What is the reason for the black bottom of the hot pot and why does the bottom of the pot turn black

Reasons for the blackening of the bottom of the hot pot:

1. Douban in Pixian County.

The color is black, so the dosage should be appropriate.

Pixian watercress is added to the hot pot, but in order to make the hot pot have a more mellow taste and bright color, chili peppers are used, so the amount of Pixian douban is not more than 20% The amount of chili pepper is appropriate.

Now there is no need for Pixian douban for some hot pot bottom ingredients, but it is directly prepared with glutinous chili peppers, so the soup color will be redder and more vivid.

However, the stir-frying must not be overdone, and the sound of oil beating is significantly weakened, and the glutinous chili peppers look a little greasy and can bring a crisp feeling.

2. From the pot to the successful oil, it takes about an hour (fried in liquefied gas as the standard), but it should be decided according to the amount of oil, the amount of fire, and the chili peppers.

Glutinous chili pepper flying water.

After that, be sure to steam over high heat to remove the water from the chili peppers. When frying, the oil should be slightly wider and the chili peppers should be slightly dry, so that the fried hot pot base will be better.

3. Use low heat to fry the hot pot base, and keep shoveling it up to prevent the bottom batter of the pot to ensure that the bottom of the pot is brightly colored. If you make full use of the chili fried base, you must first splash the boiling oil, then slowly put the glutinous chili pepper into the oil, and switch to low heat when the chili is floating in the oil, then you don't need to shovel again, because this method of frying generally does not stick to the pan.

The reason for the blackening of the soup is basically caused by a series of problems when frying the hot pot base, and we must pay more attention when frying the hot pot base.

What is the reason why the color of the bottom of the hot pot is not bright and black? How to fix it.

Chongqing hot pot is very popular with consumers, and more and more hot pot restaurants have opened in various regions. Regarding the opening of a Chongqing hot pot restaurant, some people are happy and some are worried. Many hot pot restaurant operators will encounter reasons such as the color of the hot pot bottom is not bright, and the soup color at the bottom of the pot is not good-looking, so what is the reason for this?

And how to solve it?

What is the reason for the unsightly soup at the bottom of the hot pot?

Before analyzing the reasons why the soup color at the bottom of the hot pot is not good-looking, let's first understand what color the soup color should be under normal circumstances.

According to the different oils used in stir-frying hot pot bases, there are clear oil hot pot bases and butter hot pot bases, and the current market has a large share of base materials. The hot pot in Chongqing is mainly butter, and Chengdu and other regions are mainly based on clear oil base. Speaking of which, you may have to ask:

What kind of base material is better to use to open a store in a foreign city? In this regard, it is necessary to choose according to the tastes that the local people like, there is no absolute saying that a certain region only accepts one flavor and completely rejects another.

The bottom of the pot cooked with clear oil hot pot base should be bright red in color to bring out the color of green peppercorns and whet the appetite; The bottom of the pot is made of butter hot pot base, and the bottom of the pot is dark red. In addition to the advantages of boiling for a long time without changing color, the bottom of the butter hot pot has a more mellow taste;

The reason why the soup at the bottom of the hot pot is not good-looking, black, and dull and not bright

The taste of hot pot and the color of the bottom of the pot mostly depend on the finished base produced by professional hot pot base manufacturers, which may have some impact on the taste when cooking the pot, but the main problem is still in the bottom material. In general, the base material is not fully up to standard, so where is it reflected?

1) The ratio of glutinous chili pepper, Pixian bean paste, and oil is incorrect.

2) The treatment process of glutinous pepper is not up to standard. (The water is not fried, etc.).

3) Uneven stirring leads to the bottom material pasting the pot.

Having found the problem, how can the operators of hot pot restaurants solve the problem? In the final analysis, these problems come from the fact that the hot pot base manufacturers cut corners and the technology is immature in the production of the bottom material, and the direct way is to replace the hot pot base material supplier and find a new partner. But this method is not suitable for every hot pot restaurant, so how to solve these problems in a hot pot restaurant that stir-fries its own ingredients?

Is there any way to make the bottom of the pot redder and brighter?

The treatment of glutinous chili peppers (pepper seeds and water must be fried and dried) is strictly implemented in accordance with the process, and it is absolutely not possible to cut corners in order to save costs.

Use rock sugar appropriately to brighten the color.

All alkaline hot food raw materials, try to bleaching the alkaline taste.

Common sense of stir-fried chili pepper:

1. Seasonal influence: the temperature of frying in winter is generally about 5 times higher than that of stir-frying in summer.

2. When the chili peppers are just out of the pot, fry them over high heat, remove the water in the chili peppers as much as possible, and use low heat when the chili peppers float on the oil surface and stir slowly, so that the effect of stir-frying is more red and bright.

3. Glutinous chili peppers should be made freshly, especially in summer, otherwise glutinous chili peppers are easy to deteriorate.

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.

Hello, I am very happy to serve you, your question is why the bottom of the pot is black, the bottom of the pot is black, most of the black is due to the heating process, the bottom of the pot sticks to the oil, water, evaporated by the flames, and is firmly burned on the bottom of the pot. A small part is due to the impurities in the gas, and a trace is due to the oxidation of the metal.

Questions. Why does the bottom of the newly bought gas stove burn black?

It has nothing to do with the newly bought gas stove, whether it is a new gas stove or a gas stove.

The bottom of the pot will turn black when it burns at the end.

Questions. All freshly bought.

The bottom of the pot will turn black when it is burned.

Hello, I am very happy to serve you, your question is why the bottom of the pot is black, the bottom of the pot is black, most of the black is due to the heating process, the bottom of the pot sticks to the oil, water, evaporated by the flames, and is firmly burned on the bottom of the pot. A small part is due to the impurities in the gas, and a trace is due to the oxidation of the metal.

You can take a look at the explanation.

There are generally two reasons for the occurrence of blackening:

1. The stove damper is improperly set.

One of the main reasons why the bottom of the pot will be blackened by the use of a firewood stove is that when the firewood is burning, the air received is not sufficient, resulting in incomplete combustion, resulting in the carbonized powder of the firewood adhering to the bottom of the pot. The main factor here is air, the stove is also aerobic combustion, in order to fully make the gas burn, and take into account the fluctuation of gas pressure, the general gas stove will be set up with a damper.

The main function of this damper is to control the air intake volume of the stove, ensure that the gas and air are fully mixed, and then can be fully combusted, without carbon deposition and harmful gases, and improve the effective utilization rate of gas.

And if our stove damper is set improperly, for example, the air intake volume is small, so that the gas can not be fully mixed with the air, and it will not be fully burned when burning, and a red and yellow flame will appear. The main component of coal gas is also hydrocarbons, and when it is not completely burned, excess carbon is formed and adheres to the bottom of the pot, which burns the bottom of the pot black.

2. Failure to clean the bottom of the pot in time.

Frequently used pots and pans, when cooking food, it is inevitable that some food residues and grease will be left at the bottom of the pot, which will adhere to the bottom of the pot, if the pot is not thoroughly cleaned after each use.

Then the next time you use the gas stove to heat, it is likely that the food residue at the bottom of the pot will be burned and carbonized, and the presence of grease will adhere tightly to the bottom of the pot, and it is particularly difficult to clean, and over time, these black dirts on the bottom of the pot will become more and more, resulting in the pot being burned black.

How to use the gas stove without burning the black pot.

1. Correctly set the damper of the cooker.

Generally speaking, the damper of the stove is located on the back of the stove, and a stove eye corresponds to two paddles, which are responsible for the air intake of the flame in the inner and outer rings of the stove eye. In this way, when using the stove, our pots and pans are not easy to be burned black.

2. Clean the bottom of the pot in time.

After we use the pot, we should clean it in time, especially the wok, which is usually used more frequently, and not only the inside should be thoroughly cleaned after each use, but also the outside of the pot should be fully cleaned to ensure that there is no physical residue and grease attached. In this way, when you use it, there will be no black pot again.

1. The bottom of the pot is blackened in two situations, the bottom of the pot becomes black, which is mainly caused by the paste pot, generally as long as the pot is pasted once, the bottom of the pot can become black, and it cannot be washed off. A few small ways can easily remove this layer of black stuff. For example, use white vinegar in a pan and heat it.

And the blackening of the bottom of the pot is due to the gas stove.

2. When the gas stove is used, the bottom of the pot is blackened, whether the flame when the gas stove is used is yellow instead of light blue "translucent", if so, it should be that the air mixture when the gas stove is burning is too little and the smoke generated by incomplete combustion blackens the bottom of the pot.

3. There should be a shape similar to "butterfly" at the place where the gas nozzle and the iron burner head are connected on the gas valve switch of the stove"If you cover too much or all of it, it will cause insufficient air supply and insufficient mixing ratio when using, so that the flame is yellow and dynamic, and more smoke is produced at the same time.

4. Sometimes, it is also possible that the air enters the combustion head too much due to the large opening of the damper, and the flame leaves the stove and buries the top of the flame when burning"The shape "changes"This can sometimes cause flameout, but this is rare.

Summary. Dear Hello The bottom of the pot is black because of the carbonization and adhesion of underburned fuels (such as natural gas) to the bottom of the pot

Hello, the bottom of the pot is not fully burned by the fuel (such as natural gas bridge, resistant to pure), carbonization adheres to the bottom of the pot.

If my wild object is to help you, please also give a thumbs up to the praise (in the lower left corner), looking forward to your praise, your efforts are very important to me, and your support is also the driving force for my progress. If you feel that my answer is still not satisfied, you can click on my avatar for a one-on-one consultation. Finally, I wish you good health and a happy mood!

I just bought a non-stick pan, but the sagora has a black thing.

Hello, is it an iron pot? If it is an iron pot, it may be an anti-rust layer.

It's not an iron pot. Hello I just bought a new pot, and if you don't open it and stir-fry, there will be something black. It is recommended that you grind it with quick charcoal, rinse it with water, drain the water, add a small amount of oil, put in the older leaves, wipe it together, repeat it several times, so that the first penetration can be boiled.

Then pour out the leaf chain, wash the pot and use it.

It is a substance produced by the iron pot after oxidation, and it will not affect the use after cleaning.

The iron pot is a traditional kitchen utensil for cooking food, and it often oxidizes when exposed to water. The main varieties of iron pans are printing pots, ear pots, frying pans, oil pans, pancake pans, etc. The main component is iron, but it also contains small amounts of sulfur, phosphorus, manganese, silicon, carbon, etc.

The pig iron pot is made of gray iron melted and cast with a model; Wrought iron pot is made of black iron forging or hand hammering, which has the performance of thin pot blank and fast heat transfer.

Principles of use:

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

2. 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.

3. 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. Rent Qing liquid.

4. For iron pots with serious rust, black slag and black skin, it is not suitable to be used again.

5. 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, which is not good for human health.