Why is there always a fire in the pot when I stir fry? It s weird and scary, I m a newbie, just lear

It may be that the fire is too high, causing the oil temperature to be too high. Another reason is not that there is a small hole in the pot, in the past, there was a small hole in the upper part of the wok, and the pot caught fire when the vegetables were placed. It is recommended that you do not boil the oil too hot when stir-frying, as long as it is eighty percent hot; Especially when stir-frying meat, you should heat the pan first, and then put the meat after adding the oil, so that the fried meat is tender and delicious.

The reason why the wok caught fire was that the oil temperature was too high, and it turned into oil vapor and ran out, and it would catch fire when it encountered an open flame; Then the oil is too hot, and when the vegetables are put in, one is that the vegetables are cold, and the other is caused by water on the dishes"Bring to a boil"The phenomenon of spilling the oil out of the fire.

The oil temperature is too high, just cover the pot, don't pour water, pour water and fire will be bigger.

It's a good thing that the fire is strong, and the pot is enough. The oil in the pot that is on fire burns from contact with the fire, but don't be afraid, as long as you pour the vegetables into the pot and fry them, it will automatically extinguish the fire.

If the fire is too big and the oil is too hot, it can catch fire! Don't panic if there is a fire, cover the pot immediately, and then take the pot away from the gas filling place and wait for a while The fire is extinguished. Study hard and keep it up!

If the heat is too big, or if your dish is fried for too long, some dishes will lose moisture if they are fried for too long.

The oil is too hot, and the fire is quite big, and it will catch fire.

It is good to heat the oil to a certain temperature, as long as you control the oil temperature.

Haha, me too.

Just close the lid.

1. Asphyxiation method

Use a pot lid or a large wet cloth that can cover the pot from the human body to the oil pan tilted forward, so that the burning oil fire cannot contact the air, and it will be extinguished due to lack of oxygen. The "pot lid extinguishing fire" method is simple and easy, and the oil in the pot is not easy to be contaminated, so it is relatively safe.

2. Cooling method

If there are cut vegetables or other raw and cold food in the kitchen, you can pour it into the pot along the edge of the pot, and use the temperature difference between the vegetables, food and the ignition oil to make the temperature of the oil burning in the pot drop rapidly, and when the oil does not reach the spontaneous ignition point, the fire will be automatically extinguished.

3. Close the source

Close the gas valve quickly, this is the most critical, at all times, cut off the ignition first.

Wok**Precautions.

1. Do not add water.

The nature of oil is very special, the density is less than that of water, and the oil will float on the surface of the water. Also, adding water to the hot oil will splash. Therefore, the oil pot should never be extinguished with water, it will only make the fire bigger and may also injure yourself.

2. Pay attention to safety.

After the oil pot, first of all, we must ensure our own safety, and we must not injure ourselves because of extinguishing the fire, and the gains outweigh the losses. If the fire is too big to the point where you can't control it, make sure you're safe first, and then ask for help, money is something outside of your body.

The main reason is that the temperature of the oil in the pot is too high, caused by the open flame, when dealing with this situation, remember not to douse with water, because the oil **, watering will only make the sparks splash out, will not play a role in extinguishing the fire.

The first effective method, using the pot lid, I think we all know that the method is to isolate the air to extinguish the fire, with this method must be used to extend the lid of the pot to the past, do not go down directly on it, this will burn yourself, along the pot can avoid this unnecessary burn.

Dry powder fire extinguisher, this kind of fire extinguisher is generally not placed at home, if you want to prevent it, you can put a bottle of dry powder fire extinguisher at home to prevent unnecessary fires.

If you don't have a dry powder fire extinguisher, soil and sand are also a good choice, but you won't have this at home, of course, if you can sacrifice your potted plants when fighting a fire, this can have a good fire extinguishing effect, of course, don't use rice and other items instead of soil, this is a wrong choice.

If the fire is large and we ourselves have reached a situation where we cannot control it, we must call 119 fire police**, determine the escape route, do not forcibly extinguish the fire by ourselves, so as not to burn ourselves, and find a safe place to wait for rescue.

Precautions. A bottle of dry chemical fire extinguisher should always be kept at home to prevent the occurrence of fire prevention.

When oiling, never use water to extinguish the fire.

Actually, if you don't know how to cook, you won't have these problems.

When stir-frying, it will be because the temperature is too high and the oil is too strong**, which is often seen on TV, but after two pots, the fire will go out, which is also a common thing. If you can't shake the pot, you can generally cover it with a lid or cover it with a wet towel, and the fire will be easily extinguished.

Suffocation method: Quickly use the lid of the pot or a large wet cloth or wet sack that can cover the pot, and tilt it from the human body to cover the oil pot of **, so that the burning oil fire cannot contact the air, and it will be extinguished immediately due to lack of oxygen. The method of "pot lid fire extinguishing" is simple and easy, and the oil in the pot will not be polluted, and the human body will not be burned by fire;

Cooling method: If there are cut vegetables or other raw and cold food in the kitchen, you can pour it into the pot along the edge of the pot, and use the temperature difference between the vegetables, food and the fire oil to make the temperature of the oil burning in the pot drop rapidly, and when the oil does not reach the spontaneous ignition point, the fire will be automatically extinguished. If you first take a salary from the bottom of the kettle, remove the firewood and grass under the fire oil pot and extinguish it, or turn off the gas and liquefied gas valves, and then extinguish the fire, the effect will be better;

Step 1: Take the lid and close the lid. Step 2: Remove the pot from the heat or extinguish the fire on the stove. Never pour cold water directly into the pot.

Quickly close the lid so that there is no air in the pot, and the fire will automatically stop.

Extinguish with a lid to keep out the air.

Summary. Hello, the reason for the stir-fry in the wok: when stir-frying, the pot is suddenly**, generally caused by the oil temperature is too high, do not worry too much, when the oil temperature reaches about 200, pour the vegetables with water into the pot, then there will be a phenomenon of stir-frying**.

You need to reduce the heat and stir-fry the vegetables constantly, otherwise it will affect the taste of the dishes.

Why is it ** in a wok.

Hello, the reason for the stir-fry in the wok: when stir-frying, the pot is suddenly**, generally caused by the oil temperature is too high, do not worry too much, when the oil temperature reaches about 200, pour the vegetables with water into the pot, then there will be a phenomenon of stir-frying**. You need to reduce the heat and stir-fry the vegetables constantly, otherwise it will affect the taste of the dishes.

Hello, in the stir-fry pot** encounter this situation, don't panic, pour the vegetables to be fried into the oil pan, stir-fry, the fire will be extinguished immediately. Watching some big chefs stir-fry on TV, I will also pursue this effect. Stir-frying** is generally caused by too high oil temperature.

When the oil temperature reaches about 200, pour the vegetables with water into the pot, and the phenomenon of stir-frying will occur, which will destroy the nutrients of the edible oil and affect the taste of the food.

People eat whole grains.

Turn off the range hood.

The range hood is the closest machine to the pot, in order to prevent sparks from entering the range hood and causing a greater fire, it is necessary to deal with it calmly, respond quickly, and immediately turn off the range hood to avoid danger.

Extinguish the lid. Corresponding to the pot is the pot lid, when the oil pan is fried, you can immediately pick up the lid to extinguish, the reason why the oil pot is ** is because the temperature in the pot has reached the spontaneous ignition point of the oil, and the lid can isolate the oil and oxygen, which is a better way to extinguish the fire.

Extinguish with a damp cloth.

There are rags in the kitchen, and when frying, you can immediately use a wet rag to cover the flames, and the sparks will be quickly extinguished due to lack of oxygen if they are not in contact with the air, in order to avoid scalding.

This step is best extinguished by using a rag diagonally in.

Pour in the food. Oil pan ** is because the temperature in the pot is too high, at this time you can pour the cut vegetables or other fresh food along the edge of the oil pan into the pot, use the temperature difference between the food and the oil pan to reduce the temperature inside the oil pan, when the oil can not reach the ignition of the fire will be naturally extinguished.

Take away from the cooktop. If the fire is not very serious, you can take the oil pan out of the stove, wait until the oil pan cools naturally before subsequent cooking, and turn off the gas on the stove while waiting for the oil pan to cool down to avoid safety accidents.

The oil pan is on fire and cannot be extinguished with water. It's easy to form a 'fryer' and make the oil fire splash everywhere. Right way:

Quickly turn off the gas switch, cover the pan with a lid, or pour chopped vegetables or other raw and cold foods along the edge of the pan into the pan to extinguish the flame. For the initial low fire in the kitchen, you can use wet towels, wet aprons, wet rags, etc. to directly cover the flames and suffocate the fire.

The range hood in the kitchen is also one of the important hidden dangers of fire, but it is often ignored, the grease on the range hood is not cleaned up in time, and it is easy to cause fire when encountering open flames.

How to deal with the oil pan for stir-frying**? Let's learn for the safety of your family!

It is common for a chef to catch fire in the pot when stir-frying. Generally speaking, this is caused by the oil temperature being too high during the stir-frying process, the heating time is too long, or the operation is not done properly. First of all, too high oil temperature is the main cause of fire in the pan.

When the oil temperature is too high, the oil will start to become thinner and uncontrollable, and it will make a crackling sound, and once the oil is splashed on the stove, the fire will burn quickly, causing the pot to catch fire.

In addition, if the heating time is too long, it is easy to cause disasters. When the ingredients are fried for too long, the moisture and oil content are out of balance, and the oil temperature is too high, and the fire can easily jump out of the pan and burn.

Therefore, the chef must always be vigilant when stir-frying, control the fire and time in the heating of oil, the processing of ingredients and stir-frying, etc., to ensure that there will be no disaster, and at the same time, the reasonable use of fire-fighting facilities to prevent accidents.

When the chef is stir-frying, the pot often catches fire and the reasons for the failure of the pure pants may be as follows:

1.High bridge temperature of pure oil: Spontaneous combustion occurs when the oil temperature exceeds its ignition point. If the chef does not control the heat when adding oil or seasonings, the oil temperature is too high, which can easily cause the pot to catch fire.

2.Ingredients contain more water: Some ingredients such as onions, ginger, garlic, etc. contain more water, which can easily cause splashing and dripping onto the stove after being added to the pot and causing fire.

3.Uneven bottom of the pot: If the bottom of the pot is uneven or the surface is scratched or raised, it is easy to form a local high temperature area, and it is difficult to transfer heat evenly, resulting in the food being "ignited".

4.Cooktop problems: If the cooktop itself is faulty or has a design flaw, it can also lead to a fire.

In order to avoid this trembling, please pay attention to the temperature of the oil and the way of using the materials, keep it clean and hygienic and check whether the stove is working properly.

There is a big oil fire in the pot, so it is normal to have a fire inside, and the solution is very simple, just put the lid on the pot!

1. If the oil temperature is too high, the dish will be **. 2. It's too violent.

Here's why the pot is on fire when stir-frying:

1. Generally, when stir-frying, fire occurs when the oil is burned.

2. In this case, don't panic, pour the vegetables to be fried into the oil pan, stir-fry, and the fire will be extinguished immediately. Watching some big chefs stir-fry on TV, I will also pursue this effect.

3. When stir-frying, the pot is on fire and the term for cooking is called "hook fire".

Hook fire" and""Stir-frying" is the art of stir-frying vegetables in one go.

In other words, when the spoon is turned, the "oil mist" in the turned dish and soup comes into contact with the flame, and the fire is drawn into the spoon. Most of the dishes that use "hook fire" are "burst". Such as:

Burst three things, green onion and meat, and hot waist flower. This type of dish requires extremely high temperatures for a short period of time and has a thick flavor and a darker color.

Dishes with a light taste and a very light color are not suitable for this technique, otherwise they will have a smell of oil smoke and a black color.

The so-called "turning the pot" is to let the dish be fully heated in the pot, and let the salt penetrate evenly into the dish. When they "turn the pot", the oil in the pot will come into contact with the flames, so the flames will be generated.

4. When the fire is big, simply take the lid of the pot and cover it on the fire, the air is isolated, and the fire is extinguished.

The oil in the pan is on, you can do this:

1) Cover the ** oil pan with a lid, so that the burning oil fire cannot contact the air, and the fire in the oil pan will be extinguished immediately due to lack of oxygen.

2) Cover the ** oil pan with a large wet rag at hand, which can also have the same effect as the lid, but pay attention to the fact that there can be no gaps when covering.

3) If there are cut vegetables or other raw and cold food in the kitchen, you can pour them into the pot along the edge of the pot, and use the temperature difference between the vegetables, food and the fire oil to make the temperature of the burning oil in the pot drop rapidly. When the oil does not reach the spontaneous ignition point, the fire is automatically extinguished.

Oil pot**, there are various ways to extinguish fires: splashing water, turning on the range hood, using a pot lid, and pouring oil.

Under normal circumstances, the oil pot ** is due to the high temperature of the oil, if the flame is very small, you should pour vegetables into the pot, and the fire will be extinguished; If the flame is very large, it can be extinguished by covering it with a lid, but when the sealing of the lid is not good, it still cannot be completely extinguished; When the height of the fire reaches more than 1 meter, it is recommended to use a fire blanket to cover the oil pan, and the fire will be extinguished quickly.