What is the average temperature of cooking?

Cooking fire should control the oil temperature between 1 10℃ and 120℃.

Oil has a certain melting point, and the melting point of vegetable oil is relatively low, below 37℃, and the melting point of animal oil is slightly higher, about 45℃ ~ 50℃. Excessive oil temperature will accelerate the oxidation of oil, leading to the destruction of essential fatty acids and fat-soluble vitamins to varying degrees.

"A lot of people are waiting for the oil to smoke before putting down the dishes and cooking. This is unscientific. As soon as the oil smokes, it has reached a temperature above 200℃, "said the nutritionist." This temperature has seriously damaged the nutritional value of vegetables. " If vegetables are fried, the water-soluble dietary fiber contained in vegetables is not resistant to high temperature and will be destroyed by high-temperature oil. "Vegetables pay attention to quick fire, not quick fire, which will destroy vitamin C in vegetables." According to nutritionists, fried eggs on one side in western food are very scientific, which can keep a lot of lecithin in eggs that can help improve memory.

So how to judge the oil temperature of cooking?

Nutritionists put forward two suggestions. Put oil in the pot, and when you find a little bubble in the oil, put the dish down. At this time, the oil temperature is basically maintained at 1 10℃~ 120℃. Another secret is to thicken the dishes. Nutritionists say that after vegetables become thicker, the nutrients in vegetables are wrapped in starch, which can prevent the nutrients in vegetables from being destroyed by high temperature.