How to grasp the frying oil temperature a, observation method
Generally, the oil inside the bubble together can be under the meat dishes, if under the vegetarian dishes a little earlier.
Thirty-four percent of the heat is also known as warm oil, about 90 ℃ ~ 130 ℃, the oil surface calm, no smoke and sound, raw materials into the pot with a small number of bubbles accompanied by rustling sound, the oil temperature will drop rapidly, suitable for oil sliding, the production of softer and more tender dishes such as sliding fried tenderloin wire, stir-fried shrimp, Kung Pao chicken, and so on.
Fifty-six percent of the heat is also known as hot oil, about 140 ℃ ~ 180 ℃, the oil surface fluctuations, turning around, slightly green smoke rose, this oil temperature is most suitable for frying, soft frying, etc., the raw materials into the pot bubbles and accompanied by clattering sound. Soft fried shrimp, fried toon, fried pepper leaves, etc., with this oil temperature is more appropriate.
Seventy-eighty percent of the heat, also known as Wang oil, about 190 ℃ ~ 240 ℃, at this time, the oil surface of the turnover to calm, there is green smoke, hand spoon stirring sound, can be applied to frying, cooking, frying and other cooking methods. Raw materials into the pot with a large number of bubbles and accompanied by bursting sound.
ninety percent of the heat is also known as strong oil, about 250 ℃ ~ 300 ℃, oil smoke, dense, burning hot, green smoke and upward, about to the ignition point, raw materials into the pot after the large bubbles flopping accompanied by the sound of explosions, only for popping vegetables or steamed dishes pouring oil, such as frying cashews or scallions fish, etc., this time it is more dangerous to operate, be careful.
Two, chopsticks method
Bamboo chopsticks inserted into the frying pan, if the chopsticks around the floating oil more flowers means that the higher the temperature of the oil, the oil temperature of 150 ℃, for example, the chopsticks around the bubble a lot of but are relatively small.
When the oil is 20% hot, the surface of the oil does not change much, and you can feel it slightly hot when you put your hand on the surface of the frying pan.
When the oil is five times hotter, the surface of the oil begins to change significantly, using chopsticks placed in the oil, you can see tiny bubbles floating.
Seventy percent of the heat, the chopsticks on the bubbles become dense, began to have a little green smoke rising.
When it is 80% hot, the vapor pockets become dense and the oil smoke above the wok becomes visible.
Three, sound method
The sound of the frying pan is almost gone when you can put meat dishes, vegetarian dishes should be advanced.
How to recognize the oil temperature when frying 1, cold temperature oil
one or two into the temperature of room temperature 90 ℃, equivalent to a cool pot of cold oil short time in the middle of the fire, the oil surface is calm, the raw materials under the pot no reaction, deep-fried peanuts, etc. can be at this time under the pot.
2, low-temperature oil
three or four into the temperature of 90 ° C?130 ° C, the oil surface without smoke, no sound, the oil surface is calm, you can see the oil surface under a slight surge, the bottom of the pot has a small bubbles rise; if this time to put the green onion and other ingredients, green onion around the small bubbles. General frying more with this oil temperature is more healthy.
3, medium temperature oil
fifty-six percent, the temperature of about 130 ℃?170 ℃, the oil surface has green smoke, oil from the side of the pot to the middle of the flip, the bottom of the pot there are a lot of bubbles rise, after the ingredients, produce a lot of bubbles. At this time the oil temperature is suitable for choking and deep-frying.
4, high-temperature oil
seventy-eight percent, the temperature of about 170 ℃?230 ℃, the oil surface is no longer flipping, return to calm, but there are a lot of green smoke, when the ingredients under the pot, there is ? Prickly? The sound of the explosion. Green smoke is the high temperature caused by the deterioration of fats and oils and the generation of volatile substances, the human body is not only unhelpful, but also harmful, so try to avoid frying with high-temperature oil.
Stir frying fire precautions 1. Cooking will be Bi when the salt
Cooking popping slices of meat, back to the meat, fried white, fried garlic scapes, fried celery, in a high flame, hot pan oil temperature will be high when the vegetables in the pot, and to vegetables in the pot on the? Snapping? The sound is good, all stir-fried through the right amount of salt, fried dishes tender and not old, less nutrient loss.
2. Cooking before the first salt dishes
Steaming block of meat, because the object is thick and large, and the process of steaming
Can no longer put seasoning, so before steaming salt, seasoning once put enough.
Burning the whole fish, fried fish, before cooking with the right amount of salt slightly marinated before cooking, to help the salty flavor penetrate into the meat.
Cooking fish rounds, meat rounds, etc., first in the meat paste into the appropriate amount of salt and starch, stirred well before eating water, so that can eat enough water, cooking fish rounds, meat rounds, also fresh and tender.
Some of the explosive, fried, deep-fried dishes, hanging paste on the paste before adding salt in the raw materials and mixing well on the strength of the paste and raw materials can make the paste and sticky dense and tight does not produce a gown phenomenon.
3. salt dishes before eating
Cold dishes such as cold lettuce, cucumber, put too much salt, it will make its juice overflow, lose the crispness, such as can be eaten a few moments before the salt, a little pickle draining, into the spices, eat more crispy and delicious.
4. just cooking salt
Do braised meat, braised fish, meat by stirring, fish by frying, that should be put into the salt and seasonings, and then high-fire boil, small fire simmering.
5. cooking rotten salt dishes
Meat soup, bone soup, leg and claw soup, chicken soup, duck soup and other meat soup in the cooked rotten salt seasoning, so that the meat protein, fat more fully dissolved in the soup, so that the soup is more delicious. Tofu stew when cooked salt, and meat soup with the same reason.
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