Hello everyone
Previously I recommended this wok to you
But many friends and fans still don't know how to "Kai guo" (season a new wok)
Now I'm gonna explain it to you in detail again
After seasoning it, I'm going to fry an egg
To demonstrate that food will not stick to the wok if you season it properly
I'll explain to you later
My uncle will light the fire
This is how we do it in the countryside
Outer leaves of bamboo shoot
How to say it in mandarin?
"Sun ko" (in Sichuan accent)
In mandarin?
In mandarin, "Sun ke"
It's good for lighting the fire
Ok. It may not ignite if you put the wok on the top now
Ok. Now we put the wok on the top
Heat it until it's completely dry
Ok. I'm gonna bring some fatty pork
Put some fat into the wok
The fat smells really good!
He he. Smells nice
In fact, (seasoning the wok) is very simple. Just grease the wok with fat
Smear the oil all over the wok
Generally the wok is ready to use once treated like this
Just grease the wok with the oil
In addition, if you directly wash the new wok with water
Without the seasoning treatment
The... what is it?
The dirt
The dirt cannot be completely cleaned up
You must put pork fat into the wok
The lard will remove the dirt during this process
If you don't treat the wok with oil, the dish will always be dirty and dark
Wow. My uncle is so experienced
New woks must be seasoned with oil. Otherwise it doesn't work
Lard is a type of animal fat
Animal fat has a better absorbent ability
It absorbs nearly all the impurities generated during the casting process
But vegetable oil can't do that
Another example is that, you need lard to cook cushaw stem
The lard absorbs all the tiny "hairs"
If you cook it with vegetable oil, it doesn't work
You'll chock on cushaw stem cooked with vegetable oil
Isn't it?
Vegetable oil can't remove the hairs
Exactly
Now I'm going to fry 2 eggs to show you
Now put the egg into the wok
Hey. That's nice
Why am I using an egg?
Because frying an egg is simple
If I use shredded meat...
Well, you'll need some extra tricks to prevent shredded meat from sticking to the wok
If you don't know the tricks, the meat is also going to stick to the wok
Generally, don't disturb the egg when you just put it into the wok
The more you disturb it now, the more it sticks to the wok
This "fiber" formed on the edge has already dropped (from the egg)
I'll feed my dog later with this egg
Doggy. Do you want it?
Want it huh? Wait a moment
The heat is not enough. Let's put it at the center
The egg is popping
I didn't wash this wok
I just seasoned it, put some fat inside and rendered out some lard
Then I fried the egg
Actually the most important trick for non-sticky cooking is that there should not be cold water in the wok during cooking
No cold water
Especially when you cook shredded meat
If there is, the meat will stick to the wok
Look. Now you can safely move it
If you want a sunny side up egg, you can take it out after a while
Let's flip it
Did you see that?
Fried egg doesn't stick to the wok
Ok. Almost done
I'll feed my doggy with it
Wait till it cools down
Cools down?
The dog can't eat it right now
It doesn't matter. The wind will cool it down very soon
It doesn't eat hot food
Come over
It's hot. Be careful!
Ok that's the end of this video
If you have further questions about wok-sticking problems
Please send me a private message or leave a comment
I'll try my best to answer
Ok that's it my uncle
Put out the fire please