It is not advisable to use a rapid fire when frying food, and it is best to keep the oil temperature from exceeding 200°C, so that it can be fried for some more time.

The process of heating food in cooking oil (the liquid level of the oil is higher than the height of the food) is called deep-frying. Deep-frying is a processing method of food cooking and drying, i.e., the process of placing food in higher-temperature fats and oils to heat them up and cook them quickly.