Can water at high boiling point fry things?

2. It is necessary to make the water temperature reach the appropriate temperature for frying, and I am afraid that there will be no large bubbles under this pressure, and there may not even be bubbles at all (the gas is mainly water vapor).

If the moisture inside the food is also heated to the same temperature, then it will not "prick, prick, sting" because it cannot vaporize. And even if cold food is thrown into hot water, due to the huge pressure, I am afraid that the moisture in the food will not rise

It takes a lot of pressure to get the water to the right temperature for frying, and there are probably no big bubbles at all, or maybe no bubbles at all (the gas is mainly water vapor).

3. If the moisture inside the food is also heated to the same temperature, then it will not "sting, sting, stinging" because it cannot vaporize. And even if cold food is thrown into hot water, due to the huge pressure, I am afraid that the moisture in the food will not rise

High-temperature saturated water refers to the phenomenon caused by the rapid evaporation and vaporization of high-temperature saturated water under atmospheric pressure and the intense expansion of volume. High-temperature saturated water is in gas-liquid equilibrium before the shell ruptures, and the pressure on the shell at a certain temperature is the saturated vapor pressure of the saturated water at that temperature.

When the shell is broken, the vapor-liquid balance is broken, the water vapor expands rapidly, the high-temperature water evaporates rapidly under atmospheric pressure, and the volume expands violently. The energy of high-temperature saturated water includes the energy of steam in the system and the energy of high-temperature saturated water.

Once the water reaches its boiling point, the temperature does not rise.

However, the boiling point of edible oil is high, after reaching 100 degrees Celsius, it has not yet reached its boiling point, and it will continue to heat up, so its temperature will be much higher than that of water, so that the food will be cooked quickly.

No. Because water doesn't have anything that can make other things swell, it can't blow things up at all.

Even though it has a high boiling point, you can't fry anything because it still has a low boiling point compared to oil.

No, the boiling point of water is 100 degrees Celsius, and frying things is hundreds of degrees.

If it is too high, it is not recommended to fry something, because there is still a certain danger.

This must be a no-no, after all, their boiling point is not the same as the boiling point of oil.

It takes a lot of pressure so that it can reach the boiling point and fry things as well.

You can't blow things up, it's dangerous, you can't do that.

Heating the water to more than one requires a higher pressure, which means that the dehydration effect cannot be achieved, and the high temperature also destroys the protein framework, and the resulting thing is rotten (pressure cooking, pressure cooker).

This should not be possible, after all, the boiling point of oil is much higher than that of water.

In fact, you can't smash things, because there is a lack of other necessary conditions.

Can water fry things, it's not that once the water meets the oil, it will explode directly.

There are a few differences I can think of:

2. It is necessary to make the water temperature reach the appropriate temperature for frying, and I am afraid that there will be no large bubbles under this pressure, and there may not even be bubbles at all (the gas is mainly water vapor).

3. If the moisture inside the food is also heated to the same temperature, then it will not "sting, sting, stinging", because it cannot be vaporized. And even if Qi Lu cover is cold food thrown into the hot water, due to the huge pressure, I am afraid it will not cause the moisture in the high food to rise.