Cooking, as a compulsory course in life, is something that everyone will contact and learn. However, the focus of cooking is never on ingredients, but cooking. There are problems of frying, secrets of steaming and recipes of frying. However, no matter what cooking method, it is inseparable from a heat. However, it seems that where there is fire, there are simple cooking procedures, but there are mysteries. So how do you master the cooking temperature?

Saute pork liver

First of all, fire is suitable for cooking methods such as frying, frying, boiling, rinsing and steaming. First of all, these cooking methods pay attention to rapid heating, so these cooking methods need fire, which is what we usually call fire. Fire can quickly heat the ingredients and shrink the dietary fiber, so as to ensure the complete retention of water and nutrition in the stone to the greatest extent, thus obtaining the effect of skin explosion. For example, if pork belly and kidney flower are kept, it is necessary to have a big fire, so that the water in the meat is not easy to leach out and tastes tender, smooth and delicious.

fried beef steak

Second, medium fire is suitable for cooking methods such as frying, frying, pasting and stewing. Cooking methods such as frying, such as fried fish, pork belly or fried dumpling, or slow stew and slow cooking, mostly use medium heat. According to the ancient method, medium fire is called slow fire, which is slow and powerful, soft and effective, and the cooked food is penetrating, tender and delicious. When frying with slow fire, the nutrition of the ingredients can be preserved to the greatest extent, and the harmful substances brought by frying can be reduced.

fish in brown sauce

Third, small fire is suitable for cooking methods such as burning, stewing, stewing and boiling. A small fire is a slight fire, which is suitable for the old and hard ingredients. It is often used in cooking methods such as roasting, stewing, boiling, stewing and simmering. Hard, the external coke will be endogenous when cooking with big fire, while cooking with small fire will slowly let the heat penetrate into the interior of the ingredients, start cooking from the inside, and give full play to the value of the ingredients step by step to achieve the soft and delicious effect of stewed meat, ribs and other ingredients.

pork rib soup

Fourthly, the combination of three cooking times and ingredients in Wang Xiaozhong is ever-changing, and the cooking methods will change accordingly. For example, cooking many dishes, such as the most common braised pork, stir-frying, stewing over medium fire and collecting juice over high fire, requires three different cooking times in Wang Xiaozhong, in addition to beef stew. Before cooking, put the beef in boiling water and blanch it with high fire to remove blood foam and impurities, then move it to medium fire, add auxiliary materials, cook for a while, and finally cook it with low fire until it is cooked. The beef made by this method has good color, fragrance and taste. Therefore, mastering the heat does not mean mastering three kinds of heat, but learning that the heat changes with the changes of cooking ingredients and cooking methods, and the essence remains unchanged, but there are thousands of forms of expression.