1, With small fire cooking: the bottom of the pot with steel aluminum steel three layers of composite bottom, heat absorption fast, heat transfer uniform, general cooking fire can fully meet the needs of energy, no need to open a fire, the advantage of cooking with small fire is to save energy, and the pot is not easy to be yellow and black.
2, general small fry with cold pot cold oil, that is, after the cold pot into the dish into the cooking oil, cover the pot, and then open the medium and small fire. When steam rises from the edge of the lid, add the seasoning and stir. This will not destroy the vitamins in the food.
3, there is a need for onion, ginger or garlic fragrant stir-fry, can use hot oil hot dish method, if it is beans need to add water, such as steam, open a small fire to cook for a little.
4, when frying food, to achieve the effect of not touching the bottom of the pot, that is, the first empty pot heated until the water bounce into the pot will have small drops of water standing in the pot is not absorbed by the pot, and then dry the water stains and add oil can achieve the non-sticky effect. Or put the oil into the pot, open the fire, such as 2-3 minutes after the appearance of block oil stripes, that is, the oil temperature has reached the required temperature. Add the food to be fried at this time can play a physical non - sticky. When you need to turn the food, try nudging it with a spatula. If it works, turn it over. If it doesn't work, cook it a little longer before turning.
5, do not put salt in an empty pot to heat, also do not put salt directly in cold water, not fully dissolved salt gathered in the bottom of the pot will lead to corrosion and produce white spots. The correct method is to sprinkle salt evenly before the food comes out of the pot. This will not only damage the pot, but also preserve the iodine content of the salt.
