The oil temperature is between 0℃ and 30℃, which is a cold oil temperature. At this time, because the oil temperature is low, put the chopsticks into the oil, there will be no reaction, suitable for frying nuts, such as fried peanuts, crispy cashews, but also suitable for frying sauces and so on.

The oil temperature is 85℃～120℃, which is low temperature oil. At this time, the oil surface is flooded with white bubbles, no sound and green smoke, put your hand on the surface of the frying pan, you can feel the heat, chopsticks placed in the oil, tiny bubbles will appear around.

The temperature of the oil is about 120°C~180°C, which is also called the medium oil temperature. At this time, the oil surface fluctuation, turning in all directions, slightly green smoke rising, a closer look at the oil surface will have ripples, chopsticks around the bubbles become dense, but no ringing sound, raw materials under the oil, there are a large number of bubbles around, accompanied by clattering sound.

The temperature is about 180°C~240°C, which is high oil temperature. At this time, the oil surface turns to calm, there is green smoke, there is a sound when stirring with a spoon, and if you place chopsticks in it, there will be a large number of bubbles around the chopsticks and a crackling sound. After the raw material is placed in the pot, there are a lot of bubbles around it with a slight sound of oil bursting.?

The oil smoke is dense, there is burning hot, green smoke in all directions and upward, is about to reach the ignition point, the oil temperature is about 240 ° C ~ 300 ° C, belongs to the peak hot oil. After the raw materials into the pot, there are big bubbles tumbling, and accompanied by bursting sound.

Extended information:

Family cooking, the temperature of the oil is best to control the temperature of the oil in the oil temperature, i.e., 120 ° C ~ 180 ° C 50-60% of the hot oil, if more than the temperature, the oil and grease is easy to produce peroxides, as well as other hazardous substances, but also may lead to the oil on fire, bringing safety hazards.

Oil temperature above 70 ℃, vegetables in the water-soluble vitamins will be destroyed; oil temperature reaches 180 ℃ ~ 200 ℃, the human body needs a variety of fatty acids will also be oxidized and destroyed, so that the nutritional value of cooking oil is reduced.

If the oil temperature continues to rise, the oil will be oxidized to produce lipid peroxide, this material in the intestinal tract will impede the body's absorption of proteins and amino acids, if the dietary intake of lipid peroxide and accumulation in the body over a long period of time, it will accelerate the aging rate of the human body, and even induce cancer; the oil temperature reaches 150 ° C ~ 200 ° C, the oil smoke in the concentration of carcinogens is high. Therefore, usually cooking at home, should use less high-temperature oil.

People's Daily Online - 30% to 40% of the heat soft frying 50% to 60% of the heat fast frying? Each kind of cooking has the best oil temperature