Heat refers to the amount of firepower and the length of time used in the cooking process of dishes. When cooking, on the one hand, it is necessary to identify the size of the firepower from the burning intensity, and on the other hand, the length of maturation time must be grasped according to the properties of the raw materials. Only by unifying the two can the cooking of dishes be up to standard. Generally speaking, the amount of firepower used should be determined according to the properties of the raw materials, but it is not absolute. Some dishes require the use of two or more firepowers according to cooking requirements. For example, beef stew requires high heat first, then low heat; braised fish breasts require high heat first, then medium heat; dry-roasted fish requires high heat first, then low heat. Then cook over medium heat, then low heat. When using and controlling heat in cooking, you should pay attention to the relationship between the following factors.

1． The relationship between heat and raw materials: There are various raw materials for dishes, including old, tender, hard, and soft. The heat used in cooking should be determined according to the texture of the raw materials. Soft, tender, and crisp raw materials are usually cooked over high heat quickly, while old, hard, and tough raw materials are usually cooked over low heat for a long time. But if the texture and characteristics of the raw materials are changed through preliminary processing before cooking, then the heat usage will also need to be changed. For example, cutting the raw materials into fine pieces, draining the oil, and blanching them can shorten the cooking time. The quantity of raw materials is also related to the 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, when cooking large pieces of raw materials, due to the small heating area, it takes a long time to mature, so the firepower should not be too strong. The small-shaped raw materials can be matured quickly due to their large heating area.

2. The relationship between heat and conduction mode In cooking, heat conduction is the decisive factor in the qualitative change of cooking raw materials. The conduction method is carried out by three heat transfer methods: radiation, conduction and convection. Heat transfer media are divided into medium-free heat transfer and media-based heat transfer, such as water, oil, steam, salt, sand heat transfer, etc. These different heat transfer methods directly affect the use of heat in cooking.

3． The relationship between heat and cooking techniques. Cooking techniques are closely related to the use of heat. Techniques such as stir-frying, stir-frying, cooking, and deep-frying are mostly used to cook over high heat. Techniques such as roasting, stewing, boiling, and braising use low heat for a long time. However, according to the requirements of the dishes, the use of heat in each cooking technique is not static. Only by integrating various factors in cooking can the heat be used correctly.

When cooking, only by mastering the heat can you quickly cook delicious, fragrant and delicious food. The following is a brief introduction to the heat:

(1) Prosperous fire: Prosperous fire is also known as High fire, rapid fire or strong fire, the fire pillar will stick out from the edge of the pot, the flame is high and stable, the fire color is blue-white, and the heat is compelling; the cooking speed is fast, which can retain the freshness and tenderness of the ingredients, suitable for raw stir-fry and smooth stir-fry , explosion and other cooking methods.

(2) Medium fire: Medium fire is also called civil and military fire or slow fire. The firepower is between vigorous fire and small fire. The fire column slightly extends out of the pot. The flame is low and unstable, and the fire light is Blue-red color, bright brightness; generally suitable for cooking food with a lot of sauce to add flavor to the food, such as stir-frying, deep-frying, etc.

(3) Small fire: Small fire is also called slow fire or warm fire. The fire pillar will not protrude from the edge of the pot. The flame is small and sometimes high and sometimes low. The fire light is blue-orange, the brightness is darker and the heat is Low; generally suitable for slow-cooked or non-perishable dishes, suitable for stir-frying, roasting, boiling and other cooking.

(4) Micro-fire: Micro-fire is also called fireworks. The flame is weak, the fire color is blue, the brightness is dark and the heat is low; it is generally suitable for dishes that need to be stewed for a long time to make the food more accessible. It has an instant melting texture and can retain the original aroma of the ingredients. Suitable cooking methods include stewing, braising, simmering, etc.