Yesterday, my sister said that she wanted to eat fried rice skin, but no more than a few of them began to paste the pot. It's terrible. For the phenomenon of paste pot, we often meet, for such a situation can try the following methods.
Cooking paste pot may be: the fire temperature is too high, the bottom of the pot is thin. There is less oil in the new pot.
Solution: the new pot with lard to wipe a good, about half an hour, lard heated, will slowly seep to the surface of the pot. Note: do not use a new pot to boil water or stew for about one month. And (if it's an iron pot), keep it dry after each use, otherwise it will rust.
If I want to avoid this situation, I have a good way: first heat the pot (the one with a little smoke), then add cooking oil, and then stir fry the dishes with lamp oil, so as to avoid the problem of sticking to the bottom of the pot.
There is also a small tip of fried meat, how to make meat more tender and smooth. Before frying, cover the meat with starch. Don't make it too sticky. Stir fry the meat with the method just mentioned, it will not stick to the bottom of the pot, and the fried meat is very tender and smooth!
Four seas food sharing: also similar to rice, we must pay attention to stir fry a little less each time, but also remember that the fire is not too big, is in the point where you can no longer pot with ginger coated below, you can also add a little vinegar stir fry can also avoid paste pot.