&How to master the fire

In the process of cooking, there are four kinds of fire: high fire, medium fire, low fire and moderate fire. Fire power has a size, so far has been the height of the flame, the color of the fire and the intensity of radiant heat to the difference.

High fire: the flame is high and stable, white and yellow, gas is light blue, bright and hot. It is generally used for quick cooking, such as frying, frying, etc.

Medium fire: the flame is low and stable, with high heat and bright red color. Suitable for steaming, boiling, stewing and other cooking methods.

Small fire: the flame is low and shaking, red, dark and hot. Generally used for frying, pasting, spreading and other cooking methods.

Slow fire: the flame is slight and sometimes rises and falls. It is greenish green, dark and hot. Generally applicable to stewing, braising, simmering, Wu and other cooking methods.

How to control oil temperature

To master the oil temperature, it is necessary to pay attention to three aspects: fire power, raw material properties, cutting time and delivery quantity. The specific methods are as follows:

1. The oil temperature is a little lower when the material is under high fire; when the material is under low fire, the oil temperature should be higher, otherwise, the raw material is easy to be desized and degummed. If the temperature of the oil is too high, the pot end can be separated from the fire or add cold oil.

2. If the feeding quantity is large, the oil temperature shall be slightly higher when the boiler is put into operation.

3. It should be flexibly controlled according to the texture, shape and size of raw materials.

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