Generally speaking, the oil temperature is expressed by "Cheng", which is about 23℃. The commonly used oil temperatures can be divided into three categories:

Warm oil pan, commonly known as 3% to 4% hot, with a temperature of 9℃ to 13℃. Generally, there is no smoke and no noise on the oil surface, and the oil surface is calm. When the raw materials are put into the pan, a small amount of bubbles appear around the raw materials.

a hot oil pan, commonly known as 5% to 6% hot, has a temperature of 13℃ to 17℃. The oil level is slightly smoky, and the oil turns from all sides to the middle. When the raw materials are put into the pan, a large number of bubbles appear around the raw materials without popping.

Wang oil pan, commonly known as 7% to 8% hot, has a temperature of 17℃ to 23℃. The oil level is characterized by a large increase in smoke, a calm oil level, and a noise when stirring with a spoon. When the raw materials are put into the pan, a large number of bubbles appear with a slight explosion.

Extended information:

First, master the oil temperature skills:

Generally, it depends on the size of firepower, the amount of raw materials put in and the nature of raw materials. If there is a fire and there is little blanking, the oil temperature will be slightly lower; In a small fire, the oil temperature should be slightly higher, otherwise cooking fried shrimps, fried shredded pork and noodles will cause the raw materials to desquamate and desquamate. Such as cooking dishes, there are many raw materials, and the oil temperature should be slightly higher.

In addition, the oil temperature should be flexibly controlled according to the tenderness and shape of raw materials. After the oil pan is heated, it can be inferred by a simple method of seeing and hearing. If the surface of the oil is stable, smokeless and noiseless, then it can be inferred that the oil temperature is low. If the oil surface turns around in the middle and emits a small amount of smoke, it belongs to the medium oil temperature.

if the middle of the oil surface is turned outwards, and there is a lot of smoke, stirring with a spoon makes noise, it can be determined as high oil temperature. The low oil temperature is 85 ~ 12℃, and the valley is said to be 3% to 4% hot. The medium oil temperature is 12 ~ 18℃, commonly known as 6% heat. The high oil temperature is generally 18 ~ 24℃, commonly known as 8% heat. Low oil temperature is suitable for soft frying and slip 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. If the volume is large, it is necessary to use a slightly lower oil temperature and a longer heating time to make the raw materials evenly heated. Family cooking dishes are limited to conditions, generally less firepower, less oil discharge, slow oil temperature rise and rapid projection reduction, so the oil temperature can be slightly higher than 12%.

second, master the heat skills:

when cooking dishes, it is very important to master the heat of the oil temperature. Those who should use strong fire should not use slow fire, and those who should use slow fire should not use urgent fire. The temperature of oil is too high or too low, which also affects the flavor of fried vegetables. Especially for fried dishes, if the temperature of the oil is too high, the fried dishes will be cooked in the outside; When the temperature of the oil is too low, the pulp and paste hanging on the fried dishes are easy to come off, which makes the dishes not crisp.

generally, you don't put too much oil in cooking. Just watch the pot smoke, and you can stir-fry the dishes in the pot. When frying dishes, there is a lot of oil in the pot, and it is not easy to measure the temperature of the oil with a thermometer. It can only be judged 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 16 C. If you make shredded vegetables, such as shredded yam, shredded sweet potato and shredded potato, it is more suitable to fry with this oil temperature. At this time, the fire under the pot should be controlled to keep the oil temperature.

after the oil is heated, put the food into the oil, sink in the middle of the oil and then float to the oil surface. The temperature of this oil is about 17 C.. It is more suitable to fry crispy chicken and crispy duck at this temperature, and the fried chicken and duck are tender outside. When frying, the fire under the pot should also be controlled.

if the food to be fried does not sink in oil, the temperature of this oil is about 19°C, which is more suitable for frying various dishes with less water, such as dry fried hairtail, dry fried yellow croaker, dry fried tenderloin and so on.

Resources:

Baidu encyclopedia oil temperature.