1, cooking oil can be cooked by heating with fire for about 1 minute, and it will feel hot when it is 30% to 40% hot. Different oil temperatures can make different dishes, and not all dishes have to be burned to smoke.

2. When the oil temperature 120% is hot, the surface of the oil changes little, which is suitable for cooking crispy peanuts, crispy cashews and other dishes.

3. When the oil temperature is 30% to 40% hot, you can feel the heat when you put your hand in the oil pan, which is suitable for dry frying and dry material expansion. The oil at this temperature has the function of keeping fresh and tender and removing water.

4. When the oil temperature is 50% to 60% hot, the surface of the oil changes obviously, which is suitable for frying all kinds of sliced meat and diced meat dishes.

5. When the oil temperature is 70% hot, a little smoke rises, which is suitable for dishes made by cooking methods such as frying, frying and frying.

After learning to distinguish oil temperatures, you can choose to make dishes according to different oil temperatures:

1, 20% heat

Suitable for frying nuts, such as fried peanuts and crispy cashews, and also suitable for frying sauces.

2, 40% heat

This oil temperature is generally used for dry frying and soft frying. It has the functions of keeping fresh and tender and removing moisture, such as soft fried shrimp, fried Toona sinensis and dry fried hairtail.

But these vegetables need to be fried again, that is, the vegetables should be fried and taken out, and then fried after the oil temperature rises. When frying again, 70% to 80% hot oil temperature is needed to make the dishes crisp and tender.

3, 60% heat

Cooking methods such as frying and frying are applicable. When the oil temperature is 50% to 60% hot, add onion, ginger, garlic and other auxiliary materials into the wok, and then add meat and vegetables, the water will obviously evaporate, the protein will solidify faster, and the raw materials will not be fragile.