What to do with iron plate non stick baked cakes? How to take care of the baked cake stove is not st

Put more water, add more oil, it has nothing to do with the iron plate, I don't have a good grasp of the proportion of water and oil, I must add too much water, sauce, chili, cumin, are the root of sticking to the pan, and the ingredients needed to master the proportion are good.

1 fish head, parsley, purple onion, green and red pepper, ginger, garlic, light soy sauce, shrimp paste, salt.

A total of 5 sheets. Roasted fish head in teppanyaki sauce.

How to make it: 1. Clean the fish head several times to remove the blood, cut it from the middle (the front side should be connected), squeeze it evenly with salt and cooking wine on both sides, and marinate for half an hour; A total of 6 sheets.

2. Remove the dry leaves, roots and other useless parts of the parsley, wash and cut into sections;

3. Peel and cut the onion, wash the green and red peppers and cut into hob pieces, and slice the ginger and garlic for later use;

4. Heat the oil in the pan, stir the ginger slices and garlic slices until fragrant, put in the marinated fish head (dry the water with kitchen paper in advance), fry over medium heat until golden brown;

5. Leave the remaining oil in the pot, add green onions, green and red peppers, and parsley and stir-fry evenly, add shrimp paste and light soy sauce and stir-fry evenly, add an appropriate amount of boiling water, put in the fried fish, and cook for 30 minutes over medium heat;

6. Bread the bread in the iron pan with tin foil, heat it on the stove over medium heat, heat it with a little oil, add onion cuts, a little salt and fry well, pour in the cooked fish, and fry the juice slightly [1].

Directions. Fish heads are highly nutritious, tasty, and rich in essential lecithin and unsaturated fatty acids. It is good for lowering blood lipids, strengthening the brain and delaying aging, helping to enhance male sexual function, reducing blood lipids, strengthening the brain and delaying aging, etc.

In daily life, people advocate using iron pots for cooking, which can supplement the trace elements needed in the human body and benefit physical health. However, the iron pot that most people buy home is either often rusty, or the stir-fry sticks to the pan, which seriously affects the normal use. In fact, these reasons are not caused by the quality of the iron pot, but because you do not have the correct boiling pot and reasonable maintenance.

1. Remove all the labels on the body of the new iron pot, wash the body of the pot with running hot water, and wipe the water (especially the bottom of the pot).

2. Put the raw fat pork into the pot, press and hold the raw fat pork with a kitchen tong, use it as soap, and wipe it on the inner wall of the pot in a spiral shape from the inner ring to the outer ring, so that the spilled grease is evenly spread over the entire pot surface.

3. Place the pot on the stove and dry over medium-low heat. As you keep wiping, more and more melted black lard overflows from the pot, and the fat will also become black and smaller. Remove the whole pot from the stove, pour off the black lard, wipe it clean with kitchen paper, clean the pot with hot water, put the pot on the stove, and repeat the steps.

4. After the surface of the raw fat pork is scorched, you can use a knife to remove the surface sheet and continue to wipe it in the pot; With each more round, the noodles will appear cleaner than before, and this will be done until the raw pork no longer turns black (about 3-4 times).

After this, a layer of oil will be attached to the surface of the iron pan, which helps to form a non-stick layer when cooking the ingredients, which plays a non-stick role. Remember, try not to wash the pot with dish soap after using the iron pot, as this will remove the grease on the surface of the iron pot, and the iron pot is easy to rust and stick. After each use, the iron pot should be dried on the stove and a little cooking oil should be applied as much as possible.

In the long run, an ordinary iron pan will become a real non-stick pan and will not rust.

The surface of the general iron plate is painted with the same paint as the non-stick pan material, and if it is used for a long time, the lacquer will slowly wear off and will stick to the pan. In this way, only when you eat the iron plate, brush the layer of oil in advance, turn it down more, and generally it will not be stained.

You can put some water or oil to try it.

Don't put oil, put water and it will stick to the pan! That's what you're going to do.

How to take care of the non-stick baking stove:1. On the surface of the cake, apply a little oil, when the cake is first made, also apply a little oil on the outer surface, next to the stove of the cake, but also a little oil, if there is oil, it will generally not stick to the stove.

-6 hours to wipe the fat, this is just like the new pot we bought, to refine the pot, the pot is refined, the later stage is easy to use, so that it will not stick to the pot, this is a truth, your furnace is refined, the cake will be more worry-free in the future, and there will be no sticking oven and the like, so that the color of the cake you make will be better, and the appearance will be better.

The new baked cake stove, why should it be baked for a total of 24 hours on low heat, because the baked cake stove is to be stirred together with cement, refractory cement refractory sand and water, and the freshly made baked cake oven cannot volatilize the water inside, and it must be baked over low heat for a long time, and the water in it can not evaporate, and you can't cover the stove lid when baking, and the water in the lid can't evaporate. Only when the moisture in the baked cake stove is dried, the temperature of your stove will be faster, the heat preservation will be better, the temperature will be better controlled, and the cake will look good and delicious.

Summary. Hello, dear, the new baked cake stove, why should the low fire be baked for a total of 24 hours, because the baked cake stove is to use cement, refractory cement refractory sand and water to stir together, just made of the baked cake oven, the water in it can not be volatilized, it must be baked for a long time on low heat, the water in it can evaporate, you don't bake for a long time, the water can not evaporate, and the lid can not be covered when baking, and the water in the lid can not evaporate. Only when the moisture in the baked cake stove is dried, the temperature of your stove will be faster, the heat preservation will be better, the temperature will be better controlled, and the cake will look good and delicious.

Hello, dear, how to take care of the baked cake stove is not sticky as follows:

1. On the surface of the cake, apply a little oil, when the cake is just started, on the outer surface, also apply a little oil, next to the cake of the slippery stove, but also a little oil resistant to the land, if there is oil, generally will not stick to the Chang Sakura stove.

Wipe the fat meat in 6 hours, this is the same as the new pot we bought, let the book be refined, the pot is refined, and it will be easy to use in the later stage, so that it will not stick to the pan, this is a truth, your stove refining Hu is good, and it will be more worry-free to make cakes in the future, and there will be no sticking ovens and the like, so that the color of the cakes you make will be better, and the appearance will be better.

Hello, dear, the new baked cake stove, why should the low fire be baked for a total of 24 hours, because the baked cake stove is to use cement brigade Hu, refractory cement refractory sand and water to stir together, just made of the baked cake oven, the water inside is volatilized, must be baked at a low fire for a long time, the water inside can evaporate Yuanxi, you do not dismantle the bar and bake for a long time, the water can not evaporate, and the lid can not be covered when baking, and the water in the lid can not evaporate. Only when the moisture in the baked cake stove is dried, the temperature of your stove will be faster, the heat preservation will be better, the temperature will be better controlled, and the cake will look good and delicious. <>

Hello, dear, how to solve the problem of sticking to the stove You can brush some oil on the stove and the pick. Before doing this, brush a layer of cooking oil on the stove, and be sure to brush a layer of oil on the stove. You can brush the oil or brush the lard to avoid this problem.

Grease the outside of the stove and see what kind of pancake it is. What pot to use. If the method is not the same, the method will be different.

Brush the stove with oil. <>

Hello, dear, the baked cakes stick to the stove and we can grind and brush some oil on the stove. Before doing this, brush a layer of cooking oil on the stove, and be sure to brush a layer of oil on the stove. This problem can be avoided by brushing oil or brushing lard.

Grease the outside of the stove and see what kind of pancake it is. What pot to use. The approach is different, and the method is different.

Brush the oil on the stove. <>

Hello, dear, to roll on the grip is about the baked cake stove to take care of the non-stick chop high method of the celebration of the relevant knowledge of the sharing of Oh, I hope it will help you, if you have any questions, you can always consult me, I wish you a happy life.

Summary. 1. On the surface of the cake, apply a little oil, when the cake is first made, also apply a little oil on the outer surface, next to the stove of the cake, but also a little oil, if there is oil, it will generally not stick to the stove.

-6 hours to wipe the fat, this is just like the new pot we bought, to refine the pot, the pot is refined, the later stage is easy to use, so that it will not stick to the pot, this is a truth, your furnace is refined, the cake will be more worry-free in the future, and there will be no sticking oven and the like, so that the color of the cake you make will be better, and the appearance will be better.

Hello, glad to answer for you! Please wait a moment, we are answering for you! Typing takes time 1, on the surface of the cake, apply a little oil, when the cake is just started, on the outer surface, also apply a little oil, next to the stove of the cake, but also a little oil, if there is oil, generally will not stick to the stove -6 hours to wipe the fat, this is just like the new pot we bought is the same, to refine the pot, the pot is refined, the later stage is easy to use, so that it will not stick to the pot, this is a truth, your furnace is refined, and the cake will be more worry-free or late, made, There will be no sticky shirts and plums, so the color of the cake you make will be better and the appearance will be better.

There are two main reasons for softness, the first is the degree of dough, the dough must be good, and the baked cake can be soft when it is made, why is it possible, not certain? Because the dough is good does not mean that it can be done, the main thing is that the temperature must be reached in the later stage, if it cannot reach the heat, it will not be fluffy (expanded), and it is possible to burn the baked cake to death and become a dead dough cake; If the heat is too much, it will be mushy.

The second is moisture, when the pancake is cooked, it is a mature stage, but it is also a dehydration stage, when the baked cake is slightly yellow and can be cooked, don't go too far, if it is too much, the water loss is too much, the dehydration is too serious, even if it is cooled, he will not be soft.

Usually this type of cake is crispy when it is first made, but after it is cooled, it will become soft and fluffy because it absorbs moisture from the air. But if the dehydration is too severe, it will dry like a biscuit, and it won't be able to fluff.