When cooking dishes, it is very important to control the temperature of the oil. Don't use slow fire when you should use vigorous fire, and don't use rapid fire when you should use slow fire. Too high or too low oil temperature will also affect the aroma of fried vegetables. When cooking dishes, it is very important to control the oil temperature. Don't use slow fire when you should use vigorous fire, and don't use rapid fire when you should use slow fire. Too high or too low oil temperature will also affect the aroma of fried vegetables. Especially for fried dishes, if the temperature of the oil is too high, the fried dishes will be burnt on the outside and uncooked on the inside; if the temperature of the oil is too low, the batter and paste on the fried dishes will easily fall apart, making the dishes not crispy.

Generally, when cooking, you don’t need to add too much oil. As long as you can see the smoke coming from the pot, you can put the vegetables in the pot and stir-fry. When frying dishes, there is a lot of oil in the pot, and it is difficult to use a thermometer to measure the temperature of the oil. You can only judge by sense. 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 floats to the oil surface again, the oil temperature at this time is about 160°C. White potatoes and shredded potatoes are more suitable for frying at this oil temperature. At this time, the fire under the pot should be controlled to maintain the oil temperature. After the oil is heated, put the food into the oil, sink in the middle of the oil and then float to the surface of the oil. The temperature of this oil is about 170°C. It is more suitable to fry crispy chicken and duck at this temperature. The fried chicken and duck will be charred on the outside and tender on the inside. When frying, the fire under the pot must also be controlled. If the food to be fried is put into the oil and it does not sink, the temperature of this oil is about 190°C, which is more suitable for frying various dishes with less water content, such as: dry-fried hairtail, dry-fried yellow croaker, dry-fried tenderloin, etc.

As for the description of "a few percent" of oil temperature in 10% oil temperature recipes, I have some information and have done detailed research and discussion on this. Here, I only give its argument. The result - the mathematical relationship between the 10% oil temperature scale in Fahrenheit and the Celsius scale, for your reference. (Fahrenheit = ℃ (±10-15℃) error, and because the flash points of various greases are different, the temperature of the same grease is different for different greases. Here is just some information for your reference. Once you cook a lot and have some experience, you can get a rough estimate. But don’t treat cooking as an experiment. Once you use a thermometer every time you cook, you will be working too hard and you will lose the fun of cooking. Heat refers to the amount of firepower and the length of time used in the cooking process of dishes. When cooking, on the one hand, the size of the firepower must be determined from the intensity of combustion, and on the other hand, the length of maturation time must be grasped based on the properties of the raw materials.

Heat refers to the amount of firepower and the length of time used in the cooking process of dishes. When cooking, on the one hand, the size of the firepower must be determined from the intensity of combustion, and on the other hand, the length of maturation time must be grasped based on the properties of the raw materials. Only by unifying the two can the cooking of dishes be up to standard. Generally speaking, the amount of firepower used should be determined according to the properties of the raw materials, but it is not absolute. Some dishes require the use of two or more firepowers according to cooking requirements. For example, beef stew requires high heat first and then low heat; while braised fish breasts require low heat first and then medium heat; dry-roasted fish requires high heat first and then low heat. Then cook over medium heat, then low heat. When using and controlling heat in cooking, you should pay attention to the relationship between the following factors.

1. The relationship between heat and raw materials: There are various raw materials for dishes, including old, tender, hard, and soft. The heat used in cooking should be determined according to the texture of the raw materials. Soft, tender, and crisp raw materials are usually cooked over high heat quickly, while old, hard, and tough raw materials are usually cooked over low heat for a long time. But if the texture and characteristics of the raw materials are changed through preliminary processing before cooking, then the heat usage will also need to be changed. For example, cutting the raw materials into fine pieces, draining the oil, and blanching them can shorten the cooking time. The quantity of raw materials is also related to the 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, when cooking large pieces of raw materials, due to the small heating area, it takes a long time to mature, so the firepower should not be too strong. The small-shaped raw materials can be matured quickly due to their large heating area.

2． The relationship between heat and conduction mode In cooking, heat conduction is the decisive factor in the qualitative change of cooking raw materials. The conduction method is carried out by three heat transfer methods: radiation, conduction and convection. Heat transfer media are divided into medium-free heat transfer and media-based heat transfer, such as water, oil, steam, salt, sand heat transfer, etc. These different heat transfer methods directly affect the use of heat in cooking.

3． The relationship between heat and cooking techniques. Cooking techniques are closely related to the use of heat. Techniques such as stir-frying, stir-frying, cooking, and deep-frying are mostly used to cook over high heat. Techniques such as roasting, stewing, boiling, and braising use low heat for a long time. However, according to the requirements of the dishes, the use of heat in each cooking technique is not static. Only by integrating various factors in cooking can the heat be used correctly. The application examples of three types of heat are given below to illustrate.

(l) Dishes cooked over low heat, such as beef stew, are cooked over low heat. Before cooking, cut the beef into square pieces and blanch it in boiling water to remove blood foam and impurities. At this time, the fiber of the beef is in the contraction 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 appearance. If cooked over high heat, the beef will appear irregular in appearance. 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.

(2) Medium heat is suitable for fried dishes. When frying raw materials with batter on the outside, use medium heat and gradually add oil for better results. Because if a high fire is used during frying, the raw materials will immediately become charred, causing the outside to become charred and the inside to become charred. If you use low heat, the raw materials will be de-pasted after being put into the pot. For some dishes, such as crispy chicken, the ingredients are put into the pot over high heat, fried to create a hard shell, and then moved to medium heat and fried until crispy.

(3) High fire is suitable for stir-fried, stir-fried, and rinsed dishes. Generally, dishes cooked with high fire are mostly crispy and tender ingredients, such as scallion-fried mutton, mutton-shabu-shabu-shabu-boiled, water-fried tripe, etc. . When blanching the belly, it must be boiled in and out, so that the rind will be crispy and tender. The reason is that dishes cooked over high heat can quickly expose the main ingredients to high temperatures and shrink the fibers rapidly, making it difficult for the water in the meat to leach out, making it crispy and tender when eaten. If the fire is not strong and the firepower is insufficient, the water in the pot cannot boil and the main ingredients cannot shrink in time, and the main ingredients will be cooked. Another example is the fried mutton with green onions, which looks very simple, but the fried pork with green onions made by some people either produces a lot of soup or cannot be chewed. How to cook it well? The first thing is to cut the meat well, and use the top knife method to cut the meat into thin slices. Secondly, you must use a high fire and the oil must be hot. Put the wok on high heat, add oil and heat until smoke comes out, then add the human meat and stir-fry until it changes color. Immediately add the onions and seasonings and simmer for a while. When the onions change color, take it out of the pan immediately. It also needs to be cooked quickly, otherwise it will result in too much water and unable to chew. But now the general household gas stoves can only produce small, medium and high fire, but cannot meet the requirements of strong fire. To stir-fry dishes cooked over medium or low 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 that a larger amount can be achieved. Good results.