Cooking is a compulsory course in life that everyone will be exposed to and everyone must learn. The focus of cooking is never on the ingredients, but on the cooking. There are problems with frying and steaming.

The secret is that there are stir-fried recipes, but they remain the same. No matter what kind of cooking method, it is inseparable from a certain heat. However, it seems that there is a simple process of fire and delicious food, but it actually hides a mystery. So how to master the cooking heat?

? Stir-fried pork liver. First of all, a high fire is suitable for cooking methods such as stir-frying, quick-frying, blanching, rinsing, and steaming. First of all, cooking methods such as stir-frying, quick-frying, and rinsing all require rapid heating. Therefore, these cooking methods require a high fire, which is what we

What is usually called a fire.

The fire can quickly heat the food and cause the food fiber to shrink rapidly, thereby ensuring that the moisture and nutrients inside the stone are completely retained to the greatest extent, thereby achieving the effect of frying the outer skin.

For example, when cooking pork belly, kidneys, etc., it must be cooked over high heat so that the water in the meat is not easily leached out and the meat tastes tender and fragrant when eaten.

Secondly, medium heat is suitable for pan-frying, deep-frying, sticking, stewing and other cooking methods. Medium heat is a common term for frying and other cooking methods, such as frying fish, pan-fried pork belly or pot stickers, etc., or slow stewing and slow cooking, medium heat is commonly used.

.

Medium fire is called slow fire according to the ancient method. Slow fire is slow but powerful, continuous and effective. The cooked food is also bone-melting, tender and delicious. Slow fire is used in the cooking method of frying, which can retain the nutrients of the ingredients to the greatest extent.

Reduce harmful substances caused by frying.

Third, low heat is suitable for cooking methods such as roasting, stewing, simmering, stewing, and simmering. Low heat is a gentle fire. It is suitable for main ingredients with hard texture. It is often used for cooking such as roasting, stewing, boiling, stewing, and simmering.

Way.

The quality is hard, and cooking with high fire will cause burnt on the outside and raw on the inside. However, cooking slowly on low fire allows the heat to slowly penetrate into the inside of the ingredients, and starts cooking from the inside to bring out the value of the ingredients step by step to achieve the effect of soft, waxy and delicious ingredients, such as

Use it when stewing meat and ribs.

The combination of the three heats of Spare Ribs Soup Fourth and Xiaozhongwang and the ingredients used are ever-changing, and the cooking methods will also change accordingly. For example, many dishes can be made, such as the most common braised pork, stir-fried over high heat or simmered over medium heat to get the flavor.

To reduce the juice over high heat, you need to combine three different heats of Xiao, Zhongwang and Wang. In addition, stew beef.

Before cooking, blanch the beef in boiling water over high heat to remove blood foam and impurities, then move to medium heat, add the auxiliary ingredients, cook for a while, and finally cook over low heat until cooked. The beef produced in this way will have a good color and aroma.

Therefore, mastering the heat does not mean mastering three types of heat, but learning that the heat changes with the changes in cooking ingredients and cooking methods. The essence remains the same, but the expression can be in thousands of ways.