How long is the best time to burn oil before cooking?

Knowledge of temperature and oil temperature in cooking

(1) Fried, fried, fried, etc. They all use strong fire, and the characteristics of the dishes are tender, crisp and crisp.

(2) Burn, stew, simmer, buckle, stew, etc. , and then cook over low heat. In this way, the materials must be cooked half-cooked with high fire, and then cooked with low fire.

(3) The firepower used in cooking methods such as rinsing, boiling and steaming depends on the materials. Generally, the tender ones use a small fire, and the eldest ones use a big fire.

(4) Frying and pasting all use a small amount of oil as a way of heat transfer, and its dishes are characterized by crispy outside and tender inside, with heavy oil flavor, so it is appropriate to use warm fire.

(5) Pay attention to the oil temperature. Oiling materials is an important preparation work before cooking, and it is also a common way in the production process. The quality of a dish is good. Bad has a lot to do with oil. If the heating time is not well mastered, the quality of the food will not reach the standard.

In a sense, mastering the heat and oil temperature is the key to cooking well. Therefore, it is very important to know the tricks in this respect.

(A) How to master the temperature

Pay attention to how to use fire when cooking in the family kitchen. Cook with a proper fire, and the food will be ready; Too much or not enough calories will damage the quality of food.

Generally speaking, frying, frying, frying, frying and so on are used when cooking. , should use fire. Cooking in this way, the sitting time is short and the dishes are cooked quickly. For example, stir-fry shredded pork, stir-fry the raw materials with high fire until they are 70-80% mature, then add seasonings including fresh soup, stir-fry them slightly until they are mature and serve. It only takes five or six minutes to cook on the stove. If the temperature is insufficient and the shredded pork is not cooked, the protein contained in the raw materials is not easy to hydrolyze and become fresh, so the shredded pork lacks fresh flavor.

Excessive is not good.

Cook dishes by frying, boiling, burning, etc. In this way, we can make the fire better. To make tofu with sliced meat, first heat the pot with medium heat. When the vegetable oil is 70% to 80% hot, put the tofu in the pot and fry until both sides turn yellow. Stir-fry the sliced meat in the oil pan until it is half cooked and take it out. Then add oil to the pot and start over. Pour in the sliced meat, add seasoning, bring to a boil over medium heat, then simmer with low heat, and thicken with water and starch. This dish is mainly medium fire. Tofu is fragrant outside and tender inside, and the soup is thick and fresh.

When cooking by stewing, stewing, stewing, etc., it is advisable to use a small fire or a slight fire. For example, chicken stew, duck stew and hoof stew all need to be heated with small fire and time to make the meat crisp and soup thick. Stew a half-dish and half-soup with a slow fire. The fire is too strong, the raw materials are cooked and tasteless, and the soup is easy to consume in the fire. Add more water, and the taste will be gone.

Generally, not only one kind of fire can be used in the cooking process, but also it can be properly mastered according to the requirements. For example, when some fish dishes are cooked with strong fire, the fishy smell is removed. When they are fried until both sides are yellow, add seasoning to boil, then simmer with low fire. When they are out of the pot, drain the marinade and rice together, and the fish will be more tasty.

(2) How to master the "oil temperature"

The oil temperature refers to the heat of the oil in the pot when it is about to be fed. How to master the oil temperature in cooking? Generally, it depends on the amount of firepower, the amount of raw materials and the nature of raw materials. If there is fire, the oil temperature will be slightly lower if there is little blanking; If the fire is small, the oil temperature should be slightly higher, otherwise the fried shrimps, shredded pork and noodles will cause the raw materials to peel and fall off. Such as cooking, there are many raw materials and the oil temperature is slightly higher. In addition, the oil temperature should be flexibly controlled according to the old and tender texture and shape of raw materials.

How to estimate the oil temperature after the oil pan is heated? It can be inferred by simple audio-visual methods. If the oil level is stable, smokeless and noiseless, it can be inferred that the oil temperature is low. If the middle of the oil level turns around and a small amount of smoke comes out, it belongs to the medium oil temperature. If the middle of the oil surface turns outwards and there is a lot of smoke, it can be determined that the oil temperature is high by stirring with a spoon.

The low oil temperature is 85 ~ 120℃, and the valley says that 30% to 40% is hot. The medium oil temperature is 120 ~ 180℃, commonly known as 60% heat. The high oil temperature is generally 180 ~ 240℃, commonly known as 80% heat. Low oil temperature is suitable for soft frying and sliding 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. For large volume, it is necessary to use a slightly lower oil temperature and a longer heating time to make the raw materials evenly heated. Domestic cooking is limited by conditions, generally, the fire power is small, the oil discharge is small, the oil temperature rises slowly, and the projection decreases quickly, so the oil temperature can be slightly higher than 120%.