What are the cooking skills on induction cooker

In our daily life, we use coal gas or fuel oil to cook. The cooked dishes taste good and are fragrant. The most important thing is that we can control the heat and make it easier for the dishes to get burnt. However, for convenience when working outside, people just buy an induction cooker. However, induction cookers are directly connected to electricity, and you cannot see the fire or control the heat. Sometimes it is easy to burn the food if you are not careful. So, are there any tips for cooking with an induction cooker?

The easiest way to prevent the pan from getting sticky is to buy a good smokeless and non-stick pan. Of course, a real smokeless and non-stick pan is very expensive. I would like to mention one thing when using it. Don't use an iron shovel. It's best to use a wooden shovel because most of these pots have a layer of coating on them. It is this coating that makes them smokeless and non-stick. It is easy to destroy this coating if you use an iron shovel.

Of course, most friends who rent a house still use the iron pan that comes as a gift when they buy an induction cooker (the advantages and disadvantages of this type of iron pan have been explained in another experience post of mine). This type of iron pan is more prone to sticking. Now I will focus on cooking with this type of pan.

First of all, there is a troubling problem when cooking, which is the amount of oil. The pots used on induction cookers are all flat-bottomed, which means that if you want to cover the bottom of the pot, you have to pour in more oil than in an ordinary wok. This sometimes not only wastes oil but also makes the food taste greasy. If there is too little oil, the pot will be burnt. Therefore, it is recommended to put more oil for stir-fried dishes, and for general stir-fried dishes, just enough to cover the bottom of the pot.

When using an induction cooker to cook, you must understand several key function buttons. The most important ones are the cooking button and the steaming button. Don't think that these buttons have the same effect. Different buttons will cause electromagnetic waves to emit different frequencies. If you use the boil water or hot pot button to cook, then you are in trouble. The food will be burnt. Remember, choosing the right button is the key!

For example, let me introduce how to stir-fry two types of vegetables: one type is vegetables with a high starch content, such as fried shredded potatoes, which are easy to get stuck in the pan. Before stir-frying, you should try to boil them in boiling water to remove a lot of starch. The second category is common vegetables like celery and rapeseed. Press the stir-fry button, add enough oil to cover the bottom of the pot, and during this stage when adding onions, ginger, garlic and meat (add seasonings yourself), turn on 1300w.

Then add the vegetables and prepare a bowl of water (hey, let me tell you, this is a must if you want to avoid getting mushy). Adjust the power to 2000-2400W and stir-fry quickly for less than ten seconds. Quickly pour some water. Remember not to add too much, because this is dry stir-frying, and too much water will make it boiled. Pour a little each time, not only to ensure that the pan is dry-frying, but also keep an eye on the bottom of the pan. Once there is no water left, pour a little again. By grasping the timing, the food will not be burnt. You will find that even with an induction cooker, you can still fry dry and neat dishes.