The problem of stir frying, the insight into stir frying?

The landlord is good, and he still wants to cook for his girlfriend, so praise it first.

Two people, three dishes and one soup are fine, it is estimated that it is difficult for you to grasp it for a while, so simply give you a table of home-cooked food, one of my husband's daily dinners:

Shredded pork with green peppers, scrambled eggs with tomatoes, shiitake mushrooms and vegetables soup (the kind of soup stock that you can buy in the supermarket for quick food, hot and sour soup, mushroom and chicken soup, etc.).

Ingredients: half a pound of lean meat, two medium-sized tomatoes, three eggs, five or six shiitake mushrooms, a small handful of green vegetables, a package of ready-made soup stock from the supermarket, and an appropriate amount of green onions, ginger, garlic and red peppers.

Shredded pork with green pepper: Wash the lean meat, cut it into shreds, marinate for 10 minutes with an egg white, a little starch, shredded green onion, ginger and garlic, a little salt, and a little light soy sauce. Shred the green peppers and set aside.

After the oil is hot, put the meat and fry it silky, fry for a few minutes, put the green pepper shreds when it is almost cooked, fry for two minutes, put salt and a little chicken essence when it is cooked, and remove from the pot.

Tomatoes and eggs:

Cut the tomatoes into small pieces, crack the eggs into a bowl (and the yolk left over from the cured meat) and stir well. Heat the oil (the pan must be clean, otherwise the eggs will stick easily), put the egg mixture, beat it with a spatula, put the tomato cubes, stir-fry quickly, add salt and a little sugar, remove from the pan and put on a plate.

Shiitake mushrooms and greens: Wash the greens, it is easier to fry two pieces of leaves, wash and cut the mushrooms into small slices, slice the green onions, ginger and garlic, and cut the red pepper into sections. Heat the oil, put the green onions, ginger, garlic and chili peppers, stir-fry until fragrant, then put the mushroom slices, pour a little water, stir-fry for two minutes, then add the greens, fry until the greens are soft, add salt and chicken essence, and remove from the pot.

In the case of soup, just follow the method taught on the packaging of the instant soup.

I'm tired of writing, I hope it can help you.

You can go to the bookstore and buy recipes.

When stir-frying vegetables, it is best to use lard and do not put salt too early, otherwise it will be easy to get out of the water.

As the old saying goes, people take food as the sky, and food as the first taste. People have to eat three meals a day every day, and the most important thing is that the requirements for the taste of food are getting higher and higher, so that people can have a good mood when they eat.

How to make the food delicious, first of all, you need to make the ingredients fresh, and fresh ingredients are easier to make a delicious taste. Secondly, it is necessary to prepare all kinds of seasonings needed for stir-frying, and the seasonings are well matched to make the food more delicious. The most important thing is to control the heat during the stir-frying process.

If you can do these three aspects, the fried dishes can be full of color, flavor and flavor.

1.Don't put too little oil, especially when stir-frying green vegetables, there must be enough rape to be delicious; 2.Blaze.

After putting the oil, when the oil is a little bubbling and smoking, then put the vegetables, keep stir-frying, and then add the seasonings to the pot, and meet these two conditions to make the dish, I dare not say that it is very delicious, at least it must be good.

There are many ways to cook, many people like to eat stir-fried food very much, stir-fried food is not only fragrant and delicious, but in our life, many people have some wrong actions when stir-frying, these wrong actions will lead to some adverse effects, next, will explain to you that stir-fry is a misunderstanding, I hope that in life we can avoid such practices.

After stir-frying, do not brush the pan and continue to fry. In order to save trouble or see that the pot is relatively clean, many friends often fry the next dish directly after the first dish is fried. However, the seemingly clean surface of the pan can adhere to grease and food debris, which may produce carcinogens such as benzopyrene when heated at high temperatures again.

Therefore, it is recommended that everyone carefully clean the pot after each dish is fried before the next one, which not only reduces the production of harmful substances, but also prevents the seasoning and residue of the previous stir-fry from affecting the taste of the next dish.

Turn off the range hood as soon as you finish stir-frying. A large number of harmful substances will be produced during the stir-frying process, and the range hood plays a very big role in eliminating exhaust gases. Some people like to turn off the range hood immediately after the stir-fry is over.

In fact, it takes time for the range hood to remove the exhaust gas, and there is still unclean exhaust gas remaining in the kitchen after the stir-fry is finished. After frying, you may wish to let the range hood continue to run for 3 to 5 minutes to ensure that the harmful gases are completely discharged. In addition, try to close the kitchen door and open the window when stir-frying, which can also reduce the residue of harmful substances in the kitchen to a certain extent, and do not turn off the range hood immediately after stir-frying in order to save electricity.

Only remove from the pan when the oil is smoking. Wait until the oil pan is smoking, and the oil temperature has often reached more than 200 meters, and then put the dish in the pan, the carcinogens produced will increase the risk of cancer. Under these conditions, many nutrients in vegetables are also destroyed.

In addition, at this temperature, not only the fat-soluble vitamins contained in the oil are destroyed, but also the essential fatty acids in the human body are also oxidatively damaged, reducing the nutritional value of the oil. When cooking, the oil temperature should be controlled at about 150 180. The easiest way is to insert the bamboo chopsticks into the oil, and when there are many small bubbles around it, it means that the temperature is hot enough to get out of the pot.

The remaining frying oil is still used for stir-frying. Fried oil is actually not suitable for stir-frying, and many people are reluctant to throw away fried oil, and will also use it for high-temperature stir-fry or frying. However, this practice is highly undesirable because the oil is heated at high temperatures to produce trans fatty acids and toxic oil oxidation products, and when the oil is continued to be used for high-temperature cooking, the carcinogen production increases dramatically.

This type of oil should be avoided from high heat and can be used to make pastries such as stews or flower rolls.

If you like to eat stir-fried food in life, then you must pay attention to the correct method, the choice of dishes and the heat, the amount of oil and so on have certain requirements, only in these days can we ensure the nutrition and safety of stir-frying, I hope that through the introduction, can help you provide some reference in stir-frying.

When I started making it, it was either light or salty and inedible, but later I found that I could add it slowly, but when it was salty and water, the rice would have no taste, so I implemented the strategy of gradually adding less salt and growing slowly, and I have been using middle school. Adding salt can be classified as a matter of perception (feeling), that is, if you don't do it for a while, you will have new feelings if you continue to do it. After my middle school vacation, I continued to do it and found that I had manipulated the amount of salt, with an accuracy rate of more than 90%, which was within the acceptable range.

But by chance, I had a new feeling, once fried a bean, fried out with salt turned out to be sweet, that kind of sweetness is not the kind of sugar, and there is no greasy sugar similar to the saltiness of spicy skin (although spicy skin also puts sugar), and then I have been using salt to make sweetness as the standard for this feeling.

I think the higher the temperature, the more fragrant the pot will be, especially like dry fried beans, chili peppers or something, and the continuous high temperature can keep the outside crispy and tender. But I was constrained by dry factory land, and it was not safe to stir up fire, so I kept the oil temperature at this limit. Let's talk about the actual situation, shoot the oil, the countryside itself squeezes generally have oil foam, generally until the oil foam is almost completely subsiding when the onion segment, ginger, pepper or something is put in the pot (actually look at what you fry).

If it is a supermarket barrel, there is generally no one, but if you heat up to a certain extent, you will see that the oil edge will appear oleophobic climb up, and at this time, the pot will burst.

How to grasp the edge of **, when you observe carefully, you will find that there must be two conditions for the dish**, 1Dishes smoke 2The fire on the side of the pot is very large to ignite.

Therefore, it is difficult to start a fire in an induction cooker, and natural gas is easy to appear, especially if the pot is short, so the large pot is fragrant, because it can be kept at a relatively high oil temperature and does not flame. Here is when you see smoke at the bottom of the dish, the fire is a little smaller, and you can control the vertical if you have more contacts.

You should know the characteristics of the vegetables that you see, roughly like this, and there is also a lot of water on the skin, which is generally white or self-colored), which can be carried out by oil explosion. But ten beans only need to burst the pot and let it be stir-fried, so that all ten beans are stained with some oil (ten beans also have a temper.) Do not suffer from the feast but suffer from unevenness), and then enter the water on it, try to avoid rolling.

Long eggplant likes oil, gradually need to give more oil, add a little water after frying, Chinese cabbage can learn vinegar, lettuce can not be fried for too long......This characteristic can only be grasped by doing more.

Most of the water-rich melons, fruits and vegetables do not use, and others are adjusted according to their own water volume, such as: the water content of ten beans is relatively low, and the water content of the long eggplant is slightly more and the water content is added to the middle of the relative height of the vegetable.

Generally, it is Xianglai, amaranth, etc., before chopping out of the pot, add stir-fry for a small time, this kind of garnished dishes are generally used for non-green foods, such as potatoes, meat products, soybean oil skin...

If you want to improve these problems, you need to understand the characteristics of the dishes you are about to fry before stir-frying, and master the problems of adjusting the oil temperature and heat.

Stir-frying is not delicious because you have made a mistake in the cooking steps, such as the need to blanch the water before putting it in the pot, or the need to put salt and vinegar first.

Putting less seasoning, not grasping the heat well, not fresh dishes, and putting less meat or oil will lead to undelicious stir-frying.

01. Control the oil temperature In fact, it is very important to control the oil temperature when stir-frying, and this is also a detail that we cannot ignore. When many people stir-fry, they may wait until the oil in the pot smokes before putting the vegetables in the pot, which is actually wrong. Because if the oil temperature in the pot is particularly high, the nutrients in the ingredients will be seriously lost, and some harmful substances will be produced.

So usually when we stir-fry, as long as the oil in the pot has a little smoke, we can put the ingredients into the pot to fry. <>

02. Don't stir-fry most of the green leafy vegetables are not recommended to be stir-fried repeatedly, for example, common greens and rape, etc., it is not recommended to stir-fry repeatedly, so repeated stir-frying is not only not beneficial, but will also cause great harm to the human body, for example, it will increase our risk of cancer. Because green vegetables that are stir-fried repeatedly will contain some nitrates, especially after a period of storage, the nitrate content in them will become higher and higher. <>

03. You must wash the pot after stir-fryingNow people's living conditions are getting better and better, usually a meal must be more than one dish, many people will continue to fry another dish after frying a dish, this practice is quite wrong. Because this practice will lead to the accumulation of those carcinogens, such as the production of a lot of acrylamide, which will pose a great threat to the human body. Therefore, when stir-frying, you must clean the used pot before stir-frying the next dish.

In addition to the above, we also have to master some small skills when stir-frying. For example, if you are stir-frying vegetables with soybean oil or rapeseed oil, then you should add salt after stir-frying, which can reduce the loss of nutrients in the vegetables. If you use peanut oil to stir-fry, you should add salt before stir-frying, which can reduce the production of aflatoxin.

When stir-frying, you must wear a good apron, and at the same time, you must pay attention to the grasp of the heat when stir-frying, you must choose the appropriate amount of condiments, you must pay attention when putting salt, do not put too much, and you must be measured.

It is very important to pay attention to the order of condiments, and you must pay attention to the color of the dish, pay attention to the condition of the dish, be sure to pay attention to the amount of oil, and pay attention to the size of the heat.

Be sure to pay attention to the amount of oil, but also pay attention to the temperature of the oil, but also pay attention to the condition of the fire, it is best to use a non-stick pan, and grasp the time of stir-frying.

1.The amount of oil in the stir-fry, 2The order of stir-frying, 3Stir-fry the green onions, ginger and garlic, 4The size of the heat of the stir-fry, 5There are also details such as the time of stir-frying.

First of all, you should pay attention to the heat, and you must pay attention to the side dishes, and then you also need to pay attention to the time of adding seasonings, probably adding salt and chicken essence and monosodium glutamate when you are about to come out of the pot, and you should also make a good recipe in advance.

In fact, many people will ignore some important skills when stir-frying, and here are some overlooked but important stir-fry skills: posture.

1.Ingredient Handling: Prepare the ingredients before starting cooking, such as washing, slicing, pickling, etc., so that the dishes can better absorb the flavor.

2.Proper heat: Different ingredients require different heat levels, and adding ingredients too early or too late can lead to cooking failure. It is recommended to preheat the pot first and then adjust the heat appropriately as needed.

3.Control the amount of oil: Too much oil can affect the taste and health of your dish, so use oil in moderation when cooking and add ingredients when the oil temperature is right to avoid over-frying.

4.Cooking order: The cooking time of the various ingredients in the dish is different, so the ingredients should be added one by one in the cooking order to ensure that all the ingredients are cooked properly.

5.Cooking techniques: Mastering different cooking techniques can make dishes more delicious, including stir-frying, stir-frying, stir-frying, and so on.

6.Flavor mixing: Pay attention to the flavor combination of different ingredients during cooking, and master the amount and time of seasonings to achieve the best taste effect.

7.Cooking tools: It's also important to choose the right cooking tools for you, such as pan rentals, woks, nonstick pans, and so on. Different cooking tools have different ways to use and have different effects, and they need to be used flexibly according to their needs.

All of these tips are important, and if you can master these stir-fry techniques, you will be able to make your dishes even more delicious!