Face an array of kitchen utensils and seasoning I do not know how to choose. Then to introduce the basics of the kitchen, today talk about the choice of kitchen utensils.
Wok is the most frequently used in the kitchen pan, the material generally iron, stainless steel, alloy pot, and now there are Mai Pan stone pot, the general choice of wok, because wok does not contain other chemicals , Will not cause harm to our body. In the process of cooking wok will produce part of the iron material, we can unknowingly make up iron.
How to choose wok?
Visual inspection, look at the surface is smooth, under normal circumstances, the wok are some rough, it is inevitable, with a long time will become smooth. There are defects, the small bulge of the general part of the iron, the quality of the pot has little effect, but the pit on the quality of the larger pot, the purchase should pay attention to look at.
Listen, uneven thickness of the pot is not good, buy the bottom of the pot can be overturned, with your fingers to withstand pot concave center, with hard objects percussion. The sound of the pan is louder, the more the vibration is felt, the better.
Wok pan ear is best wrapped with wood or other insulating materials, if it is easy to iron wok ears.
The newly purchased wok for the first time when the wok washed heat, dry, and then use a cloth sticky vinegar to wipe, then wash, dry, map a layer of cooking oil. There is the pot into the Taomi Shui, soak about half an hour after the wash, dry and then coated with a layer of cooking oil, the future is not easy to damage, but not embroidered Oh!
Frying pan is usually said that the pan, generally used for fried eggs, fried meat, fried steak, but also can be used for pancakes, dumplings, dishes, etc., the purpose is also wider. Of course, the Red Wolf has invented a new way of playing, ha ha.
Pan at breakfast the highest utilization rate, choose the size of 20cm or 24cm is enough, the general choice of coated, non-stick good cleaning.
For the first time, rinse with water and wipe dry. Apply a thin layer of edible oil over 12 hours for maintenance. Wash the pan thoroughly after each use to prevent stains and dirt from remaining on the pan. Do not use metal spatulas or spoons to avoid damaging the non-stick bottom surface.
In some places, casseroles are also called pots, as the name suggests is for soup. At the same time can also be used for small fire slightly boiled pork, Dongpo meat, stewed chicken, stewed cabbage tofu cabbage.
Because the casserole is made from clay, it should be noted that there is no crack in the pan and the shape of the pan is round and even. When the pan is sound crisp, the quality is better. At the same time pay attention to the pot cover and pot tight dress docile.
The first time to make the casserole, it is best to cook noodles soup or boiled porridge, after the first meal do not brush the pot, on the fire next to the baking, so that the batter rice juice dry knot, so you can plug the sandbox subtle holes to prevent water seepage, Extended service life.
Needless to say, eating rice at home can not be separated from it every day. Although a few days ago there were many choices in the market, such as computer-controlled micro-control of black crystal and ceramic crystal, but I only like old-fashioned type with a steamer Kind of, because the following can steam steamed rice above a dish, a pot is very useful.
Disabling steel wire ball cleaning rice cooker, because it will damage the liner coating to shorten the service life, if you accidentally stick to the pan with a soft soak and then wash with a soft wash cloth.
Generally used for the next dumplings, cooking noodles, porridge or porridge can also be used for simple egg soup and the like. Not suitable for cooking.
Material selection is like stainless steel. Clean the inside of the pan with a dry rag every time you finish using it.