What kind of oil is used to slide the pan, lard or vegetable oil?

Now almost every family has more than one wok, like I have at least 4 pots in a kitchen, different dishes, made with different pots, frying pans, woks, non-stick pans, iron pots, etc., when I stir-fry vegetables, I like to use iron pots to stir-fry, so that the fried vegetables are fast and fragrant, and the taste is particularly mellow.

Slide pot, this is a term used in the terminology of cooking, in fact, the ordinary point is to moisten the pot, that is, to moisten the pot with oil, the specific method is to heat the pot, moisten the pot with cold oil, let the oil molecules spread the entire pot every gap, and form a lubricating effect, so that the pan will not stick when stir-frying.

Different pots use different oils, and it is better to use rapeseed oil to slide the pan in general. The iron pan can be slid with lard.

Usually we eat vegetable oil, rapeseed oil, soybean oil, peanut oil, etc., commonly used wok, you can use rapeseed oil to slide the pan, if it is a large iron pot, it is the kind of cast iron pot in the past, it is easier to rust without polishing and careful treatment, then it is necessary to lard, this iron pot is more oily, and the pot is not specially processed, it is not smooth, and the stir-fry is especially stained with the pot, you need lard to slide the pan.

Different pots are also different, figuratively a newly bought cast iron pot, then the slippery pot is different. I remember when I was a child, when my family bought a new big iron pot, my mother would say that I wanted to buy some pork, I wanted to use pig skin, and the new iron pot should be moistened. The pigskin is the lubricant for moistening the pot.

Method: To use a large piece of pork fat or pig skin, so that the fat is more fried, and then heat the iron pot over high heat, turn to medium and low heat, sandwich the pig fat or pig skin, slowly fry out the fat, and wait for the flavor of the fat, after the pig fat or pig skin is rubbed back and forth with grease, and then the pig fat or pig skin is wiped in the entire large iron pot, so that the iron pot has lard.

Wipe it when it is dry, let the iron pan absorb more lard, and wipe it everywhere, including the lid and edges. After repeating 3-4 times, turn off the heat and leave it open, and the oil will basically dry up after one night. If you are not sure, you can cook the vegetables after rinsing, and you can cook them directly if you are relieved.

The iron pan has also been lubricated by lard, and the shiny oil does not stick to the pan, and the stir-fried vegetables and fish are moisturized and non-stick, which is a relatively successful slide pan. This is because lard is thicker and richer, and iron pots are more oily, so heavy lard must be used to moisten it.

Now the wok we use is generally not sticky, there are also iron pots, but they are all polished iron pots, before each stir-fry, you can use the vegetable oil you usually eat - rapeseed oil slide the pan, heat the pot, add rapeseed oil, and shake the rapeseed oil back and forth in the pot a few times, so that the rapeseed oil is moistened again, and the oil is also heated, you can fry and burn the vegetables in the pot, so that the ingredients are not sticky at all.

In general, it is better to use lard in the sliding pan, which can not only ensure the adequacy of domestic lubricating oil, but also have a peculiar fragrance in the overall fried dishes.

Lard. Because lard has a higher oil content and is animal fat, it can make the pan smoother.

I think we should use lard to slide the pan when we slide the pan, because this will make our vortex more translucent, and many times we use lard to slide the pan in this way, and the food will be more delicious.

What kind of oil is used to slide the pan, is it better to have lard or vegetable oil? The iron pot does not have to open the pork skin, not only the pork skin can open a good iron pot, including olive oil, soybean oil and other edible oils! In the case of Chinese standards, for example, the fatty acid content of traditional olive oil is between to.

When this high fatty acid is applied to a hot iron pan and exposed to air, it is particularly susceptible to oxidation and forms a protective layer, often referred to as an "oil film". In addition, the oil film formed by the vegetable oil will be relatively tight. From a scientific point of view, the so-called oil film is the iron oxide trioxide layer, which keeps the food from direct contact with the iron during the frying of iron, and has good non-stick performance.

<> vegetable oil is more flexible to boil. For example, if the iron pan is rusty, left idle for a long time, and the oil film is damaged, it may need to be boiled twice. While vegetable oil is always readily available and used at home, pig rinds may need to be purchased in the market, delaying the opportunity.

Pork rinds are a good choice for secondary cooking and are often used when buying a new pot, but since they tend to be disposable, they can be ready to be boiled in vegetable oil at any time. Add vegetable oil, how can I cook it.

The biggest difference between cooking vegetable oil and pork rind is that we need a tool to eliminate fat. Just use napkins and toilet paper. After the pot is boiling, when the temperature cools, you can pour in vegetable oil and smooth it with a napkin.

One thing to be careful about is not too much oil, just a moderate amount. Because oil can isolate the air, if there is too much oil to completely isolate the air, you can't let the air participate in the chemical reaction, so the oil film is not ideal.

In short, the iron pot is an inseparable part, and the iron pot's ability to cook the pot becomes the magic in the kitchen**. Buy a good, ** value iron pot, it is actually worth your maintenance. New pot, there is a saying called boiling pot.

Put a new pot on the stove and heat it, put a piece of lard in the pot and heat it, keep turning it, the lard is too hot, you can put a thick slice of radish and hold the lard in turn, legend has it that the lard pot is better, other vegetable oils are also good, the effect is not as good as animal oil.

If you slip the pan, it is better to use rapeseed oil, but if it is an iron pot, you need to use lard to draw the pot, because the iron pot has not been carefully treated and is more prone to rust, so you need to use lard.

Different pots use different oil, the general pot is better to slide the pan with rapeseed oil, and the iron pot can use lard to slide the pan.

I think it's better to use lard, so that they will be used for a longer time, not easy to rust, and will not stick to the pan later.

Many people may not be familiar with the sliding pot, but in fact, this is a term that belongs to cooking, simply put, it is to moisten the pot. That is, first use oil to moisten the pot, so that the whole pot is fully covered with oil molecules in every place, which has a lubricating effect, and then you don't have to worry about sticking to the pan when stir-frying, so can the oil of the pan still be used? If it is a wok, the oil after the slide pan can still be used, generally choose rapeseed oil, first heat the pot and pour rapeseed oil into it, and then shake it in the pot a few times, and then you can directly put the vegetables in and stir-fry, and it will not stick to the pan.

If it is a stainless steel pot, first use a rag dipped in oil to turn on low heat to wipe, wipe it in every place, this oil can not be used, and then put the oil before stir-frying.

No. Because of the excessive amount of oil and high temperature, it is easy to cause the maturity of raw materials to be too high, which will cause water loss inside the raw materials and affect the texture of the finished product. Lubricating oil, also known as slicing, running oil, and pulling oil, is a method of preliminary cooking of raw materials when making slippery stir-fry and slippery dishes.

The temperature of the oil will directly affect the quality and taste of the dish. <

No. Because of the excessive amount of oil and high temperature, it is easy to cause the maturity of raw materials to be too high, which will cause water loss inside the raw materials and affect the texture of the finished product. Lubricating oil, also known as slicing, running oil, and pulling oil, is a method of preliminary cooking of raw materials when making slippery stir-fry and slippery dishes.

The temperature of the oil will directly affect the quality and taste of the dish.

The slider is divided into the following steps: 1. After cleaning the pot, put it on the stove and heat it over medium-high heat.

2. Keep turning the angle of the pot to make every corner as hot as possible.

3. In a hot pan, pour two scoops of clear oil, turn the pan as much as possible to make the oil slide through, when the oil is heated to 7 hot, then pour out the oil, a method to prepare for the next fried oil or fried dishes.

Used for stir-frying. Clear oil after sliding the pan: Cook dishes that are lighter to the food, such as greens.

Cloudy oil: Used to fry foods, such as chicken cutlets. The specific method of sliding the pan is to heat the pot, moisten the pot with cold oil, and the oil molecules are spread all over the pot, and form a lubricating effect to prevent the pan from sticking.

Used for stir-frying. Clear oil after sliding the pan: Cook dishes that are lighter to the food, such as greens. Cloudy oil: Used to fry foods, such as chicken cutlets.

Slippery pan, which is the term used in cooking. Moisten the pan with oil, the specific method is to heat the pan, moisten the pan with cold oil, let the oil molecules spread over every gap of the whole pan, and form a lubricating effect, so that the pan will not stick to the pan when stir-frying. Different pots use different oils, and it is better to use rapeseed oil to slide the pan in general.

The iron pan can be slid with lard. Usually we are eating vegetable oil, rapeseed oil, soybean oil, peanut oil, etc., commonly used in the wok, you can use rapeseed oil to slide the pan on the line, if it is a large iron pot, it is easier to rust without polishing and careful treatment, it is necessary to lard, this iron pot is more oily, and the pot is not specially processed, it is not smooth, and the stir-fry is especially stained with the pan, it needs lard to slide the pan.