Why is high-temperature cooking delicious?

Why is high-temperature cooking delicious? High-temperature frying is not necessarily delicious, but sometimes it is necessary to fry with warm fire or medium fire. Wanghuo, also known as fire, is suitable for frying. Rinse. Cooking methods such as steaming.

Generally, the dishes cooked with strong fire are mainly crisp and tender, such as instant-boiled mutton, scallion fried meat and other meat dishes. The reason is that the dishes cooked by Wanghuo can make the main ingredients heat up rapidly, the fiber shrinks sharply, the water in the meat is not easy to come out, and the meat is crisp and tender. For cooking vegetarian dishes, such as blanched spinach or cabbage, strong fire can not only retain more nutrition, but also make the color more beautiful and the taste more crisp and tender.

Medium fire, also called slow fire, has a large quantity of heat and is suitable for cooking methods such as frying and frying. When frying food, many people think that it takes fire to make it crispy outside and tender inside, but it is not. Fire often enlarges food in advance, and the external focus is born inside. Most fried foods should be covered with a layer of paste to protect the nutrition in the food and reduce the formation of carcinogens. This batter burns more easily if you use fire. If the fire is small, the batter will fall again. The best choice is actually medium fire.

Small fire, also called small fire, is suitable for cooking methods such as burning, stewing, boiling, stewing and simmering. Use a small fire when cooking soup and stew meat. The larger the composition, the smaller the heat. In this way, heat can slowly penetrate into edible materials, achieving the effect of soft and rotten inside and outside. If you stew with a big fire, the surface of the meat will shrink sharply, but it is still chewy inside, which not only tastes bad, but also loses nutrition.

Cooking is a knowledge and skill. In the cooking process, we should learn to use all kinds of heat flexibly. Big fire, medium fire and small fire should be constantly adjusted according to the characteristics and stages of ingredients. Mastering the heat is very important to control the oil temperature and food nutrition. I hope everyone can learn to control the heat and take health into their own hands.