To make food delicious when cooking, you should pay attention to the temperature of the food. What is the best temperature control for cooking in general? Next, I will recommend you some information about the temperature of cooking.

Stir-frying temperature

The minimum oil temperature is 85 to 120°C, and the rice is 30% to 40% 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% hot. Low oil temperature is suitable for soft frying and smooth frying, while medium oil temperature is suitable for dry frying and crisp frying.

Controlling the oil temperature depends on the size of the raw materials. For larger ones, use a slightly lower oil temperature and a longer heating time to make the raw materials evenly heated. Home-cooked dishes are limited to conditions. Generally, the firepower is small, the amount of oil added is small, and the oil temperature rises slowly and decreases quickly, so the oil temperature can be controlled to be slightly higher by 10 to 20%.

When some people are cooking, they think that the hotter the oil is, the hotter it will even smoke, so the fried dishes will have less flavor and aroma. Not really.

The oil used for cooking is nothing more than animal oil and vegetable oil, which are composed of glycerol and fatty acids. The melting point of vegetable oil is lower than 37°C, and the melting point of animal oil is generally 45-50°C. When the oil temperature reaches above 200°C, the glycerol in it will decompose and produce a gas called "acrolein" - the main component of oil smoke.

?Acrolein? is an irritating substance that is harmful to the human respiratory tract, digestive tract and eyes. It can cause symptoms such as tearing, choking, anorexia, and dizziness. In addition, due to the generation of "acrolein", the oil will also produce a large amount of peroxide, which is a carcinogenic and harmful substance. Therefore, when cooking, the oil should be heated to 80% heat.

It is better to keep the oil temperature low, more than 100 degrees, in which 60%-70% of vitamin C can be retained, and more riboflavin and carotene can be retained.

It has been proven through many experiments that if the temperature exceeds 240℃ when cooking, it will not only destroy most of the nutrients, but also produce many harmful substances to the human body, such as: acrolein, etc. The temperature should be lowered when cooking. Control it below 240℃

Precautions for cooking temperature

● Too high a cooking temperature will not only produce oil smoke, but also destroy a lot of vitamins in the food, reducing and reducing the nutrition of the food.

● On the contrary, if the temperature of the pot is too low when cooking, it will not only waste cooking time, but it will not be cooked for half a day, and the fried vegetables will also lack flavor.

● In any Chinese cookbook, the preparation method of each dish is stated? How hot is it for best cooking? What the culinary world calls cooking temperature is how hot it is when translated into modern language.

In the cooking industry, the boiling temperature of cooking oil is called 10% heat. The boiling points of different oils are not exactly the same. The boiling points of various oils are roughly around 230 degrees to 250 degrees.

1. 10% heat is about 23~25 degrees.

2. Twenty percent heat is about 46 to 50 degrees.

3. Thirty percent heat is about 69 to 75 degrees.

4. 40% heat is about 92~100 degrees.

5. 50% heat is about 115~120 degrees.

6. Sixty percent heat is about 140~150 degrees.

7. Qicheng heat is about 160~175 degrees.

8. Eighty percent of the heat is about 184~200 degrees.

9. Ninety percent heat is approximately 207 to 225 degrees.

10. Ten percent heat is about 230~250 degrees.