauce and vinegar seasoning

The shovel can't be so convenient, second, the spoon is omnipotent, turn the vegetables and start the pot, the key is to hold the soup, and the shovel can't do it. Third, the chef tastes the salty and light soup, and it is not convenient to use a shovel, and the shovel shovels the mouth, and if the soup is scattered too much, the mouth is hot and numb, and the spoon will not. Fourth, the fewer tools you need on the workbench, the better, and the more seasoning ingredients the better, so you can solve a lot of worries with a spoon.

This question is not quite correct, you canteen to see that the chef is using a big shovel on the construction site, washing.

The pot uses a large bamboo broom. Generally not right.

Flip the pot (spoon), it is difficult to flip the dish without shoveling, the spoon can generally be turned upside down, the restaurant is fried quickly on high heat, it is very convenient to use the spoon to hold water and oil seasonings, and it is very fast, and the spoon can also be used as a measuring tool, and it is inconvenient to use a spoon to make frying, chopsticks, shovels, and hands, and the skin of the hot egg roll will be torn off by hand, which are used according to the real lover.

I'm a bai chef, why do you use a spoon, first of all, when I learned, I used zhi's dao spoon, and I wasn't used to anything else. It is convenient to put special seasonings, and each seasoning box we cook has a small spoon, and the salt, monosodium glutamate and other seasonings can be put into the spoon at one time, and it can be put into the dish to save time. To cook the old soup, the spoon can be convenient to put the old soup and thicken, the spoon is smooth, the spoon will not damage the dish, the spoon is convenient, and the plate can be more convenient.

In the restaurant, the chef stir-fries bai

There is a trolley or platform next to it, on which are placed all kinds of spices, all.

It is stored in an open spice jar. Since the stove in the restaurant is very hot, it is necessary to prepare the seasoning quickly when stir-frying. Therefore, in order to speed up the seasoning, chefs often use a sauté pan to serve the seasoning.

The sauté pan is often a little smaller than the opening of the spice jar, which is just the right time to hold the spices. In addition, there is a little amount of seasoning. How do you call it "a little"?

It is to take the edge of the back of the spoon of the frying spoon and dip it into the seasoning (dry ingredient), and the amount dipped is a little. And a little of the liquid, just take the inside of the frying spoon and hook a little. ‍‍

I don't think there's a complicated explanation for this question, anyway, it's just for the sake of speed. I am also frying the blast stove, the fire is particularly fierce, I can't hear the speech, if you use a spatula, you can also make a pot, the reverse side of the spatula can also push vegetables, but the efficiency can not keep up, add oil and water and spices out of the pot must be spooned to achieve 1-2 minutes a dish, I do freshly fried, what I want is speed. The function of the spoon is particularly multi-functional, blanching, you can add enough water to the pot with a large spoon 2 times.

Putting oil is also hand-to-hand. Add seasonings, especially fried vegetables, fry a few times quickly, several seasonings including starch are directly put in a spoon and stirred with water, and it is OK to stir evenly in the pot. Beat eggs, this is very interesting, eggs occasionally have bad eggs, so I knock the egg on the handle of the spoon, and then pour it into the spoon, and then into the pot, so as to avoid the bad guys into the pot, the bad guys into the pot, the oil to be replaced, if a few eggs have been added in front, then they have to be poured.

Add ingredients, the side dishes of fried rice are relatively small or granular, and you can directly shovel the required amount in the spoon with a spoon, saving time. Wash the pot, this is also the meaning of adding water, directly a spoonful of water can be bamboo brush, brush and pour water, OK. When using a pot to make soup, the spoon can be used to remove blood foam, which is convenient and quick and you deserve it.

Out of the pot, stir-fry a few times after thickening, and finally catch it with a spoon beautifully, and it will be out of the pot directly. If you use a spatula, the above is difficult to achieve, but it is very convenient to use a spatula for omelettes, and I have also seen people who are stir-fried outside with a spatula and stir-fried vegetables, every time I can't wait to get a spoon from it and say, let me come, I'm so hungry! ‍‍

It can also be eaten, but the plastic should be filtered out after the oil cools, because the plastic will solidify after the oil cools.

Pour the oil from the bucket into the basin and stir-fry the vegetables with a spoon.

What I saw was with a spoon.

Industry and commerce, quality supervision! 12315 Ah! No, the police will manage it too! The key is that the next time you see it, you must record a picture or something! It's so convenient to ban it directly!

I'm going, it's disgusting. You can go to the Industrial and Commercial Bureau, yes.

Maybe you are mistaken, Shao water and oil, it tastes wrong.

Seize the evidence and report the case to the Industrial and Commercial Bureau.

No, what a big hotel.

Hehe, you really can't find a unified name for the spoon used by the chef for stir-frying, but the master chef doesn't use a shovel for stir-frying because the role of using a spoon is much greater than that of using a spatula.

The stove in the hotel kitchen is very busy during the dining period, the chef often uses one hand to stir the spoon when cooking, the other hand to fry the vegetables, use the long spoon to scoop the oil, scoop the water, scoop the soup, as well as sauce, vinegar, salt, monosodium glutamate and other seasonings with a long spoon to reach, and many functions of the shovel can also be replaced with a spoon, so the chefs are busy with the operation of the spoon is much more convenient and faster than with the shovel.

It is convenient to use a spoon to scoop soup seasonings. As for the ear pot, because of its large size, it has good heat retention performance after heating, and it can be stir-fried. Once the lettuce is put into the pot with a big spoon, stab it, and the temperature will go down, but the ear pot will not.

The shovel can't taste the soup, and it's not convenient to serve the vegetables.

Hand fishing, do you still use it to buy online?

The chef turns the dish with his wrist when stir-frying, while we use a spatula to stir-fry. Moreover, when the chef cooks, many ingredients are placed on the side and quickly dipped with a spoon, including adding water, including quickly getting out of the pot when the heat is at a certain temperature, there is no doubt that a spoon is more suitable than a spatula.

One of the most important reasons why chefs use spoons to stir-fry vegetables instead of spatulas is that the chef uses spoons when he teachesThis habit has been formed.

The first point is that the pot used to cook in restaurants is generally much larger than that used at home, and the chef will throw the pot when cooking, and use a spoon to better help stir-fry, because the chef will turn the spoon upside down, and the raw materials can be stir-fried evenly without a spatula. If you use a spatula, it will be more difficult to stir-fry. Generally, the time for stir-frying in restaurants is limited, and if the tools used are not good, it is not good to fry the dishes old or even fried paste.

Especially when it comes to meals,**When the amount is particularly large, only the use of a spoon can make the chef play better, and can save the time of stir-frying

The second point,When a chef stir-fries a dish, he usually uses a stir-fry spoon to fetch the seasoning directly. Chefs use a spoon to stir-fry because they can't put the condiments directly into the pot, which can lead to mistakes due to the inability to control the amount of various condiments. Because, for an experienced chef, one spoonful can get exactly the amount he needs.

The spatula is flat and has a wide mouth, not only is it difficult to control the amount of seasoning, but even if it is taken well, it is not as convenient as a spoon, especially seasonings such as soy sauce liquid, which are easy to fall to the ground.

The third point is in the process of the chef's operationYou can't delay the operation time because of frequent tool changes, and the soup spoon is an all-round tool that can be used to make stir-fried dishes, fried dishes, and soup dishes

There is one more reasonIn the final step of making a dish, it is to put the finished dish into the utensils, the spatula is not competent, the best and fastest tool is the spoon, whether it is soup or other kinds of dishes can be served with a spoon. When stir-frying the dishes are on the plate, you can easily put the dishes on the plate with a spoon, especially when the amount of stir-fried vegetables is large. If you use a spatula, it will be slower, and for dishes such as green vegetables, which tend to change color after coming out of the pan, you have to race against time.

That's why many chefs like to use a spoon to stir-fry.