Automatic Stir-frying Big Pot

The general steps of frying vegetables were to heat up the pot first, add oil, then add seasoning and dishes, and stir-fry the vegetables with a spatula. The process of stir-frying was mainly to use the oil temperature in the pot to heat up the cut dishes in a relatively short period of time. The specific steps included first heating the pot, injecting an appropriate amount of oil, adding seasonings, and then putting the dishes into the pot. Using a medium-high fire, they were heated to maturity in a relatively short period of time. During this period, they used a spatula to constantly flip until the dishes were cooked. The turning process of the spatula helped to heat the dish, and the sauce that was separated from the dish during the frying process was evenly distributed in the whole pot.

The principle of stir-frying was that the temperature of the oil or food in the pot was too high, especially when the oil temperature exceeded 200 ° C. The oil would quickly decompose to produce carbon compounds, which combined with the oxygen in the air to form a flame. In addition, when cooking, the water in the dish would produce oil mist when it came into contact with the high-temperature hot oil. The higher the temperature, the bigger the oil mist. When the spoon was turned, the oil mist in the dish and soup would come into contact with the flame, and the oil mist would ignite. This was the principle of igniting the fire. It was generally suitable for stir-frying vegetables with dark colors and heavy flavors. However, it was important to note that long-term high-temperature heating would produce harmful substances, so it would not add too much flavor.

The cooking technique of a fierce stove included mastering the heat, adjusting the firepower and cooking time appropriately, and increasing the smoothness to avoid carbon black at the bottom of the pot. In addition, you can consider adding an appropriate amount of water during the cooking process to help the vegetables restore moisture and lower the temperature in the pot. For vegetables that were not easy to cook, they could be blanched before stir-frying. In addition, using a fierce stove to stir-fry could reach the heat faster, making the reaction of the maillard more sufficient, increasing the pot gas and fragrance.

There were several ways to make a non-stick wok. First, he could use the method of heating the pot and cooling the oil. He heated the pot until it emitted green smoke, then poured in an appropriate amount of cooking oil. This could effectively prevent the food from sticking to the pot. In addition, he could also use the oil method. He heated the pot to 30% heat. He could feel the heat when he placed his hand on top, indicating that the oil temperature was suitable. Then, he turned off the fire, poured in the ingredients, and gently pushed them to spread. When the ingredients were 70% done, he poured them out and stir-fried them. This way, the smooth and tender texture of the ingredients could be maintained, and they would not stick to the pot. In addition, marinating could also be used, but marinating was not directly related to the non-stick pan. These are the tips for stir-frying non-stick pots. You can choose the method that suits you according to your personal preferences and actual situation.

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.

There were some differences between a stir-fry pan and a non-stick pan. The stir-fry pot usually referred to a cooked iron pot. It had good thermal conductivity and was suitable for stir-frying with a spoon. It could maintain the fragrance of the dishes and was often used by experienced chefs. The non-stick pan usually referred to the coated non-stick pan. Its advantage was that it was easy to use and would not stick to the pan. It was suitable for beginners to use. However, the non-stick pan was not recommended for stir-frying because the coating was not stable beyond 260 degrees, and the coating would release harmful substances beyond 330 degrees. Therefore, the stir-fry pan and the non-stick pan were different in terms of material and usage.

Qingyu Blue's Mala Fragrance Pot used a custom-made cooking machine to replace the chef, achieving the unification of the taste and weight of the Mala Fragrance Pot. According to the information provided, Qing Yulan's cooking machine had an intelligent function. It could cook according to the set temperature, speed, and number of times. Such an intelligent system allowed even inexperienced part-time workers to start cooking in a short period of time, greatly saving labor costs. The cooking machine of Qingyu Blue Mala Fragrance Pot could also operate multiple machines at the same time, improving human efficiency and earning an additional 19400 yuan per month. In addition, Qing Yulan also launched a sub-category of spicy mix. There was no need to increase personnel and equipment, so it could easily increase the variety. The introduction of the stir-frying machine and intelligent system of Qingyu Blue Mala Fragrance Pot allowed it to quickly make profits in the delivery industry and save labor costs.

There were many ways to fry beans in the Air Fryer. According to document 1, the soybeans could be soaked in cold water for ten minutes, then added with oil and barbecue ingredients. After stirring evenly, they could be placed in an air fryer at 180 degrees for fifteen minutes. The recipe for frying chickpeas was mentioned in document 2. The chickpeas needed to be soaked in water for more than 12 hours, then boiled for 15 minutes. After that, salt, cumin, and pepper were added. They were placed in an air fryer and heated at 180 degrees for 20 minutes. After stirring and turning, they were heated for another 20 minutes. Doc.3 and Doc.4 also provided the steps for frying black beans and soybeans. In general, the basic steps of using the air fryer to fry beans were to soak the beans in water, add seasoning, and heat them in the air fryer for a certain period of time.

According to the search results provided, the following conclusions could be drawn from the operating instructions of the high-efficiency energy-saving high-fire stir-frying stove: According to the operation process of document [1], the steps to use the high-efficiency energy-saving high-fire frying stove are as follows: 1. Confirm the location of the gas switch. It was usually located in the cabinet next to the stove. 2. He opened the cabinet door, found the gas switch, and turned it on. 3. After cooking, he needed to turn off the fire switch of the pot first, and then turn off the gas switch. The document [5] mentioned that the high-efficiency energy-saving high-fire frying stove used a unique gas mixing technology and high-efficiency combustion technology, which could produce higher heat at a lower gas volume. Therefore, when using the high-efficiency energy-saving fire frying stove, it is recommended to use high-efficiency pots to increase the heat capacity of the pot and reduce the use time and gas consumption. In summary, the operation steps of the high-efficiency energy-saving stir-frying stove included confirming the position of the gas switch, turning on the gas switch to cook, and then turning off the fire switch of the pot before turning off the gas switch. In addition, it is recommended to use high-efficiency pots to reduce gas consumption when using high-efficiency energy-saving stir-frying stoves.

The Nine Yang Grind King Stir-Fried Non-Stick Wok was a wok with wear-resistant and non-stick properties. It used crystal diamond chelation technology to embed non-stick carbon crystals into the pot body, enhancing its hardness and non-stick properties. This pot was suitable for Chinese chefs. It could be stir-fried with a shovel or steel shovel, or scrubbed with a steel ball. After 200,000 steel ball wear-resistant tests, the pot still maintained its non-stick performance. The diameter of the pot was 32cm, which was suitable for most families. The design of the pot was reasonable, and the shape of the pot was deepened. It could be fried, stir-fried, fried, and boiled perfectly. The lid was made of stainless steel and transparent glass, making it easy to see the changes in the ingredients in the pot. There was a two-way diversion design on both sides of the pot, making it convenient to pour out the juice of the stir-fried vegetables. The bottom of the pot was designed with a flat bottom and a heat-conducting energy-gathering groove. The heat transfer speed was fast and uniform. This pot also won the 2022 iF Design Award. In general, the Nine Yang Grind King Stir-fry Non-stick Wok was a practical and durable wok that was suitable for Chinese kitchen use.