When stir frying, oil is divided into two types: cold pan oil and hot pan oil, what is the connotati

The usual dishes are hot pan and then oil, after the oil is heated for 3 layers, start to add onions, ginger and garlic and the like, which is called bursting the pot, and then stir-fry the meat or vegetables, which will be more fragrant and so on. There are also times when a cold pan is needed.

Hot pan cold oil method.

The hot pan cold oil method is to wipe the pot (or spoon), put in an appropriate amount of oil to heat, then pour out the hot oil in the pot, and then put in an appropriate amount of warm oil or cold oil, immediately put in the raw materials, dry stir-fry or lubricating oil. The reason why you need to cook dishes in a hot pan with cold oil is that the meat raw material itself is rich in protein, and it has been slurred with egg whites and starch. The raw materials are put into warm oil, and there is an instantaneous buffer after being heated, and the cooks can use this moment to quickly stir-fry or slide the raw materials, and the protein on the surface of the raw materials will gradually become hot, which is easy to stretch and stretch, so that it is fully heated, and uniform, loose and crisp, tender and not soft, and the shape of the dish is beautiful.

In addition, the bottom of the pot is hot, the grease is warm and cold, after the raw materials are put into the oil, with the continuous increase of the oil temperature, an upward thrust can be generated, which can make the raw materials float quickly, play a non-stick pan, and prevent the raw materials from breaking.

Then use the "cold pot and cold oil" method to cook dishes, after the raw materials are put into the pot, the outer layer of protein and starch slurry can not quickly solidify when heated and stick to the bottom of the pot, and the phenomenon of sticking to the pot appears.

If you cook a dish using the "hot pan hot oil" method, the oil temperature will have an effect on the cooking ingredients when the oil temperature exceeds 80. After the raw materials are put into the pot, they are suddenly subjected to high temperature, and the protein and starch on the surface will suddenly condense to form a layer of coating, resulting in qualitative change and condensation into lumps, which are not easy to slip and transfer heat, resulting in uneven heating of the raw materials of the dishes, uneven old and tender, affecting the flavor and quality of the dishes, and seriously causing cooking failure.

Yes, there are two kinds of oil that we eat now.

One is peanut oil and the other is blended oil.

Under normal circumstances, peanut oil is hot in a pan and cold oil to copy vegetables, so that the nutrients in it will not be dispersed.

And the blended oil is the hot oil in the cold pan, and there are some chemicals in the blended oil, which will volatilize when heated! Hehe.

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 pan if it is not cold, and then put the raw materials after the oil is boiled; Suitable for frying, there is no need to cool the pan for fried food, the pot is too hot but will cause kitchen fumes, add some oil to the cold pan, and then put the food at the ambient temperature, such as making sweet and sour loin, marinating the large intestine in the case of the cold pan oil first, and pour 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 appropriate cold oil, and immediately invest funds in 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 it; When stir-frying, you should use a hot pan and cold oil, which is healthier for the body, and this kind of 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.Hot pan skin and cold oil: It means that when heating the pot, the oil is poured into the cold pot first, then boiled, and then the ingredients are put in the hot pan.

This method of burning the pot can avoid the oil from volatilizing the fragrance due to overheating, and at the same time can also protect the pot from smoke and black pot caused by overheating, which can ensure that the ingredients absorb the oil quickly and evenly in the cold pot, so that the fragrance of the ingredients can be fully released, and it is not advisable to heat the pot too much macro when stir-frying.

2.Hot pan hot oil: This means that the oil is poured into the pan first, and then the ingredients are added when the oil is heated to a certain temperature. This method of cooking is usually suitable for some ingredients that need to be quickly superheated, such as eggs, fish, etc.

In short, the use of different pot cooking methods in cooking needs to be selected according to the different ingredients, cooking time and taste requirements.

"Hot pan with cold oil" and "hot pan with hot oil" are two different practices in the cooking process. The differences between them are as follows:

1.Heat a pan with cold oil.

"Hot pan with cold oil" refers to adding cooking oil to a pan when the pan is not heated, and then reheating the oil to a moderate temperature before adding it to the dish.

This approach has the following advantages:

It can avoid overheating the oil and causing the ingredients to be mushy.

It can make it easier for ingredients to absorb oil and get a better taste.

It can reduce the oxidation of ingredients and retain the nutrients of ingredients.

2.Heat the oil in a pan.

"Hot pan with oil" refers to heating the pan to the right temperature, adding cooking oil to the pan, and then putting the ingredients into the pan to cook.

This approach has the following advantages:

It can quickly bring the temperature in the pot to heat, so that the ingredients can be cooked faster.

It can make the ingredients easier to color and more beautiful.

It can create a unique aroma and texture of stir-fried dishes.

There are pros and cons to both cooking methods, and they can be used according to different ingredients and cooking methods. However, no matter which method is used, the smoke point should not be too high, so as not to cause the ingredients to paste and too much fume.

1. Hot oil in a hot pan: put oil in the pan after it is hot, and put raw materials after the oil is hot;

This situation is suitable for stir-frying, and it is also the most common way to cook at home, so that the stir-fried dishes will be more delicious.

For example, stir-fry green vegetables, stir-fry garlic in cold oil in a hot pan, add green vegetables after the oil is hot, and stir-fry quickly.

2. Hot pan and cold limb oil: After the pot is heated, put oil, and then put the raw materials;

This situation is suitable for stir-frying spices such as chives, ginger and garlic, bean paste, Sichuan peppercorns, etc., which helps to burst the fragrance of spices.

When stir-frying, the difference between hot pan cold oil and hot pan hot oil is the effect and texture of the ingredients being cooked.

Heating the pan with cold oil means heating the pan first, and then adding cooking oil before putting in the ingredients when the pan is hot. This method is more suitable for Heng Shen Sen when cooking ingredients that are stir-fried at high temperatures, because the high temperature instantly evaporates the water in the ingredients, making the ingredients more tender and tasteful. At the same time, this method also prevents the oil from being too hot and causing the ingredients to stick in the pan.

Heating oil in a pan means heating the pan first, then adding cooking oil until the oil temperature is suitable for stir-frying, and then adding the ingredients. This method is suitable for cooking heavier ingredients, such as meat, rhizomes, filial piety vegetables, etc., this kind of ingredients contain more water, if not preheated with hot oil, the fried ingredients are not only difficult to cook, the taste will become not fresh enough, and easy to stick to the pan, frying, gelatinization and other phenomena will occur frequently.

In short, hot pan cold oil is suitable for stir-frying ingredients at high temperature and fast frying, while hot pan hot oil is suitable for stir-frying large pieces of meat, root vegetables and other heavier ingredients.

Hot pan cold oil and hot pan hot oil are different cooking techniques in Chinese cooking, and their differences are:

To heat the pan with cold oil, heat the empty pan first, and then add cooking oil after the pan becomes hot. At this time, the edible oil will heat up quickly and form an "oil pot flower", and the temperature in the pot is evenly distributed by the temperature of the oil, which avoids the food from sticking to the pan, and makes the ingredients more lubricated when it is searched for the same time. This method is mainly suitable for stir-frying vegetables, fried fish and other ingredients.

To heat the pan with hot oil, add cooking oil to the preheated pan, then heat the pan until the oil starts to smoke, and then add the ingredients to stir-fry. This method is mainly suitable for marinated meat ingredients or ingredients that need to be stir-fried at high temperatures. At this time, the ingredients come into contact with the hot oil, causing the appearance of the ingredients to quickly change color and produce a fragrance.

In general, hot pan cold oil is suitable for ingredients with more moisture and strong stickiness, which can make it easier for ingredients to leave the pan, while hot pan hot oil is suitable for ingredients that need to be cooked quickly at high temperature for a short time. However, regardless of the method, you should beware of situations where the oil temperature is too high or the oil is too much to add can cause splashes or burns.

1. The situation is different:

Heat the pan with cold oil and put the raw materials, this situation is suitable for stir-frying; Heat the oil in a pan and put the ingredients, which is suitable for stir-frying.

2. Precautions are different:

The hot pan should not be too large; The oil temperature of the hot oil in the hot pan should not be too high, so as not to make the raw materials stick together due to the high temperature, and the oil temperature is too low and the meat will leave an oily smell.

3. Different operation methods:

Heat the pan with cold oil, and when the pan is hot, add cooking oil at room temperature; Heat the pan with hot oil: Wait for the pan to heat up and put in the preheated cooking oil.

Precautions for stir-frying:

Brush the pot before stir-frying, and wipe the surface of the pot with a clean rag, because the moisture in the pot will react with the oil, splash around, and hurt people. When preheating the pot, don't test the temperature with your hands, it will burn**. Edible oil should not be used repeatedly, it is best to use edible oil only once, not more than three times, repeated use is not conducive to health.

Vegetables themselves are very oil-absorbent, if there is too much oil, it is not conducive to digestion and absorption, so the amount of oil accompanied by hail from each vegetarian vegetable source should not exceed one spoon of hailstone.

The difference between hot pan cold oil and hot pan hot oil is that hot pan cold oil is to wait for a period of time after adding oil to the pan, let the oil temperature rise and then start stir-frying or cooking; Whereas, hot pan hot oil is to add oil directly at high heat and start stir-frying or cooking.

The advantage of hot pan cold oil is that it can avoid the ingredients sticking to the pan and burning, and at the same time, it can also reduce the production of oil smoke. However, if you heat the pan for too long, the oil temperature may drop, resulting in the ingredients not being able to cook thoroughly.

The advantage of hot oil in a hot pan is that it can heat the ingredients quickly, and the cooking time can be shortened quickly. However, if the temperature is too high, it is easy to burn the food, and at the same time, it will produce a lot of oil smoke.

1.Hot pan cold oil is characterized by rapid heating of ingredients, which can quickly produce high temperatures, so that the surface of the ingredients quickly changes color and forms the outer layer of the juice of the locking town.

2.It is characterized by the heating of the pan and the oil at the same time, so that the ingredients are more likely to adhere to the bottom of the pot when they enter the pot, so as to lock in the juice and aroma of the ingredients. God Chop.

3.Summary: Hot pan oil is suitable for dishes that need to cook quickly and lock in the juices of ingredients, while hot pan hot oil is suitable for dishes that require ingredients to adhere better to the bottom of the pan and form a crispy outer layer.

To heat the oil in a hot pan is to pour the oil into the pan and heat it to a certain temperature to start stir-frying.

To heat the pan with cold oil, first put a little oil in the pot, heat the pot until it smokes slightly, and then pour out the hot oil, and then pour the cold oil into the Qinghe Zheng pot and start frying.

Stir-fry the ingredients in a hot pan with cold oil, and when frying things, use hot pan hot oil.

When stir-frying, the purpose of hot pan and cold oil is to allow the water in the stir-frying process to evaporate quickly, thus forming a dry environment at high temperature, making the surface of the ingredients brittle and reducing the amount of oil absorption.

At the same time, the oil is poured into the cold pan to better control the oil temperature and avoid the problem of oxidation and scorching of oil fumes, so as to achieve the best cooking reputation. This principle is similar to how to seal the meat with high heat and then adjust the heat to roast it slowly, so that the ingredients can maintain the freshness and aroma of Woods.

When the oil temperature is too high, if the ingredients are put into the hot oil, there will be a violent reaction, resulting in the oil splashing out may burn people, so heat it in a cold pan first, and then pour in the appropriate amount of oil to carry the orange section, so that it is evenly distributed at the bottom of the pot can effectively avoid danger.

In conclusion, the practice of hot pans and cold oil not only makes the dishes more delicious, but also helps to keep the kitchen clean and safe.