Different ingredients need different oil temperatures. The relationship between cooking temperature and raw materials There are many kinds of raw materials in dishes, including old, tender, hard and soft. The use of cooking temperature should be determined according to the texture of raw materials. Soft, tender and crisp raw materials are cooked quickly with strong fire, while old, hard and tough raw materials are cooked for a long time with low fire. However, if the texture and characteristics of raw materials are changed by preliminary processing before cooking, the application of heat should also be changed. For example, chopping raw materials, degreasing and blanching can shorten cooking time. The amount of raw materials is also related to the degree of heat. The smaller the number, the weaker the firepower and the shorter the time. The shape of raw materials is also directly related to the use of heat. Generally speaking, in cooking, large pieces of plastic raw materials take a long time to mature because of the small heating area, so the firepower should not be too strong. However, raw materials with small shapes can be cured in a hurry because of the large heating area. Low temperature-about 160 degrees Celsius, suitable for thick meat, root vegetables and ingredients that need to be fried twice for the first time. Medium temperature-170 ~ 180℃, suitable for all ingredients. High temperature-190℃, suitable for re-bombing.

As for cooking and frying things with cold oil, it is generally not necessary, because the oil is cold and things will not form in the pot. Cold oil is suitable for frying things.