What are the ripening principles of frying: the bottom of the pot, the oil, and the steam.

1. Cooking principle of frying

1. Heat conduction

When frying, the bottom of the pot is heated, and the heat is quickly transferred to the surface of the ingredients through conduction, which makes them heat up quickly. In this way, the moisture in the food can be evaporated quickly, and a crispy or caramelization layer can be formed on the surface.

2. Heat transfer of grease

In the frying process, a certain amount of grease is usually added, which can increase the contact area between the ingredients and the bottom of the pot and accelerate the heat transfer speed. At the same time, oil can also provide heat, so that ingredients can be heated quickly.

3. Pigment reaction

During the frying process, starch, protein, etc. on the surface of ingredients react with high temperature to produce aroma and delicacy. For example, after gelatinization and caramelization, starch will make the surface of ingredients appear golden yellow.

4. Balanced nutrition

Too much oil will not be used in frying cooking, because it will lead to unhealthy dishes. At the same time, short-term high-temperature hot operation can keep vitamins and protein intact, and the dishes are healthy and delicious.

2. Precautions for frying

1. The oil temperature must be high. When frying, make sure that the oil temperature in the pot is high enough. It has a very important influence on the frying of dishes, so that the surface of ingredients can quickly form a burnt yellow shell and achieve a fresh and tender taste.

2. Don't turn it too much. Don't turn the ingredients too frequently when frying. This will cause the shell on the surface of the dish to break and lose the frying effect.

3. Use the right pan. When frying, you must use a pan suitable for frying. For example, gas stove hot pot, pan, wok, etc., which can quickly heat up and is suitable for frying various ingredients.

4. It is not suitable for beef with coarse fiber, but the frying method is suitable for frying meat and vegetables with short and tender fiber. However, for some meat with coarse fiber, such as beef, the frying effect is not good, so slow stewing and other methods should be used to make it soft and delicious.