When cooking, the moisture in the dish touches the high-temperature hot oil, and the oil mist will explode. The higher the temperature, the greater the oil mist will be. When the spoon is tossed, the frying spoon will pull the dish backwards and push it forward, so the oil mist is mostly in front of the frying spoon. When the frying spoon is pulled backwards, the front edge will touch the flame, and the oil mist will lead. This is the hook fire. This is why there is a flame coming out of the pot.

Generally, dishes with deep color and heavy taste need to be simmered, because stir-fried dishes are cooked at high temperature in a short time, so as to meet the taste requirements of this dish. Vegetables with light color and light taste are not suitable for simmering, otherwise they will smell like oil smoke, and even turn black if they are not mastered well.

Extended data:

Different edible oils have different smoke points. The higher the smoke point, the healthier the edible oil. Among the commonly used edible oils, camellia seed oil has a high smoke point and can be used as a healthy first choice for cooking. In the cooking process, try to use medium fire, and control the temperature when cooking, so as not to smoke as the limit, which can not only reduce the damage of fatty acids and vitamins caused by high temperature, but also minimize the generation of smoke.

Try to choose a pot with a thick bottom for cooking, so as to reduce a lot of oil smoke generated by the sharp rise of temperature in the wok; Try to use cooking methods such as steaming, boiling and stewing to reduce the oil smoke caused by frying; Ensure good ventilation in the kitchen, clean the range hood regularly, and wear a mask when necessary to reduce the smoke inhalation.