when cooking dishes, it is very important to master the temperature of oil. Those who should use strong fire should not use slow fire, and those who should use slow fire should not use urgent fire. The temperature of oil is too high or too low, which also affects the flavor of fried vegetables. When cooking dishes, it is very important to master the temperature of oil. Those who should use strong fire should not use slow fire, and those who should use slow fire should not use urgent fire. The temperature of oil is too high or too low, which also affects the flavor of fried vegetables. Especially for fried dishes, if the temperature of the oil is too high, the fried dishes will be cooked in the outside; When the temperature of the oil is too low, the pulp and paste hanging on the fried dishes are easy to come off, which makes the dishes not crisp. Generally, you don't put too much oil in cooking. As long as you watch the pot smoke, you can stir-fry the dishes in the pot. When frying dishes, there is a lot of oil in the pot, and it is not easy to measure the temperature of the oil with a thermometer. It can only be judged 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 16 C. If you make 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, the fire under the pot should be controlled to keep the oil temperature. After the oil is heated, put the food into the oil, sink in the middle of the oil and then float to the oil surface. The temperature of this oil is about 17 C. It is more suitable to fry crispy chicken and crispy duck at this temperature, and the fried chicken and duck are tender outside. When frying, the fire under the pot should also be controlled. If the food to be fried does not sink in oil, the temperature of this oil is about 19°C, which is more suitable for frying various dishes with less water content, such as dry frying hairtail, dry frying yellow croaker, dry frying tenderloin, etc. I have a description that the oil temperature is often "several times" hot in the recipes of 1% oil temperature, and I have made a detailed textual research and discussion on it. Here, I will only put its demonstration result- (fahrenheit = ℃× 9/5+32)) Since the 1% oil temperature scale belongs to the scale method of chef's experience in estimating temperature, its estimation error often varies from person to person, with a half (1-15℃) error generally allowed, and because of the different flash points of various oils, the temperature of the same oil is different for different oils. Here's just a reference for you. There are many times of cooking, and after some experience, you can estimate it roughly. But don't treat cooking as an experiment. Once you use a thermometer every time you cook, you will work too hard and lose the fun of cooking. Temperature is the amount of firepower and the length of time used in the cooking process of dishes. When cooking, on the one hand, we should identify the size of firepower from the burning intensity, on the other hand, we should master the maturity time according to the nature of raw materials. Temperature is the amount of firepower and the length of time used in the cooking process of dishes. When cooking, on the one hand, we should identify the size of firepower from the burning intensity, on the other hand, we should master the maturity time according to the nature of raw materials. Only by unifying the two can the cooking of dishes reach the standard. Generally speaking, the amount of firepower should be determined according to the nature of raw materials, but it is not absolute. Some dishes use two or more kinds of firepower according to the cooking requirements. For example, beef stew is a strong fire first, then a small fire; The preserved fish is first small fire, then medium fire; Dry-cooked fish is cooked with strong fire first, then medium fire, and then small fire. In cooking, we should pay attention to the relationship between the following factors when using and mastering the heat. 1. The relationship between heat and raw materials The raw materials of dishes are varied, including old, tender, hard and soft. The use of heat in cooking should be determined according to the texture of raw materials. Soft, tender and crisp raw materials are cooked quickly with strong fire, while old, hard and tough raw materials are cooked with low fire for a long time. However, if the texture and characteristics of raw materials are changed through preliminary processing before cooking, then the application of heat should also be changed. For example, cutting raw materials finely, removing oil and blanching can shorten cooking time. The amount of raw materials is also related to the degree of heat. The smaller the number, the weaker the firepower and the shorter the time. The shape of raw materials is also directly related to the use of heat. Generally speaking, in cooking, large pieces of plastic raw materials take a long time to mature because of their small heating area, so the firepower should not be too strong. However, raw materials with small shapes can be matured in a hurry because of their large heating area. 2. The relationship between temperature and conduction mode In cooking, fire conduction is the decisive factor for the qualitative change of cooking materials. The conduction mode is radiation, conduction and convection. Heat transfer media can be divided into media-free heat transfer and media-based heat transfer, such as water, oil, steam, salt and sand. These different heat transfer modes directly affect the application of cooking temperature. 3. The relationship between heat and cooking techniques. Cooking techniques are closely related to the use of heat. Stir-frying, frying, cooking, frying and other techniques are quick and quick. Burning, stewing, boiling, stewing and other techniques often use small fire to cook for a long time. However, according to the requirements of dishes, each cooking technique is not immutable in the use of heat. Only by combining various factors in cooking can we correctly use the heat. Here are three application examples to illustrate. (l) Dishes cooked on low fire, such as stewed beef, are cooked on low fire. Before cooking, cut the beef into square pieces and blanch it with boiling water to remove blood foam and impurities. At this time, the fiber of beef is in the contraction stage, so it is necessary to move it to medium heat, add auxiliary materials, cook for a while, then move it to low heat, and cook it on low heat to gradually extend the contracted fiber of beef. When the beef is almost cooked, add seasoning and stew until cooked, so that the stewed beef is good in color, flavor and shape. If the beef is cooked with strong fire, the appearance of beef will be irregular. In addition, there will be a lot of beef residue in the vegetable soup, which will make the broth turbid, and it is easy to form a cooked surface, which is still chewy inside. Therefore, dishes with large pieces of raw materials should be cooked with small fire. (2) Medium fire is suitable for frying vegetables. When frying raw materials with paste on the outside, the method of medium fire and gradual oiling is used more often, and the effect is better. Because if you use strong fire when frying, the raw materials will zoom immediately, forming an external coke. If you use a small fire, the raw materials will come out of paste after cooking. Some dishes, such as crispy chicken, are prepared by frying the raw materials in a pan when the fire is strong, frying a hard shell, and then moving into medium fire to fry until crisp. (3) Wanghuo is suitable for the dishes that are fried, fried and rinsed. Generally, the dishes cooked by Wanghuo are mainly crisp and tender, such as mutton fried with onion, mutton boiled with water and so on. When boiling water, it must be boiled in and out, so that it will be crisp and tender. The reason is that the dishes cooked by Wanghuo can make the main ingredients quickly exposed to high temperature, and the fiber shrinks sharply, so that the water in the meat is not easy to leach out, and it is crisp and tender when eaten. If you don't use strong fire, the fire is insufficient, the water in the pot can't boil, and the main ingredients can't shrink in time, you will boil the main ingredients. Another example is fried mutton with scallion, which looks very simple, but some people either make a lot of soup or can't chew it. What can I do to cook it well? First of all, the meat should be cut well, and the meat should be sliced with the top knife method. Secondly, it must be heated with strong fire and oil. Put the wok on a strong fire, put the oil in it until it emits lampblack, then stir-fry the human flesh until it changes color, immediately add the onion and seasoning and stew for a while, and take it out of the wok immediately when it changes color. It is also necessary to make a quick success, otherwise it will cause too much water and chewing. But now the general household gas stoves can only produce small, medium and large fires, which can not meet the requirements of prosperous fires. To stir-fry the dishes cooked by strong fire with medium and small fire, firstly, the amount of oil in the pot should be appropriately increased, secondly, the heating time should be slightly longer, and then less raw materials should be put in again, so that better results can be achieved.