Why is stir fried vegetables black, stir fried lettuce is always black, and what causes it?

Maybe it's because the pot is too clean.

The iron ions in the iron pan will be free into the pan as the temperature rises, so the stir-fry will turn black.

Generally, stir-fried vegetables should be fried quickly on high heat (not too little oil), so that the fried dishes are both delicious and beautiful.

The blackening of the iron pot stir-fry is not harmless to the human body, and iron can also be supplemented for people who are deficient in iron.

In addition, it is necessary to pay attention when washing the pot: generally do not use dish soap, and do not use steel wool balls too hard.

I know, because I'm always like this First, it's fried in an iron pot, and it's better to use a stainless steel pot, and second, the oil is not hot, stir it for too long After the oil is spicy, don't be afraid of uncooked vegetables and stir-fry them quickly

It's not that the pot is clean when it's clean, we're in the restaurant, we have to burn the pot every few days, burn the pot red, burn off some of the oil and ash mixture on it, and it will be clean, your pot looks clean, maybe the steel wool ball can't be wiped off, but once the high temperature, the black one on it will fall off, so it is recommended to burn it over high heat to see if it is useful.

What is the reason for this?

It turns out to be related to the chemical composition they contain. These vegetables contain a polyphenolic tannin substance (also known as tannins). Under the action of enzymes, tannins are easily oxidized by air to produce brown, which is called enzymatic browning.

The fire is not too big, the temperature is high, and the greens will turn black at high temperatures

Is there a pot rust, the iron pot has been used for a long time, and the pot is rusty to burn the pot red with high heat

Be careful not to wash one pot too violently, don't wash too much oil, and put salt before starting the pot three times.

The next time you stir-fry with the soup, the effect will be much better.

Stir-fry the soup, slide down the pot with oil, put the vegetables to be fried, and put in a little bone broth (chicken broth, broth...) It's okay, collect the soup on high heat, put salt, and put it on a plate.

You put soy sauce. Seasonings such as oyster sauce?

Then the fire is too big, do you add water when stir-frying?

You don't add colored seasonings, add some water when stir-frying, and see if it's still dark.

Because vegetables themselves also have a high iron element, and iron will turn black when heated, so vegetables will naturally turn black. If you want not to be dark, you can boil the vegetable water, add a little salt, and then fry it, it will not be green or black, so as to reduce the contact time between the dish and the iron pot as much as possible. Or instead of an iron pan, fry in a stainless steel pan.

Because the iron of the iron pot meets the vegetable juice, it will oxidize and turn black. If possible, try to avoid stir-frying vegetables in an iron pan to avoid blackening the vegetables.

<> contact with air, phenol oxidase will oxidize phenols to quinones, and the polymerization of quinones leads to the formation of melanin, which is more likely to turn black after high-temperature cooking. Such as lotus root, potato, water spinach and beans. The treatment method is to wash the ingredients several times with water after they have been cut.

Add water to the pot and boil, add 3 grams of salt, 1 gram of sugar, put in the loofah and boil again for about 30 seconds, remove the water; At this time, add oil to the pot and heat it, add garlic, and stir-fry over low heat until fragrant!

I'll talk about the dishes in the restaurant first, because the dishes in the restaurant must be fried with water and oil before frying, so that it is for the sake of appearance and taste and meal time, and then talk about the fried dishes at home are directly fried in the pot, and the fire is not big, especially the green vegetables have a lot of moisture, and the fried time is blackened for a long time, first heat the oil temperature, burn until there is green smoke, high oil temperature, and then prepare a large half bowl of boiling water, it must be boiling water, pour the boiling water into it at the same time, and quickly stir-fry for a few minutes, so that even if the time is a little longer, it will not be blackened, It was a good experience.

This problem is also very easy to solve, put a little cooking wine when frying the vegetables, and the next time the vegetables are fried, they will not change color even if they are in the afternoon. The third kind of heat is not good to grasp and burn, it is recommended that people who have just learned to fry vegetables first learn to fry egg cakes, both sides are golden and crispy on the outside and tender on the inside, even if the teacher is out of this problem, my understanding is that the iron pot at high temperature, releases iron ions and reacts with salts and acids to generate iron compounds, so the dishes fried in the iron pot are black, and acidic foods should be avoided in life Cooking in the iron pot, including vegetables, fruits and vinegar.

Stir-fry vegetables are always black, and there may be several reasons. It may be caused by frying in an iron pan, or it may be that the oil is not boiling, and then adding it to stir for too long, which will make the lettuce black.

There are two reasons for this, too little oil or the wrong way to stir-fry, and it is necessary to grasp the heat and cooking skills so that we can also stir-fry delicious lettuce.

The heat is not well controlled, and the vegetable leaves are boiled black, so there will be such a situation, as long as you grasp and control it, this kind of thing will not occur.

1. The cooked food contains water, and the water reacts with the iron chemically, resulting in rust, causing the dish to turn black.

Second, the iron pot to cook things, when cooked, you must put it out, otherwise it will turn black, this is due to the chemical change of iron, iron will turn black when exposed to the air for a long time.

3. Iron is oxidized in a humid environment, so it turns black.

Fourth, the reason for blackening is related to the polyphenolic chemicals contained in the cooked food, which have a common property that can combine with iron ions to form black colored complexes.

Extended Materials. Ordinary iron pots are easy to rust, and the human body absorbs too much iron oxide, that is, rust, which will cause harm to the liver......Therefore, when people use iron pots, they need to follow some principles of use in order to be healthy. These principles are:

1. After frying a dish, brush the pot 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.

2. Try not to cook soup in an iron pot.

3. Do not use an iron pot to serve vegetables overnight, because the iron pot will dissolve iron under acidic conditions and destroy the vitamin C in the dish.

4. Try to use less detergent when brushing the pot. If there is a slight rust on the inside of the pot, it can be cleaned with vinegar.

5. For iron pots that are seriously rusty, black slag and black skin, they should not be used again.

Use the trick. The iron pot removes odors.

1. Deodorize the new iron pot. The new iron pot has a strange smell, before use, use the fire to boil the empty pot, and then add hot water and vegetable crumbs and other things to cook for a quarter of an hour, the strange smell is removed.

2. In addition to the smell of oil stains in the pot, there will be an oily smell when the pot of vegetables is boiled, if you put a pair of chopsticks that have not been painted in the boiling water pot, the smell of oil stains can be eliminated.

3. In addition to the peculiar smell of pork, add a few pieces of orange peel to the pot when stewing pork or pork rib soup, which can remove the peculiar smell and oiliness and increase the umami of the soup.

4. You can put some sweet potato skins and cook them in the pot for a while, then pour them out, wash the pot, and the iron smell of the new iron pot can be removed.

5. Iron pots or other utensils with fishy smell, wash them with clean water to control drying, and then rub them with 10 15 grams of liquor, and after drying, you can remove the fishy smell.

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.