Every time you cook or make fried food, the most difficult thing to control is the oil temperature. Chefs always talk about 50% to 60% heat, 70% to 80% heat, which makes kitchen novices confused and confused about how to control the oil temperature for frying. If the oil temperature is low, you worry about not frying it properly; if the oil temperature is high, you worry about not frying it thoroughly. Using wooden chopsticks to measure oil temperature is the simplest and most convenient method. Putting wooden chopsticks into hot oil with different oil temperatures will produce different foaming effects. Based on the foaming conditions, we can quickly judge the oil temperature and start cooking. .

The first point

Hot oil with 30% oil temperature is about 100°. A very small amount of bubbles slowly emerged from the chopsticks, and when my hands came close to the surface of the oil, I felt a little warm. This oil temperature is suitable for making lubricants and vegetables. This temperature can maintain the tender texture of the ingredients and remove excess moisture. It is also suitable for making fried peanuts, fried cashews, etc. Generally, when the raw materials are put into the pot, there will be no obvious reaction in the pot.

The second point

Hot oil with a temperature of 50% to 60% oil temperature is about 150°. The number and speed of bubbles around the chopsticks are twice as hot as those of 30% hot oil. The oil surface is slightly flipped around, and the heat is obvious when your hands are close to the surface. This oil temperature is suitable for deep-frying. It can quickly set the ingredients and give them beautiful colors without burning. It is also suitable for stir-frying and boiling vegetables. Stir-fried vegetables are generally controlled at this oil temperature.

The third point

The hot oil with an oil temperature of 60 to 70% has a temperature of about 180°. The oil surface turned calm, green smoke was everywhere, and the bubbles on the chopsticks were numerous and dense. This temperature is suitable for boiling, sauteing spices and stir-frying. This temperature is usually best for stir-frying. It can also be used for the second re-frying of fried food, making it crispy on the outside and tender on the inside.

The fourth point

Hot oil with an oil temperature of 80 to 90%, the temperature is about 200°. You can feel the obvious scorching heat without even getting close to the surface of the oil. The entire chopstick emits a large number of dense bubbles in the hot oil. Hot oil at this temperature is suitable for drizzling oil, the last step of steaming or boiling dishes, which can bring out the spicy and spicy flavor of various raw materials in the shortest possible time.