Although there are many masters on the internet who teach us how to make this kind of white, this kind of technical work can't be completed overnight. I chose a coated non-stick pan. The original pan just died a few days ago. After choosing, I chose DiBraun non-stick pan.
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DiBraun Figna non-stick pan is a deep frying pan, which can not only be fried, but also stewed, fried, boiled, steamed and roasted. The core is made of aluminum, and the exterior is sprayed with matte paint, which is silky.
There is a sealing rubber strip on the upper cover, which indicates that it has micro-pressure function. In the introduction, we can try the pressure of 10kPa, which is helpful to raise the water temperature and accelerate the maturity of food. On the one hand, it can save energy, on the other hand, it can lock fresh.
In addition, it is worth mentioning that Dublan's micro-pressure has been upgraded, and the side-hidden exhaust design and elastic pressing can avoid steam burning during cooking, prevent steam from overheating and cracking, and prevent steam from burning.
Although it is a wok, the design takes into account the purpose of the wok, which can be used in gas stoves, induction cookers, ceramic stoves and pulsator stoves. Most stoves on the market don't have to pick a heating stove. The bottom of the pot is carved with a hairspring outsole, which can enhance the thermal conductivity of the pot.
The pot handle is not integrally formed with the pot body, but is connected with the pot body through screws, and a red mark indicating heat is added on the pot handle. When the red color turns white, it just reaches six layers of oil temperature. When frying is the best, the chef's touch becomes a visual mark, which is more convenient for a small white like me to cook.
The design on the lid is also full. This newly-built non-stick pan in Figna not only realizes efficient cooking, but also is inspired by the shape of the famous European iron tower. The stable cooking power of the Golden Triangle is blessed by the patented design of Getty appearance in Figna.
Not only a large area of visible glass is used, but also the maturity of ingredients can be observed at any time. Because it is a micro-high pressure wok, when the food is cooked, the pressure in the wok is high, and it will be difficult to open the lid. Therefore, a button is added to the lid to release the pressure in the wok. The button is placed on the handle of the cover, and the design is simple and fashionable.
User Experience
Whether the pot is good or not depends on the actual experience. I often eat fried eggs for breakfast, so I don't want to be too greasy during my weight loss. Take this opportunity to test whether the fried eggs can be fried completely without sticking to the pan or oil.
Beat an egg in the onion ring to make it taste like onion. Actually, I was worried about whether it would be successful before using it, because it all exploded. After all, I am not a chef, and my cooking is still much worse.
Watching the transparent eggs in the pot turn white gradually, I gently pushed them with the silicone shovel sent with the pot, and the eggs really slipped, which was a little unexpected. The egg non-stick pan originated from the multi-layer alloy pan body and non-stick coating of Deborah non-stick pan. According to the data, a * * * has seven layers, which are composed of a variety of metals, including a metal with fast heat conduction and a metal layer to prevent dry burning. Although multi-layer metal is used, the weight of this pot is not very heavy, and there is no problem with hands that don't hold hands and pour spoons. Cooking at noon is about to pour the spoon.
When cooking, the red logo on the handle of the pot can help us know the temperature of the pot. When it turns white, we can put the dishes in the pot. Proper oil temperature during frying is beneficial to the skin of pomfret. Even with a flower knife, the fish won't fry. When frying, it will slide directly out of the pot and turn the spoon upside down, making the fish feel very simple.
Acid can stimulate appetite, and tomato-flavored pomfret is also a small delicacy. Ketchup is put into the pot, and there is no scraping phenomenon. Ketchup is a sticky sauce, especially after adding some sugar, it is easier to stick to the pot, but it is silky in the pot in Dublan, but it is not easy to stick to the pot. The pot body is easy to see with a spatula, and the ketchup is also easy to shovel with a silicone spatula.
When placed on golden pomfret, tomatoes bring new life to golden pomfret. When they entered the mouth, the sour taste of tomatoes immediately stimulated their taste buds and their appetite was greatly stimulated. The skin of the fish is a little burnt, and the fish inside is still tender, indicating that the pot is very hot. After pomfret is put into the pot, the skin is heated immediately, and the skin contracts to lock the water inside. Fish should be eaten while it is hot, with a bowl of white rice.
Many pots that have just been fried with ketchup are difficult to clean. It turns out that they are soaked in water first. Now you can use Deborah pan to wipe the pan directly with kitchen paper. The non-stick coating on the surface of the pot is very easy to use. The paper towel can be cleaned and then rinsed with clear water.
With the previous day's attempt, confidence is bursting, and I won't give up without a few wishes. This pot also has a steamer. The fish is put in the steamer. Fortunately, the pot is big enough to put the whole yellow croaker in. The pot with micro-pressure function can steam fish for about 8 minutes without aging the fish.
Put the good fish on a plate and sprinkle chopped green onion on the yellow croaker, which will arouse the fragrance of chopped green onion when pouring the juice. Steamed yellow croaker in Jiangsu and Zhejiang often does this. The fish is tender, smooth and delicious, but I am still a heavy-tasting person, and I also made a slightly spicy sauce alone.
When the red logo on the handle just turned white, the pot temperature just reached 150, and pepper was added, so that it would not smoke and choke people. After the pepper is cooked, add soy sauce, sugar, rice vinegar, cooking wine and oyster sauce to adjust the bottom taste, and finally thicken.
Pour hot oil on the fish quickly. Because the pot is very light, it is easy to pour hot oil, and it is also easy for girls to pour juice. Hot juice will stimulate shallots and mix fish, onions, pepper and sauce. This dish is appetizing.
Make another shrimp. In fact, you can also use this pot to cook original grilled shrimp. I prefer the taste of frying. After seeing that the handle of the pot turns from red to white, put in the shrimp with the shrimp line removed, fry for 2 minutes, turn it over, fry for another minute, and then you can go out of the pot. The pot can gather fire, the fried food can mature quickly, and it feels very fire-saving.
Sometimes, when you are very hot, you may forget to put the plate on the phone. Although this pot has a non-stick coating, it still supports dry burning, which can be dry-burned for 10 minutes to ensure that the pot body is not damaged.
The biggest feature of Deborah Grace Pot is its excellent coating effect. Whether I fry eggs or fish, its frying effect is very good. Of course, as a multi-purpose pot, DiBraunfenia non-stick pot has many uses. In my spare time, it is very good to fry steak, stew beef and steam steamed bread.