Chinese cuisine 中國菜

method

1.
Beginner's approach
Put your hands on the oil to feel its temperature
2.
Common chef practices
Use a small amount of food to fry and test the temperature of the oil.
3.
What the old master does
Use a wok to push the oil and feel the resistance of the oil.
The greater the resistance, the lower the oil temperature; the less resistance, the higher the temperature.
Also listen to the sound. The higher the oil temperature, the less the sound will be. In the end, there will be no sound.
Because the water in the oil has been burned away.

digression
When food is fried, the water in the food will evaporate, so the food will become lighter.
You just need to push it with a wok and shovel and feel it to see if it becomes lighter and you will know if it is cooked.
This is one of the ways to check whether fried ingredients are cooked through.

Another advanced unpopular method
Just look at the bubbles next to the ingredients being fried.
When the ingredients are first put down, there will be a lot of bubbles next to them because the ingredients contain a lot of water.
When the ingredients are cooked, there will be fewer bubbles. This is the advanced experience of some master chefs.
But this method is only limited to specific ingredients, such as peanuts, cashews, etc... ingredients that don’t have too much water in themselves.
Usually two methods are combined to check whether the ingredients are cooked


方法

1.
新手做法
用手在油的上面感受他的溫度
2.
普通廚師做法
用少量食物下去炸，去試一下油的溫度
3.
老師傅做法
用鑊鏟去推一下油， 感受一下油的阻力
阻力越大油溫越低，阻力越少又溫越高
還有聽聲音，油溫度越高的時候，聲音會越少，到最後是沒有聲音，
因為油中的水分已經燒走。

題外話
當食物炸熟後， 食物中的水分會蒸發， 所以食物會變輕，
你只需要用鑊鏟去推一下，感受一下，他是否變輕就知道他是否熟透
這樣是看油炸的食材是否熟透的方法之一

另一個高級冷門方法
就是看在油炸中的食材旁邊的氣泡，
當食材一開始放下去的時候食材旁邊會冇出好大量氣泡，因為食材有大量水份
當食材已經熟透的時候，他的氣泡會變少，這個是一些老師傅的高級經驗
但這個方法只限特定食材，如：花生，腰果等等...本身不是太多水份的食材
通常會結合兩種方法去看食材是否熟透