Why does pork stick to the pan when stir fried? What s wrong with sticking to the pan when stir fryi

The reason why the pot sticks to the pan when stir-frying pork: the pot and the oil are not hot enough, and the quality of the pot itself is not good.

This is because we do not marinate the pork, when we fry the meat, we need to knead the pork with cornstarch and cooking wine, so that when the pork is fried, it will not stick to the pan, and the fried pork will be more tender.

The main thing is that the pot is not hot when frying meat, and when frying meat, the pot must be hot, and when the oil temperature is hot, it is not easy to stick to the pan when it is heated and then put it in.

In fact, it is what people often call hot pan and cold oil, but most people stir-fry meat in hot pans and hot oil, so it is easy to stick to the pan. No matter what kind of meat you fry, you should heat the pan with cold oil, that is, when the oil temperature in the pan has not yet risen, put in the meat, and then heat it slowly, so that there will be no sticking to the pan. Here's a simple stir-fried shredded pork with green peppers.

The method of stir-frying shredded pork with green peppers].

Ingredients: green pepper, pork loin, garlic, salt, oyster sauce, light soy sauce, cooking wine.

Starch, edible oil.

Method: In the first step, remove the green pepper, wash and shred, wash and shred the pork tenderloin, add cooking wine and starch to grasp well, and marinate to taste.

In the second step, heat the pot first, pour in an appropriate amount of oil, immediately add the pork and stir-fry, stir-fry until the pork is all discolored, and then you can take it out of the pot for later use.

In the third step, continue to heat the oil in the pot, add the minced garlic and stir-fry until fragrant, then add the green pepper and stir-fry for a while, and then add the shredded meat and stir-fry.

Step 4: Stir-fry the green peppers until they are broken, add oyster sauce, light soy sauce and salt to taste, stir-fry to taste, and then turn off the heat and remove from the pot.

Tips: 1. The shredded meat should be marinated with starch to make the shredded meat more smooth and tender.

2. Heat the shredded meat in a pan with cold oil, so that it will not stick to the pan.

The reason why the fried pork slices stick to the pan is because when the hot oil is put into the pan, the oil temperature will cause the protein and starch juice to be heated suddenly to form a layer of coating, resulting in the meat sticking to each other and sticking to the pan; Also because the pot is cold and the oil is cold, the protein and starch of the meat can not be coagulated and sink to the bottom of the pot, and the oil temperature will stick to the bottom of the pot after it rises. Stir-fried pork slices is a dish, the raw materials are pork belly, salt, sugar, etc., stir-fry evenly to get out of the pot, nutritious, friends who like to eat spicy can put a little chili, the taste will be more fragrant; In addition, fried pork slices are rich in vitamin B, which can make the body feel more energetic and can also provide essential fatty acids for the human body.

In the process of stir-frying pork, many people may first heat the pan and then pour cold oil into the pan, but the result is still not able to avoid sticking to the pan. The reason for this result is actually because everyone only understands the literal meaning of "hot pan and cold oil". In fact, the connotation of these four words is not so simple.

The correct understanding should be to scrub the pot clean, then pour a little oil into the pot, wait for the oil to heat up, then pour it out in the pot, and then put in some warm oil or cold oil.

Of course, we don't need to be so troublesome when we usually fry meat, and we can omit the previous step. It is to wipe the pot clean, put in a sufficient amount of oil to heat, and then simply soak the hot oil in the pot to let the hot oil stick evenly to the wall of the pot, and then change to low heat to reduce the temperature of the oil, and finally put the meat in, so that the meat will not stick to the pan easily when it is fried.

The reason why the meat sticks to the pan is because the pot is not hot and the meat is put in, you can first heat the iron pot until it smokes, and then pour in the oil so that it will not stick to the pan.

When stir-frying meat, it sticks to the pan, most of the time because the oil temperature is too high and the oil is too little.

Stir-fry meat in a hot pan with cold oil that won't stick to the pan.

Add more oil and wrap the meat in cornstarch before stir-frying.

In fact, the pot only accounts for one of the reasons, and the main reason is not because your pot is not good, but mainly because you operate. In fact, a large part of the reason is that our own method is wrong, and many of them make mistakes in the first step when frying pork. Because pork contains water, it will shrink when it is heated, and the water will be discharged.

At this time, the protein and fat in the meat will also be lost. These substances are sticky in nature, so they will stick to the pan.

Although these cooking skills must be learned when you are an apprentice, and you have already used them skillfully, as an ordinary person who does not cook often, it can be a headache, and I later consulted a friend who is a chef. My friend said that it was not a problem, and it would be okay to just change it to a non-stick wok. But I also heard that non-stick wok is not good for people's health, so I am quite resistant.

Buy the pot if the material is steel or wrought iron.

It is inevitable that sometimes it will stick to the pot, because you haven't bought a good pot, and there are not many good pots on the market today, and the most important thing is the material. On the tip of the tongue, the Zhangqiu iron pot mentioned in the third part of China.

The reason why <> fried pork sticks to the pan is not done in accordance with the practice of hot pan and cold oil, that is, the pot is heated first, then the oil is added, and then the meat is stir-fried, so that there will be no phenomenon of fried pork sticking to the pan. Among the many meats, the most common is pork, which is more affordable and tastes very good. So we usually use pork in cooking, and the most common thing we do every day is fried pork, and today we will talk about fried pork.

Many people have such a problem. Because in ordinary life, when frying meat, you often encounter the problem of sticking to the pan. Often, when we pour the pork into the pot again[Ingredients with more caramelized ingredients]:

Starch and seasonings are usually added to marinate the meat before frying to achieve a good taste and texture, if too much starch or sauce is added and the ingredients are not fully absorbed, then the starch and sauce will be added when the ingredients are heated.

There are many reasons why the pork sticks to the pan, such as the temperature of the oil is not high enough, and the meat is not added starch, of course, there are also reasons for the pot. When stir-frying meat, cut the meat into small pieces, then add a little starch, and heat the oil to about 70 degrees.

It is because the temperature in the pot is too high, the temperature of the meat is too low, and the surface is very sticky, so it will stick to the pan, generally speaking, it is a problem with the pot, and buying a non-stick pan will not have such a situation.

The main reason is that there is no oil, so if you put it directly in it, it will stick to the pan, and it is a problem with stir-frying, not a problem with the pot.

Mainly because of the problem of the pan, because frying pork in a non-stick pan generally does not stick to the pan.

Tip 1: Heat the pan with cold oil and control the oil temperature.

This is the most basic way to avoid meat sticking to the pan and frying old, that is, heat the oil pan first, and then put cooking oil, because the meat is generally heated slowly, so the moisture in the meat will not be lost quickly, and the meat will naturally not stick to the pan and become old.

Trick 2: Before frying, the main function of marinating these three seasonings with starch, eggs or cooking wine is to lock the moisture in the meat, even if it encounters the high temperature of the oil in the process of frying, it will not lose too much water, this method is the most common, maybe sometimes we don't know why we want to do it, and I have always thought it is a habit.

Tip 3: Spread ginger juice on the bottom of the pot.

When the oil pan is heated to the point that there is no moisture, first wipe the bottom of the pot with ginger a few times, and then pour the cooking oil, so that the meat and the bottom of the pot are separated when frying, the meat will not stick to the bottom of the pot, and the water will not be lost, so it will naturally not be fried.

Always sticking to the pan when stir-frying meat? Do these 4 steps well, not only does it not stick to the pan, but the meat is smooth and tender and fishy.

Heat the pan, add the cooking oil, and then the meat.

The reason why the raw materials stick to the bottom of the pan, 1The pan is not clean and not slippery; 2.During the operation, the hot pot and oil method are not used, the raw materials are cold, and the oil temperature is high, the bottom of the pot is hot, and the upper thrust is small; 3.

The raw materials are too thick, and they are not dispersed into the pot when they are put in, and they form lumps, sink to the bottom of the pot and stick to the pan; 4.The ratio of oil to raw materials is improper, and the oil is less and the material is more, and it is not quickly pushed and slid away in time. Also, oil temperatures between 100 and 120 have proven to be the most sticky temperature ranges for pansThis temperature zone should be avoided to reduce sticking.

Non-stick pan tips: First of all, the pot must be clean, then turn on high heat and empty the pot until it smokes, pour in oil, and then slide the pan is also called moistening the pot, rotate the pot or stir the oil with a spoon to make the pan fully oily. Then pour out the oil and leave a little base oil, add the ingredients to stir until fragrant, and then add shredded meat and stir-fry.

This way it won't stick to the pan.

After talking about the pot, let's talk about the meat, we just bought the meat in the market, put it in the refrigerator and freeze it for 3 hours, and then take out the meat, at this time the meat appearance becomes hard, and you can clearly find out the texture of the meat when you cut it. For example, pork is cut diagonally, beef is cut backwards, muscles are cut down, first cut into meat slices, and then cut into shredded meat with uniform thickness, and when the thickness is evenly fried, it can be cooked at the same time, and the time is short.

In fact, this is just the problem of oil, one is not too little oil, and the other is that the oil temperature should not be too high. It is best to heat the pan with cold oil, don't wait for the oil temperature to be very high and then fry the shredded meat, the meat itself is easy to overcook and get old after shredding, so the oil at a relatively low temperature is enough. When frying shredded pork, the heat should be strong, the speed should be fast, put an appropriate amount of oil in the pot before frying shredded pork, and then heat it while smearing it with ginger cubes at the bottom of the pot a few times, when the oil is smoking, put in the shredded meat, and the fried meat will be smooth and tender and will not stick to the pan.