What tips do you need to pay attention to in stir frying? What to pay attention to when stir frying

To stir-fry a dish, you must first master the following essentials: The pot should be heated first, and then the oil should be poured; The oil must also be heated before pouring in the vegetables. The ingredients for stir-frying, whether they are shredded, diced or diced, must be cut to the same size to make the ingredients evenly fried in a short time.

Put the ingredients that are not easy to cook into the pot first, fry them until they are slightly hot, and then fry the ingredients that are easy to cook together and fry them evenly, and then remove from the pot. When stir-frying, use high heat to maintain the flavor and original color of the dish. When stir-frying meat, pay attention to hot pan and warm oil, so that it will not stick to the pan and will not fry the meat for a long time.

In fact, there are some vegetables, such as: eggplant. Try to avoid cutting pieces with a knife when burning.

Because the eggplant will become no oil after the knife, and the oil will not get into the eggplant. The best way to do this is to break it into small pieces by hand. For example, kidney beans, green beans, celery and other vegetables that are not easy to fry quickly, you can copy them with hot water before putting them in the pot.

The fire of the gas and liquefied gas stove at home is usually not as strong as that seen on TV by professional chefs, so it is not suitable for stir-frying. The ingredients to be cooked, whether they are cut into pieces or slices, should not be cut too small, otherwise they will not be beautiful. Some ingredients should be submerged with seasonings before cooking.

Some ingredients should be slightly sautéed and then cooked with water. When cooking, you should first boil over high heat, and then change to low heat until the juice is slightly thick, if the ingredients are not cooked enough, you can add water to continue cooking.

Stir-frying, that is, the wok is heated, the bottom oil is added, the pot is boiled with green onions and ginger, and then the raw materials are processed into shreds, slices, and blocks, and the hot oil is directly stir-fried and matured in a hot pan. It is the most widely used cooking method at home. Most people can do it, but it is not easy to fry it to be tender and moderate, light and refreshing.

Stir-fried meat dishes are required to be tender and delicious. The heat of the stir-fry and the order of feeding are all particular. Take fried pork slices as an example

Wash and slice the pork, heat the wok on the fire, add the bottom oil, after the oil is hot, first fry the green onion and the meat slices together, when the surface of the meat is white and close to half-cooked, first cook a little vinegar and stir-fry, wait for the vinegar to evaporate quickly, and then add ginger juice to stir into the flavor. Then add soy sauce and a little water, after the water boils, put in the auxiliary ingredients, and finally hook it, and pour a little oil out of the spoon. Stir-fry vegetable dishes, you can use a hot pan to warm oil, first put fresh ginger, fry out the fragrance, then cut the vegetables, quickly stir-fry, when the vegetable sound has passed, the texture becomes soft, then add soy sauce and fry well, and then put in a little soup, salt, sugar, monosodium glutamate, after stirring well, thicken and pour sesame oil to get out of the spoon.

Stir-fried dishes often require outstanding taste, so the use of vinegar in cooking is quite crucial. Vinegar can remove odors, increase fragrance, and promote protein denaturation, making finished dishes more tender. However, you should not use too much vinegar, so as not to taste the sour taste of acetate.

In addition, adding ginger juice is better than minced ginger, because during the stir-frying process, the water of the main ingredient evaporates sharply, and when ginger is added, it will be quickly absorbed by the raw materials, and the finished dish tastes very good. If you fry vegetables, put vegetables in the pot after cooking, and put seasonings after a few stir-fries, after the dish is cooked, there is often too much water, and the taste is not fragrant. The reason for this is that the raw materials do not absorb enough fragrance.

In this case, this problem can be solved by changing the program of adding seasonings in cooking. Some dishes will have a sour taste during the raw stir-frying process, which is the raw soy sauce at fault. Because during the production process of soy sauce, lactic acid and other ingredients will be produced by sourness, resulting in a sour taste of the dish, and the solution is to heat it at high temperatures.

1.Handling of ingredients The secret of stir-frying requires that the ingredients be cooked in a short period of time, so it is best to cut the ingredients into general size as much as possible. Whether it is shredded, diced or cut into sections, the size should be consistent, so that it is not only easy to fry, but also to increase the appearance.

The required ingredients can be processed first, e.g. the meat can be seasoned with soy sauce, egg whites (which make the meat tender) and dipped in white powder. For ingredients that are not easy to cook, they need to be oiled first.

2.The order of stir-frying can be stir-fried with spices (green onions, ginger, garlic, etc.) first, and then stir-fry, until the fragrance is overflowing, and then add other ingredients in order. 3.

Stir-fry quickly over high heat Stir-fry on the heaviest heat, pay attention to stir-fry quickly over high heat. If you feel that the salad oil alone tastes lighter, you can add some salt or pepper or green pepper to taste. It is also good to switch to sesame oil, peanut oil, etc.

If it is a stir-fry, it can be dripped off.

One or two drops of sesame oil.

Vegetarian ham fried rice: Ingredients: 4 slices of lettuce, 5 slices of vegetarian ham, 1 corn kernel, 2 cups of carrots, 1 3 strips, 2 bowls of rice Accessories:

1 2 tbsp salt 1 2 tsp pepper to prepare the fried rice: 1Wash the lettuce, cut into small square slices, dice the vegetarian ham, peel, cook and dice the carrots.

2.Stir-fry corn kernels, vegetarian ham and diced carrots in 2 tablespoons of oil, then add and stir-fry well, then add rice and stir-fry, and finally put lettuce, stir-fry well and serve. Vegetarian ham fried rice preparation skills:

1.Lettuce is a common ingredient in Western salads and can be eaten raw, so don't fry it for too long to avoid overcooking it without being crispy. 2.

Soy sauce must be stir-fried with ingredients before putting in rice, because the main seasoning is in the ingredients, and the color of stir-frying directly into the rice is not good-looking. Fried Rice with Seasonal Vegetables and Eggs: Ingredients:

1 frozen mixed vegetables 3 packets of eggs, 2 green onions, 1 scallion, 2 bowls of rice Accessories: 1 teaspoon of salt, a pinch of white pepper Preparation of fried rice: 1

Blanch frozen vegetables in boiling water and drain; Beat the eggs and stir-fry them in 2 tablespoons of oil until egg droppers are served. 2.Cut the green onion into cubes, stir-fry with 2 tablespoons of oil until fragrant, add the rice and frozen vegetables together, add the egg drops, stir-fry well and serve.

Tips for making fried rice with vegetables and eggs: 1The frozen vegetables used here are those that have been diced or are pellets themselves.

2.Blanched frozen vegetables must be drained before they can be stir-fried.

Dry stir-fry is to stir-fry the small-shaped raw materials that do not hang the paste, after the condiments are mixed and pickled, put them into the hot oil pan and stir-fry them quickly, fry them until they are browned outside, and then add ingredients and condiments (mostly including spicy bean paste, Sichuan pepper powder, pepper powder, etc.) and fry a few times, and after all the marinade is absorbed by the main ingredients, you can get out of the pot. The general characteristics of stir-fried dishes are dry, crispy, and slightly spicy. Red grilled fish lips.

Raw materials: 1 kg of water hair fish lips. Seasoning: 75 grams of green onion and ginger oil, 15 grams of chicken fat, 20 grams of soy sauce, cooking wine, and Mao Wife water, 8 grams of monosodium glutamate, 3 grams of salt, 50 grams of wet starch, and 1 kg of chicken broth.

Preparation of red grilled fish lips:

1) Cut the fish lips into strips 2 cm long and 2 cm wide, soak them thoroughly in a pot of boiling water, remove the moisture and put them in a frying spoon. Put 500 grams of chicken broth in the spoon, add 2 grams of salt, 7 grams of sauce and monosodium glutamate, 5 grams of cooking wine, simmer over low heat until the soup is 1 3 left, pour it into a colander and strain the soup.

2) Add 50g of green onion and ginger oil in another spoon, heat and boil 15g of cooking wine with ginger water, 13g of soy sauce, 1g of salt, 3g of monosodium glutamate and 500g of chicken broth. At the same time, put the fish lip strips into the soup, simmer for about 10 minutes with low heat, then thicken them with wet starch, pour in 25 grams of green onion and ginger oil, turn the spoon, then pour in chicken fat, and drag them into the plate.

Cooking is a relatively common household chore, and the processing of three meals a day is staged almost every day. And how much do you know about what you need to pay attention to in the process of cooking? Next, let's talk about cooking in the kitchen.

What you need to pay attention to in stir-frying, I will explain two methods in detail for you below.

What to pay attention to when stir-frying

Stir-fry method 1

1.First of all, the oil temperature of the stir-fry should be mastered. Generally, when we stir-fry, we will always wait until the oil smokes before cooking, in fact, there is a certain misunderstanding, the oil temperature is too high, it is easy to cause nutrient loss and damage to the food, and it is easy to produce harmful substances.

Therefore, under normal circumstances, it is best to see that when the oil is tumbling, there is a slight green smoke rising, and you can stir-fry the food. Therefore, this point should be paid attention to.

2.Secondly, green leafy vegetables should not be fried repeatedly. Green leafy vegetables generally contain high nitrate content, especially after a period of storage, the nitrate content rises sharply, such as cabbage, rape, green cabbage, etc., repeated stir-frying is not only not beneficial but increases the risk of cancer in the human body, so this is also very important.

3.In addition, after stir-frying, the oil pan should be cleaned and stir-fried again. Many of our friends may have seen this situation, after frying one dish in a pan, they will add some oil to continue to stir-fry another dish.

In fact, this is extremely wrong, as it can lead to the accumulation of carcinogens such as acrylamide. It will pose a great threat to the human body, so please remind yourself from time to time to avoid such wrong habits.

Stir-fry method two

1.It is best to use iron utensils when stir-frying. In fact, the iron pot is an ideal choice when stir-frying, which can make up for the absorption and utilization of iron by the human body, and has a certain effect on iron deficiency anemia, but it is best not to use an aluminum pot, of course, some friends will say that the thermal conductivity of the aluminum pot is very good, which is good, but according to research, the long-term use of aluminum pot is an important factor in inducing Alzheimer's disease.

Please pay special attention to this.

2.The use of range hoods. Many friends generally turn off the range hood directly after frying.

In fact, this is also an unreasonable approach. After the end of the stir-fry, some of the fumes in the kitchen are not all dissipated, so it should be postponed for 2 minutes before turning off the range hood, which is a more reasonable approach.

3.The remaining oil from stir-frying should not be reused. I believe that many elderly friends will have such a practice, when there is more oil left, feel that it is a pity to throw it away, and feel that the oil is used repeatedly, and the cooking will become more and more flavorful.

This is also a profoundly wrong approach. The harmful substances in oil residue are extremely high, and repeated use will increase the risk of human disease, thus affecting health, so this is also not advisable.

Chinese cuisine, in terms of cooking techniques alone, there are no less than dozens of kinds of stir-frying, stir-frying, etc., which is the breadth and profundity of Chinese cuisine. Heat the pot first and pour in the cold oil, and when the oil is eight ripe, put the vegetables into the pot and stir-fry. It's best not to wait for the oil to smoke before putting the dishes.

However, there is an exception, when frying peanuts, you can fry peanuts and cold oil at the same time, so that the fried peanuts are crispy and crispy.

The ingredients of the dishes need to be finely processed, and the dishes can be fried directly from the hot pan, and the raw is seasoned, and the cooking method is particularly important if you want the dishes to be full of aroma. Or take the fried meat with chili peppers as an example, if you want the aroma of chili peppers to be fully stimulated, then you need to stir-fry without oil. In addition to the chili peppers, other ingredients such as garlic should also be fully stir-fried.

For different ingredients, it is necessary to "cast spells according to the material", but this can only be done more and practiced, a good chef can basically do it for one or two times of general dishes, but for novices, it is not worth trying it once after watching it ten times; Stir-fried vegetables are very simple, and the cooking time is also very short, but many people stir-fry the vegetables are very large in size, most of them are cut into pieces, dices, shreds, slices, strips, etc., with a small amount of oil and high heat to keep the fresh, fresh and tender taste.

When some techniques fry meat ingredients, they also pay attention to sizing first When the amount of ingredients is more, the oil temperature should be slightly higher, so as to avoid a large number of ingredients added, the oil temperature is reduced, and it cannot be fried quickly, when the amount of ingredients is small, the oil temperature should be low, so as to avoid scorching off the pot at once, pour sesame oil into the pot and heat it, burst the dried ginger slices, and then add red pepper flakes and garlic to fry until fragrant, add chicken pieces and stir-fry, then add B ingredients to boil, turn to low heat and cook until the juice becomes thick, and stir-fry from time to time during frying, so as not to scorch the chicken sticking to the pan. The sweet and sour ratio is 2:1.

No matter what sweet and sour dishes you make, as long as you mix them in the ratio of 2 parts sugar and 1 part vinegar, you can achieve a moderate amount of sweet and sour. Stir-fried sweet and sour fish, sweet and sour vegetables, etc., should be put sugar first, then salt, otherwise the "dehydration" effect of salt will promote protein coagulation in dishes.

The first must be fried quickly over high heat, the second is to add seasonings in the process of stir-frying, the third is to blanch some dishes in advance, the fourth salt to be put in last, and the fifth to add some oyster sauce to make the taste more delicious.

When stir-frying, the oil temperature should be as hot as possible, and then put in green onions and pepper first, which can achieve a flavor effect, and then put in the dishes to be fried, and at the same time, you can also put in some thirteen spices and the like, because this will enhance the flavor and be more delicious.

You can put some sugar in the dish to enhance the freshness, or pay attention to the technique of stir-frying, and at the same time learn to splash oil, but also pay attention to the combination of seasonings, but also pay attention to the mix of colors.

If you grasp the heat and prepare the condiments you need, you can make a meal that suits your taste, and there is no skill, and everyone has a different way of stir-frying.