Chef stir fry The stir fry pot is on fire, why hasn t it been burned? And it s delicious!

The phenomenon you are talking about is called "hooking fire" in cooking terms.

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 with "hook fire" are "burst", such as: three kinds of explosions, green onions and meat, and hot waist flowers. . .

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. First of all, the fire should be strong, if it is just a small flame barely enough to stir-fry, then don't think about it.

Secondly, the oil should be hot, and it should be burned until it is hot. Even if the palm of your hand is about a foot away from the oil surface, you can feel the heat. Finally, it is necessary to be fast, after putting in the raw materials, a little to quickly turn the spoon, the mantra of the spoon is to push, pull, pick, three actions in one go.

When the above points are done, it will be on fire. 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.

**Is the dish fried in the oil pan more delicious? Dietitian Chen Si said that in fact, this approach is incorrect. Because the oil can **, the oil temperature must have reached the ignition point, that is to say, more than 200 degrees Celsius, the oil at this temperature, not only the fat-soluble vitamins contained in the oil are destroyed, but also the essential fatty acids of the human body are also oxidized, reducing the nutritional value of the oil.

In addition, if the oil temperature is too high, the oil will be oxidized and polymerized, which can produce peroxides and polymers, which not only destroy the vitamins in the food, but also have a toxic effect on the human body. Chen Si suggested that when cooking, the oil temperature should be controlled at about 150 180 degrees Celsius, at which the oil rolls from all sides to the middle, and the oil pan will not smoke or ** a lot.

That's a fierce fire. It's because the chef has a good grasp of the fire. It's the high temperature of his pot. So there will be green smoke.

The higher the temperature, the greater the oil mist, and the frying spoon will pull the dish backwards and push it forward, so the oil mist is also mostly in front of the frying spoon, and when the frying spoon is pulled back, the front edge will contact the flame, and the oil mist will be led, which is the hook fire. That's why there's a flame coming out of the pot.

Generally, dishes that need to be stir-fried and have a dark color and heavy taste need to be hooked, because stir-fried dishes are to be cooked at high temperature in a short time, so as to meet the taste requirements of this dish.

When the chef stir-fries, there is a flame coming out of the pot, this is because the chef uses commercial kitchen utensils, the fire is large, the pot is thick, the oil temperature is very high and not easy to decrease, and the oil can easily reach the ignition point and burn.

This phenomenon, called "hooking fire" in cooking terminology, is a type of cooking technique. 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.

The pot can catch fire because there is oil, and it is oil that is vaporized at high temperatures. This fire is ignited when the oil and gas rise in the upper part of the pot, and the flame is suspended in the air, and the fire is naturally extinguished when the chef covers the oil and gas when turning the dishes in the pot or cuts off the oil and gas. Or when the pot leaves the stove, the temperature drops, the oil no longer vaporizes, and there is no oil to support the fire to continue burning, and the fire will be extinguished.

The heat of the stir-fry

Heat is the size and length of heat used in the cooking process of the dish. When cooking, on the one hand, it is necessary to identify the amount of fire from the burning intensity, and on the other hand, it is necessary to grasp the length of maturation time according to the nature of the ingredients. The two are unified in order to make the dishes cook up to the standard.

Generally speaking, the size of the use of firepower is determined according to the nature of the raw materials, but it is not absolute.

Some dishes use two or more types of heat according to the cooking requirements, such as the stewed beef is to first raise the fire, and then low heat; The dried fish is first on low heat, then medium heat; Dry-roasted fish is cooked over high heat first, then medium heat, and then low heat. In cooking, it is necessary to pay attention to the relationship between the following factors.

Cooking techniques are closely related to the use of heat. Techniques such as stir-frying, exploding, cooking, and frying are mostly used to quickly produce fire. Techniques such as burning, stewing, boiling, and simmering are mostly cooked over low heat for a long time.

However, depending on the requirements of the dish, the use of heat for each cooking technique is not static. Only by combining various factors in cooking can the heat be used correctly.

Because the chef stir-fry the vegetables generally have to be fried over high heat to be hot enough, the fried vegetables are fragrant, the heat of the big hot pot will follow, and the oil or wine will catch fire when it encounters high temperatures, which is very normal.

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!

The higher the temperature, the greater the oil mist, and the frying spoon will pull the dish backwards and push it forward, so the oil mist is also mostly in front of the frying spoon, and the front edge will contact the flame when the frying spoon is pulled back, and the oil mist will lead, which is the hook fire. That's why there's a flame coming out of the pot.

Generally, dishes that need to be stir-fried and have a dark color and heavy taste need to be hooked, because stir-fried dishes are to be cooked at high temperature in a short time, so as to achieve the taste of this dish, and dishes with light color and light taste are not suitable for hooking, otherwise there will be a smell of oil smoke, and the color will be black if it is not well mastered.

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, when the vegetables are put in, one is that the vegetables are cold, and the other is that there is water on the dishes to cause the phenomenon of "boiling the pot", which splashes out the oil and catches fire.

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

Why does the chef often catch fire in the pot when stir-frying? I don't know how to solve it, so I will collect and sort out why the chef often catches fire in the pot when he stir-fries? Solution, if you are interested, come and take a look.

Why does the chef often catch fire in the pot when stir-frying?

a.The oil mist was ignited.

b.The oil used is not the same.

Correct Answer: The oil mist is ignited.

Answer analysis: At high temperatures, the large pure oil in the pan will form an oil mist when stir-frying, and when these oil mist touches the fire source, it will burn. In addition, if there is too much oil, the oil temperature is too high, or the ingredients contain high moisture, it will also lead to the formation of hidden source fog in the stove oil and an increased risk of ignition.

Therefore, in order to avoid the mist catching fire, the cooking staff should control the oil temperature, master the appropriate amount of oil, keep the ingredients dry and clean, and pay attention to covering the bottom of the pot with a lid at all times to reduce the formation of oil mist and contact with the fire source. At the same time, exhaust systems and fire-fighting equipment should be installed in the kitchen to ensure the safety of the kitchen.

When stir-frying, because commercial kitchenware is used, the fire is large, the pot is thick, the oil temperature is very high and not easy to reduce, and the oil is easy to burn after reaching the ignition point.

This phenomenon, called "hooking fire" in cooking terminology, is a type of cooking technique. 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.

1. Generally, this kind of pot burned with fire is an iron cast wok, which is done to open the pot, and after it is red, the surface of the pot can be rapidly oxidized, and then a layer of protective hole touching film is formed.

2. Wok is a kind of cooking tool in China, a kind of ruler loose pot, characterized by a large opening at the top and a round bottom, but the food in southern China is mainly fried in small ways, so the wok is designed with a handle to facilitate stir-frying. Woks are mainly used to fry or sauté food, but they can also be used as steaming, stewing, frying, and other different cooking methods.

When the flame floats into the pot, if there is oil in the pot, it will burst into flames.

It's because when the ingredients are stir-fried in the wok, some of the oil stars gradually come out of the pot and encounter an overheated fire, so there is"The wok is on fire"Oh the phenomenon happens!

Dishes are only delicious when they are cooked over fire, and I am the chef.