Life contains abundant knowledge of middle school physics, from the theory of cosmic explosion to small atoms, protons and quarks. When middle school students study physics, they should form the habit of "seeing and thinking" and apply what they have learned to their lives.

In fact, China's diet is ever-changing, and local cuisines are endless and dazzling. It's really China cuisine on the tip of your tongue! This involves many physical problems! For example, high school physics knowledge.

The handles of many cookers are made of wood, mainly because wood is a poor conductor of heat, and it will not get hot during cooking.

"heat transfer" is used in cooking; Cooking water mainly uses "thermal convection"!

frying with salt will soon become salty, but it takes about half a month to pickle vegetables, mainly because the higher the temperature, the stronger the polymer movement!

fried food, if it falls into the water, will make a noise if it is profligate. This is mainly because the density of water is greater than that of oil, and water droplets will sink into oil. During the bottom process, the water will be quickly heated into steam, forming foam, which is caused by the explosion on the surface of the oil slick!

The steam generated by cooking burns more seriously than hot water, mainly because it emits a lot of heat when it becomes hot water at the same temperature!

In winter, when you pour some boiling water from a thermos and close the cork, you often see the cork jump up immediately. This is because some cold air enters the bottle when boiling water is poured out. When the cork is closed, cold air enters the bottle and expands rapidly, increasing the pressure, thus pushing the cork away. In winter, when the hot soup just comes out of the pot, there is no heat in the soup. It looks like the soup is not hot, but it tastes very hot, because there is a layer of oil on the soup to prevent the heat loss (water evaporation) in the soup.

in winter or when the temperature is low, when pouring boiling water into the cup, the cup wall should be preheated with a small amount of boiling water to avoid cracking due to excessive temperature difference between the inside and outside of the cup wall.

hot eggs are easy to shell after being boiled in cold water for a while. Because hot eggshells and egg whites shrink when they are cold, their shrinkage is not as good as that of separation.