How do you know that the oil in the pot is hot, and how to count it as hot after putting oil in the

A single chopstick can tell the temperature and heat of the oil.

1. One or two into heat: The surface of the oil does not change much, and there will be no reaction when you put the chopsticks in the oil, but you can feel a little hot when you put your hand on the surface of the oil pan.

2. Three or four into heat: the oil surface will be white bubbles, you can feel the heat when you put your hand on the surface of the oil pan, and there will be fine bubbles around the chopsticks in the oil.

3. Five or six percent heat: the surface of the oil changes significantly, and tiny bubbles can be seen floating when the chopsticks are placed in the oil.

4. Seventy percent hot: Put the chopsticks in the oil, the bubbles on the chopsticks become dense, and a little green smoke rises.

5. Eighty percent hot: The bubbles on the chopsticks become very dense, and the oil smoke above the pot becomes obvious.

The hotter the oil, the clearer it becomes When frying things, when the oil is rolling, the oil temperature is low, the oil surface tends to be calm, there is a slight green smoke, and there is a feeling of heat on the oil surface, the oil temperature is moderate If there is green smoke around the oil pan, it proves that the oil temperature is particularly high If it is a stir-fry, the pot is hot, put the oil, and you can wait for a while, you can fry the pot with green onion and ginger There is no big emphasis If you accidentally have a little oil, don't panic Turn off the heat and cover the pot Cover it is no problem.

The oil bubbles up and is almost ready to be put in the dishes. Don't wait for him to smoke.

If it doesn't react and it doesn't bounce, you can feel the sensation with your hand on the top of the oil (don't soak your hand in the oil).

How to judge the heat of the oil in the pan.

1. Three or four hot low-temperature oil, the oil temperature is about 90 120, the oil surface is white bubbles, but there is no smoke. Generally, the oil surface is no green smoke, no sound, the oil surface is relatively calm, and when the raw materials are put into the pot, a small number of bubbles appear around the raw materials.

2. Five or six into the hot medium temperature oil, the oil temperature is about 130 to 170, the oil surface is slightly green smoke, the oil turns from the four sides to the middle, when the raw materials are in the pot, a large number of bubbles appear around the raw materials, and there is no explosion sound.

3. Seven or eight percent of the high-temperature oil, the oil temperature is about 170 to 230, the oil level is a large amount of green smoke rising, the oil surface is relatively calm, there is a sound when stirring with a hand spoon, when the raw materials are in the pot, a large number of bubbles appear and have a slight ** sound.

The oil temperature is about one or two percent hot, the oil surface in the pot is calm, and there is no reaction when the raw materials are put into the pot.

The oil temperature is three or four hot, the oil surface is calm, there is a little foam on the surface, there is a slight sound, and there is no green smoke.

The oil temperature is five or six hot, the foam on the oil surface basically disappears, there is a sound when stirring, there is a small amount of green smoke from the surrounding of the pot to the middle of the pot, after the blanking, the water evaporates obviously, and the protein coagulation accelerates.

The oil temperature is hot, the oil surface is calm, and there is a sound and green smoke when stirring. It is suitable for methods such as explosion and heavy frying. When the water is seen when the material is discharged, the water evaporates quickly, and the raw materials are easy to embrittle.

Extended information: Oil temperature refers to the heat of the oil in the pan when it is about to be fed. The temperature of the oil is often referred to"Almost hot"Each heat is about 35 degrees Celsius. The temperature of oil is also customarily divided into warm oil, warm oil, hot oil and strong oil.

1. When the cooking oil is just out of the pot, it will foam, and when the oil is fully cooked, the oil foam will no longer be seen.

2. At this time, there will be oil smoke, and it will continue to thicken until **. Therefore, when you can't see the oil foam at all, and at the same time there is oil smoke, it means that the oil is ripe.

3. When pouring the cooking oil into the pot and heating it, after heating it over medium heat for two or three minutes, you can put the palm of your hand parallel to the height of the pot, if there is no warm feeling, it is a low temperature, about 100 degrees; If you feel that the palm of your hand is warm but not hot, it is a medium temperature, about 130 degrees; If there is a hot feeling in the palm of your hand, it is a high temperature, about 180 degrees.

1. The easiest way is to put the chopsticks in the oil, and there are bubbling to indicate that the oil is hot. Also, you should heat the pot first and then put the oil, the oil is heated for too long or the oil temperature is too high to eat, which is not good for the body.

2. When the oil temperature is one or two, the oil surface in the pot is calm and quiet, and the rent mu returns to put his hand on the top of the oil pot, which has a slight feeling of heat. It is suitable for the cooking of crispy peanuts, crispy cashew nuts and other dishes.

First, when there are small oil bubbles in the pan, the temperature at this time is one to two percent, and the temperature is about 35 degrees to 70 degrees, which is suitable for frying peanuts and fried dried fruits.

Second, the oil in the pot begins to fluctuate slightly, the oil temperature is about three to four percent, and the palm of the hand can only feel the heat when the pot is resistant to returning, the temperature is about 80 degrees to 130 degrees, which is suitable for thinner food and more tender food.

Third, the oil in the pot begins to fluctuate, turning around, accompanied by a small amount of oil smoke, the temperature is about five to sixty percent, the temperature is about 140 degrees to 175 degrees, suitable for frying and soft frying. After the ingredients are put into the pot, there are many bubbles and accompanied by a rattling sound. Soft-fried shrimp, fried toon, fried pepper leaves, etc., it is more appropriate to use this oil temperature.

Fourth, there is a sound of oil in the pot, accompanied by a large amount of oil smoke rising, the temperature is about seven to eighty, and the approximate temperature is 180 degrees to 230 degrees Celsius, which is suitable for stir-frying, boiling meatballs, etc.

Fifth, the oil in the pot is tumbling with a blasting sound, accompanied by a large amount of green smoke rising, reaching the ignition point, and the temperature is above 280 degrees, which is suitable for stir-frying.