What does hot pot and cold oil mean?

To hot pot with cold oil, clean the pot or spoon, put in an appropriate amount of oil to heat it, then rinse the hot oil in the pot and pour it out, then add an appropriate amount of warm oil or cold oil, and put it in immediately Raw materials, stir-fried or oiled.

The reason for using hot pan and cold oil method to cook dishes is that the meat itself is rich in protein and has been processed with egg white and starch slurry. The bottom of the pot has high heat and the oil is warm and cold. After the raw materials are put into the oil, as the oil temperature continues to increase, an upward thrust will be generated, which can make the raw materials float up quickly, play a non-stick role and prevent the raw materials from breaking.

The more important point is the taste and color of the dishes. The cook can use this moment to quickly stir or spread the raw materials. The protein on the surface of the raw materials will gradually heat up, making it easier to stretch and spread. It is fully and evenly heated, loose and crispy, tender but not chewy, and the finished dish has a beautiful shape and color.

Related instructions

Chefs always add cold oil to the hot oil pan to lower the temperature. For fried braised dishes, hot oil in the hot pan is completely operable, because the dishes The preparation requires 50% hot oil for cooking, which can be done at this time.

Experienced chefs all operate in this way. Control the method of using oil to adjust the temperature of the oil, adjust the cleanliness of the oil, and control the temperature of the oil, and your dishes will be half successful. The purpose of stir-frying in hot pot and cold oil is to ensure consistent heating temperature, ensure the same maturity time of the dishes, and avoid the occurrence of uneven rawness and cookedness.

Stir-fried dishes, such as stir-fried chicken offal and stir-fried bullfrog in Hunan cuisine. Hot pot cooling oil refers to the operation method of the hotel, because the kitchen stove can heat up instantly and has full firepower. Hot pot and cooling oil are just preliminary operational knowledge. Cooking at home and cooking at home are not the same thing. The firepower at home is incomparable to that of a restaurant.

Cooking is not easy to do at home. The ingredients stopped coming out all of a sudden and the water came out. It turns into stir-fry and cannot achieve the effect of stir-frying. So to avoid sticking to the pan, be sure to heat the oil before cooking in a hot pot and cool the oil at home.