When cooking and stir-frying, what is the most troublesome thing? The process of cooking should be beautiful and enjoyable, with orderly handling of ingredients, preparation of spices, and cooking of food. But the reality is ...... There are water stains, seasoning stains everywhere on the countertop, and tools such as cutting boards are messy, and sometimes it is easy to be injured by oil splashes.
Regardless of whether he is a novice in the kitchen or a "chef" with rich cooking experience in twenty or thirty years, there are some inadvertent small burns on his hands, not only because they hurt, but over time, their hands are getting rougher and rougher. And the main reason for these small burns is the oil that splashes when cooking. So how can you avoid bursting the pot and splashing oil when the dish is in the pot and burning yourself? Help you with this today.
Stir-fry without splashing oil!
The problem of splashing oil in stir-fry is very headache, not to mention easy to burn, and it also splashes oil stars everywhere on the stove and walls, and it takes a lot of effort to clean. 1. Stir-fry vegetables: It is especially easy to burst the pot when stir-frying vegetables, because vegetables carry water droplets after washing, if you want to solve this problem, is it difficult to completely dry the water after washing the vegetables? No, no, no, that's too much of a hassle, in fact, just add one more step before putting the vegetables in the pan: add a pinch of salt to the hot oil in the pan. After adding salt, pour in vegetables and stir-fry, it is not easy to splash oil and will not burst the pot, hurry up and try it!
2. Stir-fried meat dishes: Stir-fried meat dishes are particularly easy to splash oil, and they are also easy to stick to the bottom of the pan, because the pot is hot, the oil is hot, and it explodes after colliding with the moisture in the meat, and it is also easy to stick to the pan.
To solve this problem, the solution is to heat the pan with cold oil. Heat the pot first, then pour in the cold oil and immediately put in the shredded meat, at this time the pot is hot, so that the shredded meat and oil can be heated quickly, naturally not splashing oil and not easy to stick.
In addition to vegetables and meat dishes, there is also a special "thorn" - fungus. When frying the fungus, as soon as you pour the fungus into the oil pot, there will be a loud crackling sound, and the oil will be splashed, so many people must have been splashed, right? Nuan Nuan I was fried fungus and burned a big bubble on my hand before, and it took a long time to get better. Many fans also reported that every time they fried fungus, they had to be thousands of feet away, for fear of being splashed ☟
For this reason, we also specially consulted the chef and came up with a few experience tips to ensure that everyone does not fry the fungus next time and does not splash the oil~1, soak the fungus thoroughly: After the fungus is soaked through, it fully absorbs the water, and it is not easy to absorb the fryer when frying. 2. Put salt before frying: Like stir-frying vegetables, add salt to the hot oil first and then fry the fungus, which can reduce the splashing of oil. 3. Blanch in advance: Don't fry directly in the pot, add 1 more step, that is, soak the fungus in advance and pick and wash it, blanch it in the pot of boiling water, the time is not too long, almost 1 minute, and then drain the water and then put it in the pot, so that you can prevent the fungus from frying, and there will be no crackling sound.
4. Don't fry the fungus alone: You can fry the fungus with other side dishes, and it won't splash oil, in short, don't fry the fungus alone. Just like the fried ginkgo seeds made today, stir-fry without splashing oil, and do not explode the pot with yam fungus and fried ginkgo seeds
Ingredients: White Nuts / Black Fungus / Coarse Yam / Meat Slices Carrot / Minced Garlic / Pepper / Pine Fresh Oil and Salt / Starch / Cooking Wine - 1 -
Ingredient processing: Ginkgo seeds boil for 30 minutes; Soak the black fungus, peel the yam and carrot and cut them into diamond-shaped slices, pour them into a pot and add a little vinegar to blanch them.
Chef's Tips:
1. Blanching the yam before putting it into the pot can better solidify the mucus of the yam, reduce the probability of sticking to the pot, and the dishes will be more refreshing;
2. Blanching with vinegar can increase the crisp taste of the yam.
- 2 -
Marited meat slices: Take a bowl, add a little salt, pepper, cooking wine to the tenderloin slices, then add a little starch to grasp and mix evenly, wrap in a thin layer of paste, and marinate for about 10 minutes. - 3 -
Heat the pan with cold oil, stir-fry the meat slices until the small charred edge. - 4-
Add black fungus, carrots, yams, and ginkgo seeds and stir-fry, then add a little salt, sugar, and matsutake mushrooms to taste.
Finish: Cook a little water, sprinkle in minced garlic and stir well before leaving the pot~