How to stir-fry jelly in a delicious non-stick pan
Jelly is a classic delicacy for relieving the heat in summer, but how to stir-fry it so that it is both delicious and non-stick is a troublesome problem for many newbies in the kitchen. Combining the hot topics and cooking techniques on the Internet in the past 10 days, this article will give you a detailed analysis of material selection, processing, heat, etc., and attach structured data for reference.
1. Key techniques for frying jelly in a non-stick pan
1.Jelly pretreatment: The texture of the jelly is soft and brittle. After cutting into pieces, it is recommended to soak it in salt water for 10 minutes, drain the water and then use kitchen paper to absorb the surface moisture to reduce the moisture content when putting it in the pot.
2.Pot selection and preheating: It is recommended to use a non-stick pan or a cast iron pan. First heat the pan until it is smoking, then pour in cold oil (hot pan, cold oil method). The oil film will form an effective anti-stick effect.
3.Fire control: Maintain medium-high heat throughout the process to avoid low temperatures causing the jelly to water out and stick to the pan. When stir-frying, work quickly and push gently with a spatula instead of vigorously stirring.
| step | Operational points | time |
|---|---|---|
| Jelly treatment | Cut into pieces, soak in salt water and drain | 10 minutes |
| Preheat the pot | Heat until smoking and then add cold oil | 1-2 minutes |
| Stir-fry process | medium fire quick nudge | 3-5 minutes |
2. Recommended popular seasoning combinations
According to recent popular recipes from food bloggers, the following three seasoning combinations are the most popular:
| taste | Seasoning combination | Applicable people |
|---|---|---|
| Spicy | Bean paste + minced garlic + chili powder | Spicy lovers |
| Hot and sour flavor | Aged vinegar + spicy millet + coriander | Appetizer first choice |
| Sauce flavor | Light soy sauce + oyster sauce + sesame seeds | family daily life |
3. Analysis of Common Failure Causes
Based on feedback from netizens, the main reasons why stir-fried jelly sticks to the pan are as follows:
1.Too much water in jelly: Putting it into the pot directly after not being fully drained or cut into pieces will cause the starch to dissolve and stick to the pot under high temperature.
2.Insufficient oil temperature: At low temperatures, jelly tends to absorb oil and stick to the bottom of the pot.
3.Improper stir-frying tools: Using a metal spatula can easily scratch the surface of the jelly. It is recommended to use a wooden spatula or a silicone spatula.
4. Advanced technique: Crispy version of stir-fried jelly
If you like the crispy texture, you can try the following method: cut the jelly into thin slices, spread it in a pan and fry until golden brown on both sides, then stir-fry and season. This approach recently received over 500,000 likes on the short video platform.
Summarize: The core of fried jelly non-stick pan is "water control, high temperature, quick frying". With suitable seasonings, you can easily replicate the flavor of Internet celebrities. Remember to save the table data in this article before you start, to help you succeed the first time!
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