Pork sticks to the pan when fried. Why?

As a master of 10 years, let me tell you why pork sticks to the pot when fried. The main reason why pork sticks to the pot is that the pot is drained before it is heated. The correct way is to heat the pot and then put the oil in it. When the oil is about to smoke, stir-fry the meat with a small torch. The fried meat turns white, then add soy sauce, consume oil and dilute soy sauce. So it won't stick to the pot. Remember, when frying meat, the pot must be boiled dry. If the pan is not hot, put oil in it, and the fried meat will stick to the pan, so will the fried rice with eggs.

When cooking fried pork or other kinds of meat dishes at home, the phenomenon of sticking to the pot often occurs directly in the pot, so why does this happen?

I think fried pork does not stick to the pot, which can be solved in these ways:

When frying pork, many people made a mistake in step 1. No wonder it's sticky and the pot meat won't bite!

Stir-fried pork is a must-have home-cooked dish for every family, except some people with religious beliefs who can't eat pork. Pork is the food that appears on the table in almost every household and every meal every day. Among them, there are Chili fried meat, all kinds of garlic seedlings, beans and green beans. You can fry it. As a necessity that appears on the dinner table every day, I believe many people will have one problem or another when frying meat.

Many people have the same problem when frying pork. For example, when frying meat, it sticks to the pot at once, and it is not easy to get it with a spatula. And every time the fried meat loses its original flavor, it becomes more firewood, unable to bite, and has no fresh taste at all. Many people think that when frying meat, it sticks to the pot because of the pot. Your pot is not good, so stick to it, or you can't bear to put oil, so put less oil.

In fact, the pot is only one of the reasons. The main reason is not that your pot is bad, but that you operate it. In fact, a large part of the reason is that our own methods are wrong. When frying pork, many times the step 1 is wrong. So it's always sticky and weird. Today, let's take Chili fried meat as an example to talk about what is going on. Why do you always stick to the pot?

To cook Chili fry meat, just use Chili and meat. First of all, we need to marinate the meat first, and marinating the meat is also the most critical step. Whether you put the right ingredients in the marinating will also affect the texture of the meat and whether it is delicious enough. First of all, when curing meat, the first step is to put our chicken powder and add 1 spoon chicken powder. Because of the chicken powder itself, it can quickly and evenly cover the surface of the meat, which is equivalent to giving the pork a heavy layer of protection, making the juice of the pork locked more firmly, and the sliced meat will be tender, smooth and juicy.

After adding chicken powder to pork, we need to add a proper amount of raw powder and water, and we need to grasp it evenly by hand. After the pork is caught evenly, seal it with sesame oil. Then let it stand for about 10 minute. In the process of curing meat, we can start cutting peppers. Wash the peppers first, and then cut them for later use. Then I began to prepare for cooking.

After the pan is cleaned, wait until the water is dry, and then pour the oil after the pan is slightly heated. Immediately after pouring the oil, put in the marinated meat slices (this step is very important, so that the oil in the hot pot will not stick to the pot when frying pork), and then start to stir fry. After the meat is fried, add pepper and stir fry. When the pepper is ripe, add salt at last, and you can go out of the pot.

Want the meat to stick to the pan, the meat is delicious and not old, so pay special attention when pickling. The fresh water sizing of chicken powder will make the fried meat delicious. And when we want to fry pork, it doesn't stick to the pot, so we must keep the hot pot cold and oily. Because we usually wait until the oil is hot before eating meat, at this time, the oil temperature is too high, which will make protein form a coat when it is suddenly heated, leading to the situation of sticking to the pot. However, in the case of hot pot with cold oil, protein and starch will not coagulate as quickly as that temperature, so they will not stick to the pot.

Fried pork always sticks to the pot? It turns out that I forgot this step when I was frying meat. No wonder it's not delicious. Coupled with this step, the fried shredded pork will not stick to the pot, and it is tender and delicious. Come down and let's have a look.

When cooking and frying pork at home, there are still many people sticking to the pot. Many friends always think that a good non-stick pan is enough. In fact, if you don't have a good handling method, even if you change the best pot, this problem will still appear. Even if you don't fry pork, other meat will stick to the pot!

Let's see why the pan sticks when frying meat.

1. The first case is that there is too much water in the pork. In fact, the best way is to marinate the shredded pork for a while and then fry it, so that it won't stick to the pot, because the marinated shredded pork can lock the water, so that the fried shredded pork won't be old, tender and slippery, and it won't stick to the pot. You don't need to put salt when pickling, just put a little oil and starch for pickling. The most important thing is to add a little water and stir it evenly into a thin paste.

2. temperature. Heat is also important. When frying shredded pork, turn on the fire first, pour the shredded pork in, and fry until the shredded pork changes color. At this time, turn off the fire before frying, so that it won't stick to the pot.

3. When you put the oil before cooking, turn the pan around so that there is oil around the pan, so that even if the shredded pork is fried to the side of the pan, it will not stick to the pan. There is also the need to cool the oil in the pot when cooking. When the pan is hot, put the oil, add the shredded pork and stir fry quickly. When the oil is hot, the starch outside the shredded pork is formed and will not stick to the pot. This requires more practice and experience.

Finally, fried pork should have oil and gas. Generally speaking, when frying pork, you can't lose oil.

When frying meat, put more oil. When cooking, you can pour off the oil at the bottom of the pot, which will not be greasy and the color of the dish will be beautiful.

After mastering these methods, everyone should remember that whether it is cooking or frying meat, the pot must be kept clean.

I am Li Dadong, and I love food. Remember to pay attention to my favorite friends!

Fried pork always sticks to the pot? The chef said, don't just cook, just add this step.

Meat is very important to us. Many people love meat, not only because of its nutrition, but also because of its delicious taste. Among many meats, pork is the most common one. Pork is relatively affordable and tastes good. So we usually cook with pork. What we do most often every day is cooking. Today I want to talk about fried pork.

Some people may say, do you still need to teach fried pork? It's so simple, how to fry it? That is to say, it is not difficult to fry pork, but the pork fried by many people always sticks to the pot, which is related to the fact that we usually put pork directly in the pot. As long as we add one step, the fried meat won't stick to the pot.

Fried pork always sticks to the pot. It turned out that this step was missing! Besides, I'm not afraid of sticking to the pot anymore.

roast

Ingredients: pork, Jiang Mo, cooking oil, salt, soy sauce, starch, pepper, chicken essence.

Steps:

First, wash the pork with clear water, control it to dry, and shred it with a knife and put it in a bowl for later use.

2. Put the shredded pork into a bowl, add appropriate amount of soy sauce, salt, Jiang Mo, pepper, chicken essence, salt, starch and oil, stir well, and let it stand for about five minutes for curing.

3. Take the pan to dry, add a proper amount of oil, heat it until it is half done, pour the marinated shredded pork into the pan, stir fry quickly on high fire, and take it out in about half a minute.

Fourth, let the shredded pork be fried, and add other ingredients to continue frying, so that the fried meat is tender and delicious.

Precautions:

1. When frying shredded pork, be sure to heat the pan in advance. Be sure to add cold oil when frying shredded pork. It's best to oil the whole pot, then pour in new cold oil, reheat it, and then fry the shredded pork, so as not to stick to the pot. You can also coat the bottom of the pot with a layer of ginger, so that it won't stick to the pot.

This is an extra step when frying meat, so that the fried meat will not stick to the pot and will not smell fishy.

2. When frying meat, you must turn to a big fire and stir fry quickly, so that the meat will not stick to the bottom of the pot so easily.

Everyone should brush the pot clean first. If you want to fry the meat well, you must ensure that there is a clean container, otherwise the fried meat will have another taste and will definitely stick to the pot.

When frying meat, you must put oil, not too little. Put too little, the oil temperature rises quickly, and the meat sticks to the pot easily.

The above is the method of frying meat in a non-stick pan. What I'm talking about today is the practice of shredded pork. This method is also applicable to meat slices. The principle is the same. Everyone must add this step to stir-fry meat in the future, so that the fried meat will not stick to the pot and will not smell fishy.

Report/feedback

Why does fried pork stick to the pot? This phenomenon is very troublesome. I didn't know why at first. I have tried many methods, but they are not ideal, such as cleaning the pot with ginger. Later, I consulted a friend who is a chef. My friend said that this is no problem, just change the non-stick pan. But I heard that non-stick pan is not good for people's health, so it is still quite contradictory. After listening to what I said, the chef friend said that it was not impossible. Then I'll teach you a few methods. It won't stick to the pot when frying pork.

1 When pork is sliced or shredded, it should be marinated with cooking wine starch. Cooking in the pot will definitely not stick to the pot.

The wok is hot, pour oil, shake the wok and moisten it. Pour the oil out No. Pour the vegetable oil again and add the meat slices. It doesn't matter how you fry it. They are cooks, which is basically their job.

3 pots should be cleaned. If the pan is not cleaned, it must be sticky.

I've tried all three methods mentioned by my chef friend, and they really work. If it helps you, collect it.

Hello, I use my experience to answer your question.

The most common situation of fried pork sticking to the pot is that your wok is not hot, and it is easy to stick to the pot if you are in a hurry to fry pork, or your pot is very hot and the oil temperature is high, so it is easy to stick to the pot. From a professional point of view, the oil temperature will make protein

Suddenly heated to form a coating, resulting in mutual adhesion between meat and meat.

If you want to fry pork in a non-stick pan, you can try it according to my instructions.

1, hot pot cold oil

When the pan is heated (slightly smoky), put in cold oil, and then fry the pork immediately.

2, you must first slide the pot.

That is, after the pot is heated, add a spoonful of oil to heat it, then pour out the oil, put the oil in, and add the pork to stir fry.

Practice is the only criterion for testing truth. Practice it next time you fry meat. I hope it helps you.

I believe many friends have encountered the phenomenon that ingredients stick to the pot when cooking. When fried, the pork sticks to the pot, the cooked food will have a burnt taste, and the ingredients will deteriorate due to dehydration. How to avoid sticking to the pot when cooking? It is necessary to know the following tips.

The adhesion of ingredients is not formed unilaterally, and the main reasons are as follows:

① There are many coking ingredients in the ingredients: starch and seasoning are usually added before frying the meat for pickling to achieve good taste and mouthfeel. If starch or sauce is added too much, the ingredients are not fully absorbed. When the ingredients are heated, the starch and sauce will decompose, and the decomposed sauce and starch will condense into small dough when exposed to high temperature. These doughs will stick to the pot when heated.

(2) Do not moisten the pot before making: Without moistening the pot before making, put the ingredients directly into the pot and directly contact with the iron pot, resulting in the phenomenon of sticking to the pot.

3 Too little oil: If the oil is added too little when frying the meat, and the oil is not fully absorbed by the meat, the ingredients and the pot will become so dry that the ingredients will stick to the pot during the slow heating process.

④ The oil temperature in the pot is too high: When frying meat, the oil is generally heated first, and then the ingredients are added. If the oil temperature is too high, adding ingredients will immediately dehydrate the ingredients, and the dehydrated ingredients will become dry and zoom, so there will be a phenomenon of sticking to the pot, and the dishes made in this way will become poor in taste due to lack of water.

⑤ The oil temperature is too low: If the oil temperature in the pot can't shape the ingredients, the starch and sauce in the ingredients will be mixed with the oil during the slow heating process, and when the oil temperature reaches a certain level, it will stick to the pot.

⑥ Too many pieces of pork are fried at one time: When frying pork, it is not advisable to fry too many pieces of pork at one time, otherwise it is easy to cause uneven heating, and the ingredients are difficult to form in the process of frying multiple pieces, which is easy to stick to the pot. If there are many pieces, fry them several times separately.

Skill ① curing of meat

When curing meat, add the right amount of seasoning and starch. After adding seasoning, let the ingredients be fully absorbed and then wrapped with starch. Starch completely locks the moisture and seasonings in the ingredients, so that these seasonings and water will not be easily discharged during frying, so that it is not easy to stick to the pot. Secondly, the addition of starch should not be too much. If there is too much starch on the surface of the ingredients, it is easy to stick to the pot, usually in moderation. (There is more starch on the surface of the ingredients, which is suitable for the cooking method of "lubricating oil")

The trick is to form a protective layer on the surface of the pot.

Except for the protective layer on the non-stick pan, the common iron cookware is wetted by the method of "hot pan with cold oil" before making, so that a protective layer can be formed on the surface of the pan, or a few pieces of ginger can be added to the hot pan, and then the pan can be wiped with ginger once after putting oil, which will also form a protective layer on the surface of the pan. A protective layer is formed on the surface of the pot, so that the ingredients will not directly contact the surface of the pot after being added, that is to say, a layer of medium is formed between the ingredients and the pot, so that the ingredients are not easy to stick to the pot.

Skill ③ Oil temperature control

It is important to control the oil temperature when frying meat. If the oil temperature is too high, the ingredients will dehydrate and stick to the pot. If the oil temperature is too low, the ingredients will not form and will stick to the pot. The correct way should be: add a proper amount of cooking oil after moistening the pot, and then add ingredients when the oil temperature is 40% hot. Stir-fry the ingredients slowly over medium heat. In the process of frying, one side of the ingredients should not be heated for too long, and stir-fry continuously after solidification, so that the ingredients are not easy to stick to the pot.

Tip 4 Pots should be maintained frequently.

Newly bought iron pots and pans have to go through the boiling step, so it is not easy to stick to the pot in subsequent use. Heat the wok until it turns red, then put in a piece of fat pork and wipe it once, so that the surface of the wok can be smooth and a protective layer can be formed on the surface of the wok. In daily use, this method can also be used to maintain iron cookers, making the wok smoother and less likely to stick to the wok.

Fried fish is a common cooking method around us. Many people will fry fish with sticky pots and broken skins. If you want to fry fish without breaking the skin and sticking to the pan, in addition to the tips mentioned above, you must first drain the water from the fish, and then control the oil temperature when frying fish, and fry at 40% oil temperature. Don't use too much firepower, and fry the fish slowly over medium heat. Wait until one side of the fish is fried until it is solidified, then turn the other side and fry both sides until it is golden. Don't use too much firepower in the process of frying fish, otherwise the fish will zoom easily and the meat is not cooked yet. )

If the fish is not shaped, then the fish will break the skin, fry until it is shaped and then turn the other side, so that the fish will not stick to the pot and break the skin.

First, before the heat of the pot came up, I tried to pour the oil in a hurry, and then I quickly poured the meat in. When the temperature of the pot comes up, the speed will be very fast, the pork will stick to the pot, and even it will smell burnt.

I think there are several reasons: 1. There is no isolation layer between pork and the pot, so it is easy to stick to the pot in direct contact. 2. The pan and the oil are not heated, which causes the pan to stick. 3. The quality of the pot itself is not good. 4. If the pork is not completely thawed, it will cause the pot to stick. Solution: 1 Clean the pan, first heat it with a medium fire, and then drain the oil. 2. Use a good quality pot. 3. Add proper amount of oil as isolation layer.