Generally when we cook, we will adjust the heat to medium or large, so how should we master the heat control during use? The following are the skills for controlling the heat of stir-fry that I have compiled for you. Hope this helps.

Tips for mastering the heat of stir-fry

1. Low fire: stew pork ribs, etc.

Low fire, also called low fire, is suitable for the main ingredients with old and tough texture. Low-fire cooking can be used for cooking dishes that take a long time to make the dishes crispy, rotten, and mellow in taste. It is suitable for cooking methods such as roasting, boiling, grilling, stewing, stewing, and simmering. For example, when stewing meat or ribs, use a low fire, and the larger the ingredients, the smaller the fire. This way, the heat can slowly penetrate into the ingredients, making them soft inside and out. If high fire is used, the surface will shrink sharply, which will not only taste bad, but also cause loss of nutrients.

Stewing can be used to make fish stew, chicken, prawns, etc.

2. Medium fire: Braised fish, etc.

Medium fire is also called slow fire, and is suitable for cooking methods such as frying, deep-frying, and sticking. For example, when making braised fish and other dishes, the process of frying is inevitable. Many people think that deep frying requires high heat to make it crispy on the outside and tender on the inside. This is not the case. If fried over high heat, the ingredients will be charred in advance and the outside will be charred and the inside will be raw. In addition, in order to protect the nutrition of the raw materials and reduce the production of carcinogens, the raw materials must be battered when frying. If you use high heat, this layer of paste will burn more easily; but if you use low heat, the paste will fall off. Therefore, the best way is to put the pot on medium heat and then gradually heat it up.

However, for some dishes such as crispy chicken, the raw materials are put into the pot on high heat, fried to create a harder shell, and then moved to medium heat and fried until crispy. Generally, fried yellow croaker can be used for household frying, fried tofu and fried tenderloin can be made for stir-frying, and stir-fried tofu and tenderloin can be made for stir-frying.

3. Fire: Stir-fried vegetables, etc.

Turning the switch of natural gas and liquefied petroleum gas higher is "big fire". The light blue stable flame formed when natural gas and liquefied petroleum gas are completely burned. , the hottest part is between the top of the inner cone and the top of the outer cone. High fire cooking can be used to quickly cook dishes to make them fresh, crispy and tender. It is suitable for stir-frying, deep-frying, stewing, steaming, cooking, etc. Generally, stir-frying can be used to make fried shredded pork with green peppers, stir-fried vegetables, etc.; deep-frying can be used to make dry-fried tenderloin, soft-fried kidney strips, etc.; stir-frying can be used to make smooth tenderloin and sweet and sour fish; steaming can be used to make couscous balls and steamed chicken; and cooking can be used to make crispy pork slices. , cooked chicken nuggets, etc.

4. High fire: stir-fried onions, meat, etc.

High fire, also known as strong fire, is suitable for cooking methods such as stir-frying, quick-frying, blanching, rinsing, and steaming. Generally used for dishes cooked over high heat, the texture is mostly soft, crispy and tender. For example, if you cook mutton-boiled meat, stir-fry meat with green onions, etc. over a high fire, the main ingredients will heat up quickly and the fibers will shrink sharply, making it difficult for the water in the meat to leach out, and the meat will taste tender when you eat it. If the firepower is insufficient, the temperature in the pot is not high enough or the water in the pot cannot boil, the main ingredients cannot shrink in time, and the main ingredients will be fried or boiled. If it is a vegetarian dish, such as blanching spinach or stir-frying cabbage, using high heat can not only retain nutrients, but also make the dish beautiful in color and crisper in texture.

Nowadays, ordinary household gas stoves can only produce small, medium and large fires, but cannot meet the requirements of strong fire. To use medium or low heat to stir-fry dishes cooked over high heat, firstly, the amount of oil in the pot should be appropriately increased, secondly, the heating time should be slightly longer, and thirdly, less raw materials should be put in, so as to achieve a better result. Good results.

5. Some dishes use two or more firepowers according to cooking requirements, such as beef stew.

For beef stew, cut the beef into square pieces before cooking, and add boiling water to it. Blanch it to remove blood foam and impurities. At this time, the fiber of the beef is in the shrinking stage. Move to medium heat, add supplementary ingredients, cook for a while, then move to low heat, and cook over low heat to gradually stretch the shrinking fibers of the beef. When the beef is almost cooked, add seasonings and simmer until cooked. The stewed beef produced in this way will be delicious in color, flavor and shape.

If cooked over a high fire, the beef will appear irregular in shape. In addition, there will be a lot of beef residue in the vegetable soup, causing the broth to be turbid, and it is easy to become overcooked on the surface and still chewy on the inside. Therefore, for dishes with large pieces of raw material, use low heat. How to control the large, medium and small oil temperature

Oil temperature refers to the heat of the oil in the pot when the ingredients are about to be added.

How to control the oil temperature when making dishes? Generally, it depends on the size of the firepower, the amount of raw materials put in and the nature of the raw materials. If the fire is high and the ingredients are small, the oil temperature should be slightly lower; if the fire is low, the oil temperature should be slightly higher, otherwise cooking dishes such as fried shrimps, fried shredded pork, and noodles will cause De-sizing and de-pasting raw materials. For example, when cooking dishes with a lot of raw materials, the oil temperature should be slightly higher. In addition, the oil temperature must be flexibly controlled according to the tenderness and shape of the raw materials.

After the oil pan is heated, how to estimate the oil temperature? You can use the simple method of watching and hearing to deduce. If the oil surface is stable, smoke-free, and noise-free, it can be inferred that the oil temperature is low.

If the oil surface is flipped around and in the middle, and a small amount of smoke comes out, the oil temperature is medium.

If the middle of the oil surface is turned outwards, there is a lot of green smoke, and there is a sound when stirring with a spoon, it can be determined that the oil temperature is high.

The lowest oil temperature is between 85 and 120°C, commonly known as 30 to 40% hot. Commonly known as small fire or micro fire.

The medium oil temperature is 120~180℃, commonly known as 60% heat. Commonly known as medium fire.

High oil temperature is generally 180~240℃, commonly known as 80% hot. Commonly known as the Great Fire.

Low oil temperature is suitable for soft frying, smooth frying, etc.

Medium oil temperature is suitable for dry frying, crisp frying, etc.

High oil temperature is suitable for clear frying (such as fried chicken, fried fish), etc. How to identify the oil temperature for cooking

1. Cold oil

Needless to say, cold oil is room temperature oil, which is unheated cooking oil and is usually used for meat. Used when sizing ingredients and frying nuts (such as peanuts). Because most nut-based ingredients tend to be mushy, when frying in cooking oil, there needs to be a slow heating process from cold oil to hot oil.

2. Warm oil (1-2% hot)

How to identify oil at this temperature: when you hover your hand about 3 inches above the oil surface, it will only be slightly warm. It feels like; after putting a small amount of meat ingredients (such as a piece of pork shreds) into the oil, there is no obvious change in the ingredients, and only a small amount of bubbles emerge from the edges of the ingredients. This oil temperature is not often used and is more suitable for processing very thin or very tender meat ingredients (such as fish fillets). However, for ingredients that are well sized, it is easier to cause de-paste.

3. Warm oil (3-4% hot)

How to identify oil at this temperature: When you hover your hand about 3 inches above the oil surface, only hot oil will appear. It feels but not hot yet; after putting a small amount of meat (such as a piece of shredded pork) into the oil, the food will turn white within 3 seconds, and a large number of bubbles will emerge from the side of the food, accompanied by A few pops. This oil temperature is more suitable for the preliminary heating of shredded meat, chicken and other ingredients.

4. Hot oil (50% to 60% hot)

How to identify oil at this temperature: When you hover your hand about 3 inches above the oil surface, it will start to feel hot. Feeling: After putting a small amount of meat (such as a piece of meat) into the oil, the food will immediately turn white inside, and a large number of bubbles will emerge from the side of the food, accompanied by a large number of popping sounds. This is the oil temperature we most commonly use. It is more suitable for sauteing onions, ginger, garlic and other auxiliary ingredients, shredded pork, and meat slices. It is also the time to cook cooking wine, soy sauce and other seasonings.

5. Boiling oil (7-8% hot)