How long does it take to boil the oil, and how long does it take to boil the pan and apply the oil

It takes about three minutes to boil the oil, and the oil is to use high heat to make the oil temperature reach the required temperature as soon as possible, and the water vapor in the ingredients can be removed when stir-frying, and the foam and impurities in the soup can be generated after boiling, so as to have a purifying effect. In particular, green vegetables or bean sprouts should be stir-fried over high heat. Low heat is usually used for flavoring, especially for foods with a very thick texture, and raw stir-fry is usually medium or low heat.

Oil droplets and water droplets can splash when mixed in a hot pan, so it's a good idea to heat the pan and dry the walls of the pan before adding oil to the pan. Of course, if you add more oil, you can add oil to the pan in the case of a cold pan and then burn the pan, and there will be no oil droplets splashing.

The steps to heat the oil can be simply summarized as follows:

1.Heat the pan to a high heat and pour in the cooking oil, the amount of oil can be determined according to the ingredients and cooking method. Generally speaking, stir-frying requires more oil, and cooking soups or stews requires less oil.

2.Wait for the oil temperature to rise. This process takes a certain amount of time, which varies depending on factors such as the power of the fire and the way it is heated. As the oil temperature rises, you can prepare other ingredients, such as cutting vegetables, preparing seasonings, etc.

3.Once the oil temperature has risen, you can put the ingredients in the pan for cooking. If you stir-fry, you can put the ingredients in the pan when the oil temperature is high and stir-fry over high heat, which can quickly fry the ingredients and remove the moisture in the ingredients, making the stir-fried dishes more delicious.

If you are cooking soup or stew, you can put the ingredients in the pot when the oil temperature is moderate and cook them slowly, which will ensure the texture and taste of the ingredients.

The time to boil the oil needs to be determined on a case-by-case basis, which is mainly affected by the following factors:

1.Type and quantity of ingredients: Different ingredients require different cooking times and oil temperatures.

For example, meat requires a higher oil temperature to be sautéed, while vegetables need to be cooked at a lower oil temperature. At the same time, if the quantity of ingredients is large, it will take a long time to fry or cook all the ingredients.

2.Heating method: Different heating methods can also affect the cooking time.

For example, induction cooktops heat up faster, while gas cooktops heat up slower. At the same time, the use of different pots and pans will also have an impact on the cooking time, generally speaking, non-stick pans heat up slower, while iron pans heat up faster.

3.Fire and kitchen environment: The size of the fire and the temperature of the kitchen environment will also affect the cooking time. If the heat is low or the ambient temperature in the kitchen is low, the cooking time may be extended accordingly.

In general, the steps to heat the oil are not complicated, but the specific time needs to be determined according to the actual situation. Generally speaking, the cooking time is shorter in a high-temperature and medium-low heat environment, and the cooking time is longer in a medium-to-medium heat and low-temperature environment. At the same time, in order to better control the cooking time and taste, it is recommended to pay attention to the changes in the ingredients and the degree of cooking during the cooking process.

Let the pan boil and apply oil for 24 hours. The so-called oil application is also called oil lubrication, which is an essential step in boiling the pan, and the oil is applied in two parts.

The first time to apply oil: wipe the pot dry and put it on the gas stove, when the iron pot is about to smoke, pour in the cooking oil, and wipe the cooking oil with an oil brush to ensure that every place inside the pot can be soaked with cooking oil.

Wait until the cooking oil in the pot begins to smoke and turn off the fire, pour out the oil after the oil temperature drops, then add water and detergent, and scrub it with a rag again.

Second oiling: The first oil is vegetable oil, and the second is lard. After the pot is wiped clean again, then put in a piece of pork fat, used to give the pot a full-body massage, turn off the heat when the pot is slightly smoking, let it cool naturally, and add water to the pot again after cooling to clean it, note that this step should not add detergent, and the iron pot after cleaning and drying will be used at least one night.

Boiling the pot refers to the maintenance measures before the first use, and the correct boiling steps can make the pot not stick to the pot and will not rust in the future use days, which can greatly improve the service life of the iron pot. Understanding the concept of boiling the pot, let's take a look at the steps of boiling the pot, remember "one wash, two burn and three oil", the new pot has a long life, and the stir-fry is non-stick and more fuel-efficient.

We all know that the newly bought iron pan looks oily, and there will be a layer of residual oil left over from the machining on it. We call it coating, it is to prevent the iron pot from rusting, this oil is not directly edible, eating is not good for the body, so the new iron pot is the most taboo to burn directly, which is equivalent to eating the coating. The correct thing to do is:

Clean this layer of oil first, add an appropriate amount of detergent, and then wash it several times with a rag, inside and out.

After washing, control the moisture, put it on the fire to dry burn, and burn off the coating on the surface. In the whole process of dry boiling, keep shaking the pot, so that the edge of the pot can also touch the fire, the purpose is to make the iron pot can be heated evenly, the whole process is about ten minutes, the surface of the pot can become iron blue. Wait for the pot to cool a little and clean it again, you can add dish soap to help.

Start cooking. Cooking oil refers to wiping the pan (no water) before stir-frying, adding an appropriate amount of oil to heat, and then leaving the hot oil in the pan for a while, before pouring out. Add an appropriate amount of warm or cold oil.

Reasons for putting oil in stir-frying:

1. The color of the stir-fry oil is good-looking, and it is not easy to stick to the pot.

2. The heat transfer of oils and fats is relatively fast, and it also has the effect of harmonizing taste, and can also increase the nutritional content of food and promote fat-soluble vitamins.

The absorption can also play a delicious role. Therefore, oil should be added to stir-frying.

3. Oil itself is one of the five major nutrients, and if it is not ingested for a long time, it is particularly harmful to human health.

Wait for the pan to cool naturally

First of all, you must pay attention to the process of boiling the pot, you must not use dish soap, including when you usually use the pot, when washing the pot, try not to use dish soap. Dish soap will remove grease from the surface of the iron pan, which is more prone to rust and stick2Second, rinse with clean water first, wipe off the water with a rag (wipe the inside and bottom of the pot dry), and then put it on the stove to heat the iron pot to remove the water.

3.Third, heat the iron pot over medium-low heat (note, it must be medium-low heat, not high heat) and use a clip to clamp the large fat meat (about 2-3 taels) in the pot and wipe it repeatedly, from the bottom to the top, from the middle to the four circles, so that the spilled grease is evenly spread over the entire pot surface. As you keep wiping, more and more melted black lard overflows from the pot, and the fat will also become black and smaller.

When the lard in the pot turns black and mushy, turn off the heat and pour out the black lard, and then, let the iron pot cool naturally, then wash the pot with clean water, and after washing, wipe the pot dry and bake it dry 4Fourth, repeat the above lard boiling method 2-3 times, continue to wipe the pot with big fat first, after wiping, wait for the pot to cool naturally, then rinse with water, wipe dry and dry. During this period, the blackened and mushy parts of the large fat can be removed.

If you have time, you can rub it with lard a few more times, the effect is better. 5.Finally, the hot oil obtained by brushing the fat meat with the pot, or using cooking oil, wipe the inner wall and bottom of the iron pot, and the entire iron pot can be used normally even after 24 hours of drying.

Depending on the size of the fire, the general gas stove can be used for more than 20 seconds.

Heat the pan, then add oil and cook until there is a slight smoke and the dishes are ready to serve.

There are three main reasons why the oil needs to be boiled very hot before putting the vegetables in:

Clause. First, everyone thinks of cleaning the water to avoid moisture, and hurting people after the oil splashes at high temperatures;

Clause. Second, it is to let the oil quickly reach the required temperature, so as to reduce the amount of vaporization produced by the heating time of the oil in the pot, so that less oil can be used and the surrounding environment can be affected as little as possible (otherwise there will be more oil stuck to the items in the kitchen);

Clause. Third, there is a high temperature environment in the pot.

On top of the oil (if the oil is put first, due to the vaporization of the oil, this temperature environment is not as good as the oil later), because basically most of the dishes need this high temperature environment to ensure that the dishes are cooked and have a good enough freshness, tenderness and taste, and the fried dishes are also particularly delicious.

Cooking oil is generally about 215-260 degrees.

The edible oil commonly consumed daily includes soybean oil, Yukai rice oil, peanut oil, sesame oil, etc., while the boiling temperature of soybean oil is 257, corn oil is 246, peanut oil is 226, and sesame oil is 215.

Many people like to stir-fry at high temperature when stir-frying, and they are accustomed to waiting until the oil in the pot is smoking, which is unscientific. High-temperature oil not only destroys the nutrients of food, but also produces some peroxides and carcinogens. It is recommended to heat the pan first, and then pour the oil, at which point you can stir-fry the vegetables without waiting for the oil to smoke.

Summary. 1. Cooking oil can be cooked by heating it over high heat for about 1 minute, and it will feel hot when it is hot. Different oil temperatures can make different dishes, and not all of them are burned until they smoke.

2. When the oil temperature is hot, the surface of the oil does not change much, which is suitable for cooking dishes such as puff pastry peanuts and puff pastry cashew nuts. 3. When the oil temperature is hot in three or four years, you can feel the heat when you put your hand on the surface of the oil pan, which is suitable for dry boiling, and is also suitable for dry material growth, and the oil at this temperature has the effect of keeping fresh and tender, and removing moisture. 4. When the oil temperature is five or six hot, the surface of the oil changes significantly, which is suitable for frying all kinds of dishes with meat slices and diced meat.

5. When the oil temperature is hot, there is a little green smoke rising, which is suitable for dishes made by cooking methods such as stir-frying, boiling, and frying. <>

<> oil should be boiled for a few minutes before stir-frying.

<> oil should be boiled for a few minutes before stir-frying.

1. Cooking oil can be cooked by heating it over high heat for about 1 minute, and it will feel hot when it is hot. Different oil temperatures can be used to make different dishes, and not all of them are burned until they smoke. 2. When the oil temperature is hot, the surface of the oil does not change much, which is suitable for cooking dishes such as puff pastry peanuts and puff pastry cashew nuts.

3. When the oil temperature is three or four hot, you can feel the heat when you put your hand on the surface of the oil pan, which is suitable for dry cooking, and is also suitable for dry material growth, and the oil at this temperature has the effect of keeping fresh and tender, and removing moisture. 4. When the oil temperature is five or six types of book, the surface of the oil changes significantly, which is suitable for frying all kinds of dishes with meat slices and diced meat. 5. When the oil temperature is hot, there is a little green smoke rising, which is suitable for dishes made by cooking methods such as stir-frying, boiling, and frying.

It is enough to raise the iron pot with lard for 3-5 hours.

Step 1: Clean the surface of the pot first, take a sponge to wipe, add an appropriate amount of dish soap, scrub the body and bottom of the pot repeatedly, and then rinse twice with running water.

Step 2: After the body and bottom of the pot are cleaned, add socks to the pot and add an appropriate amount of water, put the pot on the gas stove, add 100ml of white vinegar, and bring to a boil over high heat. Once the water is boiling, put the silicone spatula in as well, stir it, cook for 5 minutes, and then turn off the heat.

The purpose of this step is to sterilize the new pot.

Step 3: Pour out all the water, take a clean rag, and wipe the water on both the body and the bottom of the pot.

Step 4: Put the pot on the gas stove, heat it over medium heat, add an appropriate amount of cooking oil, brush evenly with a brush, brush the body and wall of the pot with a layer of oil, after the oil is hot, shake the pot, pour out the oil, turn to low heat, and continue to heat.

Step 5: Take a piece of big fat meat, use a fork to hold it, be careful not to plug it through, otherwise it will scratch the body of the pot, and then wipe the body and wall of the pot with the fat meat, let the lard soak into the pot, about 3 minutes, after the fat turns yellow, turn off the heat, take out the fat meat, leave the lard in the pot, and let it stand for 3-5 hours, and the non-stick pan will be opened.

Now, let's try the pot, add an appropriate amount of oil to the hot pan, brush the oil evenly, after the oil is hot, beat an egg, after the egg is set, shake the gear to tease the pot, you can see the eggs slide freely in the pot and sell well, it doesn't stick to the pan at all, it seems that this pot is still very good!

New pot "pot" skills: The "pot raising" skills of non-stick pans are also very simple, after each use, clean them, boil them dry, and apply an appropriate amount of oil to the body of the pot.

Summary. Dear, glad to answer for you. How long does it take to boil oil A:

Dear, heat the oil for 8 to 10 minutes. Burn it for about 10 minutes! How to boil a new iron pot - first prepare a small handful of edible alkali and sprinkle it evenly into the bottom of the pot.

Then put a little dish soap in it. Put a little running water in it and then use the steel wool ball at home. Scrub vigorously for two minutes.

After the wok is cleaned, we place it on the stovetop. Turn on a high heat to bring it to a boil. Be sure to remember to burn the pot green.

Burn all parts of the pot and pay attention to safety at this time. Don't hurt your hands. After the bottom of the pan is green, remember to keep turning the wok.

Hello, let you wait for a long time, is consulting information for your questions to answer, please be patient Dear, I am happy to answer for you. How long does it take to boil oil Answer: Dear, it takes 8 to 10 minutes to boil oil.

Burn it for about 10 minutes! How to boil a new iron pot - first prepare a small handful of edible alkali and sprinkle it evenly into the bottom of the pot. Then put a little dish soap in it.

Put a little running water in it and then use the steel wool ball at home. Scrub vigorously for two minutes. After the wok and bush are cleaned, then we put it on the stovetop.

Turn on a high heat to bring it to a boil. Be sure to remember to burn the pot green. Burn all parts of the pot and pay attention to safety at this time.

Don't hurt your hands. After the bottom of the pot is green, remember to turn the wok without stopping.