Edible oil is an indispensable condiment in our daily life. Some edible oils are suitable for frying, which makes the dishes more delicious and brighter. Some edible oils are suitable for cold salad, adding a flavor to cold salad. No matter how it is used, cooking oil will give us a good taste, smell and visual experience, and the "color, fragrance and taste" of dishes can only be achieved because of the use of cooking oil. However, the wrong way to use oil will destroy this aesthetic feeling and endanger our health. If we want to cook delicious dishes, we must control the oil temperature. We often see the prompt that the oil temperature is 70% hot on the menu. So, how do we control 70% heat when cooking? In fact, this is not difficult. Next, Bian Xiao will share it with you.

1, teach you the tips of grasping the oil temperature.

Before cooking, we can prepare a small piece of onion skin, throw the onion skin into the pot immediately after the oil is put into the pot, and then observe the situation in the pot. If there are many bubbles around the onion skin, put the ingredients in the pot before the onion skin becomes discolored, because the oil temperature is just right for cooking. If there is no onion skin at home, or this method is troublesome, you can also use the method of "hot pot cooling oil", which is very simple. When cooking, we should heat the pot first.

2. Why is it not advisable to cook at high temperature?

When cooking, many chefs will heat the oil to a very high temperature, and sometimes the oil will even boil. After the ingredients are put into the pot, there is still a high flame in the pot. Some people think that this "hot oil" cooking method can make delicious dishes, because experience tells us that the food made by hot oil tastes better and has stronger fragrance. However, from the point of view of nutrition, this cooking method is not desirable.

Excessive temperature will destroy the nutrients in edible oil, and unsaturated fatty acids and vitamin E can't stand high oil temperature. Moreover, at high temperature, oil will also produce toxic cracking products, polymerization products and cyclization products, such as benzopyrene, peroxide, lower aldehydes and so on. In fact, high oil temperature will also have a bad influence on edible materials. When protein is heated above 200℃, it will produce cyclic amine carcinogens with a fat of 30.

So when cooking, the ideal oil temperature is 70% hot. At this time, the ingredients can be both nutritious and delicious. That's what Bian Xiao shared with you. I hope it helps you.