Cooking oil is delicious, but frying sauerkraut without oil is not delicious. Why? Because cooking with oil, after the oil itself reaches a certain temperature, the oil itself is fragrant. If your hometown is rural, you should know that if you have this kind of fried peanut and rapeseed oil at home, this kind of oil will have a particularly strong fragrance when it is fried at home, which is thick but not greasy. Of course, many children in urban families may not have this experience or know it, but you just need to know the cooking oil you usually eat. Fried things are not manufactured things. They are fragrant in themselves, but you can't feel them when they are cold.
Then, when the oil is heated, the fragrance of the oil is gradually generated. Then the vegetables are put inside, and the oil itself will be affected by high temperature, because most vegetables only contain water, which will make the oil stick to the vegetables more evenly. In the process of quick stir-frying, oil can play the role of heat insulation. Of course, this kind of heat insulation does not mean blocking the transfer of heat, but making the surface of vegetables less likely to be burnt and stuck to the pot, so that vegetables can ripen quickly. This is the step of cooking.
Therefore, cooking itself is very particular about temperature. Cooking is not afraid of fire, but of small jobs. Because why is the induction cooker used in normal family cooking always 2200 or even 3000, instead of the previous one? From the perspective of energy saving, wouldn't it be better to have a lower wattage? But if your wattage is too low, it won't taste good. Why did he use natural gas stoves in the back kitchen of the hotel, and they were all big ones, because after using them, he found that the things fried by these things were really delicious and the heat was in place.