The trick I shared with you this time has been tested many times. I used different pots to make different dishes. The method is really good. You can try the following. Add a little. I don't know if this method is useful for the coated pots, because the pots at home are not coated and have not been tried.
In fact, it is very simple, just one more procedure: after you enter the kitchen and before you prepare to cook, you should first cook according to the normal cooking procedure, put the oil in, and then turn off the fire. At this time, you should wash rice and rice, wash vegetables, watch TV and watch TV. What should you do? When the pot naturally cools, your dishes are washed, and then fire according to the normal procedure. When the oil reaches the normal temperature, it is OK to fry normally.
After many pot experiments, this method is absolutely reliable. If the operation time is long, it can not be said that the starch meat is not sticky, but it will greatly reduce the degree of stickiness, which can be ignored. If you pay attention to the details, the effect will be better: when frying, gently shake the pot after the ingredients are put into the pot, and stir frequently when frying.
Small editor to share: the above is purely personal experience, welcome to share and experiment, maybe my pot may not be suitable for you, so even if I throw a brick to attract jade, you are also welcome to give us some tips.