What the center flame looks like

Medium heat is shown in the picture below, the outer ring of the flame is also on, but not very large.

Large flame: suitable for quick stir-fry, steaming dishes, deep-frying small pieces of food, etc.

Medium heat: suitable for making thick soup, deep-frying large pieces of food, etc.

Scattered small fire: suitable for stewing, popping aroma, frying fish, tofu, deep-frying nuts and so on.

Concentrated low heat: suitable for stewing, making clear soup, etc.

The importance of mastering the fire:

1, accurately grasp the size of the fire and the length of time, so that the raw materials are ripe just right, can be exempted from the pinch and overcooking.

2, the general dish raw materials after heating, part of the nutrients will decompose, so the proper use of fire, can reduce the loss of nutrients.

3, such as the fire is not enough, the dishes heated to reach the required temperature, the bacteria in the raw materials can not be killed, so master the fire, there is a role of sterilization.