50% to 60% hot: the surface of the oil changes significantly, and tiny bubbles can be seen floating when you put your chopsticks in the oil; 70% hot: when you put your chopsticks in the oil, the bubbles on the chopsticks become dense, and there is a little bit of green smoke rising.

One or two percent of the oil is hot: the surface of the oil does not change much, and there is no reaction when you put the chopsticks into the oil, but you can feel a little heat when you put your hand on the surface of the frying pan; three or four percent of the oil is hot: the oil will be white bubbles, and you can feel the heat when you put your hand on the surface of the frying pan, and there will be small bubbles around the chopsticks when you put them into the oil; eight percent of the oil is hot: the bubbles on the chopsticks are becoming very dense, and the smoke on the top of the pan is becoming obvious.

Expanded

Fifty-six percent oil temperature is suitable for stir-frying, choking and other cooking methods, when the oil temperature is fifty-six percent hot, onion, ginger, garlic and other auxiliary ingredients into the choking pot, and then into the meat, vegetables, water evaporation is obvious, the protein coagulation accelerated, the raw material is not easy to crumble. Frying vegetables with this oil temperature can make the fried vegetables beautiful color and less nutrient loss, oil temperature is too high may cause uneven heating of raw materials, oil temperature is too low vegetables are easy to water.

Frying, pan-frying, exploding apply 70% to 80% oil temperature.

People's Daily News - want to become a cook god you know how to master the oil temperature?