When cooking, it is very important to master the temperature of oil temperature. Don't use slow fire if you want to use a big fire, and don't use urgent fire if you want to use slow fire. The temperature of oil is too high or too low, which is also harmful to the aroma of cooking. Especially cooking, if the temperature of the oil is too high, cooking will be unfamiliar outside the coke; The temperature of the oil is too low, and the paste hanging on the fried vegetables is very easy to fall off, making the dishes not brittle. Generally, when cooking, you don't need too much oil. Just look at the smoke coming out of the pot and you can fry the dishes in the pot. When cooking, there is a lot of oil in the pot, so it is not easy to accurately measure the temperature of the oil with a thermometer, and it can only be distinguished by the senses.

After the oil in the pot is heated, put the food to be fried into the oil. When it sinks to the bottom of the pot and then floats to the oil surface, the oil temperature is about 160℃. If you are cooking shredded vegetables, such as shredded yam, shredded sweet potato and shredded potato, it is more appropriate to fry at this oil temperature. At this time, it is necessary to control the fire under the pot and maintain the oil temperature.

Twenty percent of the heat is also called cold oil (below 90 degrees). At this point, the surface of the oil has not changed much. If you put your hand on the surface of the pot, you will feel a little hot. This oil temperature is more suitable for frying dried fruit ingredients, such as boiled peanuts, and also suitable for frying sauces. 30% to 40% of the heat is also called warm oil, which is about 90 to 130 degrees. At this time, the oil level is quiet, the smoke and noise are controlled, and there are a few bubbles and squeaks after the raw materials enter the pot, and the oil temperature will drop rapidly. This kind of oil temperature is most suitable for automobile engine oil, and it is suitable for making tender and smooth dishes, such as stir-fried tenderloin, stir-fried shrimp, kung pao chicken and so on.

50% to 60% of the heat is also called rolling oil, which is about 140 to 180 degrees. At this point, the oil level fluctuates up and down, and a little white smoke rises in Ran Ran. This oil temperature is most suitable for frying, soft frying and so on. After the raw materials are put into the pot, there are many bubbles, accompanied by a clatter. This oil temperature is more suitable for frying soft shrimp, fried Toona sinensis and fried pepper leaves. 70% to 80% of the heat is also called Wang You, which is about 190 to 240 degrees. At this time, the oil level turns static and there is white smoke, and the spoon will make a noise when stirring. Can be applied to cooking methods such as frying, boiling and frying. There are a lot of bubbles after the raw materials are put into the pot, accompanied by blasting sound. 90% of the heat, also known as strong oil, is about 250 to 300 degrees. There is thick oil smoke and hot heat flow in the kitchen. There is white smoke everywhere. If you rush up, you will reach the fire point. The raw materials will bubble and roll after entering the pot, making a banging sound. Only suitable for stir-frying or adding oil to cooked dishes, such as fried kidney flower or scallion fish. At this time, the actual operation is risky, so we must be cautious.

Insert bamboo chopsticks into the pot, and then observe the flow of bubbles around the wooden chopsticks. The bigger the bubble, the higher the oil temperature. 1 to 20% oil temperature is cold oil temperature (below 90 degrees). At this time, wooden chopsticks are not reflected, and bubbles are not easy to come out. This oil temperature is more suitable for frying dried fruit ingredients, such as boiled peanuts, and also suitable for frying sauces. 3-40% oil temperature is low. When wooden chopsticks are put into oil, tiny bubbles will appear around them, which are generally used for cooking, sliding and frying oil.

50% to 60% of the oil temperature is moderate, and the surface of the oil gradually changes significantly. If you look at the oil surface carefully, you can see tiny bubbles floating in the oil with chopsticks. The bubbles are getting thicker and thicker, but there is no sound. This oil temperature is suitable for frying and cooking. 70% to 80% of the oil temperature is high, there are many bubbles around the wooden chopsticks, and the bubbles are getting thicker and thicker, and a small amount of white smoke Ran Ran rises in the pot, which also contains crackling sound. This oil temperature is suitable for frying or frying meat and fish. The oil temperature of 9 to 10% is generally not used, so try not to use it, which is very dangerous. If you have to use chopsticks to distinguish, it is that wooden chopsticks will turn black quickly when you put them in (referring to bamboo chopsticks or wooden chopsticks).

How to grasp the cooked degree: In cooking, there are four kinds of cooked degree: big fire, slow fire, small fire and slow fire. Fire point has dimensions, which are distinguished by the number of flames, the color grade of fire and the thermal radiation grade. Fire: the flame is high and steady, white and yellow, liquefied gas is light blue, with high brightness and strong heat flow. Generally used for quick cooking, such as frying, frying and frying. Slow fire.

Adjustment mode. Slow fire: the flame is low and swaying, bright red, dark brightness and large heat flow. Generally used in cooking methods such as frying, pasting and spreading. Slow fire: the flame is subtle, rising and falling from time to time, emerald green, dark brightness and small heat flow. Generally applicable to cooking methods such as stewing, stewing, stewing and stewing. It is also important to accurately distinguish the oil temperature when cooking. If you identify the oil temperature, experts usually rely on intuition, but beginners must use some other methods.