When cooking dishes, it is very important to control the oil temperature.

Don't use slow fire when you should use vigorous fire, and don't use rapid fire when you should use slow fire.

Too high or too low oil temperature will also affect the aroma of fried vegetables.

Especially for fried dishes, if the temperature of the oil is too high, the fried dishes will be burnt on the outside and uncooked on the inside; if the temperature of the oil is too low, the batter and paste on the fried dishes will easily fall apart, making the dishes not crispy.

But for novices, how to control the oil temperature is a very headache. Let's explain how to understand and control the oil temperature.

Understanding Oil Temperature The temperature of oil is usually called a few percent heat. Each percent heat is about 35°C.

The temperature of oil is customarily divided into warm oil, warm oil, hot oil and strong oil.

Warm oil, also known as 30% to 40% heat.

The oil temperature is around 150°C. At this time, white bubbles appear on the oil surface, and there is no sound or green smoke.

Warm oil, also known as 50% to 60% heat, the oil temperature is around 180°C. At this time, the oil is turned around and a slight smoke rises. This oil temperature is most suitable for frying, soft frying, etc.

Hot oil, also known as 70% to 80% hot oil, has an oil temperature of around 200°C. At this time, the oil surface turns to a calm state and green smoke rises upward. This oil can be used for frying, cooking, stir-frying, stewing and other cooking methods.

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Strong oil, also known as 90% to 100% hot oil, has an oil temperature of around 300°C, which is about to reach the ignition point, and is only suitable for stir-frying, etc.

Generally, when cooking, you don’t add too much oil. As long as you see smoke coming from the pot, you can put the vegetables in the pot and stir-fry.

When frying dishes, there is a lot of oil in the pot, and it is difficult to use a thermometer to measure the temperature of the oil. You can only judge by sense.

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 floats to the oil surface again, the oil temperature at this time is about 160°C.

White potatoes and shredded potatoes are more suitable for frying at this oil temperature.

At this time, the fire under the pot should be controlled to maintain 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 surface of the oil. The temperature of this oil is about 170°C.

It is more suitable to fry crispy chicken and duck at this temperature. The fried chicken and duck will be charred on the outside and tender on the inside.

When frying, the fire under the pot must also be controlled.

If the food to be fried is put into the oil and it does not sink, the temperature of this oil is about 190°C, which is more suitable for frying various dishes with less water content, such as: dry-fried hairtail, dry-fried yellow croaker, dry-fried tenderloin, etc.

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Grasp the oil temperature 1. Observation method Under normal circumstances, when the bubbles in the oil gather together, you can put in the meat dishes. If you put in the vegetable dishes, it should be done a little earlier.

Thirty-four percent heat is also called warm oil, about 90℃_130℃. The oil surface is calm, without smoke and noise. After the raw materials are put into the pot, there will be a small amount of bubbles accompanied by rustling sound. The oil temperature will drop rapidly. It is suitable for lubricating oil and is relatively easy to make.

Soft and tender dishes, such as stir-fried pork tenderloin, stir-fried shrimp, kung pao chicken, etc.

50% to 60% heat, also known as hot oil, is about 140℃_180℃. The oil surface fluctuates, flipping around, and a slight smoke rises. This oil temperature is most suitable for frying, soft frying, etc. There are more bubbles after the raw materials are put into the pot.

Accompanied by a swishing sound.

This oil temperature is more suitable for soft fried shrimps, fried toon, fried pepper leaves, etc.

70% to 80% heat is also called vigorous oil, which is about 190℃_240℃. At this time, the turning of the oil surface turns to calm, there is green smoke, and there is a sound when the hand spoon is stirred. It can be used for frying, cooking, stir-frying and other cooking methods.

There will be a lot of bubbles and popping sounds after the raw materials are put into the pot.

Ninety percent heat is also called strong oil, which is about 250℃_300℃. The oil smoke is dense and there is scorching heat. Green smoke rises in all directions and rushes upward. It is about to reach the ignition point. After the raw materials are put into the pot, there will be big bubbles and explosions. It is only suitable for

Stir-fried vegetables or adding oil to steamed dishes, such as stir-fried kidneys or fish with scallion oil, are more dangerous, so be careful.

2. Chopstick method: Insert bamboo chopsticks into the oil pan. The more oil floating around the chopsticks, the higher the oil temperature. Taking the oil temperature of 150°C as an example, there will be a lot of foam around the chopsticks but they will be relatively small.

When it is 20% hot, the surface of the oil does not change much. If you place your hand on the surface of the oil pan, you can feel a slight heat.

5. When it is hot, the surface of the oil begins to change significantly. When you place it in the oil with chopsticks, you can see tiny bubbles floating.

When it is 70% hot, the bubbles on the chopsticks become denser and a little smoke begins to rise.

When it is 80% hot, the steam drum becomes very dense and the oil smoke above the pot becomes obvious.

3. Sound method: When the sound in the oil pan is almost gone, you can put in the meat and vegetables, and the vegetarian dishes in advance.

Problems caused by poor oil temperature control If the oil temperature is not well controlled, there will be a lot of oil smoke when cooking. Failure to handle the oil temperature will lead to the generation of oil smoke. If the human body inhales too much, it will cause respiratory problems.

Therefore, it is best to have an open kitchen or add a range hood.

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