Why does cooking in an iron pan always stick to the bottom of the pan?

The reason why raw materials stick to the bottom of the pot is 1. The pot is not clean and smooth; 2. When running, the method of heating oil in a hot pot is not used, and the raw material is cold, while the oil temperature is high and the bottom of the pot is hot, resulting in small upward thrust; 3. The raw materials are too thick to be dispersed in the pot, block, sink to the bottom of the pot and stick to the pot; 4. Improper ratio of oil and raw materials, less oil and more materials, not pushed away in time and quickly slipped away. In addition, practice has proved that the oil temperature from 100℃ to 120℃ is the temperature range that is the easiest to stick to the pot, and this temperature range should be avoided to reduce the phenomenon of sticking to the pot.

Tips for non-stick pan: first, the pan must be clean, then turn on the big fire and empty the pan until it smokes, pour in the oil, and then slide the pan, which is also called moistening the pan. You should turn the pan or stir the oil with a spoon to wet the pan. Then pour out the oil, leave a little base oil, stir-fry the ingredients and stir-fry the shredded pork. This won't stick to the pot.

After talking about the pot, let's talk about meat. The meat we just bought in the market was frozen in the refrigerator for 3 hours, and then the meat was taken out. At this point, the appearance of the meat becomes hard, and the texture of the meat can be clearly found when cutting. For example, pork is cut diagonally, beef is cut backwards, and muscles are cut along. Cut into pieces first, and then cut into shredded pork with uniform thickness. Even thickness can be cooked at the same time, and the time is short.

In fact, that is to say, the problem of oil is here. One is that the oil should not be too little, and the other is that the oil temperature should not be too high. It's best to cool the oil in the hot pot, and don't wait for the oil temperature to be high before frying shredded pork. Meat is easy to overcook and get old after shredding, and a little lower temperature oil is enough. When frying shredded pork, the heat should be strong and the speed should be fast. Before frying shredded pork, put a proper amount of oil in the pot, and then rub the bottom of the pot with ginger slices several times while heating. When the oil emits blue smoke, add shredded pork, and the fried shredded pork is tender and does not stick to the pan.