How to make a good taste of fried three non sticky, the practice of three non sticking

Raw materials used in stir-frying: 10 egg yolks (egg yolks are best dark yellow), two gouaches, 3 coins of osmanthus sugar, 6 taels of sugar, 3 taels of water, 3 taels of good oil, Beijing cake catties, 2 to 3 drops of salt water.

Method: 1. Xian Jing cake is cut into 20-30 pieces of pattern lace or rabbit-shaped flower knife with inch length, 6 minutes wide and 3 minutes thick, enough to put a circle on the edge of the plate, and chop the scraps into pieces for later use.

2. Add water pounds to the pot, add sugar, add osmanthus sugar after dissolving, heat and let cool over the basket.

3. Add the egg yolk to the gouache, stir well with chopsticks, add a pound of cold and thick sugar water, a few drops of salt water, and then pass through an 80-mesh basket to filter out impurities. Put the oil on the heat and add oil until the pan is hot, pour out the oil and wipe it clean.

4. Then add 1 tael of oil, pour in one-fifth of the egg liquid, stir-fry, depending on its softness and hardness, if it is hard, pour the remaining concentrated sugar water into the egg liquid.

5. Then pour all the egg mixture into the pot and stir-fry slowly over low heat. When the egg liquid thickens, add oil once, stir vigorously, and continue to add oil until the surface of the pot is smooth and clean without honeycomb, add the remaining oil to the pot and stir-fry a few times, turn the pot, put it on the plate, and finally put the cut Beijing cake rabbit or pattern lace in a circle, and sprinkle the diced Beijing cake on the "three non-stick".

Characteristics: soft sesame oil, thick and sweet but not greasy; Intellectual, appetizing properties.

The practice of the three non-sticks is as follows:

Materials needed: egg yolk, water starch, sugar, water.

1. Prepare 5 eggs.

2. Separate the egg whites and yolks, and use only the egg yolks.

3. Put an appropriate amount of sugar in the egg yolk.

4. Stir well after mixing.

5. Then prepare 30 grams of starch.

6. Add an appropriate amount of water and whip it into water starch.

7. Pour the water starch into the egg yolk paste and stir well.

8. Heat the pot first and add an appropriate amount of oil.

9. Remove the pan and pour the strained egg yolk paste into the pan.

10. Stir-fry over low heat and stir quickly.

11. Add a little oil and continue to stir-fry.

12. Stir-fry until thick.

13. The three non-sticks are completed.

If you like it, remember to pay attention to a wave, and by the way, build a three-in-a-row.

1.Add 35 grams of water to the egg yolk, sugar and wet starch, stir well with chopsticks, and then add 125 grams of water and stir well.

2.Put the pot on the fire, heat, add the lard, pour out the remaining oil after sliding the pan, then pour in the egg yolk that is stirred, stir-fry continuously with a hand spoon for two minutes, and then pour 25 grams of lard into the pot with a hand spoon 3-4 times one after another.

3.At the same time, keep stir-frying, until golden brown and no traces of oil, then you can take it out of the pot and put it on a plate.

Three non-stick practices.

2. Wash the wok and put it on medium heat, cook until it smokes, put in a small amount of lard and draw the pan. Put the wok on medium heat, pour in 100 grams of cooked lard and when it is burned to 60-90 degrees, pour in the egg yolk liquid, and quickly stir with a hand spoon. When the egg yolk liquid in the pot is paste, then slowly add cooked lard to the wall of the pot, while stirring with a hand spoon for about 10 12 minutes, depending on the egg yolk paste from thin to thick, soft and strong, bright yellow color, pour in sesame oil, and serve on a plate.

I need to look this up and see how it works?

Ingredients: 5 eggs, 100 grams of sugar, 200 grams of starch, appropriate amount of lard.

Start by separating the egg yolk from the egg white.

Add sugar to the egg yolks and stir to combine.

Add starch to the bowl, pour in the water and stir well, then pour the water starch into a large bowl with egg yolks and stir well.

Strain the egg mixture and set aside.

Heat the pot, add the lard, shake the pot to evenly coat the bottom of the pot with the lard, and then pour out the remaining oil for retention.

Put the egg yolks in the pan and stir-fry constantly with a spoon.

The remaining oil is poured in 3 times, and stirred to the hail evenly, continue to stir-fry until the egg yolk is golden brown, and finally the scrambled egg yolk can be taken out as a shed solid, so that a delicious three-stick dish is ready.

Three, the practice of non-sticking. It means not smoking, not drinking, and not dyeing. This is the practice of the three non-stains.

It is very difficult to do three non-sticks, and it is indeed difficult to achieve three non-sticks.

3. The practice of not sticking, not smoking, not playing with money, and not staining This is the practice of three non-sticking.

The method should be to embody a pickling, and then be confused on the fire.

As follows, the sticking pan will be reduced:

1) Boil the rice noodles in boiling water for 7 minutes, remove and drain the water, mix well with oil, and store them separately;

2) Heat the pan over high heat, first fry the ingredients, add more oil, and then stir-fry the rice noodles and mix well;

3) If you want to thicken the juice, it will not stick to the pan;

4) If you want to fry rice noodles directly, the key is: do not cook the rice noodles fully; Mix well with oil while hot and let cool; It is to avoid the rice noodles from sticking on their own before they are fried. Secondly, it is necessary to have a strong fire, more oil, and fast frying to reduce the chance of rice noodles sticking to the pan. When the world is bright, we should choose good quality rice noodles.

5) If it is fried rice, store the rice overnight to reduce the moisture, and soak it as above.

6) No matter what, there will always be a lot of sticky pans. Why not switch to a "non-stick pan"!

To prepare fried rice noodles: baby cabbage, shredded meat, shredded shiitake mushrooms. High heat, fry shredded meat first, cooked, add cabbage, change color, add mushrooms, fry a few times, add rice noodles and fry a few times, mix well, change to medium heat, add salt, pepper, a little monosodium glutamate, change to low heat, fry with a spatula in one hand, shake the rice noodles with chopsticks in the other hand, and mix as much as possible with the plum branches, and the cabbage can not be yellow.

Remarks: 1 Add some good vinegar when eating. 2 Finely shred the tenderloin, add a pinch of salt and mix well with cornstarch, add a little oil, and mix well.

Curry beef powder (soup) The curry should be fried in oil, and the oil temperature should not be too high, it will be mushy. Beef chunks are cooked (rotten) in water, sliced and served; Add salt, oil curry, minced shallots, pepper, a small amount of monosodium glutamate to the beef broth, add a good powder (a little harder), and add the sliced beef. This is the curry beef powder.

Without powder, it's beef curry. The simplest braised beef (powder) method: good beef, cut into pieces, put the oil in a pot to heat, fry the meat to dry the water, add a little cooking wine, fry dry, and then add a little Haitian soy sauce to color, and then add Haitian soy sauce, without adding salt, fry, add water, submerge the meat, boil, and then use a clay pot or iron pot with a very small fire (keep the water in a state of boiling but not boiling), burn for 1-2 hours, you feel that it is rotten, collect the water over high heat, not too dry, add pepper, a little monosodium glutamate.

Boil water, water should be a little more, put Haitian brand light soy sauce, sesame oil, pepper, monosodium glutamate, minced chives, add boiling water, then boil the water and add powder, a little harder, put it in a bowl, add braised beef. Can.