How do you look at the temperature of the oil, and what are the tips to quickly identify the oil tem

1. When the oil surface is relatively calm, there is no green smoke, and there is no sound, and the material produces less bubbles after it is put into the pot; It shows that the oil has reached three or four percent of the heat, and it is currently judged to be a warm oil pan. 2. When the oil keeps turning from the four sides to the middle, accompanied by green smoke and bubbles; After the material is put into the pot, a large number of bubbles are generated, but there is no sound of oil bursting; It shows that the oil has reached five or six percent hot, and it is currently judged to be a hot oil pan. 3. When the oil surface is relatively calm, the sound of oil bursting when shaking, accompanied by a large amount of green smoke; When the material is put into the pot, a large number of bubbles will also be generated, and a clear ** sound can be heard; It shows that the oil has reached seven or eight percent hot, and it is currently judged to be a prosperous oil pot.

Insert bamboo chopsticks into the oil pot, if the more oil flowers float around the chopsticks, it means that the oil temperature is higher, take 150 oil temperature as an example, there is a lot of foam around the chopsticks but they are relatively fine. For example, when 7 is hot, the bubbles on the chopsticks become dense, and a little green smoke begins to rise.

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

2.Low oil temperature: The oil temperature is three or four hot, 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 is turned 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.

This is generally seen by the eyes and tried by hand.

The temperature of the oil is 30 ° 10 is on fire, so it is said that when 3 is hot, then it is 90 °-100 ° Generally, the slippery fillet is probably the oil has large bubbles and rises The reason is also simple There is a trace of water in the oil The boiling point of the water is 100 °, so the temperature of 3 oil has bubbles.

Generally, fried things are 6-7 into 180-210 ° 180 For example, Japanese tempura, Chinese food smooth shredded pork, 200 ° is generally Chinese food, fried chicken, ah, sweet and sour loin, the first oil temperature, almost no large bubbles, there are tumbling in the middle of the oil, there are small bubbles around, that is not moisture

And then there's 9 percent hot oil.

There is green smoke around the pot, 270 degrees down, generally the oil temperature used for the ancient meat, sweet and sour tenderloin, the second crispy crust, and the oil temperature used for the last pouring of oil on the boiled meat slices.

Hope it works for you.

The temperature of the oil is 30 ° 10 is on fire, so it is said that when 3 is hot, then it is 90 °-100 ° Generally, the slippery fillet is probably the oil has large bubbles and rises The reason is also simple There is a trace of water in the oil The boiling point of the water is 100 °, so the temperature of 3 oil has bubbles.

Generally, fried things are 6-7 into 180-210 ° 180 For example, Japanese tempura, Chinese food smooth shredded pork, 200 ° is generally Chinese food, fried chicken, ah, sweet and sour loin, the first oil temperature, almost no large bubbles, there are tumbling in the middle of the oil, there are small bubbles around, that is not moisture

And then there's 9 percent hot oil.

There is green smoke around the pot, 270 degrees down, generally the oil temperature used for the ancient meat, sweet and sour tenderloin, the second crispy crust, and the oil temperature used for the last pouring of oil on the boiled meat slices.

Hope it works for you.

Now there are thermometers. In the jargon, 30 degrees is 1 percent, 60 degrees is 2 percent, and so on. 1 to 2 oil just hot, fry the peanuts in the pan.

3 to 4 small bubbles at the bottom of the pot, like small water bubbles at the bottom of the pot. 3. Slip into shredded chicken, dice, put in the shredded chicken and float up immediately. 4. Slippery meat shreds float up.

5 to 6 into the side of the pot oil into the center of the pot, 5 into fried fritters, 6 into fried eggplant. 7. The oil surface is calm. More than 8 percent of the oil is vertical from the center of the pot to the edge of the pot, and green smoke rises from the edge of the pot.

7 to 8 into suitable fried pancakes, liver tip. If you want to be accurate, it is recommended to buy a thermometer. This needs to be observed and experienced slowly.

Put the garlic slices in the oil, the more bubbles indicate the hotter the oil and vice versa.

If you fry things often, you will naturally understand. What's smoking, 7 8 into, that's all technical terms.

1. One or two into the oil temperature, the oil surface is calm, at this time put your hand on the oil surface, you will feel slightly warm. One or two hot oil is suitable for making dishes that are easy to paste such as puff pastry peanuts and puff pastry cashew nuts, which are not easy to paste, but will absorb more oil.

2. The oil temperature is about 90 °C and 130 °C, and the oil surface is still calm, but if we put in a chopstick, there will be tiny bubbles around the chopsticks, and there is no green smoke. This oil temperature is suitable for stir-frying meat, etc.

3. When the oil temperature is burned to five or six percent (130 °C 170 °C in Ming Youqing), the oil surface fluctuates, there are more bubbles, there is a loud sound, and a small amount of green smoke begins to emit. It is suitable for stir-frying, boiling, frying and other cooking methods, and has the effect of puff pastry increasing flavor and making the ingredients not easy to break.

4. At this time, a large amount of green smoke rises above the pot, and the bubbles around the chopsticks become very dense. It is suitable for frying or frying meat and fish, so that the skin is crispy and not broken.

Most civilian vehicles cannot display the oil temperature, and most civilian vehicles can only display the coolant temperature. Some high-performance cars or supercars can display the oil temperature. Oil temperature is a more important data than the wide one, don't let the engine run at too high rpm when the oil temperature is not up.

Engine oil is called the blood of the engine, oil is very important for the engine, if there is no oil in the engine, the engine will not function properly.

Engine oil not only plays a lubricating role in the engine, but also plays a role in cleaning, sealing, buffering, rust prevention, and heat dissipation.

When the engine is working, the oil will form a layer of oil film on the surface of each part of the engine, which can avoid direct contact between the various parts, which can reduce the wear of the engine.

Engine oil has a normal working temperature, if the temperature of the oil is too low, the fluidity of the oil will deteriorate, so that it is impossible to lubricate the engine thoroughly.

If the temperature of the oil is too high, the viscosity of the oil will decrease, so that the 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 will also increase the wear of the engine.

It is very important to keep the oil in the normal operating temperature range of the interior.

The performance of the engine oil will deteriorate after a long period of use, so the engine oil needs to be changed regularly.

It is recommended that you change the oil on time and change the oil filter every time you change the oil.

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