What s going on with fried rice skin sticking to the pan, why does fried rice stick to the pan Why d

Hello, if you want to fry the cold skin non-stick pan, you can try, first pour less oil and wait for the oil to be hot, then pour in the cold oil, and then fry the cool skin, it will not stick to the pan, I often do this, it is not sticky at all, the landlord you try it.

1. Take an appropriate amount of flour and add water, mix into a smooth dough, and let rise for 30 minutes;

2. Put water in the basin and knead the dough with your hands;

3. Wash out the white slurry, pour out the slurry for later use, and then add water to the basin and wash it several times;

4. Until the white slurry can not be washed, the remaining dough is gluten;

5. Pour all the washed out slurry into a basin, precipitate for six hours, slowly pour out the water on it, and mix the rest of the batter evenly;

6. Pour the batter into a flat-bottomed dish and steam it in a boiling pot for five or six minutes; (You can apply a layer of oil to the plate to prevent sticking, but it's easy to peel off without applying it, and the plate is smooth.) ）

7. Put the cool skin and cut into strips;

8. Steam the gluten in a pot and cut into cubes;

9. Shred cucumber and coriander;

10. Mix sesame paste, light soy sauce, vinegar, sugar, garlic juice and oil and spicy seeds into a seasoning;

11. Put all the ingredients together and mix well.

12, if you love to eat coriander, you can add some coriander, Zeng Yan, to enhance the taste.

It's not sticky at all.

1. If the viscosity of the rice, the temperature of the rice, and the amount of oil used in frying the rice are not well controlled, the rice may stick to the pan when frying the rice.

2. The more sticky the rice, the easier it is to stick to the pan. For example, glutinous rice is easy to stick to the pan.

3. Hot rice is more likely to stick to the pan than cold rice. Therefore, before frying rice, you can put the rice in the refrigerator to cool down before frying it.

4. Oil can play a role in lubrication, but rice will absorb oil. Therefore, adding a little more oil when frying rice can reduce the occurrence of sticking to the pan.

First of all, the rice we use for fried rice is slightly drier than the rice that we usually eat with liquid sakura, and it can be easily stirred to create a clear state, so the amount of water we add when cooking rice is slightly less than the amount of water we usually cook.

When cooking rice, after washing the rice and adding water, we can drop a few drops of vegetable oil into it and start cooking again, which can have a good anti-stick effect.

After the electric pot is cooked, when jumping to the heat preservation setting, use a rice spatula to turn the rice evenly, don't let it clump (and then keep it warm for another ten minutes, you can take out the fried rice) You can also put it out directly after turning it evenly, and the hot rice will not absorb a lot of oil, and it is not easy to stick to the pan.

Before frying rice, heat the pot first, then put a large amount of cold oil to run the pot through, and then pour out the excess sock oil, commonly known as the pot. In this way, oil sticks around the pan so that it doesn't stick to the pan when frying rice.

The method of frying the slag non-stick pan is as follows:

1. Raw materials: vermicelli, sweet potato starch, green onion, ginger, garlic, thirteen spices, shrimp skin, a little salt.

2. The practice is as follows:

1. Dilute the starch with water or broth and mix it together;

2. Put the vermicelli in boiling water and boil it until it becomes soft, put it in boiling water for about one minute and remove it;

3. Put the chopped green onion, ginger, garlic, thirteen spices, shrimp skin, and a little salt into the fished vermicelli;

4. Pour the stirred starch juice into the vermicelli and grasp it well with your hands;

5. Pour it into the steamed grate, wipe the surface layer with starch juice, it is relatively smooth after steaming, and then steam the skin residue on high heat for about 50 minutes;

6. Evenly cut the cooled skin residue into pieces, and cut the green onion and garlic for later use;

7. Pour salad oil into the frying pan or frying pan, put chopped green onions in the hot oil, put in the skin residue, stir-fry, according to the amount of salt added when steaming, to decide how much salt to add at this time, pour a little light soy sauce, and put in the chopped garlic foam when out of the pot.