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.
Extended data:
In daily life, in order to make food brittle, people often add materials to stir fry when the oil smokes. However, this practice is extremely unscientific.
According to the Science and Technology Daily, when the oil pan smokes, the oil temperature is often above 200℃. If vegetables are put into the pot at this time, they will produce carcinogens, which will increase the risk of cancer after people eat them. Because if you cook at this oil temperature, many nutrients in vegetables will be destroyed; In addition, at this temperature, the fat-soluble vitamins contained in the oil will be destroyed, and the fatty acids in the oil will also be destroyed by oxidation, which reduces the nutritional value of the oil.
When cooking, the oil temperature should be controlled at about 150℃- 180℃. When cooking, bamboo chopsticks can be inserted into the oil. When there are many small bubbles around, it means that the temperature is hot enough to cook.
People's Network-Want to be a chef? Do you know how to master the oil temperature?