The chef in the restaurant pours the oil into half a pot, and then pours it out after cooking. Why?

The cook pours the oil into a half pot, and then pours it out when it is cooked. This is a common way to clear oil, that is, boil the pot and pour it into the pot stained with oil, so as to prevent food from sticking to the pot and then pour out the oil. These oils are still clear and clean after sliding, so they can still be used for cooking.

At first, these oils were clear oil, mainly for the convenience of frying and oiling, such as braised eggplant, which should be fried first and then burned, followed by shredded pork, sliced meat and beef. After pouring the oil, it can be used repeatedly and become turbid oil.

Extended data:

Turbid oil, as long as the oil is not so black, is still used to fry ingredients, such as dried beans, which should be fried first. Simply put, it is used to fry all kinds of ingredients and make dishes with low requirements on the brightness of ingredients.

For example, stewed vegetables and spicy ingredients, because the finished products of these dishes are dark in color, they can't be seen with turbid oil. Some chefs know how to operate. Before the refined oil turns black, they use it for cooking to reduce the blackening, and then add the clear oil. So that the oil will not become turbid. Oil becomes deeper when used. Generally, it is poured directly or into a large iron drum. People come to buy oil regularly.