How to cook food without sticking? How to stir fry non stick pans

Friends who often cook and stir-fry in the kitchen should have encountered this problem, that is, they have tried to pay attention to the heat when stir-frying, but sometimes it is still easy to stick to the pan. After sticking to the pan, it not only affects the taste of the dish, but also the sticky dish at the bottom of the pan is also very difficult to clean. Speaking of which, stir-frying sticks to the pan seems to be a real headache.

Is there any good way to effectively avoid the problem of stir-frying sticking to the pan? Today, I will teach you a practical and effective way to fully solve the troubles of sticking to the pan in stir-frying.

How does it work? The protagonist of today's trick is actually very simple, just a piece of ginger. First, cut the whole ginger into several small pieces for later use, then put the pot where the vegetables are ready to stir-fry on the fire, let the remaining moisture in the pot dry thoroughly and turn off the heat.

The last and most important step is to use the small pieces of ginger we have just cut and fully coat the wok, the bottom of the pot and other areas that tend to stick to the pan can be applied more, and it is best to apply it to other places as well. After all the ginger in the pot is evenly coated, you can stir-fry normally.

One thing to note is that the ginger should be cut into larger pieces as much as possible, too small to hold in your hands, and the pot has just been heated, and the ginger pieces that are too small are easy to burn when smeared.

Next, let's talk about the principle, why ginger smearing can solve the problem of stir-frying sticking to the pan. In fact, it is mainly due to ginger juice, after the ginger juice is coated on the bottom of the pot, a protective film will be formed between the dish and the pot when stir-frying. With this protective film, it is naturally not easy to stick to the pan when stir-frying.

If you often stick to the pan when stir-frying, remember to use this little trick!

In addition, when stir-frying, you should also pay attention to stir-frying some dishes that are very easy to stick to the pan, such as shredded potatoes. It's best to slide the pan a little before stir-frying. What is called a sliding pan is to heat the pan with oil before stir-frying, shake the bottom of the pan, and cover the pan with as much oil as possible.

After stir-frying, the phenomenon of sticking to the pan rarely appears.

Have you learned today's non-stick cooking tricks? How do you usually solve the problem of stir-frying sticking to the pan? If there's a better way, you might as well speak up and let everyone learn together!

If you want to cook non-stick pans, you must first choose a good pot. Most non-stick pans on the market are very good to use, and basically do not stick. The bought iron pot can also be boiled in advance, and the boiling pot is to first dry boil the iron pot and then use lard and cooking oil to smear it, remove impurities and moisten the pot, and then add some vegetables to stir-fry and drop some dirty things, so that the opened iron pot can become a non-stick pan.

First of all, put the vegetables in the pot and blanch the water, and when stir-frying, it is best to moisten the pan with oil first. Then pour the oil back into it and fry it so that it won't stick to the pan.

If you want to stir-fry non-stick pans, you can master these skills, 1First of all, you can choose a good non-stick pan, no matter what you fry, it will not stick; 2.If it is not a non-stick pan, heat the pan and rub the pan with ginger to protect it, and it will not stick; 3.

Similarly, after the pot is heated, pour in a little more oil, shake the oil evenly and moisten the pan, pour out the oil after it is hot, and then pour in the oil, so that the stir-fry will not stick.

Soak potatoes and lotus root slices in water first.

This kind of food is easy to stick to the pan, mainly because it contains a lot of starch. Therefore, if you want to make starchy ingredients non-stick, it is best to soak them in water before cooking to remove the starch on the surface of the ingredients, remove and drain the water before stir-frying. In addition, a quick stir-fry in a hot pan can also reduce the chance of sticking to the pan.

Fry the fish with some oil.

The fish meat is delicate, the fibrous tissue is not tight, and the skin is easy to stick to the pan when frying fish. The best'The solution is to apply a small amount of oil to the fish body, and change the heat to low after the hot oil pan, and the fried fish will be complete and non-sticky. The principle is to isolate the skin from the hot pan.

A similar method involves applying a thin layer of flour or egg batter to the fish. In addition, before frying, marinate the fish with salt and cooking wine to make the skin and body of the fish tighter, and also to make the skin of the fish not stick to the pan.

Stir-fry the meat in a pan with cold oil.

In order to make the shredded meat and meat slices tender, it is necessary to mix starch and egg white slurry before frying the meat, which often occurs when the fried meat sticks to the pan, which is mainly related to the temperature in the pot and the oil temperature. The best solution is to heat the pan with cold oil, first heat the pan over medium heat and then add oil, and then put the meat to stir-fry, so that the protein and starch slurry on the surface of the meat are gradually heated and stretched, and the fried meat will not stick to the pan. Sometimes, the meat without starch will stick to the pan, so you can shake the pan after putting oil in the pan to let the oil around the pan get covered with oil before stir-frying.

Fry the rice in the microwave first.

Egg fried rice, Yangzhou fried rice, and soy sauce fried rice are also many people's favorites, but fried rice is also easy to stick to the pan. Fried rice sticks to the pan, mostly related to the rice being too soft. Therefore, you can dry the rice, or heat it in the microwave a little before frying.

Another way is to mash the rice loose before frying rice, pour in the egg liquid and stir until the rice grains are evenly coated with the egg liquid, and then stir-fry quickly in the oil pan, so that the fried rice looks good and delicious.

In addition, before cooking, the pot should be washed, dried and heated, and a layer of ginger juice should be smeared on the bottom of the pot with fresh ginger to form a protective film on the surface of the pot and prevent the ingredients from sticking to the pan.

Put more oil, and then stir-fry the pan will not stick to the pan, and you can buy a special non-stick pan.

If you want to stir-fry, if you don't stick to the pan, you can rub it around with ginger on top of the pan, so that the stir-fry won't stick to the pan.

You can buy a non-stick pan, the non-stick pan is not sticky, and the effect is better.

Heat the new pot that has been washed, the center and edge of the pot are also hot, hold down a small piece of fat with a spatula, apply it again with the pot, heat it again, and brush it with water again. The same goes for oil without fat.

When frying and cooking in the kitchen, sticking to the pan is a trouble that everyone will encounter, and the dishes fried in the sticky pan are not only very burnt, but also very bad in color, and once they stick to the pan when cooking, the taste will be very bad. This makes some kitchen novices confused, and how to stir-fry non-stick pans has also become a problem.

1. Stir-fry in a cold panThe mistake is that the pot will quickly increase the temperature at the bottom of the pot, the heat conduction will be uneven, and the pot body in some areas will directly stick to the ingredients after preheating and expanding, resulting in overheating; The other part is not hot, and if you can't stir-fry quickly, it can easily lead to sticking.

2. Heat the oil in a hot panThat is, when the pan is heated before stir-frying, pour in cooking oil and heat it at the same time, and wait until the oil temperature begins to smoke before starting to stir-fry. The correct way is to preheat the pot first, to a certain temperature, and then put in the cooking oil at room temperature, that is, "hot pan cold oil", the hot pan makes the "capillaries" of the pot fully open, and the cold oil is added before stir-frying, which will naturally penetrate into the tiny gaps of the pot body, forming a layer of "protective film" for the dishes to be fried later, and it will naturally not stick to the pan.

The practice of stir-frying vegetables can not stick to the pan, just put more oil in the pan, so that the fried vegetables are fragrant and non-stick.

How to stir-fry without sticking to the panYou can buy the kind of pan that does not stick to the pan for stir-frying.

How to stir-fry non-stick pans.

1. If you want to stir-fry non-stick pan, you must wash the pot, and then burn it on the stove (to remove residual impurities and clean it again), the second is before each stir-fry, after the pot is hot, pour in some oil, and then pour it out, so that the inner wall of the pot has a thin layer of oil attached to it, and then fry the vegetables according to the normal procedure, then it will not stick to the pan.

You can add more oil, and turn the oil in the pan so that the pan surface is stained with oil.

2. You can also put ginger slices in hot cooking oil and let the ginger slices boil in the pot for a while. Ginger slices should not be cut too finely, just cut into slices.

During this process, you can use a spatula to drag the ginger slices to completely coat the bottom of the pan, and then the ingredients, at this time, the fried vegetables will not stick to the bottom of the pan.

3. There is also such a method, which is to brush the pot before stir-frying each time, and then put it on the fire to boil the pot hot. Pick up the pot and place it under the faucet, unscrew the faucet and pour cold water over it.

Then use a brush to brush the pot again. Put the pot back on the heat and heat it again, then put it under the faucet and pour it with cold water to cool it, and brush the pot again.

In this way, a magical non-stick pan was born, and it will not stick as much as you want.

Remember, do this before every stir-fry!

The principle of non-stick pans.

1. The reason why the non-stick pan is not stick is because of the layer of paint called "Teflon" at the bottom of the pot. This substance is a general term for fluorine-containing resins, including polytetrafluoroethylene, polyperfluoroethylene propylene and various fluorine-containing copolymers, because these compounds have the advantages of high temperature resistance, low temperature, self-lubrication, chemical stability, etc., so they are widely used in non-stick cookware, waterproof and breathable materials (such as waterproof clothing), leather, auto parts, and microwave oven popcorn bags.

2. Some people think that the coating of non-stick pans is not good for the human body, but there is no scientific basis. During normal use, there is no need to worry about the health risks caused by peeling of the coating.

PTFE is very stable at room temperature, and even if a small amount of coating particles are ingested, it will not affect your health. However, once the coating peels off, the non-stick effect will be greatly reduced, and it will become troublesome to clean.

3. A better non-stick pan is made of aerospace magnetized alloy superconducting material, and a thread is added to the pot body, which can well enhance the thermal conductivity of the pan and control the oil temperature at 240 degrees without oil smoke.

Therefore, the generation of oil smoke is eliminated from the source, and the pollution of oil smoke is reduced compared with the range hood, and the radiation exceeding the standard problem generated during the operation of the range hood is also eliminated, so as to ensure the health of the environment and the human body.

In kitchen supplies, pots and pans are a very important utensil, and people often use various pots and pans to process ingredients. If you encounter the problem of stir-frying sticking to the pan, it doesn't matter, you can try to use the above methods to solve it.

Of course, it would be easier to buy a non-stick pan. But no matter what kind of pots and pans, they must be properly cleaned and maintained, so as to give full play to their proper characteristics.

Hello dear! <>

I'm your answer<> Xixi

I've already sorted out your questions<>

I'm very happy I'm here for your question, dear, according to your question Here's <> how to stir-fry without sticking.

1. Clean the iron pot and dry the water After cleaning the iron pot, we should put it on the gas stove and heat it completely on high heat until the water in the pot is dried and there is heat in the pot. 2. After adding edible oil to the iron pot and heating it completely, the fine hole structure in the iron pot will be completely opened at high temperature. Next, we need to add a little more cooking oil to the pot, and then shake the bottom of the pot to let the cooking oil fill the whole iron pot.

At this time, we have to continue to heat the edible oil at high temperature, and after heating the edible oil to smoke, the hot oil will form a layer of oil film on the surface of the iron pot, so as to firmly block the structure of the fine pores in the iron pot. As long as the oil film is formed, it will block the direct contact between the food and the bottom of the pan, thus preventing sticking.

The iron pot is always sticky, you can try the following method:

1. First of all, we first pour some white vinegar into the pot. Note that you don't need too much, about half a spoonful.

2. Then, we add a little salt to the pot, a small spoon. White vinegar softens stubborn dirt, and salt speeds up softening.

3. Next, pour a little warm water into the pot. Here everyone should be careful not to pour cold water.

4. Then, after soaking for about 5 minutes, we can easily scrape off the pot sticking to the bottom of the pot with a small rice spoon. If you do this, it won't hurt the pot at all.

5. Finally, we just need to gently brush the pot with water, and that's it.

Tips: If the pot at home is particularly easy to stick, it is recommended that you pour oil into the pot before frying this starchy dish. When the pan is hot, rotate the pan to cover the surface of the pan with oil to form a protective film.

When the pan is hot, pour out the oil, and then pour in the cold oil, so that the stir-fry is not easy to stick to the pan.