What is the appropriate temperature for stir frying?

The oil temperature is good at a low point, more than 100 degrees, but it is difficult to control. Therefore, under the condition of not hindering the killing of microorganisms, the quick frying of fresh vegetables in hot oil can also reduce the loss of vitamins in vegetables, of which vitamin C can retain 60%-70%, and the carotene of riboflavin can be retained more.

How to master"Oil temperature"Oil temperature refers to the heat of the oil in the pan when it is about to be fed. How do you control the temperature of the oil when making dishes? Generally, it depends on the size of the firepower, the amount of raw materials put into the raw materials and the nature of the raw materials.

If there is a large fire and less material, the oil temperature is slightly lower; When the heat is low, the oil temperature should be slightly higher, otherwise cooking dishes such as fried shrimp, fried shredded pork, and noodles and drag steak will cause the raw materials to be depulped and depasted. For example, there are a lot of raw materials for cooked dishes, and the oil temperature should be slightly higher.

In addition, it is necessary to flexibly control the oil temperature according to the age of the texture and shape of the raw material.

After the oil pan is heated, how to estimate the temperature of the oil? It can be inferred by seeing and hearing in a simple way. If the surface of the oil is stable, smoke-free, and sound-free, then it can be inferred that the oil temperature is low.

If the oil surface is turned in the middle around it, and a small amount of smoke comes out, it is a medium oil temperature. If the middle of the oil surface is turned outward, and there is a large amount of green smoke, and there is a sound when stirring with a spoon, it can be determined that the oil temperature is high.

The low oil temperature is 85 120, and the valley is called three or four into hot. The medium oil temperature is 120 180, commonly known as sixty percent heat. The high oil temperature is generally 180 240, commonly known as eighty percent hot.

Low oil temperature is suitable for soft frying and smooth frying, medium oil temperature is suitable for dry frying and crispy frying, and high oil temperature is suitable for light frying (such as fried chicken and fried fish).

Mastering the oil temperature also depends on the size of the raw materials. For large volumes, a slightly lower oil temperature and a longer period of heating can make the raw materials evenly heated. Home cooking dishes are limited to conditions, generally the fire is small, the amount of oil is less, the oil temperature rises slowly and the projection decreases quickly, so the oil temperature can be slightly higher by one or two percent.

The temperature of stir-fried vegetable oil is generally between 120 degrees and 140 degrees, that is, three or four percent of the oil temperature, which is specifically manifested as a calm oil surface, no sound and no oil smoke. With your five fingers spread out, your palms are suspended above the oil, and you can feel the heat. Insert chopsticks into the oil pan with no bubbles.

Fifty or sixty percent oil temperature: also called medium temperature, the oil at this time should be around 150 to 160 degrees. There will be a slight smoke rising from the side of the pot, and the oil surface will flow slowly. There is a noticeable burning sensation on the oil surface when the palm of the hand is in the air, and there will be some bubbles when the chopsticks are inserted into the pot.

Seven or eight percent oil temperature: also called high oil temperature, the oil temperature at this time should be around 170 degrees to 180 degrees. The oil surface will produce a lot of green smoke, and it is irrational to test it with the palm of the flesh. Insert chopsticks into the oil pan, and there will be a lot of bubbles around it.

Personally, I think that when we stir-fry, the oil temperature can be heated to 60, which is generally enough to stir-fry.

When stir-frying, the oil temperature is hot, that is, put the chopsticks in the oil, when there are small bubbles, but most people always like to heat the oil to smoke, in fact, this is unhealthy.

It should be around 80 degrees, because at this time it can retain the nutrients of the dish, and it can also make the dish.

It is generally above 200 degrees, so that our dishes will be particularly delicious, and they are also very delicious.

Generally between 120 degrees and 170 degrees, the oil transmits heat by convection, the maximum temperature that the oil can reach is much higher than that of water, and the oil used for frying and oil bubbles has a large amount of oil, and the oil temperature needs to be judged from the state and change of the oil in the pot after heating.

It is generally believed that three or four into hot low-temperature oil, the oil temperature is 90 120, the oil surface is white bubbles, but there is no smoke, five or six into hot medium-temperature oil, the oil temperature is 150 180, the oil surface is turned, and the green smoke is slightly rising.

Seven or eight hot high-temperature oil, the oil temperature is 200 240, the oil surface turns calm, the green smoke rises, different oils, its smoke point is slightly different.

Heat is the size and length of heat used in the cooking process of the dish.

It is generally believed that three or four into hot low-temperature oil, the oil temperature is 90 120, the oil surface is white bubbles, but there is no smoke. Five or six percent of the hot medium-temperature oil, the oil temperature is 150 180, the oil level is turned, and the green smoke is slightly rising.

Seven or eight percent of the hot high-temperature oil, the oil temperature is 200 240, the oil surface turns calm, and the green smoke rises.

Different dishes require different temperatures, and if they are made at home, they generally do not need to be too high. 160-180 degrees is good, to 200 degrees, the oil will reach the smoke point, one is the smoke is bad, the other is easy to produce harmful substances.

Depending on the type of dish, the oil temperature required is also different.

The temperature of stir-fry oil is suitable for about 120°C 180°C, also known as medium oil temperature. At this time, the oil surface fluctuates, turning around, there is a slight green smoke rising, there will be ripples on the surface of the oil, the bubbles around the chopsticks become dense, but there is no sound, after the raw materials are oiled, there are a large number of bubbles around, and accompanied by a whooshing sound.

It is suitable for stir-frying, boiling and other cooking methods, waiting for the oil temperature to be five or six hot, pour the onion, ginger and garlic and other accessories into the boiling pot, and then put in the meat and green vegetables, the water evaporates obviously, the protein solidification is accelerated, and the raw materials are not easy to break. Stir-frying vegetables with this oil temperature can make the fried vegetables beautiful in color and less nutrient loss, and the oil temperature is too high may cause the raw materials to be heated unevenly, and the vegetables are easy to get out of the water if the oil temperature is too low.

When the oil temperature reaches more than 200 degrees, the fried dishes are more fragrant, but the general oil is about 200 degrees, and it will smoke, because their smoke point is about 200 degrees, and the edible oil with the highest smoke point is tea oil.

When stir-frying, wait until the oil is smoking, and then boil the pot, the green onion is fragrant, and the stir-fried dish is very delicious. However, from the perspective of nutrition and safety, too high oil temperature when stir-frying does more harm than good: First, when the edible oil is burned to smoke, the temperature has generally reached more than 200, at this temperature, the various fatty acids required by the human body are mostly destroyed by oxidation, and the fat-soluble vitamins contained in the oil are also destroyed in large quantities, so that the nutritional value of edible oil is greatly reduced.

Second, when the oil temperature is too high, not only the fat-soluble vitamins contained in the oil itself are destroyed, but also the water-soluble vitamins in vegetables are destroyed more, especially when vitamin C is above 70, it will be destroyed in large quantities. Third, when the oil temperature is too high, the oil will oxidize to produce lipid peroxide, which will hinder the body's absorption of protein and amino acids in the intestines. The correct way is to keep the oil temperature at 150-180 when cooking and do not let the oil smoke**.

In order to bring out the fragrance of the chopped green onions, you can use a little more time and stir-fry the main ingredients when the chopped green onions are about to turn yellow.

The temperature of fried vegetable oil is generally between 120 degrees and 170 degrees, the oil transmits heat by convection, and the maximum temperature that the oil can reach is much higher than that of water.

Stir-frying, a common method of Chinese cuisine, puts one or several dishes in a special concave pot, uses the heat of the fire to the iron pot as the carrier, adds oil, condiments and dishes, and then uses a special tool "spatula" to turn the cooking process to fry the vegetables. The origin of stir-fry and the popularization of metal cookware is closely related, there are bronze cookware unearthed in the Bronze Age of China, but because of its **, it is obvious that it is impossible to be popularized, the invention of China's unique cast iron, in the Warring States Period popularized agricultural tools, and then gradually expanded to cookware. In the Western Han Dynasty's theory of salt and iron, there have been records of selling leek eggs in inns.

The subsequent Northern and Southern Dynasties period of the "Qi Min Yaoshu" recorded in detail the hype process of stir-frying.