The wok is like a knives with a knife blade, and it is an important method for daily maintenance!
1. Prepare a piece of raw fat, rinse the whole body with warm water, wipe off the water (dry it inside and outside), place it on the stove, and dry evenly.
2, the fat meat under the pot, starting from the bottom of the pot, from the inside to the outside spiral in the inner wall of the pot to wipe, counterclockwise to draw the shape of the page, until the spilled grease evenly dissatisfied with the entire pot surface.
Tip: If the fat is small, use chopsticks or clips to hold the meat to prevent hot hands.
3, with the non-stop wiping, the oil in the pot overflows and melts less and less, the fat is also black and small.
4, pour black lard, wipe the pot surface with kitchen paper, rinse with hot water, repeat steps 123, 3-5 times.
5, finally rinsed with hot water, wipe dry, dry on low heat, evenly spread a layer of vegetable oil with kitchen paper, let stand for 12 hours, Sancha, Licheng, that is, the pot is successful!
Tip: Before using the new pot, be sure to open the pot!
Ginger Dafa is a commonly used trick for the hotel wok. After the hot pot, first use the ginger to violently spread the inner wall of the pot, then put the oil and fry, which is equivalent to making a coating, effective anti-stick pan, extend your life.
Hot pot cold oil hot pot cold oil is a cooking skill. In layman's terms, it is to heat the pot before cooking, then enter the cooking oil, and when the cooking oil is not very hot, the ingredients are fried. method. Hot pot cold oil is a common knowledge, but many veterans still like the "professional techniques" when the oil is slightly smoked. However, the practice of stir-fry only helps a lot of the taste of some dishes, for most Yongkang For the pot factory, this little trick is not easy to grasp the heat, nor does it meet the current trend of low oil and low heat.
Stir fry and sauté vs. simmer, use two different pots, and keep at least two pots at home. The advantage of this is that it can keep the oil pan forming a natural "oil coating", thus avoiding the sticky pot when cooking.
Key points: Do not use a steel brush to brush the pot; do not use the oil pan to make water, all the pots should be dried after washing, do not store food for a long time.
Cooking every day depends on my many years of experience, but all daily necessities are used in the retreat, frequently used, kept at hand, must be the best maintenance, a kitchen utensil, once dust, then it is not far from death.
Daily maintenance
1. What cooking tools are used?
Shovel, wooden shovel and bamboo shovel are all ruined tools. The best tool is a flexible silicone shovel. You may not be used to it at first, but you can use it very flexibly when you use it for a while. It is.
2. What firepower is used to heat it?
No matter how much the sales sister tells you, you must not let your firepower exceed the area of the bottom of the pot, otherwise it will damage the coating, so the firepower that does not hurt the pot is the medium fire and the small fire. Moreover, high temperature stir-fry is neither a healthy cooking method nor a family stove.
3. What cleaning is used?
Never use a steel ball and a hard-washing dishwashing pot to make a pot. At the same time, a soft dishcloth may not be suitable for all non-stick pans (it may not be clean), so the best choice is to use special Cleaning sponge.
4. Is cold water or hot water cleaning?
The principle is not to let the temperature of the pot drop suddenly. If your non-stick can be washed after cooling, wash it with cold water, but if you use the pot, the manufacturer recommends to clean it soon, then you should wash it with hot water. .
5. Which foods are not suitable for non-stick pans?
Foods with sharp and hard bones, such as ribs, shells, crabs, etc., are simply a sharp tool, fried 3-5 times, the wok is basically abolished. At the same time, when using a non-stick cooker, try to heat the water directly instead of adding cold water.
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