A list of the contents of this article:

What is cooked oil?

1, cooked oil is heated oil, heated to 30% to 40% heat is mature oil. There are two kinds of raw oil: 1 is vegetable oil, 2 is animal oil, only peanut oil and sesame oil can be eaten raw. Cooked oil is heated oil, heated to 30% to 40% heat is mature oil.

2, cooked oil refers to fried meat, fried fish, fried balls and other fried or cooked oil, also known as old oil.

3. The difference between cooked oil and raw oil is that raw oil is a kind of oil that can not be processed and filled with oil, and mature oil is the oil produced again after processing and maturing. There are two kinds of oil, one is vegetable oil, the other is animal oil. Vegetable oil only peanut oil and sesame oil can be eaten raw.

4, cooked oil is heated oil, heated to 30% to 40% heat is mature oil. There are two kinds of raw oil, vegetable oil and animal oil. Only peanut oil and sesame oil can be eaten raw.

5. There are two kinds of raw oil: 1 is edible oil, 2 is animal fat, only peanut oil and sesame oil can be eaten raw. Cooked oil is heated oil.

6, cooked oil is heated oil, heated to 30% to 40% heat is cooked oil, when cooking, oil heated to 7-80% can be put into the dish. If it is the cooking oil bought by the supermarket, one is to feel it with your hand near the center of the pot when heating it, and the other is to watch the oil roll. Low oil temperature, 34% heat.

Eat raw oil only when it is cooked! How many degrees does it have to add before it can be regarded as cooked oil?

1. When making some traditional dishes, you need to heat the raw soybean oil to mature oil. If you are making fried food, you can heat the oil to about 180 ℃, so you can get an ideal frying effect. In the preparation of other dishes, the raw soybean oil needs to be heated to a sufficient temperature, but not necessarily to be fully mature.

It takes about 5 minutes to cook. Raw vegetable oil needs to be cooked for about 5 minutes. At this time, the temperature of the oil is 150 to 180 degrees Celsius, which means it is already ripe. If the temperature of vegetable oil is too high, it will produce carcinogens. When it is 80% hot, the cooked vegetable oil will blister. Throwing a head of garlic at this time will immediately float up and crack.

3. The mature oil is processed and matured after the oil is obtained from the processing, and the second oil is the mature oil. When cooking, you can put the food when the oil is heated to 7mur. if the cooking oil bought by the supermarket is heated, one is to feel it with your hand close to the center of the pan, and the other is to watch the oil roll.

4, cooked oil is heated oil, heated to 30% to 40% heat is mature oil. In general, hot oil is used for cooking, that is, the oil is put into the pan and the dish is put in when the oil temperature reaches 7-8%. Edible oil is divided into many kinds, such as cold oil temperature, low oil temperature, medium oil temperature and high oil temperature.

The oil is five percent hot and seven percent hot. What is the difference between the performance of the oil? Is there any simple way to distinguish the temperature of oil?

1. That is, first heat the pan, then heat the oil for a while, and then use the oil at this temperature to fry the shrimp or fish fillets. The characteristic of this oil temperature is that there is no loud noise when entering the pot (you should suck the shrimp or fish fillet dry, without moisture), and there is a fine bubble around the shrimp or fish fillet, but the raw material is kept white.

2, generally speaking, the oil temperature is expressed by "Cheng". The oil temperature is about 23 ℃. The commonly used oil temperature can be divided into three categories: warm oil pan, commonly known as 30-40% hot, temperature 90 ℃ to 130 ℃, general oil surface situation is no smoke, no sound, the oil surface is relatively calm, when the raw material is put into the pot, there are a small number of bubbles around the raw material.

3. 50-60% hot: there is an obvious change in the surface of the oil. When you put the chopsticks in the oil, you can see tiny bubbles floating; 70% hot: when you put the chopsticks in the oil, the bubbles on the chopsticks become dense and a little smoke rises.

4. When the oil temperature is 30% or 40%, the oil level fluctuates, but there is no oil fume. When the oil temperature is 50% to 60%, the oil level fluctuates frequently, and smoke begins to appear. When it reaches 70% or 80%, there will be a large rise in lampblack, and a dense rise in fume will occur in 90%. Fried, fried, fried and fried, the required oil temperature is different.

5. The oil is five percent hot and seven percent hot, which means that in the cooking process, the temperature of the oil reaches five percent hot or seven percent hot. Generally speaking, the five percent heat refers to the oil temperature of about 100 ℃, and the seven percent heat refers to the oil temperature of about 120 ℃.

6. The oil temperature is 1 to 20%. When the hand hovers about 3 inches above the oil surface, there is a slightly warm feeling. If you put a small amount of meat into the pot, there will be no obvious change, and only a small number of bubbles will emerge from the edge of the food.

How does the frying pan look like the oil is ripe without the oil in the pan?

1. Look at the appearance to flip frequently, observe whether the fried is even, whether there is any place that has not been fried, the joint of cooked meat and bone will produce signs of contraction, look at the meat at different times, the cooking time will be slightly different, fish and chicken and duck will be faster, pigs, cattle and sheep will be a little slower.

2. After the oil in the pan is heated, put the food to be fried into the oil. When sinking to the bottom of the pan and then floating on the oil surface, the oil temperature is about 160C. If you make shredded vegetables, such as Chinese Yam in Hot Toffee, shredded sweet potatoes and shredded potatoes, it is more appropriate to deep-fry with this kind of oil. At this time, the fire under the pot should be controlled to keep the oil warm.

3. After putting the oil into the pot, put a few onions before smoking. Heat the oil at a high temperature to remove the moisture, and then precipitate and then use it. Foam is mainly caused by impurities. After the oil is put into the pot, cook it for a little longer, the temperature of the oil is high, and the foam will be gone after a long time.

4. Boil the water in the pan, turn it to a low heat and pour the oil, wait patiently for the oil temperature to rise, pour in the vegetables and stir-fry over high heat, so as to avoid spilling the frying pan or oil. After you are proficient in cooking, you can stir-fry the oil directly without adjusting the low heat, but you should still pay attention to boiling the water in the pan before pouring the oil.

5. When frying, the food will not burn off over low heat, but the oil will not go down until it is cooked. The food has already been burnt off outside. It is recommended that you preheat the mail to an appropriate degree, then put food and adjust the fire to the appropriate size.

How do you know the raw oil is cooked?

80% hot: the bubbles on the chopsticks become very dense, and the oil fumes on the top of the pot become obvious.

This kind of oil burns until the oil surface is calm with smoke, and chopsticks are considered cooked oil when inserted with a bubble sound. The change of the oil surface can be observed when heating the oil. In the process of heating the oil, the oil surface will gradually turn from turning to calm, accompanied by smoke.

The first thing is to see if the oil is smoking, and the second expert is to put it on top of the pot to see if the temperature is there. If you have both, then the oil will boil.