How do you get shredded meat out of the pan without sticking? Why does shredded meat stick to the bo

First of all, we prepare some fresh shredded meat, put some cornstarch in it, knead well, prepare a clean pot with a lot of oil, and then put the shredded meat into the pot and slide it out, so that we will not stick to the pan when we fry the shredded meat.

1. The reason why the shredded pork sticks to the pan:

The main reason is that the oil temperature is too high, after the shredded meat is put into the pot, the surface comes into contact with the high-temperature oil, and the protein is instantly caramelized. This sticks to the pan.

Burning not only affects the taste, but also harmful, and it doesn't look good when fried.

Second, if you want the shredded meat to be non-sticky:

The main thing is to turn the hot pan and the oil quickly.

To heat a pan is to heat the pan and remove the water from the pan.

Cool oil is to pour the oil in, put the shredded meat, the oil temperature is relatively low, and it will not stick to the pan.

Quick flip means that after the shredded meat is put into the pot, it should be stir-fried quickly to spread the shredded meat.

First of all, when the shredded meat is put into the pot, put a little starch first, grasp it evenly with your hands, put oil in the hot pan, the oil should be burned in advance, otherwise it will have diarrhea, and the shredded meat will not stick to the pan when the oil is cooked for 7 minutes.

When cooking, if you want to let the shredded meat go to the pot without sticking to the pan, you must first empty the water of the shredded meat, and then use cold oil in a hot pan, and you must use cold oil when putting it in the pot, so that it will not stick to the pan.

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, the oil is less and the material is more, and it is not pushed away in time to do the stuffiness and slide away. In addition, it has been proved that the oil temperature of 100 to 120 is the most sticky temperature range for the panThis 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 before the shredded meat is fried, after the meat is shredded, it will allow the ants to regret that it is easy to cook and grow old, 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.

Tips for stir-frying meat dishes without sticking to the pan.

1.If you are afraid of sticking to the pan for stir-frying meat dishes, you can choose to use a non-stick pan.

2.If you use an iron pot to fry vegetables, you can first heat the iron pot until it smokes, and then pour in the oil, and put the meat immediately after pouring the oil, the temperature of the oil is just right for stir-frying meat slices, shredded meat, diced meat or something, and it is not sticky.