Many people do dishes pay attention to the ingredients and seasonings, but ignored the key factor of oil temperature, oil temperature for the application of dishes is very critical, so you know how it should be used? The following is my xxxxxxxx for you to organize, I hope to help you.

Tips for frying oil temperature

Hot frying pan:

Commonly known as ? 50-60% hot? Hot frying pan is generally used for dry frying, soft frying and other types of dishes, such as soft frying shrimp, fried parsnips, dry frying scallops, dry frying tenderloin and so on. In addition, frying green vegetables and frying meat dishes should also control the oil temperature at five or six percent hot.

Dry fried scallops, dry fried pork and other dishes need to be re-fried, that is, the dishes are cooked after frying, to be warmer and then fried again, re-fried when you need to seven or eight percent of the oil temperature, in order to make the dish outside of the crispy tender. Frying vegetables in a hot frying pan can make the fried vegetables beautiful color and less nutrient loss, the oil temperature is too high may cause uneven heating of raw materials, oil temperature is too low vegetables are easy to water. When frying meat dishes, first put the meat stir-fried until white, and then put into the onion and ginger continue to stir fry, and finally put the ingredients.

Wang oil pot:

Commonly known as? The oil is hot, but it's not hot enough to be used for cooking. Raw materials under the frying pan, around the emergence of a large number of bubbles, and with a slight oil burst sound. Generally applicable to frying, cooking, stir-frying and other cooking methods.

If you want to eat eat golden crispy skin, yolk loose eggs, you have to use seventy percent of the oil temperature, and frying time should be short. This oil temperature is also suitable for frying tofu, because the oil temperature is too low tofu easily broken. Raw materials into the pot and turn off the heat, with high oil temperature to the outer skin shape, and then use the fire will be raw materials internal frying, and finally increase the oil temperature to the raw material frying color, suitable for making plucked yam, plucked potatoes and so on. In addition, this temperature can also be used to deep fry crispy chicken, but do not turn off the fire in the middle of the continuous heating to maintain the oil temperature, fried chicken outside the scorched tender.

The oil is hot:

? Ninety percent heat? Also known as the strong oil, about 250?C ~ 300?C, the oil smoke, dense, burning hot, green smoke and upward, is about to reach the ignition point. Raw materials into the pot with large bubbles tumbling, and accompanied by the sound of bursting. This oil temperature is only applicable to steamed dishes and boiled dishes, such as boiled pork, scallion oil fish, etc. on the last process.

Hot pot cool oil:

The oil temperature of three or four hot, about 90?C ~ 130?C. At this time, the oil surface is calm, no smoke and sound, the raw materials into the pot there are a small number of bubbles accompanied by rustling sound, the oil temperature will drop rapidly, for the production of soft and tender dishes, such as smooth fried tenderloin, stir-fried shrimp and so on.

In order to prevent dry burning pot, you can first pour a little oil into the pot to eight or nine percent of the heat, the oil will be poured out, and then into the appropriate amount of cool oil, burned to three or four percent of the heat. Hot pan and cool oil? The method of cooking dishes crisp and tender, but also can play a non-stick pan, to prevent the loss of nutrients.

Cold pot cold oil:

The oil and raw materials into the pot at the same time, and then turn on the low heat heating. This method is mainly used for deep-frying, also called ? Swallowing and deep-frying? Take deep-fried peanut rice as an example, first put the oil and peanut rice together in the pot, and then gradually heating. Heating is appropriate to use a small fire, hear the peanuts popping, see the peanut skin partially cracked, there is a flavor immediately turn off the fire, pour out the drained oil, in the funnel quickly turned over a few times, dissipate the heat, while sprinkling salt, served on a plate. The same practice is also fried pine nuts, fried melon seeds and so on.

How to use the correct oil when frying

First, which oil is suitable for cold dishes, which oil is suitable for hot dishes? What oil is suitable for frying food?

Soybean oil, flaxseed oil, wheat germ oil, extra virgin olive oil is more suitable for making cold dishes or salads.

Regular canola oil and peanut oil can be used for stir-frying.

Palm oil, coconut oil, butter are more suitable for frying.

Second, can you use olive oil to fry chicken wings?

A lot of people's knowledge of olive oil stays in?

Many people's understanding of olive oil is that it is very expensive. And it's a good idea to use olive oil to make sure that you're getting the most out of it. The only thing you can do with olive oil is to use it in a cold dish. The first thing you need to do is to get your hands on some olive oil. If it is extra virgin olive oil, due to the high content of antioxidants and some flavor substances, it is really only recommended for cold or general cooking.

But refined olive oil can be used for higher-temperature cooking, and frying chicken wings is no problem.

Third, almond oil, perilla seed oil can be directly fried?

Almond oil has a high content of monounsaturated fatty acids, similar to olive oil, so if it's not a very high temperature cooking, it's okay to simply fry.

Perilla seed oil is somewhat similar to linseed oil, linolenic acid content is relatively high, not suitable for high-temperature cooking, or simply cold or stewed it.

Fourth, when cooking, the several oils mixed together, or different dishes with different oils is better?

It is better to use different oils according to the temperature than to mix them.

It's not recommended to use blended oils, because they are more expensive, but the ratio of ingredients is not clear enough. In fact, refined olive oil and tea oil have a wider range of uses, and can be used for daily frying and cooking.

V.? Meat dishes with vegetarian oil, vegetarian dishes with meat oil?

No, it doesn't make sense.

No reason.

From a health point of view, both meat and vegetarian dishes, are recommended to cook with vegetable oil. Vegetable oils (except fish oil) are rich in saturated fatty acids, which many people consume in excess and should be minimized.

Six, it is said that the oil should be eaten with, that home to prepare which cooking oil?

Ideally, a variety of oil alternating consumption is quite good, but in fact, if you buy so many oils at the same time with eating, according to a person a day to eat only 30 grams of the amount (about full of white porcelain spoon 2, 3 spoons of the way), the rate of consumption will be very slow, these oils are very likely to be overdue for the end of the day, more unhealthy.

Placement time for frying seasonings

Sugar in cooking add sugar, can improve the sweetness of the dish, inhibit acidity, moderate spicy flavor. If the sugar coloring, to be hot after the frying pan sugar stir-fried to purple when the main ingredients together stir-fry; if only sugar as a seasoning, in the stir-fry process can be put; and in the cooking of sweet and sour carp, sweet and sour lotus root slices and other dishes, you should first put sugar, after the release of salt.

The wine is mainly used to remove the fishy flavor of fish and meat, and increase the aroma of the dishes. Wine should be in the whole process of cooking vegetables in the pot at the highest temperature to join, fishy substances can be dissolved by ethanol and evaporate together; and the freshness of the poor fish, meat, should be cooked before using wine to dip a little bit of ethanol so that the ethanol immersed in the fish, meat fibrous tissue in order to remove the odor.

Vinegar vinegar can not only get rid of the stink, in addition to fishy, unctuous, fragrant, soften the vegetable fiber, but also to avoid high temperature on the destruction of vitamins in the raw materials. The best time to do dishes put vinegar in ? Two heads? Some dishes, such as fried bean sprouts, raw materials into the pot immediately after adding vinegar, both to protect the vitamins in the raw materials, but also to soften the fibers in the vegetables; and some dishes, such as sweet and sour pork, green onion explosion lamb, raw materials into the pot after adding a vinegar, its role is to remove the stench, in addition to the fishy, the dishes before the pot and then add a time in order to solve the greasy, aroma, seasoning.

Soy sauce soy sauce can increase the flavor of the food, and make its color more bright, so as to enhance the appetite. It is recommended to put soy sauce after cooking so that the amino acids and nutrients in soy sauce can be effectively retained.