Frying is a common cooking method for Chinese food, also called pan-frying.

When using this method, the ingredients are heated with oil in a pot to make the surface brown or golden, and then turned over to continue cooking, which not only ensures the taste of the ingredients, but also increases the aroma of the ingredients.

Frying can be used for a variety of ingredients, such as meat, seafood, eggs, etc., and is an important way for us to enjoy Chinese food.

Compared with other cooking methods, the advantage of frying is that it retains the original flavor of the ingredients.

Because during the initial heating process, the oil temperature is very high, causing the surface of the food to condense instantly, locking the moisture and nutrients inside, which is beneficial to maintaining the taste and nutrients of the food.

In addition, frying is also very suitable for cooking large pieces of meat or fish. It can not only grill the ingredients until they are crispy and delicious, but also prevent the ingredients from becoming too dry and old.

Although frying is an excellent way to cook, there are some risks involved.

Improper heating or too high oil temperature may cause the surface of the food to be excessively burnt, thus producing harmful substances.

Therefore, when using oil for frying, you must master certain cooking skills in advance and choose the appropriate oil and temperature.

In addition, the fumes produced by frying should not be underestimated. For the sake of health, we can open windows for ventilation when cooking, or use some cleaner oil.