In fact, this is the customary name for oil temperature in China's cooking. Let's take a look at the specific meanings and signs contained in each description. After understanding, we can easily grasp the oil temperature and temperature, and lay a good foundation for making a good dish!
The so-called oil temperature is the temperature reached by the oil in the pot after heating. We can't measure it with a thermometer, but we can judge it by some phenomena.
3-4 heating: the oil temperature is 90-130 degrees, indicating that there is no smoke, no noise and the oil level is calm. When you put your hand above the oil level, you can feel a slight heat. There are several bubbles around the raw materials after they are put into the oil pan.
5-6% fever: oil temperature 130℃-170℃, with slight smoke. The oil turns from all sides to the middle, and you can feel the obvious hot air when you put your hand above the oil level. There are a lot of bubbles around the raw materials after they are put into the oil pan.
7-8% heat: oil temperature 170 -230℃, indicating that there is smoke, and there is noise when stirring with a frying spoon or spatula. After the raw materials were put into the oil pan, there were a lot of bubbles around and there was a slight explosion.
Let's discuss several temperature terms:
Wang Huo: Also called Wu Huo, Big Fire and Fiery Fire. The high and steady flame, bright luminosity and hot air pressure are the commonly used gas stoves to maximize firepower. This kind of firepower is often used in quick-fire cooking methods, such as sliding, frying, frying and steaming.
Medium fire: also known as civil and military fire, the flame is low and swaying, the brightness is bright and the fire is dark, and the radiation heat is strong. This heat is suitable for cooking methods such as burning, boiling, steaming, stewing and roasting.
Small fire: also known as slow fire, warm fire or slow fire. The flame is small, sometimes fluctuating, with dim luminosity and weak radiation heat. This heat is suitable for cooking methods such as frying, pasting and collapsing.
Weak fire: also known as weak fire, it is the one with the least firepower, that is, the commonly used gas stove has the smallest firepower, the size of flame beans and the weakest heat. This kind of firepower is mostly used for heat preservation of dishes or long-term cooking methods, such as stewing, stewing and stewing. When using this kind of firepower on the gas stove at ordinary times, be careful not to extinguish the flame to avoid gas leakage.
Related knowledge links:
Shui Piao's Secret —— Detailed explanation of blanching raw materials in cooking
When cooking, we often blanch raw materials with water, and then proceed to the next step of processing, which is called blanching. For example, when cooking braised pork ribs, the ribs will be boiled in boiling water before stewing. For example, when cooking bamboo shoots, we usually blanch them in boiling water.
Then do you know why you need to blanch the ingredients? What's so exquisite and mysterious about drowning? Let me break it down for you in detail:)
Generally speaking, the ingredients that need to be blanched are vegetables with strong smell, bitter taste or hard cooking, and meat with fishy smell, bad smell and unpleasant smell. The function of blanching is:
1 can make vegetables more colorful, crisp and tender, and reduce bitterness. Such as celery and lettuce. Blanching them with boiling water and soaking them in ice water can make them bright in color and crisp and tender in taste. If the heat is well controlled, they will be crisper and tender than fresh ones. Bitter taste of bitter gourd, bamboo shoots and other materials is reduced after blanching, and the taste is more delicious.
2. Blood stains in animal raw materials can be discharged. Such as pork, beef and mutton. After blanching with water to remove blood stains, the raw materials will turn white, blood stains will not appear during cooking, and the fishy smell will be reduced.
3. Cooking time can be shortened. For materials that are difficult to cook, blanching with water in advance can shorten the frying or burning time, and there will be no phenomena such as "uneven raw and cooked" and "rotten pot". Such as green beans, lentils, cauliflower and so on. You don't need to stew for a long time after cooking with water.
4. It is convenient for further processing of raw materials. For example, peanut skin and white skin are difficult to clean, but they can be easily removed by blanching with water. After blanching with water, pork with skin becomes easy to cut and can be sliced.
Know the meaning and function of blanching, and know how to blanch? Instead of throwing it into the pot to cook, we should choose different blanching methods according to different materials.
Cold water boiling: put the raw materials in the pot together with cold water, boil the water and cook it to a certain extent. This method is suitable for materials with heavy odor and high blood volume, such as bamboo shoots, beef and mutton, internal organs and so on. When using this method, pay attention to constantly turning the material to make it evenly heated.
Boiling water blanching: This blanching method takes a short time and is suitable for crisp and bright materials, such as celery, lettuce and spinach. , and other meats with no odor and less blood stains, such as fish and chicken.
The secret of this method is: more water, bigger fire and faster cooling. That is to say, water can't exceed the ingredients, and the fire should be strong enough. After taking out, cool it with cold water or spread it, otherwise it will lose its crisp taste and bright color. In addition, adding some salt and oil to water can keep the color of vegetables.
After learning so much about drowning, many people will think it is a good way to cook. Blanching can really bring a lot of convenience to cooking, but many nutrients and vitamins in food will be lost after blanching, so we should choose whether to blanch in advance and how to blanch according to the ingredients and cooking methods.