1, cold oil temperature: oil temperature 120% is about hot, and the oil level in the pot is calm. Insert chopsticks into the oil without any change.
2, low oil temperature: the oil temperature is 30% to 40% hot, the oil level is calm, there is a little foam on the surface, a little noise, no smoke. When you insert chopsticks into the oil, you can hardly see the bubbles around you.
3. Medium oil temperature: the oil temperature is 50% to 60% hot, the foam on the oil surface basically disappears, and there is noise when stirring, and a small amount of smoke is transferred from the periphery of the pot to the middle of the pot. Chopsticks are stuck in oil, and there is a little gas around them.
4, high oil temperature: the oil temperature is 70% to 80% hot, the oil level is calm, and there is noise and smoke when stirring. When chopsticks are inserted into the oil, many small bubbles will appear around them quickly, and there will be a hissing sound when they are stirred with chopsticks.
Various dishes with suitable oil temperature.
It can be inferred by simple audio-visual methods. If the oil level is stable and smokeless, it can be inferred that the oil temperature is low. If the middle of the oil level turns around and a small amount of smoke comes out, it belongs to the medium oil temperature. If the middle of the oil surface turns outwards, there is a lot of smoke, and there is noise when stirring with a spoon, it can be determined that the oil temperature is high. The low oil temperature is 85 ~ 120℃, and the valley says that 30% to 40% is hot.
The medium oil temperature is 120 ~ 180℃, commonly known as 60% heat. The high oil temperature is generally 180 ~ 240℃, commonly known as 80% heat. Low oil temperature is suitable for soft frying and sliding frying, medium oil temperature is suitable for dry frying and crisp frying, and high oil temperature is suitable for clear frying. Mastering the oil temperature depends on the size of raw materials.
If the volume is large, it is necessary to use a slightly lower oil temperature and a longer heating time to make the raw materials evenly heated. Domestic cooking is limited by conditions, generally, the fire power is small, the oil discharge is small, the oil temperature rises slowly, and the projection decreases quickly, so the oil temperature can be slightly higher than 120%.