Generally, cooking doesn't put too much oil. As long as you watch the pot smoke, you can fry the dishes in the pot. When cooking, there is a lot of oil in the pot, so it is not easy to measure the temperature of the oil with a thermometer. You can only judge by feeling.
After the oil in the pot is heated, put the food to be fried into the oil. When it sinks to the bottom of the pot and then floats to the oil surface, the oil temperature is about 160℃. If you are cooking shredded vegetables, such as shredded yam, shredded sweet potato and shredded potato, it is more appropriate to fry with this oil temperature. At this time, it is necessary to control the fire under the pot and keep the oil temperature.
After the oil is heated, put the food into the oil, sink into the oil and float to the oil surface. The temperature of this oil is about170 C, which is more suitable for frying crispy chicken and crispy duck. The fried chicken and duck are tender outside. When frying, the fire at the bottom of the pot should also be controlled.
If the food to be fried does not sink oil, the temperature of this oil is about 190℃, which is more suitable for frying various dishes with less water, such as dry frying hairtail, dry frying yellow croaker and dry frying tenderloin. How to master the oil temperature? Generally, it depends on the amount of firepower, the amount of raw materials and the nature of raw materials. If there is fire, the oil temperature will be slightly lower if there is little blanking; If the fire is small, the oil temperature should be slightly higher, otherwise the fried shrimps, shredded pork and noodles will cause the raw materials to peel and fall off. Such as cooking, there are many raw materials and the oil temperature is slightly higher. In addition, the oil temperature should be flexibly controlled according to the old and tender texture and shape of raw materials. How to estimate the oil temperature after the oil pan is heated? It can be inferred by simple audio-visual methods. If the oil level is stable, smokeless and noiseless, it can be inferred that the oil temperature is low. If the middle of the oil level turns around and a small amount of smoke comes out, it belongs to the medium oil temperature. If the middle of the oil surface turns outwards and there is a lot of smoke, it can be determined that the oil temperature is high by stirring with a spoon. The low oil temperature is 85 ~ 120℃, and the valley says that 30% to 40% is hot. The medium oil temperature is 120 ~ 180℃, commonly known as 60% heat. The high oil temperature is generally 180 ~ 240℃, commonly known as 80% heat. Low oil temperature is suitable for soft frying and sliding frying, medium oil temperature is suitable for dry frying and crisp frying, and high oil temperature is suitable for clear frying (such as fried chicken and fried fish). Mastering the oil temperature depends on the size of raw materials. For large volume, it is necessary to use a slightly lower oil temperature and a longer heating time to make the raw materials evenly heated. Domestic cooking is limited by conditions, generally, the fire power is small, the oil discharge is small, the oil temperature rises slowly, and the projection decreases quickly, so the oil temperature can be slightly higher than 120%.