stir fry recipe

The stir-fry pot 3500W was an induction cooker that could be used for heating, steaming, stir-frying, boiling water, and many other functions. There were many brands and models of stir-fry pots that cost 35,000,000 yuan to choose from, such as Mantai, Oufenlai, Demas, Eighth Grade, and Mrs. Xiang. These products had the characteristics of high power and multi-functionality, suitable for both domestic and commercial occasions. Some of the products came with non-stick pans and other accessories. According to the user's evaluation, these stir-fry pots had enough firepower of 3500W. They were easy to operate, fast to boil water, and had good logistics and heat dissipation effects. However, as for which brand and model of stir-fry pot 3500W is most suitable for your needs, you need to further understand and compare them.

The New Emperor Heavy Fire Induction Cooker was a type of induction cooker with the ability to stir-fry on high heat. After 80 seconds of turning on the induction cooker, the temperature could reach 680 degrees or more. The firepower was better than that of a gas stove, and it could easily achieve high-temperature stir-frying. In addition, there were other brands of induction cookers that also provided the function of stir-frying, such as the Subo induction cooker and the Demas commercial induction cooker. However, there was still a certain gap between the firepower of the induction cooker and the open fire cooking. Because the Chinese had higher requirements for the heat when cooking, the firepower of the induction cooker was not enough to meet the needs of stir-frying. Therefore, although the induction cooker could achieve stir-frying with high fire, stir-frying with open fire was still the preferred cooking method of the Chinese.

Stir-frying over high heat was a cooking technique. It referred to quickly stir-frying ingredients at high temperatures. This cooking method could quickly stir-fry the ingredients and give the food a unique charred fragrance. During the stir-frying process, one needed to use a high-temperature oil pan to quickly pour the ingredients into the pan and stir-fry them quickly to maintain the tender and smooth taste of the ingredients. Stir-frying over high heat was commonly used in the process of cooking dishes such as stir-fried vegetables and meat.

[Stir-frying is more efficient than hotpot.] On the induction cooker, the fire power and power of the stir-fry were the highest, while the power and fire power of the hotpot were slightly lower. Although the power and firepower of the hotpot could be adjusted, in general, the firepower of the stir-fry was greater.

It's harmful to the body to cook with high heat. Stir-frying over high heat would cause the oil temperature to be too high, producing cancer-causing substances and harmful trans-fatty acid. Stir-frying at high temperatures would cause the fatty acid in the oil to undergo an oxidation process and become a trans-fatty acid that was harmful to the human body. In addition, the oil smoke produced during cooking contained a variety of harmful substances, such as polyaromatic aromatic compounds, indolene and other cancer-causing substances. Long-term exposure to oil smoke would increase the risk of respiratory and lung diseases. Therefore, cooking with high heat was harmful to the body.

To make the stir-fried lettuce crispy and delicious, you can follow the following steps. First, the lettuce was peeled and washed, then cut into thin slices or shreds for later use. Next, he added an appropriate amount of water into the pot. After boiling, he added the lettuce slices and blanched them for about 15 seconds. Then, he scooped them out and rinsed them with cold water to control the water content. Then, he heated the oil in another pot and added the chopped pepper sauce and minced garlic. Then, he put the blanched lettuce slices into the pot and stir-fried them for 20 seconds. Then, he added gourmet powder, white sugar, white pepper, light soy sauce, and salt. He stir-fried them for another 20 seconds before starting the pot. The lettuce stir-fried in this way was crispy and tasty. In addition, a little vinegar could be added according to personal taste to increase the crispness of the taste. In short, through the steps of blanching and stir-frying, the lettuce could maintain its crisp and tender taste and increase the degree of flavor.

We can come up with some tips on how to cook. First of all, vegetables such as cabbage, cabbage, and baby cabbage could be washed first, and then stir-fried according to different dishes. As for the cabbage, he could put the garlic into a wok after it was fragrant. Then, he added the washed cabbage and stir-fried it over a high fire. Finally, he added salt and oyster sauce to season it. As for cabbage, it could be cut into thin threads or small pieces, washed in a basin, controlled with water, and then added with a little light soy sauce and aged vinegar to marinate it, and then stir-fried. As for the baby vegetables, he could wash them and shallots, cut them into large pieces, stir-fry them, add oyster sauce and light soy sauce, and finally add tofu to stew. In addition, the spinach could be soaked for half an hour, blanched, and stir-fried. As for the mushroom, it could be blanched before being stir-fried. As for the shredded meat, he could first wash it with water to remove the blood, then marinate it and paste it. Finally, he could stir-fry it in a hot pot with cold oil. As for carrots, they could be shredded and stir-fried. As for beef, tender parts such as beef tenderloin could be used, shredded, and stir-fried. In general, when cooking, one had to pay attention to heating the pot and oil, control the heat, cut the ingredients into uniform sizes, stir-fry the ingredients that were not easy to cook first, and finally add salt and gourmet powder. These skills could help the beauties cook delicious dishes.

The high-fire stove referred to a cooking method. The high-fire stove referred to the use of a gas stove with a large amount of firepower, which could produce high-temperature flames and was suitable for rapid stir-frying. The high-fire stove referred to the process of stir-frying quickly with a high fire, and then turned to a low fire to maintain the temperature, so that the dishes would be more flavorful. This cooking method allowed the dish to be cooked in a short period of time, maintaining the taste and soup of the dish.

There were many simple and delicious ways to stir-fry mushrooms. The following steps could be summarized: 1. Prepare the ingredients: Wash the fresh shiitake mushrooms, remove the stems, and cut them into thin slices; wash the green and red peppers, remove the seeds, and cut them into small pieces; cut the garlic cloves into pieces. 2. He heated the pot and cooled the oil. He added the minced garlic and stir-fried it until it was fragrant. Then, he added the shiitake mushrooms and stir-fried them over medium heat until the shiitake mushrooms became soft and fragrant. 3. He added the green and red peppers and continued to stir-fry them evenly, allowing the fragrance of the green and red peppers to fully fuse with the shiitake mushrooms. 4. He added an appropriate amount of light soy sauce, seasoned it to increase its freshness, and then added an appropriate amount of salt and chicken essence according to his personal taste. He stir-fried it evenly. 5. Stir-fry until the green and red peppers are cut off, then take them out of the pot and put them on a plate. This method chose fresh shiitake mushrooms. The texture was more tender and smooth, and the fragrance was richer. It was suitable for stir-frying. The combination of green and red peppers not only added color to the dishes, but also provided rich vitamins and fiber, making the dishes more nutritious and healthy. During the stir-frying process, stir-frying over medium heat could allow the mushrooms and green and red peppers to be evenly heated, maintaining the taste and nutrition. The amount of seasoning could be adjusted according to personal taste. In addition to this method, he could also try other different ways of stir-frying mushrooms, such as stir-frying them with shredded pork or chili, or using soup stock instead of water to cook them. Different cooking methods could bring different tastes and tastes, and they could be chosen according to personal preferences.

The temperature of the stir-fry was higher than that of the hotpot. In the induction cooker, the temperature of the stir-fry was generally 300 degrees, while the temperature of the hot pot was slightly lower. Stir-frying required the ingredients to be cooked quickly, so it required high temperature and proficiency. The temperature of the hotpot was relatively low, and it was mainly used to cook ingredients. The different functions of the induction cooker could be controlled by adjusting the temperature. In general, stir-frying required a high temperature, while hotpot's temperature was relatively low.