How to control the cooking temperature: stir-fry onions and meat. Wanghuo, also known as raging fire, is suitable for cooking methods such as frying, frying, boiling, rinsing and steaming. Generally, the dishes used in Wanghuo cooking are mainly soft, crisp and tender. For example, instant-boiled mutton, shredded pork with scallion and so on. The main material can be heated quickly, and the fiber shrinks sharply, so that the water in the meat is not easy to leach out and the taste is tender and smooth. If the firepower is insufficient, the temperature in the pot is not high enough or the water in the pot can't boil, and the main ingredients can't shrink in time, the main ingredients will be fried or cooked. If it is a vegetarian dish, such as blanched spinach or fried cabbage, strong fire can not only retain nutrition, but also make the dish beautiful in color and crisp and tender in taste.
Medium fire: braised fish, etc. Medium fire, also called slow fire, is suitable for cooking methods such as frying, frying and pasting. For example, when cooking braised fish and other dishes, it is inevitable to fry them. Many people think it takes a big fire to blow it up, but it's not. If you fry with strong fire, the ingredients will be enlarged in advance, and the coke outside will be born. In addition, in order to protect the nutrition of raw materials and reduce the production of carcinogens, raw materials should be pasted when frying. If you use a big fire, this layer of paste will burn more easily; But if you use a small fire, the paste will fall down again. So the best way is to put the pot on medium heat and then heat it gradually.
Slight fire: stewed ribs, etc. Slight fire, also called small fire, is suitable for old and hard ingredients, and is often used in cooking methods such as burning, stewing, boiling, stewing and simmering. For example, stewed pork ribs, with a small fire, the bigger the ingredients, the smaller the fire. In this way, heat can slowly penetrate into the raw materials, achieving the effect of soft and rotten inside and outside. If roasted with fire, the surface will shrink sharply, which will not only taste bad, but also lose nutrition.
Grasp the importance of temperature 1, accurately grasp the size and length of firepower, make the raw materials mature just right, and avoid being caught and overdone.
2. After heating, some nutrients in general dishes will decompose, so proper use of cooking can reduce the loss of nutrients.
3. If the heat is not enough and the dishes can't reach the required temperature, the bacteria in the raw materials can't be killed, so mastering the heat has the function of sterilization and disinfection.
Heating skills 1. When frying rape, Chinese cabbage, celery and leek, use strong fire and hot oil, stir-fry the vegetables quickly after entering the pot, and the time should be short. Otherwise, the food will turn yellow because of the soup.
2. When frying bean sprouts, besides fire, hot oil and short time, it is also necessary to pour some water while frying, which is the key to keep bean sprouts crisp and tender.
3. When frying shredded pork, sliced pork, kidney flower and pork liver, you should first marinate, size and lubricate the oil (the oil temperature is generally 40% to 50% hot), and then stir fry quickly with fierce hot oil.
4. When the vegetables and meat are fried, stir-fry them with big fire and hot oil respectively, then stir-fry them together and quickly take them out of the pot.
5. When cooking pork slices, fat sausages, etc. You have to paste them first, then fry them in hot oil, and then fry them in medium and small fire. Then pour the hot oil out of the pot, leave some base oil, put it on the fire, add the prepared juice, and when it is sticky, pour in the fried raw materials and mix well.
6. When stewing, you should first stir-fry the sugar color with hot oil and white sugar (you can also color it with soy sauce), then add the meat to burn and color it, then add the spiced seasoning, add enough water at a time, then boil it with low fire, and then simmer it for a long time. Stewed meat is crisp and mellow, fat but not greasy. But it should be noted that the salt should be put at the end, otherwise the meat is not rotten enough.
7. When cooking egg dishes, such as frying poached eggs, after beating them in hot oil, fry them with low fire to make the shape complete and the inside cooked.
Another example is scrambled eggs. After the egg liquid is stirred evenly, stir-fry it with high fire and hot oil (you can put more oil), so that the fried eggs are soft and delicious and bright in color.
To master the temperature of edible oil, we must first master the method of judging the oil temperature: heat the vegetable oil with fire and hang your hand about 3 inches above the oil level. When the oil temperature is 1-2 (30-60℃), your hands will only feel slightly warm, and there is no obvious change after putting a shredded pork in the oil: the oil temperature is 3-4% heat (90- 120℃). When it gets hot (150- 180℃), the hand feels hot. Shredded pork turns white after oiling at 1 s, accompanied by a large number of bubbles and crackles: when the oil temperature reaches 7-8% (2 10-240℃), there is smoke on the oil surface. Secondly, it is necessary to know the toxic points of different vegetable oils and what toxins may be produced, so as to prevent or reduce the production of toxins when eating vegetable oils, and truly use oil safely and maintain health.
Flaxseed oil is rich in α -linolenic acid at 90℃, which is very unstable. Once heated beyond its toxic point (90℃), it will decompose into oxygen free radicals, produce lipid peroxide, and combine with human protein to form lipofuscin. Lipoprotein is deposited in the brain, which will cause Alzheimer's disease. So linseed oil is only suitable for cold salad or slight heat. Similar vegetable oils are walnut oil and perilla seed oil.
Corn oil is rich in linoleic acid at 120℃. When heated beyond its toxic point (120℃), it is easy to undergo oxidative polymerization with cholesterol in food, generating cholesterol oxidation products, which can cause intimal damage and induce chronic diseases such as atherosclerosis and neurasthenia after entering the human body. Therefore, the temperature of heating corn oil should be controlled within 65438 0 20℃.
Rice bran oil 150℃. Rice bran oil is rich in γ -aminobutyric acid, which is an important neurotransmitter and has the functions of anti-anxiety and blood pressure control. When rice bran oil is heated beyond the toxic point (150℃), γ -aminobutyric acid is not only inactivated, but also easily reacts with water, protein and carbohydrates in food to generate a large amount of acrylamide. Acrylamide can be metabolized into epoxypropylamide in human body, which has carcinogenic risk and can lead to thyroid cancer, breast cancer and other cancers.
Peanut oil contains more oleic acid at 180℃. Which is natural after heating beyond its toxic point (180℃)? Cis？ Structure will be alienated into? Trans？ Structure, the formation of trans fatty acids, and the higher the temperature, the more generated. Long-term consumption of peanut oil containing trans fatty acids will not only increase low-density lipoprotein cholesterol (bad cholesterol), but also decrease high-density lipoprotein cholesterol (good cholesterol), increase blood viscosity and agglutination, and promote thrombosis, thus inducing diseases such as myocardial infarction and cerebral infarction.
Soybean oil is a vegetable oil with high content of polyunsaturated fatty acids at 2 10℃. When heating exceeds the toxic point (2 10℃), its oxidative decomposition speed is faster, and free fatty acids, hydrocarbons, aldehydes and ketones are generated, which accelerates the rancidity of oil. Dicarbonyl compounds produced by rancidity can also cross-link protein peptide chains, hinder the digestion of digestive enzymes, and cause mitochondrial dysfunction, leading to myocardial injury. In addition, sunflower oil and soybean oil have similar structures, and the oil temperature should not exceed 2 1O℃.