Wok is a kind of cooking tool in China. It is a kind of pot. It is characterized by large top opening and round bottom. Since the food in southern China is mostly small fried, the stir -fried pot is designed with a handle to facilitate stir -fry.The wok is mainly used for fried or fried foods, but it can also be used as steamed, stewed, and fried other different cooking methods.The wok is the main cooking tools of China and Southeast Asia.
Precautions for Wok
Use a small detergent for brushing pot
Iron Wok is the most commonly used cooking utensils in the home. There are also some issues that need attention in purchase and use.Ordinary iron pots are easy to rust. If the human body absorbs too much iron oxide, that is, rust, it will harm the liver.Experts said that iron pots are easy to rust and should not be rich in food overnight.At the same time, try not to cook soup with iron pots to prevent the surface of the iron pot from protecting the rusty oil layer disappear.When brushing the pan, use detergents as little as possible to prevent the protective layer from being brushed.
Insulation material package
When buying an iron pot, first see if the pot surface is smooth and smooth, and then see if there are small holes and leakage.In general, the iron pot is a bit rough when it is used, which is inevitable, and it will become smooth after a long time.The ear ear of the iron pot is best wrapped in wood or other heat insulation materials, so as to avoid burns due to the high temperature of the iron pan ear during the operation.
Remove the iron pot strange flavor
The new iron pot must be removed before using the strange smell of the iron pot.You can add salt to the pot, stir -fry the salt into yellow, and then boil water and oil in the pot.To remove the fishy smell, you can put a little tea in the pot and boil it with water.If you want to remove the flavor, you can cook some potato skin.
It is not advisable to cook acidic fruits
In addition, it is not advisable to boil bayberry, hawthorn, and begonia and other acidic fruits.Because these acidic fruits contain fruit acid, they will cause chemical reactions after encountering iron and cause low -speed compounds. People may cause poisoning after eating.Boil mung beans should not be used with iron pot, because the tannins contained in the bean skin will have a chemical reaction after encountering iron, generate black tannins, and turn the mung soup into black, affecting the taste and the digestion and absorption of the human bodyEssence
How to use wok
Wok is easy to damage.Therefore, when using a wok, pay attention to the following seven points:
1. The newly bought wok needs to be brushed with a hard brush; the pot wall has fine pores and water absorption. It can be filled with water in the pot for 3 to 5 minutes, and then washed and dry.However, it should be noted that the soaking time should not be too long.Stir -stir -frying in front of the stove fire, dry the water on the outside of the pot.When the newly bought pot is used for the first time, it is best to use it to boil porridge, or use it to cook a thick rice water to block the micro -pores of the casserole to prevent water seepage.
2. When boiling the soup and stew with a wok, put water in the wok first, then place the wok on the fire, use the fire first, and then use the fire;, Need to add water, do not add cold water, and add warm water or hot water; at the same time, the soup in the pot cannot overflow to prevent the outside of the pot from being stained with water.
3. If you are heated with a coal stove, prevent the bottom of the wok from the coal.
4, fried pan is crispy and easy to break.
5. The hot stir -fry pot just used is placed on an iron frame or dry wooden board or grass pad. Do not place it on the wetland, tiles or cement floor.
6. Do not boil the sticky cream food with a wok.
7. The inner wall of the wok should not store wine, vinegar and acidic beverages and food.
8. The material of the wok is special. Wait until the wok is cooled before cleaning.And it cannot be soaked with detergent to avoid sewage from penetrating into the pores of the wok.The washing wok should be closed until the water is completely dry, otherwise it may grow dark spots.

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