Insert the chopsticks into the pot, and there are many oily flowers around the chopsticks, indicating that the temperature is high. For example, when the oil is 20% hot, you can feel the temperature of the oil surface. At 50% heat, there are tiny bubbles floating around chopsticks, and the oil level changes obviously. Seventy percent of the time; Chopsticks are soaked more, and the smoke rises in Ran Ran; When it is 80% hot, the smoke changes obviously and bubbles gather very much. 30% heat: you can see that the oil in the pot is slowly flowing, and you will feel the wind when you put your hand on the oil.

If you put onions at this time, there are several bubbles around the onions, which means that the temperature is 30% hot and the temperature is about 95℃. At this time, the oil is generally suitable for slippery vegetables, such as fat intestines, and it is not easy to be too old and not too ripe. 60% heat: the oil in the pot flows quickly, but there is no smoke. If you put an onion, there will be bubbles gathering, which will definitely sting the oil. At this time, the oil is 60% hot, and the temperature is about 170℃, which is suitable for frying some foods that are not black, such as fried dough sticks. The temperature is the temperature at which the oil in the pot is heated. Mastering the heat is beneficial to the color, aroma and shape of dishes.

However, in daily cooking, it is impossible to accurately measure the temperature in the pot with a thermometer, and we can only look at the oil based on our work experience. Generally speaking, the temperature is expressed by "Cheng", and the common temperatures can be divided into three categories: the kettle is 30% to 40% hot and the temperature is 90℃ 130℃. In general, the oil level is quiet, without smoke and noise. When the raw material is put into the pot, there will be several bubbles around the raw material. Maturity refers to the size and time of the fire commonly used in cooking. When cooking, because the raw materials are not only old and tender, but also hard and soft, and the appearance size and thickness are different, the dishes are not the same.

According to the necessity of different raw materials and dishes, choose different firepower points and duration, which is called mastery of maturity. There are three ways of heat transfer in cooking: radiation source, transmission and thermal convection, and there are two ways of heat transfer medium: medium heat transfer and medium heat transfer. Those different heat transfer modes are directly related to the application of cooking maturity. Different cooking methods have to use different degrees of familiarity, but each cooking method is not immutable in the application of familiarity. As long as a variety of factors are integrated in cooking, maturity can be applied correctly.