Temperature is the amount of firepower and the length of time in the cooking process. When cooking, on the one hand, we should distinguish the size of firepower from the burning intensity, on the other hand, we should master the ripening time according to the nature of raw materials. Only by unifying the two can the cooking of dishes reach the standard. Generally speaking, the amount of firepower depends on the nature of raw materials, but it is not absolute. Some dishes use two or more kinds of firepower according to the cooking requirements. For example, beef stew, first big fire, then small fire; Small fire first, then medium fire; Dry-cooked fish is cooked with high fire, then with medium fire, and then with low fire. In cooking, we should pay attention to the following factors when using and mastering the heat.

1. Relationship between cooking temperature and raw materials: The raw materials of dishes are varied, including old, tender, hard and soft. Cooking temperature depends on the texture of raw materials. Soft, tender and crisp raw materials are cooked quickly with strong fire, while old, hard and tough raw materials are cooked for a long time with low fire. However, if the texture and characteristics of raw materials are changed by preliminary processing before cooking, the application of heat should also be changed. For example, chopping raw materials, degreasing and blanching can shorten cooking time. The amount of raw materials is also related to the degree of heat. The less the quantity, the weaker the firepower and the shorter the time. The shape of raw materials is also directly related to the use of heat. Generally speaking, in cooking, large pieces of plastic raw materials take a long time to mature because of the small heating area, so the firepower should not be too strong. However, raw materials with small shapes can be cured in a hurry because of the large heating area.

2. Relationship between heat and conduction mode: In cooking, the conduction of fire is the decisive factor of qualitative change of cooking materials. The conduction modes are radiation, conduction and convection. Heat transfer media can be divided into non-medium heat transfer and medium heat transfer, such as water, oil, steam, salt, sand and so on. These different heat transfer modes directly affect the application of cooking temperature.

3. Relationship between heat and cooking technology: Cooking technology is closely related to the use of heat. The techniques of frying, frying, boiling and frying are fast and fast. Burning, stewing, boiling, stewing and other techniques are often cooked for a long time with small fire. However, according to the requirements of dishes, each cooking technique is not immutable in the use of heat. Only by combining various factors in cooking can heat be used correctly. Here are three application examples to illustrate.

(l) Dishes cooked with a small fire, such as beef stew, are all cooked with a small fire. Before cooking, cut the beef into squares and blanch it with boiling water to remove blood foam and impurities. At this time, the fiber of beef is in the contraction stage, so it needs to be moved to medium fire, added with auxiliary materials, boiled for a while, and then moved to low fire, so that the contracted fiber of beef can be gradually extended. When the beef is almost cooked, add seasoning and stew until cooked, so that the stewed beef has good color, flavor and shape. If you cook beef with high fire, the appearance of beef will be irregular. In addition, there will be a lot of beef residue in vegetable soup, which will make the soup turbid and easy to form cooked noodles, which are still chewy. Therefore, dishes with large raw materials should be cooked on low heat.

(2) Medium fire is suitable for frying vegetables. When frying raw materials with paste on the outside, the method of gradually frying oil in medium fire is more effective. Because if you use strong fire when frying, the raw materials will be enlarged immediately, forming external coke. If you use a small fire, the raw materials will come out and paste after cooking. Some dishes, such as crispy chicken, are fried in a pot during a big fire, with a hard shell, and then fried in medium heat until crisp.

(3) Wanghuo is suitable for fried, fried and rinsed dishes. Generally, the dishes cooked by Wanghuo are mainly crisp and tender, such as fried mutton with onions, boiled mutton and so on. When boiling water, it must be cooked inside and outside, so that it will be crisp and tender. The reason is that the dishes cooked by Wanghuo can make the main ingredients exposed to high temperature quickly, and the fiber shrinks sharply, which makes the water in the meat difficult to leach out and tastes crisp and tender. If you don't use strong fire, the heat is insufficient, the water in the pot can't boil, and the main ingredients can't shrink in time, you will boil the main ingredients. Another example is the mutton with onion, which looks simple, but some people either make a lot of soup or can't chew it. What can I do to do it well? First of all, the meat should be cut well, and the meat should be cut with the top knife method. Secondly, it must be heated with fire and oil. Put the wok on the fire, put the oil until it emits lampblack, then fry the human flesh until it changes color, immediately add the onion and seasoning and stew for a while, and then take it out of the pot immediately after it changes color. It is also necessary to make a quick decision, otherwise it will cause too much water and chewing.

However, ordinary household gas stoves can only produce small, medium and large fires, which cannot meet the requirements of prosperous fires. Stir-fry the dishes cooked by strong fire with medium or small fire. First, increase the amount of oil in the pot appropriately, then heat for a little longer, and then put less raw materials, so as to achieve better results. Put pepper in cooking to improve immunity. (Excerpted from Baidu Encyclopedia)