The natural gas used for cooking is small! What's going on here?

1, appropriate use of large and small fires-avoid burning "empty stoves" when cooking. To cook soup or stew, boil it over high heat first, and then turn down the heat. Stir-fry, steam steamed bread, and use fire. Cook soup and pancakes with low fire. After the food is cooked or boiled, turn off the heat and keep it slightly boiling. When boiling water, use a small fire first, and then use a big fire after the water temperature rises.

2, stew more and steam less-steaming rice takes three times as long as stewing rice, so you can choose stewing instead of steaming.

3. The flame distribution area is flat with the bottom of the pot-the flame of natural gas consists of three parts, and the external flame has the highest temperature. When cooking, if the flame is too big, you are actually using the inner flame with the lowest temperature, and most of the heat of the outer flame is lost. Therefore, when cooking, the flame distribution area should be adjusted to be flush with the bottom of the pot, which can reduce the heat loss.

4. Keep the bottom of the pot and the stove 20-30mm-the best distance between the bottom of the pot and the stove should be 20-30 mm, and pay attention to keep the bottom of the pot clean and dry, so that the heat can be conducted to the pot as soon as possible, so as to achieve the purpose of saving solar terms. You can also create a "windshield" to ensure that the firepower is concentrated when cooking.

5. Clean the stove frequently-natural gas has the highest total calorific value. You need to clean the stove, burner and nozzle frequently, and you can also observe the flames. If the flame is red and yellow, you need to turn up the damper of the stove. If there is a fire, you need to turn down the damper until the flame turns purple and blue.

You must study hard and practice more in all aspects, so practice makes perfect.