做菜的技巧_火候（Cooking skills _.）.docVIP

做菜的技巧_火候（Cooking skills _.） Oil transfer heat by convection, the maximum temperature that oil can reach is much higher than that of water, and the oil used for frying and oil bubbles is large. It is necessary to judge the oil temperature from the state and change of the oil after heating. General: low temperature oil three or four into heat, the temperature is 90 to 120 DEG C, oil efflorescence bubble, but not to smoke. In the temperature of the oil five or six into heat, the temperature is 150 to 180 DEG C, the oil surface turning, micro smoke. High temperature oil seven or eight into heat, the temperature is 200 to 240 DEG C, oil smoke to calm, sweat. Different oils have slightly different smoke points. Cooking is the amount and duration of fire used in the course of cooking. Cooking, on the one hand, from the intensity of fire to identify the size of the fire, on the other hand, according to the nature of the material to grasp the length of maturity. The unification of the two can make the dishes cook up to standard. Generally speaking, the size of fire operations should be determined according to the nature of the raw materials, but it is not absolute. Some of the dishes according to the cooking requirements to use two or more than two kinds of fire, such as stewed beef is the first stir, after a small fire; and the diving fish paste is the first small fire, after the fire; dry fish is the first to stir, then in the fire, after a small fire system. The use of cooking and mastery of the furnace should pay attention to the following factors. 1., the relationship between the furnace and raw materials, a variety of dishes, raw materials, there are old, tender, hard, soft, and cooking in accordance with the quality of raw materials to determine. Soft, tender and crisp material and stir quickly, old, hard and tough material with small fire long time cooking. But if the texture and characteristics of the raw material are changed by preliminary processing prior to cooki