How to deal with a fire in a wok

If the oil temperature is too high when cooking, it will cause a fire in the pot. If this bad situation occurs, how should you put it out? The following is the editor's opinion on how to put it out. How to solve the fire in the wok that you sorted out, I hope it can help you.

How to solve a fire in a wok 1. Use a pot lid or a large piece of wet cloth that can cover the pot and tilt it forward from the human body to cover the burning oil pan so that the burning oil cannot come into contact with the fire. When it reaches air, it will burn out due to lack of oxygen. ?The method of extinguishing fire with a pot cover is simple and easy, and the oil in the pot is not easily contaminated, so it is relatively safe.

2. Cooling method

If there are cut vegetables or other raw and cold food in the kitchen, you can pour them into the pot along the edge of the pot, using the vegetables, food and igniting oil. The temperature difference causes the temperature of the burning oil in the pot to drop rapidly. When the oil does not reach the self-ignition point, the fire will automatically go out.

3. Remove the fire from the bottom of the cauldron

Turn off the gas tank directly to fundamentally cut off the source of fire.

Tips for mastering the heat of cooking 1. The relationship between heat and raw materials

There are many kinds of raw materials for dishes, including old, tender, hard and soft. The key to using heat in cooking is Determine based on the texture of the raw materials. Soft, tender, and crisp raw materials are usually cooked over high heat quickly, while old, hard, and tough raw materials are usually cooked over low heat for a long time. But if the texture and characteristics of the raw materials are changed through preliminary processing before cooking, then the heat usage will also need to be changed. For example, cutting the raw materials into fine pieces, draining the oil, and blanching them can shorten the cooking time. The quantity of raw materials is also related to the heat. The smaller the number, 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, when cooking large pieces of raw materials, due to the small heating area, it takes a long time to mature, so the heat should not be too strong. The small-shaped raw materials can be matured quickly due to their large heating area.

2. The relationship between heat and conduction mode

In cooking, fire conduction is the decisive factor in the qualitative change of cooking raw materials. The conduction method is carried out by three heat transfer methods: radiation, conduction and convection. Heat transfer media are divided into medium-free heat transfer and media-based heat transfer, such as water, oil, steam, salt, sand heat transfer, etc. These different heat transfer methods directly affect the use of heat in cooking.

3. The relationship between heat and cooking techniques

Cooking techniques are closely related to the use of heat. Techniques such as stir-frying, stir-frying, cooking, and deep-frying are mostly used to cook over high heat. Techniques such as roasting, stewing, boiling, and stewing usually use low heat for a long time. However, according to the requirements of the dishes, the use of heat in each cooking technique is not static. Only by integrating various factors in cooking can the heat be used correctly. The application examples of three types of heat are given below to illustrate.

(l) Dishes cooked over low heat

For example, beef stew is cooked over low heat. Before cooking, cut the beef into square pieces and blanch it in boiling water to remove blood foam and impurities. At this time, the fiber of the beef is in the contraction stage. Move to medium heat, add supplementary ingredients, cook for a while, then move to low heat, and cook over low heat to gradually stretch the shrinking fibers of the beef. When the beef is almost cooked, add seasonings and simmer until cooked. The stewed beef produced in this way will have a good color, aroma and shape. If cooked over a high fire, the beef will appear irregular in shape. In addition, there will be a lot of beef residue in the vegetable soup, causing the broth to be turbid, and it is easy to become overcooked on the surface and still chewy on the inside. Therefore, for dishes with large pieces of raw material, use low heat.

(2) Medium heat is suitable for fried dishes

When frying raw materials with batter on the outside, use medium heat to fry the pan and gradually add oil for better results. better. Because if a high fire is used during frying, the raw materials will immediately become charred, causing the outside to become charred and the inside to become charred. If you use low heat, the raw materials will be de-pasted after being put into the pot. For some dishes, such as crispy chicken, the ingredients are put into the pot over high heat, fried to create a hard shell, and then moved to medium heat and fried until crispy.

(3) High fire is suitable for stir-frying, stir-frying and rinsing dishes

Generally, the main ingredients of dishes cooked with high fire are mainly crispy and tender, such as fried mutton with green onions. , hotpot mutton, fried tripe, etc. When blanching the belly, it must be boiled in and out, so that the rind will be crispy and tender. The reason is that dishes cooked over high heat can quickly expose the main ingredients to high temperatures and shrink the fibers rapidly, making it difficult for the water in the meat to leach out, making it crispy and tender when eaten. If the fire is not strong, the firepower is insufficient, the water in the pot cannot boil, and the main ingredients cannot shrink in time, and the main ingredients will be cooked. Another example is the fried mutton with green onions, which looks very simple, but the fried meat with green onions that some people make either makes a lot of soup or cannot be chewed. How to cook it well? First, cut the meat well and use the top knife method to cut the meat into thin slices. Secondly, you must use a high fire and heat the oil. Put the wok on high heat, add oil and heat until smoke comes out, then add the human meat and stir-fry until it changes color. Immediately add the onions and seasonings and simmer for a while. When the onions change color, take it out of the pan immediately. It also needs to be cooked quickly, otherwise it will result in too much water and unable to chew.

The role of mastering the heat 1. Accurately grasp the firepower and time of the dishes so that the raw materials are matured just right to avoid being cooked or overcooked.

2. Some of the nutrients of general dish raw materials are decomposed after heating. Proper use of heat can reduce the loss of nutrients.

3. The heat is not enough, the dishes cannot be heated to the required temperature, and the bacteria in the raw materials cannot be killed. Mastering the heat has the effect of sterilization and disinfection.

4. Chaozhou cuisine pays great attention to color, aroma, taste and shape. Accurately control the heat so that the condiments can penetrate, the dishes will be tender and delicious, and the color and shape can meet the requirements.

5. Weak fire, also known as weak fire.