When cooking, the water in the dish touches high-temperature hot oil and the oil mist will explode. The higher the temperature, the greater the oil mist. When throwing the spoon, the frying spoon will pull the dish back and push it forward, so the oil mist is mostly in front of the frying spoon. When the frying spoon is pulled back, the leading edge will touch the flame and the oil mist will lead. This is a hook fire. That's why there is a flame coming out of the pot.

Generally, dishes with dark color and heavy taste need to be simmered, because cooking is done at high temperature for a short time to meet the taste requirements of this dish. Vegetables with light color and light taste are not suitable for stewing, otherwise they will have the smell of lampblack, and they will even turn black if they are not mastered well.

Extended data:

Different edible oils have different smoke points. The higher the smoke point, the healthier the cooking oil. Among the commonly used edible oils, tea seed oil has a high smoke point and can be used as a healthy first choice for cooking. In the process of cooking, try to use medium fire, and control the temperature well during cooking so as not to smoke, which can not only reduce the damage of high temperature to fatty acids and vitamins, but also minimize the generation of smoke.

Try to choose a pot with a thick bottom for cooking, so as to reduce a large amount of oil smoke generated by the sharp rise in the temperature of the wok; Try to use cooking methods such as steaming, boiling and stewing to reduce the oil fume produced by frying; Ensure good ventilation in the kitchen, clean the range hood regularly, and wear a mask when necessary to reduce smoke inhalation.