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Anonymous users2024-02-12In 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.
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Anonymous users2024-02-11There 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.
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Anonymous users2024-02-10It 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.
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Anonymous users2024-02-09The 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.
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Anonymous users2024-02-08Mainly because of the problem of the pan, because frying pork in a non-stick pan generally does not stick to the pan.
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Anonymous users2024-02-071. 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.
2. Marinate with starch, eggs or cooking wine before frying. The main function of these three seasonings 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 to do it, I have always thought it is a habit.
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.
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.
Is it salt or soy sauce to fry pork first? Mistaken in order, no wonder the meat became very chai.
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The hot weather continues, making people's bodies feel very hot and dry, and the fire in the body is getting heavier and heavier, so it is necessary to eat some food to clear the heat and reduce the fire to cool off and adjust the balance of the body. Bitter gourd is a seasonal dish often eaten in summer, eating some bitter gourd can not only clear away heat and relieve heat, brighten the eyes and detoxify, but also have high nutritional value, rich in vitamin C, vitamin B, as well as calcium, iron, amino acids and other nutrients. >>>More
When stir-frying tomatoes, it is better to add salt before removing them from the pan. The water content of tomatoes is relatively high, and there will be a lot of soup in the morning when the salt is put in; The commonly used salt at home is iodized salt, which will lose the effect of iodine supplementation if heated for too long; In addition, salt can be distributed on the surface of the vegetables, and the saltiness is more obvious, so you can put less salt to reduce salt intake. Generally, you can add salt after stir-frying vegetables.