The oil we often eat is also afraid of heat. What is the appropriate oil temperature for cooking?

When the engine oil burns into smoke, the temperature is about 150-200 degrees, which may be higher depending on the engine oil temperature. At this point, the oil itself and the nutrients of vegetables will be completely destroyed. Vitamin C is completely oxidized above 70 degrees Celsius. High oil temperature will also produce a large number of harmful carcinogens such as formaldehyde, benzopyrene and peroxide. Many old people say that this oil is hot and fragrant, but the smell is actually benzopyrene. Generally, frying or frying at three to five oil temperatures is enough. Heat the wok with dry oil (commonly known as hot pot cold oil, three oil temperatures) and you can fry it directly. There will be many bubbles in chopsticks. Without cigarettes, fried food is enough.

About 60% of the heat is needed. About 150 degrees. When the oil in the pot slowly flows out, you can add some ingredients, such as onion, ginger, garlic and pepper. Stir the taste of ingredients. Then start adding the main course to be fried. The time for frying different dishes is different. Vegetables are usually pancakes in less than ten minutes. Meat takes longer. When oil burns into smoke, the temperature is generally around 150-200 degrees. Depending on the oil, the temperature may be higher. At this time, cooking, oil itself and nutrients in vegetables will be completely destroyed.

There are small oil bubbles at the bottom of the pot, and the oil temperature is12%; The oil level is floating, there is no fume, and the oil temperature is 34%; The fluctuation of oil level is intensified, the oil fume is diffuse, and the oil temperature is 56%; The oil level is gradually stable, there is too much oil and steam, and the oil temperature is 70% or 80%; When the online fume is thick, the oil temperature reaches 90%. According to the characteristics of oil, scientific use of oil can be beneficial to health. You really don't say that choosing oil is really a university problem, and it doesn't matter! Let's take the oil we usually use. If we have to organize them in order.

At this time, the actual temperature should be between 120℃ and 140℃, characterized by calm oil surface, no oil smoke, five fingers spread out, palms placed on the oil surface to feel the heat, and chopsticks inserted into the oil pan without bubbles. It means he's through. Heat from three liters to four liters: it is reported that the oil temperature is between 120- 140 degrees Celsius; It is characterized by smoke-free, noise-free, stable oil temperature, slight fever when hands are placed on the oil surface, and basically no bubbles around chopsticks when placed on the oil pan. This oil temperature is suitable for light frying.