When cooking, it is very important to master the temperature of the oil. Don't use slow fire for those who should use strong fire, and don't use urgent fire for those who should use slow fire. The temperature of oil is too high or too low, which will also affect the flavor of cooking. When cooking, it is very important to master the temperature of the oil. Don't use slow fire for those who should use strong fire, and don't use urgent fire for those who should use slow fire. The temperature of oil is too high or too low, which will also affect the flavor of cooking. Especially cooking, if the oil temperature is too high, cooking will be cooked outside; When the temperature of the oil is too low, the pulp and paste hanging on the fried vegetables are easy to fall off, making the vegetables not brittle. Generally, cooking doesn't put too much oil. As long as you watch the pot smoke, you can fry the dishes in the pot. When cooking, there is a lot of oil in the pot, so it is not easy to measure the temperature of the oil with a thermometer. You can only judge by feeling. After the oil in the pot is heated, put the food to be fried into the oil. When it sinks to the bottom of the pot and then floats to the oil surface, the oil temperature is about 160℃. If you are cooking shredded vegetables, such as shredded yam, shredded sweet potato and shredded potato, it is more appropriate to fry with this oil temperature. At this time, it is necessary to control the fire under the pot and keep the oil temperature. After the oil is heated, put the food into the oil, sink into the oil and float to the oil surface. The temperature of this oil is about170 C, which is more suitable for frying crispy chicken and crispy duck. The fried chicken and duck are tender outside. When frying, the fire at the bottom of the pot should also be controlled. If the food to be fried does not sink oil, the temperature of this oil is about 190℃, which is more suitable for frying all kinds of vegetables with less water, such as dry fried hairtail, dry fried yellow croaker and dry fried tenderloin. There is a description in the recipe of 100% oil temperature that the oil temperature is often "several times" hot. I have a material, and I have made a detailed textual research and discussion on it. Here, I just put it. (Fahrenheit = ℃× 9/5+32)) Because the scale of 100% oil temperature belongs to the scale method of chef's experience to estimate the temperature, its estimation error often varies from person to person, and the general tolerance is half (10-15℃), and the flash points of various oils are different, so the temperature of the same oil is also different. Here is just a reference for you. There are many times of cooking. After you have some experience, you can roughly estimate it. But don't treat cooking as an experiment. Once you use a thermometer every time, it will be too hard and you will lose the fun of cooking.