When stir frying, how hot is the oil?

If the oil is a little smoky, it's time to stir-fry. Heat the pan first, then pour the oil. When the oil is just smoking, place it on a plate or throw a small piece of chopped green onion into the pan. If there are a lot of bubbles around the chopped green onions, it means that the temperature can be fried; If the chopped green onion changes color or even browns, the temperature is too high.

When stir-frying, the oil should be hot before putting the vegetables, as long as the oil starts to bubble, you can pour the vegetables down and stir-fry on high heat.

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.

Heat up the oil and let it be used again for the next stir-fry, if there is not much oil, it should not matter if it is not often.

You can heat the oil first, and the next stir-fry is only a small amount, such as scallion oil, Sichuan pepper, cooking oil, garlic oil, chili oil, these oils can be used to mix cold dishes at any time, they are all delicious.

As long as the cooking oil has not been heated repeatedly, it can be continued to be consumed while maintaining hygienic storage.

Doing so is not good for your health. It is easy to cause many diseases.

You think it's a good thing to eat, it sounds pretty healthy.

The temperature of the oil should reach at least 6 percent hot, so that the food can be better ripened. You can feel the temperature with the palm of your hand on the top of the pan, and if you feel that the temperature is just right, not particularly hot, then you can stir-fry directly.

I think it's okay to have an oil temperature of 7 when cooking; Learn some small skills, learn some small methods, practice often, continue to explore, and systematically grasp the temperature of this oil in cooking.

The oil temperature is three or four hot.

At this time, the oil temperature is between 100-140, and the oil in the pan does not look changing, there is no smoke, and there are no bubbles. If you put your hand on top of the oil, you will feel a slight heat, and if you put the wooden chopsticks into the pot to test, there will be no bubbles. The oil temperature at this time is suitable for smooth stir-frying, such as when stir-frying beef, the beef is fried in the pan at this time, which is not easy to stick together and can also keep the ingredients fresh and tender.

The oil temperature is five or six hot.

At this time, the oil temperature is around 150, you can see a little green smoke, and the oil in the pan starts to tumble. If you put your hand on top of the oil, you can clearly feel the heat, and when you insert your chopsticks into the pot, bubbles will appear. This oil temperature is suitable for stir-frying and dry frying, and the oil temperature for stir-frying vegetables is more appropriate, and it can be quickly stir-fried out of the pan to keep the greens green and crisp.

The oil temperature is hot.

At this time, the oil temperature is between 160-180, and you will see a lot of oil smoke bubbling, but the oil in the pan will not tumble. At this time, when you insert chopsticks into the pot, it will bubble quickly, and at such an oil temperature, it is suitable for frying, french fries, fried chicken, fried fish, etc.

When stir-frying, many people are accustomed to pouring down the vegetables when the oil is burned to smoke, in fact, this is a wrong approach, not only the fried vegetables are not delicious, but also not conducive to health, so when to put the vegetables down to fry?

When waiting until the oil smokes before the dish is put into the pot, the oil temperature has reached 200 degrees Celsius, which will not only destroy the nutrition of the dish, but also may produce carcinogens, and the oil temperature should be controlled at about 150 180 degrees Celsius when stir-frying, the easiest way to distinguish is to insert bamboo chopsticks into the oil, and see many small bubbles around it, which means that the temperature is hot enough, and the dish can be cooked; Or throw a piece of green onion skin into the oil to test the oil temperature, if a lot of bubbling around the green onion, but the color does not turn yellow immediately, it proves that the oil temperature is appropriate, you can stir-fry.

If the surface of the oil is stable, smokeless, no sound, it is a low oil temperature, and the oil temperature is 85 120, commonly known as three or four into heat; If the oil surface is turned in the middle around it, and a small amount of small bubbles and smoke come out, it belongs to the medium oil temperature, the oil temperature is 120 180, commonly known as sixty percent heat; If the middle of the oil surface is turned outward, and there is a large amount of green smoke, stirring with a spoon and there is a sound, it can be determined that the high oil temperature, the oil temperature is generally 180 240, commonly known as eighty percent hot. Low oil temperature is suitable for soft frying and smooth stir-frying, medium oil temperature is suitable for dry frying, crisp frying, super stir-frying, and high oil temperature is suitable for fried chicken and fried fish.

As the temperature rises, the heating time of edible oil is extended, and the vitamin A and vitamin E in the oil will be destroyed. Oils and fats are prone to the formation of fat oxides, which hinder the body's absorption of proteins and amino acids, and may also form deposits in the human body, causing damage to the body's metabolic system. If you often eat vegetables fried in hot oil, you are prone to stomach ulcers, and may even induce cancer, so it is advisable to use an oil temperature of about 150 for stir-frying, so that the fried oil is both nutritious and harmless to the body.

When stir-frying, it is best to heat the pot first and then put the oil, do not wait until the oil "smokes" before putting the vegetables, otherwise the cooking will not be improper, no matter how good the oil will become, it will become "bad", and it is not good for the body to eat.

Because the specific gravity of oil is lower than water, there will be water left in the cleaned pot before it is preheated, and if you directly add oil and then heat the pan, it will cause the splash of high-temperature oil, which is easy to hurt people. Therefore, it is generally necessary to wait for the pot to heat up and then pour the oil, the usual dishes are to heat the pan and then put the oil, after the oil is heated for 3 layers, start to put the onions, ginger and garlic and the like, which is called bursting the pot, and then fry the meat or vegetables, which will be more fragrant.

Hot oil is also known as seven or eight percent heat, 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. Boil. Fry.

Cooking methods such as syrup. Strong oil, also known as nine to ten percent hot, has an oil temperature of around 257 degrees, which is about to reach the ignition point, and is only suitable for stir-fried dishes and so on.

Heat the pan first and then add oil so that the stir-fry will not stick to the bottom.

How to stir-fry:

1. Materials. 150 grams of greens, 10 grams of rapeseed oil, 2 grams of salt, 5 grams of sugar.

Second, the practice. Peel off the leaves layer by layer and rinse with water.

Cut off the greens.

Heat the pan with cold oil, add rapeseed oil, and boil the oil for a while until all the foam on the surface of the oil disappears.

Add the stalks and stir-fry for about half a minute.

Add the leaves. Keep stir-frying until the leaves are gone.

If you see water in the dish that is starting to seep out, you can add salt to taste.

According to your preference, add a little sugar and it will be ready to cook.