It is difficult to judge the temperature of the oil after the oil is put in the hot pan, how to judg

Put your hand on the top of the oil pan, if you feel the temperature, it means that the chopsticks are put into the oil pan in the heat of 3 percent, if there are some slight bubbles, this indicates that 5 is hot, if there is smoke in the pan, this indicates that it is 8 percent hot.

The oil temperature is about one or two times 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 hot three or four times, 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, a small amount of green smoke is turned from the surrounding of the pot to the middle of the pot, after cutting, 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.

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.

According to different oil temperatures, there are the following classifications:

1. One or two become hot.

Temperature: The oil temperature is between 0 30, which belongs to the cold oil temperature.

Condition: Due to the low temperature of the oil, there will be no reaction when you put the chopsticks in the oil.

Suitable for cooking: suitable for fried nut foods, such as fried peanuts, crispy cashew nuts, and stir-fried sauces.

2. Three or four into heat.

Temperature: The oil temperature is 85 120, which belongs to low-temperature oil.

Status: At this time, the oil surface is white bubbles, silent and green smoke stool, put it on the surface of the oil pan with your hand, you can feel the heat, and the chopsticks are placed in the oil, and there will be fine bubbles around it.

Suitable for cooking: This oil temperature is generally used for dry boiling, soft frying, etc., and has the effect of keeping fresh and tender, and removing moisture, such as soft fried shrimp, fried toon, dry fried hairtail, etc.

3. Five or six into heat.

Temperature: The oil temperature is about 120°C to 180°C, also known as the medium oil temperature.

Status: At this time, the oil level 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 there is a whooshing sound accompanied by jujube travel.

Suitable for cooking: suitable for stir-frying, boiling and other cooking methods, using this oil temperature to fry vegetables can make the fried vegetables beautiful in color and less nutrient loss, the oil temperature is too high may cause the raw materials to be heated unevenly, and the oil temperature is too low and the vegetables are easy to come out of the water.

4. Seven or eight into heat.

Temperature: The temperature is about 180°C 240°C, which belongs to the high oil temperature.

Status: At this time, the oil surface turns to calm, there is green smoke, there is a sound when stirring with a spoon, if the chopsticks are placed in it, there will be a large number of bubbles around the chopsticks, and there is a crackling sound. After the ingredients are put into the pot, a large number of bubbles appear around them, with a slight oil popping sound.

Suitable for cooking: frying, frying, and exploding are all suitable for seven or eight percent oil temperature.

5. Ninety percent is hot.

Temperature: The oil temperature is about 240 °C 300 °C, which belongs to Wanghot oil.

Status: Dense oil smoke, scorching heat, green smoke rises and rushes upward, about to reach the ignition point, after the raw materials are put into the pot, there are big bubbles churning, accompanied by a blasting sound.

Suitable for cooking: This oil temperature is only suitable for steamed dishes and boiled dishes, such as boiled pork slices, scallion oil fish, steamed fish, etc.

Most civilian vehicles do not display the oil temperature.

Most civilian vehicles can only display antifreeze temperature. Some high-performance vehicles or hypercars can display engine oil temperature. Engine oil temperature is a very important statistic, and it is important not to let the engine run at too high rpm when the engine oil temperature is not rising.

Engine oil is called the engine fluid, engine oil is very important to the engine, if there is no engine oil in the engine, the engine will not be able to function properly. Engine oil not only plays a role in lubrication in the engine, but also plays a role in cleaning, sealing, buffering, rust prevention and heat dissipation.

When the engine is working, the engine oil will form an oil film on the surface of each component in the engine, which can prevent the parts from coming into direct contact, which can reduce the wear of the engine.

Engine oil has a normal working temperature, if the temperature of the engine oil is too low, the fluidity of the engine oil will deteriorate, so that the engine cannot be completely lubricated.

If the temperature of the engine oil is too high, the viscosity of the engine oil will decrease, so that the engine oil will not be able to form a stable oil film on the surface of the various parts of the engine when the engine is running, which may also increase the wear and tear of the engine. Keeping the engine oil in the normal operating temperature range is critical to the interior.

If the engine oil is used for a long time, the performance of each performance will be reduced, and it is natural that the engine oil needs to be replaced regularly.

It is recommended that friends replace the engine oil on time, and basically replace the engine oil filter element every time the engine oil is changed.

How to judge the oil temperature and how hot it is:

The temperature of the oil is often referred to as several percent heat and each heat is about 25 degrees or so. The temperature of oil is also customarily divided into warm oil, warm oil, hot oil and strong oil. Warm oil, mausoleum confession is also known as three or four into the heat.

The oil temperature is about 100 degrees, and the oil surface is white and foaming, silent and smoky.

Warm oil, also known as five or six into heat, the oil temperature is about 150 degrees, at this time the oil is turned around, a little green smoke rises, this oil temperature is most suitable for frying, soft frying, etc.

Hot oil, also known as seven or eight percent hot, the oil temperature is about 200 degrees, at this time the oil level turns to calm, green smoke rises and rushes upward, this oil can be suitable for frying, cooking, stir-frying, simmering and other cooking methods.

Strong oil, also known as nine to ten percent hot, the oil temperature is around 257 degrees, and it is about to reach the point of burning the ruler, which is only suitable for stir-fried dishes and so on.

Master the role of oil temperature:

1. Accurately grasp the oil temperature and length of time of the dish, so that the maturity of the raw materials is just right, and the entrapment and overheating can be avoided.

2. After the general dish raw materials are heated, some nutrients are decomposed, and the proper use of oil temperature can reduce the loss of nutrients.

3. The oil temperature is not enough, and the dishes cannot be heated to the required temperature, and the bacteria in the raw materials can be killed.

4. Accurately grasp the oil temperature, so that the condiments can penetrate, the dishes are tender and delicious, and the color and shape can meet the requirements.

1. Cold oil temperature: The oil temperature is about one or two times hot, and the oil surface in the pot is calm. Insert the chopsticks into the oil without any change.

2. Low oil temperature: the oil temperature is hot in three or four years, the oil surface is calm, there is a little foam on the surface, there is a slight sound, and there is no green smoke. Insert the chopsticks into the oil and barely see the bubbles around you.

3. Medium oil temperature: The oil temperature is five or six hot, the foam on the oil surface basically disappears, there is a sound when stirring, and a small amount of green smoke turns from the surrounding of the pot to the middle of the pot. The chopsticks are inserted into the oil, and a small amount of air is floating around them.

4. High oil temperature: the oil temperature is hot, the oil surface is calm, there is a sound when stirring, and there is green smoke. When you insert your chopsticks into the oil, many small bubbles will quickly pop around the chopsticks, and there will be a rattling sound when you stir the chopsticks.