Is it correct to heat a pan with cold oil when stir frying? Why?

Every time I look at the chef in the restaurant to stir-fry there is a very ** feeling, how to fry the huge iron pot is not sticky, but when we cook at home, we find that when we fry some meat and fish, it is easy to stick to the pan. However, it is not easy to buy such a large iron pot and put it at home, after all, the stove at home cannot be placed.

In fact, seeing that the chef's iron pot is not sticky, it is really not just because their pot is good, some cooking skills are also very important, for example, in food programs, I often listen to the chefs say "hot pot and cold oil", which can solve some sticky pot problems well. However, many people have misunderstood the "hot pan and cold oil", so many people often complain, why do I still stick to the pan after using this method? Is my pot bad?

In fact, "hot pan and cold oil" can solve the problem of sticking to the pan, but the premise is that it must be used correctly! The correct way to "heat the pan with cold oil" is: heat the pan and pour in the cooking oil.

After heating to a slightly smoking state, turn to low heat and pour the ingredients to be fried into the pan (pay attention to the ingredients here, for example, do not put in the meat that has not been thawed, frozen meat under the iron pot is usually sticky even if the pan is hot).

In addition to the skills of hot pan and cold oil, chefs have also mastered a lot of skills, so their pot is not sticky, not simply a problem of the pot, we use some small skills in our daily life, we can also achieve the state of non-stick iron pot, such as: when frying fish, wipe the moisture on the fish skin with kitchen paper, and sprinkle a little salt in the oil.

will reduce the phenomenon of sticking to the pan.

Another important point is that the iron pot needs to be raised, the more it is raised, the easier it is to use, even if it is a cheap iron pot, the chefs cook every day, the iron pot is fed with accumulated oil, the color is black and bright, and the stir-fry is not easy to stick to the pan. Moreover, in the usual stir-frying, the restaurant will use more oil, which will also reduce the phenomenon of sticking to the pan.

As for the choice of pots and pans, everyone chooses according to their own cooking needs, non-stick pans are usually not easy to use when the coating is off, and iron pots are very concerned about usual maintenance, such as wiping the pot dry after cooking, and coating with a thin layer of oil, the more the pot is raised, the more it does not stick.

In fact, this practice is not very correct when stir-frying, in fact, this practice is not very correct, you must make the oil also hot, so that the fried dishes, the dishes are particularly delicious, and there are things that can be well integrated into the dishes, which can be well flavored, so the nutrition will not be lost, and the dishes that come out of this way are more nutritious and very tasteful.

This practice is very correct, and the food produced is generally relatively healthy, and it will not produce a lot of carcinogens due to high temperature, and this method is also very difficult to stick to the pan, and the taste of the food produced is also very good, so you must use this method in your daily life.

Heating the pan with cold oil can make the dish not stick to the pan, and at the same time, the oil temperature is not too high, the nutrients are not destroyed, which is good for health, and the fragrant and delicious food.

Generally speaking, our perception of this approach is correct, because whether it is stir-frying or frying, hot pan and cold oil can play a non-stick role and prevent the raw materials from breaking; And if the oil temperature is too high, it will have some effect on the cooking ingredients.

Yes, hot pans and cold oil will ensure that the oil does not produce toxic substances because it is too hot. And this way the stir-fry will not stick to the pan.

This is not right, to a certain extent, it will make your dishes uncooked, and it is the right thing to do by heating the pan and oil.

Cold or hot oil for stir-frying? After reading it, I understand, let's see if you're right.

1. It can avoid the production of carcinogens, we generally heat the vegetable pot first, pour the oil into it, and then smoke the ingredients, in fact, the oil temperature is very high at this time in the process of frying, so it will be easy to produce some carcinogens, and if we use the hot pan and cold oil frying ingredients, the oil temperature is actually lower than 180 degrees when the nutrients of the edible oil are lower, basically there is no loss of fatty acids of the ingredients, and the nutrients are lost. Because once the oil temperature exceeds 180 degrees, the nutrients of the edible oil and ingredients will be destroyed and lost.

2. The frying method of hot pan and cold oil is not easy to stick to the pan.

This pot of cold oil is most suitable for stir-frying protein-rich meat ingredients, especially meat ingredients with egg whites and wrapped in starch across the river, if so, such ingredients into the hot oil, then the protein and starch will quickly solidify, it is easy to stick to the bottom of the pot, causing the phenomenon of sticking to the pan, if this kind of food is put into the warm oil, it is different, because the outer layer of protein and starch will not meet the warm oil, will not solidify immediately, there is a buffer time to stir-fry the ingredients to open the umbrella, so that the outer layer of the raw materials gradually solidify, This also helps the ingredients to be heated evenly.

When the oil temperature exceeds 180 degrees Celsius when stir-frying, the beneficial components in the vegetables will be lost; At the same time, it is not easy to stick to the pan when the hot pan is stir-fried with cold oil, because the temperature of the pan will expand after rising, resulting in many fine pores, after pouring cold oil, the oil will seep into the hole, and at the same time, the small holes will shrink after encountering cold oil, and the oil will remain in the hole. After pouring in the vegetables, the oil seeps out when exposed to heat, separating the vegetables from the pan, thus achieving the purpose of non-stick pan. The method of stir-frying with hot pan and cold oil not only does not stick to the pan, but also preserves nutrients well.

Vegetable oil for stir-frying not only increases fat and "makes people fat", it can also provide rich nutrients for the human body. The most valuable nutrients in vegetable oils are unsaturated fatty acids and vitamin E. A large number of studies have confirmed that unsaturated fatty acids can reduce blood viscosity, protect cardiovascular disease, and enhance memory and thinking skills.

Vitamin E is a well-known antioxidant vitamin, which is beneficial for anti-aging, moisturizing the skin, etc.

When the oil temperature is below 180 degrees Celsius, the nutrients in the oil are not lost. Once it exceeds 180 degrees Celsius, a series of changes occur: first, the unsaturated fatty acids are destroyed, and at the same time, vitamin E is oxidized at the expense of itself in order to protect the unsaturated fatty acids.

When the temperature continues to rise, a large amount of smoke begins to come out of the oil pan, and you can smell a pungent strange smell, which is toxic acrolein, which can cause diarrhea, vomiting, dizziness and other symptoms. What's even more terrifying is that unsaturated fatty acids can also polymerize at too high temperatures, generating a variety of toxic cleavage products, polymerization products and cyclization products.

The high temperature of stir-frying not only damages the nutrients of the fat, but also affects the ingredients for cooking. Heterocyclic amine carcinogens are produced when heated to more than 200 degrees Celsius in proteins, while polycyclic aromatic hydrocarbon carcinogens such as the infamous benzopyrene are produced in fats at 300 degrees Celsius. Vitamin C in vegetables is also lost in large amounts.

1. Heating a pan with cold oil can avoid the production of carcinogens.

We usually heat the wok first, then pour in cold oil and burn until it smokes, and then add the ingredients, in fact, the oil temperature at this time is already very high, and it is easy to produce carcinogens in the process of frying. If we use the method of stir-frying hot pan and cold oil, the oil temperature when the ingredients are put into the pan is actually lower than 180 degrees, and the nutrients in the edible oil are basically not lost, and the nutrients such as unsaturated fatty acids and vitamin E in the ingredients are also minimized.

Because, once the oil temperature exceeds 180 degrees, many nutrients in edible oil and ingredients will be destroyed, first of all, unsaturated fatty acids will be destroyed, at the same time, vitamin E will sacrifice itself to be oxidized in order to protect unsaturated fatty acids, and some other nutrients will also be damaged to varying degrees.

2. The frying method of hot pan and cold oil is not easy to stick to the pan.

Hot pan with cold oil is best for sautéing protein-rich meats, especially those with egg whites and starch starch. If these ingredients are put into hot oil, the outer layer of protein and starch slurry will quickly solidify, and it is easy to stick to the bottom of the pan and cause sticking.

If this kind of ingredients are put into warm oil, it is different, because the outer layer of protein and starch slurry will not solidify immediately when it encounters warm oil, and the cook can use this instantaneous buffer time to quickly stir-fry or slide the ingredients, so that the protein and starch slurry on the outer layer of the raw materials are gradually heated and solidified, which is more conducive to the uniform and sufficient heating of the ingredients, and finally the finished dish will be loose and crispy and tender, with good shape and color.

In addition, in the case of hot pan cold oil, due to the high temperature of the bottom of the pan and the relatively low oil temperature, with the continuous increase of oil temperature, a thrust can be generated, which has a floating effect on the ingredients, which is also one of the reasons why the frying method of hot pan cold oil is not easy to stick to the pan.

Additional note: The method of hot pan with cold oil is best used for stir-frying meat dishes, which are some meat ingredients that are rich in protein.

It should be a cold pan with hot oil.

Because of two points of common sense: one is that the ingredients are heated and matured evenly; The second is that the ingredients mixed with starch are not sticky, and when the pot is hot, it is just the right time to stir-fry.

Non-stick pan, no loss of beneficial ingredients. When the oil temperature exceeds 180 degrees Celsius when stir-frying, the beneficial components in the vegetables will be lost; At the same time, it is not easy to stick to the pan when the hot pan is stir-fried with cold oil, because the temperature of the pan will expand after rising, resulting in many fine pores, after pouring cold oil, the oil will seep into the hole, and at the same time, the small holes will shrink after encountering cold oil, and the oil will remain in the hole.

Color, flavor, and flavor.

When the ingredients are poured into warm oil, there will be an instantaneous temperature buffer, and the food will be stir-fried quickly, so that the protein on the surface of the ingredients will gradually denature, and it is easier to stretch and stretch, so that it will be heated more evenly and fully, and the fried vegetables will not only taste good, but also the color of the dishes will be beautiful.

What do "hot pan cold oil" and "cold pan cold oil" mean? What to do when stir-frying? Boiling oil in a cold pan:

After the vegetable pot is hot, add some oil, boil the oil and then put the raw materials; This kind of thing is suitable for oil explosion, which is a common way to cook at home, and the fried dishes will be more delicious. For example, stir-fry cabbage, stir-fry garlic in hot pan with cold oil, pour in vegetables after the oil is boiled, and stir-fry quickly. It should be noted that when cooking stir-fried meat with sharp peppers, the temperature of the meat should not be too high, so as to prevent the raw materials from sticking together due to the continuous high temperature, and the temperature is too low and the meat will retain an oily smell.

Hot pan with cold oil: add some oil after the vegetable pot is hot, and then put the raw materials; This kind of thing is suitable for stir-frying spices such as chives and garlic, Pixian bean paste, and sesame pepper, which is conducive to exposing the aroma of spices. For example, in the whole process of the homemade hot pot base below, first put green onions, ginger and garlic to stir-fry, and put bean paste to fry chili oil, and the whole process is manipulated in a simmer, and the fire is not very large.

Boiling oil in a cold pan: add some oil immediately to the hot pot, and then put the raw materials in the oil boilingAfter adding some oil to the cold pan, put the food to the ambient temperature, such as making sweet and sour loin, marinating the large intestine in the case of cold pan first cold pan oil heat, and pour into the marinated loin after the oil is burned. Cold pan cold oil:

Add some oil to the pan and put the ingredients;There are very few such things, and they are generally used to fry cumin, which is very easy to burn off. After knowing this difference, I believe that everyone already knows that the proper use of cooking oil is very helpful for cooking.

Hot pan and cold oil: Put some oil in the pot to boil, pour it out after moistening the pot, and then pour in the appropriate cold oil, and immediately invest funds in the raw materials to burst the pot or automobile engine oil. It is suitable to stir-fry meat ingredients with rich protein content, such as meat ingredients with flour or egg white.

Raw materials are invested in warm oil, there is a momentary buffer after heating, which can quickly disperse or slip the raw materials, and the protein content of the surface of the raw materials slowly warms, which is conducive to stretching and opening, so that the raw materials are sufficient and symmetrical when heated, loose and crispy, tender and not soft, and the number of fried chicken shreds is good-looking, in addition, the bottom pot has high heat, the temperature of vegetable oil is low, and the raw materials are put into the oil, due to the continuous increase in temperature, an upward driving force can be formed, which can make the raw materials quickly adjusted, not easy to stick to the pan, and can reasonably avoid the crushing of raw materials.

This pot of cold oil is to put the pot on the fire, and then put in the oil after the pot is hot, and the cold oil in the cold pot is to pour oil directly into the pot and then heat itWhen stir-frying, you should use a hot pan and cold oil, which is more healthy for the body, and such oil will not destroy the original nutrients in the food.

Stir-frying should be done in different ways according to different dishes. To heat the pan with cold oil is to heat the pan first and then pour the oil. Cold pan cold oil means that the pan is cold, and the oil is also cold.

1. When stir-frying, oil is added to the hot pan, and when the oil is hot, start to add condiments such as onions, ginger and garlic, and then add meat or vegetables, so that the dish tastes more fragrant. Of course, you can also choose to put oil in a cold pan, but it is for special dishes.

2. When stir-frying, the oil temperature is not too high, don't wait until the oil is smoking, otherwise the nutrients in the vegetables will be destroyed, and the oil temperature is too high, and some trans fatty acids will be produced.

3. When stir-frying, after the first dish is fried, you need to brush the pot and fry the next dish, so that the taste of the fried dish will be original.