First, in life, many people choose to judge the oil temperature by observing the smoke degree of engine oil. But this method is suitable for oil that has not been refined in the past. Now most of the oil has been refined, and the temperature at which smoke begins to rise. It is difficult to judge the oil temperature only by observing the smoke. At this time, you can tell with a chopstick. The method is suitable for common edible oils such as soybean oil, peanut oil and blended oil.

Second, the oil cooler temperature 1-2 is converted into heat. Chopsticks don't react when put in oil. This time is suitable for frying nuts, such as peanuts, and also for frying sauces.

Low oil temperature, 3-4% heat. Chopsticks are placed in oil, and there will be tiny bubbles around them, which are generally used for cooking, sliding, oil frying and other dishes.

Medium oil temperature, 5-6% heat. If you look carefully, there will be ripples on the oil surface, and the bubbles around chopsticks will become dense, but there will be no noise, which is suitable for wok and cooking.

High oil temperature, 7-80% fever. There are a lot of bubbles around chopsticks, which have a crackling sound and are suitable for frying or frying meat and fish.

Third, it should be noted that when cooking at home, it is best to control the oil temperature at a medium oil temperature. If the temperature exceeds this temperature, the engine oil will easily produce harmful substances such as peroxide, and may also cause the engine oil to catch fire, which may bring safety hazards.