It is necessary to control the oil temperature when cooking

Many people pay attention to ingredients and seasonings when cooking, but ignore the key factor of oil temperature. In fact, temperature affects the taste and nutrition of dishes. It's very large, and different dishes have different oil temperature requirements. Generally speaking, the oil temperature for cooking can be divided into three types: hot oil, hot oil, and cold oil. The hot oil includes hot oil, high oil, and strong oil.

Wang oil pot.

Commonly known as "70% to 80% hot", about 190°C~240°C. At this time, the turning of the oil surface turns calm, there is green smoke, and there is a sound when stirring with a spoon. After the raw materials are put into the oil pan, a large number of bubbles appear around them, with a slight oil popping sound. Generally suitable for frying, boiling, stir-frying and other cooking methods.

Heat the oil pan.

Commonly known as "50% to 60% heat", it is about 140°C~180°C. At this time, the oil level fluctuates, flipping around, and slight green smoke rises. After the raw material is put into the oil, there will be A lot of bubbles, accompanied by a gurgling sound. Hot oil pans are generally used for dry-fried and soft-fried dishes, such as soft-fried shrimps, fried toon, dry-fried hairtail, dry-fried tenderloin, etc. In addition, when frying vegetables and meat dishes, the oil temperature should also be controlled to 50% to 60% hot.

Dishes such as dry-fried hairtail and dry-fried tenderloin need to be fried again.

After frying the dishes, take them out and fry them again after the oil temperature rises. When re-frying, the oil temperature needs to be 70% to 80% hot to make the dishes crispy on the outside and tender on the inside. Stir-frying green vegetables in a hot oil pan can make the vegetables beautiful in color and lose less nutrients. If the oil temperature is too high, the raw materials may be heated unevenly. If the oil temperature is too low, the vegetables will easily become watery. When frying meat dishes, first add the meat and stir-fry until it turns white, then add the onions and ginger and continue stir-frying, and finally add the ingredients.

70% hot oil temperature

If you want to eat poached eggs with golden and crispy skin and soft yolk, you should use 70% hot oil temperature and the frying time should be short. This oil temperature is also suitable for frying tofu, because the tofu will break easily if the oil temperature is too low. After the raw materials are put into the pot, turn off the heat, use high oil temperature to shape the outer skin, and then use slow fire to fry the inside of the raw materials. Finally, increase the oil temperature to fry and color the raw materials. It is suitable for making wire-drawn yam, wire-drawn potatoes, etc. In addition, you can also fry crispy chicken at this temperature, but don't turn off the heat halfway, continue to heat to keep the oil warm, and the fried chicken will be charred on the outside and tender on the inside.

Cold pot, cold oil.

Put the oil and raw materials into the pot at the same time, then turn on low heat and heat. This method is mainly used for frying, also called "swallowing".

Take fried peanuts as an example. First put the oil and peanuts into the pot and then gradually heat them. It is advisable to use low heat when heating. When you hear the crackling of peanuts and see the skin of the peanuts cracking, turn off the heat immediately when there is a fragrance, pour out the drained oil, and quickly turn it over in a colander a few times to dissipate the heat. Sprinkle with salt and transfer to a plate. The same method is used for fried pine nuts, fried melon seeds, etc.

Heat the pan with cold oil.

The oil temperature is between 30 and 40% hot, about 90°C~130°C. At this time, the oil surface is calm, without smoke and noise. There will be a small amount of bubbles and rustling sounds after the raw materials are put into the pot, and the oil temperature will drop rapidly. It is used to make softer and tender dishes, such as fried tenderloin, stir-fried shrimps, etc.

In order to prevent the pot from drying out, you can first pour a little oil into the pot and heat it until it is 80% to 90% hot. Pour out the oil, then add an appropriate amount of cold oil and heat until it is 30 to 40% hot. The dishes cooked with the "hot pan and cool oil" method are crispy and tender, and can also play a non-stick role and prevent the loss of nutrients.

Fierce oil pot.

"Ninety percent heat" is also called strong oil, which is about 250°C~300°C. The oil smoke is dense and there is scorching heat. The green smoke rises and rushes upward, and it is about to reach the ignition point. After the raw materials are put into the pot, there will be big bubbles and a popping sound. This oil temperature is only suitable for steamed dishes and boiled dishes, such as boiled meat slices, scallion oil fish, etc. as the last step.

The method is to pour hot oil on shredded onions, minced garlic, Sichuan peppercorns, and crushed chilies. There will be a splashing sound at this time, and the hot oil may splash, so be careful.