Many cooking videos pay attention to "hot pot cold oil". Why?

Life is getting better and better, and people's ideas are constantly changing. Nowadays, more and more people like to cook by themselves, so that they can not only have fun, but also make their families eat healthier. I like chef Xiaobai's cooking more and more. I can't say how good I am, but I have learned a lot of cooking skills in recent years. By using these tips, the overall effect of the dishes has really improved a lot, so I need to keep learning. I don't know how much you know about cooking Recently, I found that there are always friends who don't know what hot pot cold oil is. Today, I will share this knowledge with you.

The word "hot pot cooling oil" is familiar to many people. Some people often do this when cooking. Some people often see others say that hot pot cools oil, but many people don't understand the true meaning of hot pot cooling oil. So what does hot pot cool oil mean? In fact, many people misunderstand. At first, I didn't understand. I simply thought that the pot was heated, then I poured cold oil and cooked it. But after doing this, the dishes are not ideal, and they are sticky and annoying. Later, I specifically asked my uncle, who is the chef of the restaurant. After reading the chef's practice, I realized that I had been wrong all along!

The main purpose of hot pot cooling oil is to prevent sticking to the pot, especially the large iron pot. Knowing this method is particularly practical. No matter what dishes are fried, they are not afraid to stick to the pot again, such as fried meat, fried potato chips and fried noodles. Think about chefs cooking, their pots are all big iron pots, and the things they make are so slippery, so it is very important to master the practice of hot pot cooling oil.

Some people say that buying a non-stick pan will solve everything, so why bother? Yes, but after using it for a long time, the coating came off and stuck to the pot. Maybe it's not as good as a big iron pot, so you can't always buy new ones, can you? Take a quick look at the chef's correct practice. After reading it, you will understand everything. Very practical.

My uncle's wok has been used for almost 30 years, and it looks even better than our new one. Once I really wanted to change pots with him, but my uncle said you don't have to envy my pots. In fact, every pot is very good, just to see if you can raise a pot, especially the new pot you just bought home. You must cook it before cooking. Otherwise, it is not convenient to fry anything. I've said it many times.

Specifically:

Put a big wok on the stove fire, and nothing is put in the wok. The fire is made for dried vegetables. When the wok becomes very hot, pour more cold oil than cooking. Next, instead of adding ingredients for cooking, we should do one more step. Many people here are wrong. Cooking directly is a big mistake. When the cold oil in the wok is very hot, shake the wok surface a few times, spread the oil on the wok surface, then pour out the hot oil and pour some more in.

Now everyone knows that this is the correct way to cool the oil in the hot pot. This is the right thing to do. No matter what ingredients are put into the frying pan, they don't stick to the pan. It is very easy to use.

Summarize some ways to make mistakes:

1, someone poured cooking oil before firing, cooled the oil in a cold pot, and then heated the cooking;

2. Some people heat the pot surface, pour in cold oil, and put the ingredients directly for cooking;

Some people pour cold oil into the pot, heat it and then cook it in the pot.

These three methods have been done, but they are all wrong, especially the ingredients that stick to the pot. You must heat the pan and cool the oil. First heat the pan, pour in the cool oil, then pour out the hot oil, and then pour in the cool oil. Only in this way can we have better results. Don't make any more mistakes. Usually fried meat loves to stick to the pot. With this method, you are not afraid of sticking to the pot. Try it quickly.