What are some tips for keeping meat from sticking when stir frying?

Use a non-stick pan to fry meat, you can use an iron pan to pour an appropriate amount of oil, after the pot is heated, it will produce a non-stick effect, you can also use starch to stir the meat before frying, so that each side of the meat is stained with starch to play a blocking role, when frying meat, be sure to put enough oil, you can also use egg white to grasp the meat well before frying.

Add some oil, so that you can effectively avoid this problem, you need to constantly stir-fry, so as to avoid sticking.

When frying meat, if you want the meat to not stick to the pan, then you need to add a little more oil to the meat and stir-fry back and forth so that the meat will not stick to the pan.

Stir-fry the meat in a non-stick pan, pour an appropriate amount of oil into the iron pan, and produce a non-stick pan after the pan is heated. Stir the meat with starch before frying, and the meat is covered with starch to act as a barrier. Stir-fry the meat must put enough oil, otherwise it will be fried.

1. The first trick is to marinate the meat.

When frying meat, to prevent the meat from sticking to the pan, it is necessary to marinate the meat in advance, many people directly cut the lean meat and put it into the pot to fry, this practice is wrong, marinating meat is a more important step, although marinating meat is only ten or twenty minutes, but it is precisely this step that will make the meat not stick to the pan in the process of frying.

2. The second skill, the timing of the pot.

When frying meat, if you want to make the fried meat not stick to the pan, the timing of the pot is actually quite important, many people directly heat the oil when frying shredded meat, this practice is not correct, the correct way is to pour an appropriate amount of cooking oil into the pot first, turn off the fire after the oil is hot, wait for the oil temperature to cool down slightly, put the meat into the pot and stir-fry, so that the meat will not stick to the pan.

3. The third trick is to put a little more cooking oil.

If you want to avoid sticking to the pan when frying meat, you should also pay attention to the amount of oil, put as much cooking oil as possible, and fry meat with too little oil will definitely stick to the pan, especially when frying lean meat.

4. The fourth trick is to mix the meat well with oil.

Use a small spoonful of salad oil or cooking oil to stir the meat before stir-frying, the oil can play a role, and the effect of isolation is not easy to stick.

5. The fifth trick is to stir the meat with starch.

Stir the meat with dry starch before frying, so that the outside of the meat is stained with starch, and the starch can wrap the meat and play a barrier role, so it is not easy to stick.

1. Use a non-stick pan to fry shredded meat, which has non-stick characteristics. It is favored by many families, and it will not stick no matter what you do.

2. The iron pot is used, and the iron pot must be fully moistened with oil before use, so it will also produce a non-stick effect.

3. Be sure to put enough oil before frying shredded pork. The oil should be fully heated before putting the shredded meat.

4. Use starch before frying the shredded meat. Stir so that the outside of each shredded meat is stained with starch. It can wrap the shredded meat and play a barrier role, so it is not easy to stick.

5. Stir the shredded meat with a teaspoon of salad oil before stir-frying. The oil is able to play. The effect of isolation is not easy to adhesion.

6. Grasp the shredded meat with egg white before frying, and the egg white can also play a role in isolating the shredded meat from the iron pot, so that it is not easy to stick.

You can put more oil in it, so that it will not stick to the pan, and the stir-fried food will be particularly delicious and will not have a burnt taste.

You can add a small amount of water during the stir-frying process, but you need to be careful about the amount of water, if you add too much, it may make the taste of the dish lighter.

You can go and pour more oil into the pan to make it non-stick, or you can do a boiling. There will be no such problem when stir-frying.

You can choose to put more oil, and if you add more oil when frying meat, you can effectively avoid this phenomenon, and then put the oil out.