Is it a technique or a gimmick to scatter when cooking in a big restaurant? Experts bluntly said: It depends on which type of pot to use

"Sauté) is the characteristic and one of the essence of Chinese food. In restaurants or cooking competitions, professional chefs often see that they use a single hand to swing the food into the air during the fast stir-frying process. The breath-taking technique makes many people want to imitate it, but the author of the cooking column believes that whether the stir-frying process needs to be swung depends on which type of pot is used. If stir-frying pot is used, then it is actually not necessary to swing the pot. According to the report by The Takeout, food column writer Kendra Mahaffey, stir-frying refers to using bases such as oil or cream in hot pot and stir-frying, because many vegetables are denser, so the goal is to make them darker in the added base and add flavor.

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report pointed out that many participants in the cuisine compete will use the stir-fry method because this can quickly soften and cook the food, and the participants will also sweep the food, which means stir-fry the food into the air by swinging the pot.

Mahafy believes that if traditional stir-frying is used when stir-frying, the movement of shoveling looks very harmful and is in line with the "frying" action, but it is actually not necessary and there is no functional reason to do this, because the edges specially used for stir-frying are higher than those of the fried kettle, and the edges are higher and the bottom of the kettle are naturally deep, so it is not necessary to shovel the food.

Because the edges of the fried pot are relatively clean, it should be used to cook to ensure that the food is evenly heated, and it can also save time. The traditional fried crocks are relatively clean and round, allowing the chef to move and sweep the food in the crocks, saving time to clean the crocks after a meal.

Mahafee said that whether using a shit is to cook in a more practical way or just to surprise people, sometimes you just need to remember that "making things as simple as possible is the best way."

Responsible editor: Gu Zihuan