土豆、藕片先用水泡:这类食材容易粘锅,主要和其中含大量的淀粉有关。所以,想让淀粉类食材不粘锅,最好是烹饪前用清水浸泡,去除食材表面的淀粉,捞出沥干水分再炒。此外,热锅快炒也能减少食材粘锅的概率。炒肉要热锅凉油:为使肉丝口感嫩滑,炒肉前生肉丝需用淀粉和蛋清浆调拌,容易出现粘锅现象,解决这一问题,需控制好锅内温度和油温。最好的解决办法是热锅凉油,先用中火把锅烧热再放油,然后放肉煸炒,这样肉表面的蛋白质和淀粉浆逐渐受热 Potatoes, lotus root blisters with the first: easy to stick pot of such materials, mainly containing large amounts of starch and related. So, want to starch ingredients non-stick pan, it is best to cook before soaking with water, remove the starch on the surface of ingredients, remove and drain and then fried. In addition, hot pan fried can also reduce the probability of ingredients stick pan. Fried meat to hot oil: In order to make the meat tender and tender, raw pork meat before the need to use starch and egg white slurry mix, prone to stick pan phenomenon, to solve this problem, the need to control the pot temperature and oil temperature . The best solution is the hot pot of oil, the first heat with a medium heat and then put the oil pan, and then put the meat stir-fried, so that the surface of the meat protein and starch slurry gradually heated