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How do you see if the oil is ripe when cooking?

One or two percent hot: the surface of the oil does not change much, and there will be no reaction when you put chopsticks into the oil, but you can feel a little hot when you put your hand on the surface of the oil pan. 30-40% hot: the oil surface will be covered with white bubbles, you can feel the heat when you put your hand on the surface of the oil pan, and small bubbles will appear around the chopsticks in the oil. 50-60% heat: there is an obvious change in the surface of the oil. Tiny bubbles can be seen when chopsticks are placed in the oil.

How to look at whether rapeseed oil is ripe or not when it is fried with rapeseed oil, it is already blistered and cannot be cooked any more, or throw a minced garlic down to see if the minced garlic floats and crackles immediately. The smell of rapeseed oil will probably be more than hot.

To judge whether the oil has been heated through, you can make a preliminary judgment by observing whether the oil starts to smoke. Put your hand on the top of the pan to feel the heat. If you feel the obvious heat, it also indicates that the oil has been heated to the appropriate temperature. When the oil produces both smoke and heat, you can think that the oil is ready and you can start cooking.

When the oil slightly appears in the bottom of the pot, 30% of the oil surface no longer has bubbles, there are signs of tumbling, and 50% of the micro-smoke along the pan is actually usable. the obvious tumbling of the oil surface and the appearance of light smoke is what you call ripe is actually a very broad concept that you say ripe is edible.

How do you see that the oil is cooked and the cooking oil is cooked? the appearance of boiling is to pour it into the pot and observe the state of the oil. You will find that small bubbles will appear constantly on the surface of the oil, and the small bubbles will continue to appear with the passage of time. Or the size of the fire keeps decreasing, and at this time the pot does not start to smoke, which is equivalent to boiling.

How to choose cooking oil for home cooking?

1. How to choose the right cooking oil? When buying oil, we should keep in mind the following points: no matter how cheap the oil is, it is high-quality and good oil, which is better than those of big brands. Look at the nutrients first when we buy cooking oil, we should remember to take a look at the edible oil, the nutrients in it.

2. The nutritional content of non-GM edible oil is higher than that of transgenic, so it is best to choose non-transgenic edible oil. If we learn these three steps, we will be able to choose the most suitable cooking oil, and from then on, we will no longer waste money on choosing oil. Peanut oil is the most suitable for cooking, so today.

3. Look at the color: the normal color of edible oil is yellowish, light yellow, yellow and brown, and the color depth of the oil varies slightly with different varieties. General high-quality edible oil is light in color, low-quality edible oil is dark (except sesame oil), and inferior oil is darker than qualified edible oil. See if there are precipitates: high-quality edible oil has no precipitates and suspended matter, and has low viscosity.

4. If the temperature of salad oil or peanut oil for daily cooking is less than 180℃, you can choose peanut oil, rice bran oil, tea seed oil, low erucic acid rapeseed oil, refined olive oil, sunflower oil, soybean oil and so on. But the heating temperature must be controlled well and try not to let the pot emit a lot of lampblack. Peanut oil is rich in monounsaturated acid and vitamin E, which is a high-quality high-temperature cooking oil.

5. It is best to use olive oil salad, bake and saute food to avoid frying. If it's high-grade virgin olive oil, it's best to use it only for cold salad or soup. 4 rapeseed oil can be fried daily rapeseed oil is what we commonly known as rapeseed oil, also known as coriander oil. Rapeseed oil contains very little cholesterol and generally contains certain seed phospholipids, which is very important for the development of blood vessels, nerves and brain.

How to judge whether rape oil is oil or not?

1. Color: general high-grade oil is light, low-grade oil is dark. Soybean oil is generally light yellow, rapeseed oil is yellow with a little green or golden yellow, peanut oil is light yellow or light orange, and cottonseed oil is light yellow. Smell: different kinds of oils have their own unique smell. Touch a little oil with your fingers, rub it on the palm of your hand and smell it after rubbing. The oil of good quality should have its own oil smell depending on the variety, and there should be no other peculiar smell.

2. Take a look. See transparency, pure vegetable oil is transparent, in the production process due to the mixing of alkali fat, wax, impurities and other substances, transparency will decline; look at the color, pure oil is colorless, in the production process because the pigment in the oil dissolves in the oil, the oil will take color; look at the sediment, its main components are impurities. Second smell. Each oil has its own unique smell.

3. Transparency: by observing its transparency, the degree of removal of phospholipids in the oil and the degree of refining of the oil can be preliminarily judged. Good vegetable oil, after 24 hours of static, should be clear and transparent, no turbidity, no precipitation and no suspended matter. Color: soybean oil is generally light yellow, the better quality is dark yellow; peanut oil is light yellow or light orange; rapeseed oil is yellow with green or golden yellow; cottonseed oil is light yellow.

4. Color identification: pure oil is a colorless, transparent, slightly sticky liquid. High quality rapeseed oil-yellow to brown. Inferior rapeseed oil-brownish red to brown, even brown. Transparency identification: high-quality rapeseed oil-clear and transparent. Inferior rapeseed oil-slightly turbid, there are trace suspended solids, liquid extremely turbid.

5. The take-out dishes are glossy. How to tell if the merchants are using gutter oil? The following ways can be used to judge: (1) whether the smell and taste are abnormal; (2) whether it is easy to freeze into semi-solid oil; (3) whether it is difficult to clean.

How do you know how ripe the oil is? 50%, 70%, 10%?

Soybean oil, burned to 40%, 50% hot (not cooked), its oil temperature of about 135 degrees, careful observation of light smoke. There is a slight burning feeling with the palm of your hand four or five centimeters away from the oil noodles. It should be emphasized that any cooking oil should not be heated to more than 70%, otherwise the quality of the oil will be completely destroyed. The temperature is about 200 degrees when it is cooked to 10 degrees.

Low oil temperature, 3MUE 4 heat. When chopsticks are placed in oil, there will be small bubbles around them, which are generally used for stir-frying, skimming, fried dishes and other types of dishes; medium oil temperature, 5Mel 6 heat. If you take a closer look at the oil surface, there will be ripples on the surface, and the air bubbles around the chopsticks will become dense, but there is no sound, so it is suitable for wok and stir-frying, etc.; when the oil temperature is high, 7mur8 becomes hot.

The judgment method is that if the oil surface turns outward in the middle and emits a lot of smoke and the spoon stirs and makes a sound, it can be judged as the high temperature of the oil. When it is hot, the bubbles on the chopsticks become dense and begin to smoke a little. When heated, the drum becomes very dense and the oil fume on the pot becomes obvious. 1-20% oil temperature: at this time the oil temperature is between 0-80 degrees, suitable for fried eggs and spices.