Yayinda yawancin woks suna samuwa a yau, carbon ne har yanzu mafi kyau. Tare da magani mai kyau, zai kasance har abada.
Difficulty: Matsakaici
Lokacin Bukatar: minti 45
Ga yadda:
- Wanke wok a cikin ruwan zafi tare da karamin adadin ruwa da mai laushi (kamar bakin karfe mai soso ko kushin).
- Idan an buƙata, goge bayan wok tare da gogewa da mai wankewa abrasive. Kada kayi amfani da wanke mai wankewa a ciki na wok.
- Rinse wok kuma bushe sosai.
- Sanya wok a kan zafi mai zafi.
- Matsar da wok, juya shi kuma harbe shi har zuwa rim da baya, har sai karfe ya juya launi mai launin shuɗi.
- Cire wok daga nauyin mai kuka. Juya zafi zuwa ƙasa -low .
- Ƙara wani fim mai haske na man (game da 1 1/2 teaspoons) a kan dukan cikin surface na wok. Akwai hanyoyi da yawa don yin wannan. Ɗaya shine yin amfani da tawadar takarda don shafa man a kan farfajiya. Kuna iya amfani da takalma don rike da tawul ɗin takarda. Wata hanya ita ce ta amfani da goga mai laushi ga barbecues ko wani goga mai zafi don ƙura a man.
- Yanke wok a kan matsanancin zafi na kimanin minti 10.
- Cire man fetur da sauran tawul ɗin takarda. Za a sami sauran baki a kan tawul.
- Yi maimaita matakai na 7 zuwa 9 har sai babu wanda ya rage baki a kan takarda (kimanin sau 3). Wok yana shirye don amfani.
Tips:
- Flat bottomed woks ne mafi alhẽri ga rangwamen lantarki. Woks na zagaye na tsakiya na iya yin tasiri da zafi a mayar da ƙarancin wuta, ta rushe shi.
- Yana da muhimmanci a tsabtace wok ɗin don cire kayan haɓaka na mai sayarwa.
- Gaba ɗaya, yana da kyau kada ku sayi wani katako na carbon steel wok, kamar yadda babban kayan da ake bukata don cin abinci na Sin zai iya lalata tsarin da ba a ba shi ba.
- Idan ka saya wani wok , ba za ka iya yin hasara ba.