What's wrong with cooking and sticking to the pot?

Food sticking to the pot can be understood as that the protein sugar and starch in the ingredients are burnt, thus sticking to the bottom of the pot, resulting in the phenomenon of sticking to the pot. It's easy to know this principle, starting with the pot. Let me share this coup with you!

Every time I brush the pot, it looks clean, but in fact there are still many invisible things sticking to it. So first of all, you have to brush the pot thoroughly with steel balls for several times, and then rinse it clean.

Turn on the gas stove and put the empty pot on the fire and burn it hard. When the pot smokes slightly, add a few spoonfuls of vegetable oil, stir well with a spoon, and then pour it into the oil return basin. This method is called "sliding pot" and is also commonly used by hotel chefs. After sliding the pan, when cooking again, you will find that the pan is well used and will not stick to the pan again!

Also note that you'd better prepare a pot for cooking at home. This is called wok. Don't cook noodles, jiaozi and other pasta in a wok, you will find it more delicious!