Fire duration

Fire duration refers to the amount of firepower and the length of time used during the cooking process, based on the tenderness, hardness, thickness and size of the raw materials and the production requirements of the dishes.

To master the heat, you must first understand the firepower. Generally, we divide the firepower into the following categories

1. Fierce. It is also called Wuhuo, vigorous fire, and urgent fire.

2． Medium heat. Also known as civil and military fire.

3． Simmer. Also called small fire or slow fire.

4. Slight fire. It is also called weak fire.

The heat must be controlled according to the properties, size, and cooking requirements of the raw materials

(l) The heat must be controlled according to the properties and characteristics of the raw materials. The raw materials of dishes are complex and diverse. Different raw materials and even the same raw material have differences in hardness and softness, old and tenderness, and the heat required for their maturity also varies widely. Therefore, it is necessary to understand and master the properties and characteristics of various raw materials in order to accurately control the heat.

(2) Control the heat according to the shape and size of the raw materials. The shapes of the raw materials of dishes are divided into different sizes. In addition to the hardness, softness and tenderness of the raw materials, the control of the heat also depends on the size, thickness and shape of the raw materials. According to relevant information, if a piece of beef weighing about 1.5 kilograms is boiled in boiling water for an hour and a half, its internal temperature will only reach 62°C; a ham of about 2 kilograms can be placed in cold water and gradually heated. When the water temperature rises to At the boiling point (100°C), the temperature inside the ham is only about 25°C.

Since the interior of large pieces of raw material is heated slowly, the heating time is longer, and the firepower is also suitable to use medium or slow fire. If a strong fire is used, the soup will easily dry out; if deep-fried, the surface will be burnt and the interior will be cooked.

Mastering the heat should also be based on the requirements for making dishes

The preparation of dishes generally requires good color, flavor and appearance. The quality of "color" can have an impact on people's psychology and appetite. Beautiful and bright colors are not only pleasing to the eye and refreshing, but also stimulate people's appetite. The beauty of Chaozhou cuisine is its natural color, and green dishes should remain green and not overdone. Fried dishes generally require a golden color, so the heat must be controlled well. If the fire is too strong or the time is not controlled well and it turns brown, it will be greatly inferior. "Taste" has a lot to do with heat. If it’s not hot enough, it won’t taste good; if it’s too hot, it will lose its flavor.

"Fragrance" includes light fragrance, strong fragrance, mellow fragrance, etc. Fry, grill, stir-fry. The cooking process of baking and stewing often makes the food fragrant. But only food with the right heat will have a pure flavor. "Shape"

refers to the shape of raw materials and the shape of dishes. Dishes with beautiful shapes and shapes provide people with beautiful artistic enjoyment and are appetizing. "Shape" is mostly related to knife skills and fire control. Some raw materials are processed with a flower knife and heated to form spherical, flower-shaped, fan-shaped, etc. If the heat is not controlled properly, they will deform. For example, if the heat of "braised Ruyi Chicken" is too strong or the time is too long, the chicken will shrink and deform. If you want to get a beautiful, well-proportioned and coordinated shape, you must pay attention to accurately controlling the heat.

Cooking skills | Heat depends more on the accumulation of experience and understanding.