Correct method of cold oil in hot pot
Hot pot and cold oil are the most commonly used skills in cooking. The correct way is to clean the wok first, put it on the fire to dry the water in the wok, then heat the wok and pour the oil. Don't wait until the oil is put into the pot to smoke or burn to a very hot degree. Be sure to add the materials and fry them while the oil is still hot.
Another method is to dry and heat the wok, and then pour in cooking oil. After the oil is heated, shake the wok, let the hot oil cover the four walls of the wok, then pour it out, and then pour an appropriate amount of warm oil or cold oil into the wok, that is, fry the ingredients in the wok when the oil is warm.
What are the advantages of hot pot cold oil?
1, hot pot cold oil can avoid carcinogens.
We usually heat the wok first, then pour in cold oil for smoking, and then add ingredients. In fact, the oil temperature at this time is already very high, and carcinogens are easy to produce during frying. However, if you fry with hot pot cold oil, the oil temperature of the ingredients is actually lower than 180 degrees, and there is basically no loss of nutrients in the edible oil, and the loss of nutrients such as unsaturated fatty acids and vitamin E in the ingredients is also the smallest.
Because once the oil temperature exceeds 180 degrees, many nutrients in edible oil and ingredients will be destroyed, first of all, unsaturated fatty acids will be destroyed. At the same time, vitamin E will be oxidized at the expense of protecting unsaturated fatty acids, and other nutrients will be destroyed to varying degrees.
2, the frying method of hot pot cold oil is not easy to stick to the pot.
Hot pot cold oil is most suitable for frying meat ingredients rich in protein, especially those with egg white and starch. If this kind of food is put into hot oil, the outer layer of protein and starch slurry will solidify rapidly, and it is easy to stick to the bottom of the pot, resulting in the phenomenon of sticking to the pot.
But this kind of food is different when it is put in warm oil, because the outer layer of protein and starch slurry will not solidify immediately when it meets warm oil. Cooking utensils can make full use of this instant buffer time to quickly stir-fry or slide the ingredients, so that the protein and starch slurry on the outer layer of the raw materials are gradually solidified by heating, which is more conducive to the uniform and sufficient heating of the ingredients, and the final dishes will be loose, crisp, tender and tender, with good shape and color.
In addition, in the case of cold oil in a hot pot, because the bottom temperature of the pot is high and the oil temperature is relatively low, with the continuous increase of the oil temperature, thrust can be generated, thus floating the ingredients, which is one of the reasons why the frying method of cold oil in a hot pot is not easy to stick to the pot.
Supplementary note: The method of cold oil in hot pot is most suitable for frying meat dishes, that is, some meat ingredients rich in protein.