Stir-frying is one of the most common cooking methods in Chinese cooking, and the control of oil temperature is essential for the taste and nutrition of the dish. The right oil temperature not only cooks the ingredients quickly, but also preserves their color and nutrients.
This article will provide you with a detailed guide to oil temperature control when stir-frying.
The picture comes from the Internet
1. The importance of oil temperature
The influence of oil temperature on stir-frying is mainly reflected in the following aspects:
- Taste of ingredients: The right oil temperature can make the ingredients charred on the outside and tender on the inside, and the taste is better.
- Nutrient retention: Excessive oil temperatures may destroy the nutrients in the food, especially vitamins and unsaturated fatty acids.
- Beautiful color: The right oil temperature helps the ingredients maintain their bright color and increase the appeal of the dish.
2. Classification of oil temperature
Oil temperature is usually divided into the following grades:
- Low temperature: about 120°C-140°C, suitable for cooking methods that need to maintain the tenderness of ingredients, such as sliding and frying.
- Medium temperature: about 160°C-180°C, suitable for general stir-frying, can make the ingredients quickly and thoroughly, and maintain the taste.
- High temperature: Approximately 200°C or more, suitable for cooking methods such as frying and stir-frying that require rapid retention of moisture and nutrients in ingredients.
3. How to determine the temperature of the oil
There are several ways to determine the oil temperature:
- Observation method: Judge the oil temperature by observing the changes in the oil level. For example, the oil level is low when it is calm, the oil level is medium when it fluctuates, and the oil level is high when it is smoking.
- Ingredient test: Put a small amount of ingredients (such as a slice of ginger or a slice of green onion) into the oil and observe how it reacts. The low temperature is low when there are few bubbles around the ingredients, and the medium temperature is medium when there are many bubbles and the fast air bubbles are high.
- Thermometer method: The most accurate method is to directly measure the oil temperature using a specialized oil temperature thermometer.
4. Control the oil temperature when stir-frying
- Cooking in cold oil: suitable for ingredients that need to be simmered for a long time, such as braised pork, etc.
- Warm oil in the pan: It is suitable for cooking that needs to maintain the tenderness of ingredients, such as scrambled eggs, sliced pork slices, etc.
- Hot oil in the pan: suitable for quick stir-frying ingredients, such as stir-fried vegetables, stir-fried shredded pork, etc.
5. The hazards of excessive oil temperature
- Loss of nutrients: High temperatures may destroy vitamins and unsaturated fatty acids in food.
- Harmful substances: Excessive oil temperatures may produce carcinogens such as acrylamide and polycyclic aromatic hydrocarbons.
- Affect the taste: Too high oil temperature may cause the ingredients to be charred on the outside and raw on the inside, affecting the taste.
epilogue
Controlling the oil temperature when stir-frying is an art and the key to ensuring that the dishes are delicious and nutritious. By mastering the classification and judgment of oil temperature, you can better control the oil temperature when stir-frying, so that each dish can achieve the best taste and nutritional status.
Remember, the right oil temperature will not only enhance the flavor of your dishes, but also protect the nutritional value of your ingredients, which will add to your health and the health of your family.
