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Anonymous users2024-01-24Have you ever learned the basics! I thought I had been learning for more than a month! Put 4 catties of sand into a dozen catties of iron pot and turn the pot to serve the pot!
When stir-frying, push with the help of a spoon while flipping the food! After a long stir-fry time, you will have a feel!
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Anonymous users2024-01-23How can the master hand over everything to you, no matter how good the master is, he has to keep a hand, only he has practiced more, I think it should be to pick up the pot, and then go down to the front, and then turn the pot, I haven't turned over the cooking every day.
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Anonymous users2024-01-22Hehe, I've found the trick.
Only half of the sea salt was turned.
You can sprinkle some salt and brush it, and the salt also has the effect of decontamination and brightening.
Does dry rice refer to rice, if there is only a sauté spoon, it is recommended that you steam the rice, add water to the bottom of the pot, put a shelf on the shelf, put the bowl on the shelf, put the rice in the bowl, cover, steam the water on low heat for 10-20 minutes after the water is boiled, mainly depending on how much rice you put in the bowl.
It's okay, it is recommended to consider safety and nutrition or Onlly's stainless steel wok is better.
I don't know what kind of pot you are buying, if the pig iron or wrought iron iron pot stir-fry will definitely stick to the pan, and the induction cooker is more likely to stick to the bottom of the pot due to local heating. If you want the iron pot to stick less to the pan, you can use fat lard to wipe the pan for the first time, and then refine the lard, do not wash the pot and leave it overnight, so that the pot can fully soak in oil. Try not to wash the pot with dish soap.
The hotel kitchen is a must for lighting.