Classic Chinese dishes such as stir-fried shredded pork with green pepper and stir-fried beef tenderloin all have an indispensable "oiling" step. Put the sliced ??or shredded meat into an oil pan and "blanch" it until Medium rare, then cook for a second time after removing from the pot. Through this technique, in addition to locking in the freshness and sweetness of the ingredients, it can also maintain the shape and color of the meat, greatly enhancing the deliciousness of the dish. The seemingly superb "over-oiling" technique is actually not difficult! If you want to upgrade the taste and appearance of your food, quickly master these key points of over-oiling! How to over-oil?

Over-oiling, It is the process of putting the spare raw materials into the oil pan for preliminary heat treatment. Over-oiling can make the dishes taste smooth, tender and moist, maintain and increase the bright color of the raw materials, enrich the flavor and characteristics of the dishes, and remove the odor of the raw materials. When passing oil, the temperature of the oil must be correctly controlled based on the size of the oil pan, the nature of the raw materials, and the amount of input.

1. Control the oil temperature according to the firepower. Rapid fire can cause the oil temperature to rise rapidly, but it can easily cause mutual adhesion or scorching. Slow fire. If the raw materials are put in when the fire is relatively slow and the oil temperature is low, the oil temperature will drop rapidly and deslurry will occur, which will not meet the requirements of the dish. Therefore, the oil temperature should be higher when the raw materials are put into the pot.

2. Control the oil temperature according to the amount of feed. If the quantity of ingredients is large, the oil temperature should be higher when the raw materials are added to the pot. If the quantity of ingredients is small, the oil temperature should be lower when the raw materials are added to the pot. The oil temperature should also be properly controlled according to the texture, tenderness, shape and size of the raw materials.

3. Oiling must be carried out in hot oil, and the amount of oil in the pot should be enough to immerse the raw materials. After the raw materials are put in, because the moisture in the raw materials will vaporize immediately when encountering high temperatures, the hot oil will easily splash out, so care must be taken to prevent burns.

Oil drawing is also called oil pulling. The oil temperature is above 30% heat and below 50% heat. The raw materials are mostly small raw materials such as cubes, shreds, slices, and strips. Oiling has a wide range of applications. Some raw materials used in frying, stir-frying, stir-frying, roasting and boiling need to be oiled.

Oil leakage is also called frying. Oil leakage is a processing method with large oil volume and high oil temperature. The oil temperature is between 70 and 80% hot. The raw materials that take away the oil are generally large, and the purpose of deep frying, coloring, and shaping is achieved by taking away the oil.

6 key points for over-oiling

POINT 1 Moisturize the pot:

After washing the pot, turn on the high heat to heat, then pour a small amount of oil and shake Pour out the oil after the whole surface of the pot has been fully absorbed by the oil. This step will make the surface of the pot covered with oil first, which can prevent it from sticking to the pot in subsequent steps.

POINT 2 More oil is needed:

You need to pour 2 to 3 times the usual amount of oil into the pot. If the amount of oil is too little, the oil will heat up instantly when the ingredients are put into the pot. Lowering it will also cause sticking to the pot.

POINT 3 Control of oil temperature:

The biggest difference between "over-oiling" and "frying" is the oil temperature. When over-frying, you should pay attention to the fact that the oil temperature should not be too high. Try not to Let the oil pan heat until smoking. After moistening the pan, pour in cold oil. After the oil temperature rises, you can add the ingredients to the pan in order according to their properties. The muscles of chicken and fish have less connective tissue and a fine texture. If the temperature is too high, the protein will become hard and the taste will be poor. It is recommended to use low heat and low oil temperature to avoid the meat from becoming too old and broken in shape, and to maintain the freshness and tenderness; The muscle fiber tissue of beef and mutton is thicker and the meat is easy to age. You can use high heat to oil it. In addition, there is a layer of flour or paste on the outside of the sizing ingredients, which can protect the nutrients of the ingredients and maintain the color. Because the starch and eggs in the paste probably need to be over 100 degrees to be completely set, and the temperature of the oil will be slightly higher; but it also needs to be Note that if the oil temperature is too high, the food will easily stick to the surface, and the surface will become too hard due to excessive water loss, losing its freshness; if the oil temperature is too low, the sizing food will be de-starched and the powder will fall off, leading to The outer starch is gelatinized and cannot be molded.

POINT 4 Disperse the ingredients into the pot:

Putting too many ingredients at one time can easily stick to each other, causing uneven heating and even sticking to the pot; therefore, it is recommended to spread the ingredients according to their portions After putting it in the pot, stir it slightly with a spoon or chopsticks to spread the ingredients.

POINT 5 Oil the food until it is medium or medium rare:

Oily ingredients will usually undergo secondary cooking. The surface of the meat will change color and it will be about medium or medium cooked. It can be cooked. If it is too cooked, the taste will be reduced and the umami taste will be lost; if it is not cooked enough, the food may have residual odor.

POINT 6 Drain the oil:

After the oiled ingredients are removed from the pan, the excess oil must be drained off so as not to affect subsequent cooking. ?