In life we often say: so-and-so home cooking, the fire is just right. We also often say: a certain dish is not enough or too much heat! It can be said that the seasoning controls the taste of the dish, and the fire controls the taste of the ingredients! Many friends for the taste of the modulation are good, the difference lies in the control of the fire!

Imagine, a piece of how can not chew the pig's feet, a plate of lean meat like wood slag shredded fish, a fatigue dehydration loss of color of vegetables, etc., these are said to be imprecise mastery of the fire. And the reason for this is because many friends for the understanding of the fire, only stay on the fire, small fire, thus creating the fire imprecise!

Lao Yu used to know nothing about fire, but when I figured out the cooking technique of "fire", I suddenly found: my own cooking is delicious! And the neighbors also praised my cooking is more delicious than the hotel! Today I'll share with you how to improve your "fire" in home cooking!

What do you mean by fire?

Fire, as the name implies, refers to the amount of fire and the length of time used in the cooking process, depending on the age, hardness, softness, thickness and size of the raw materials, the medium of heat transfer, and the requirements for the preparation of the dish.

So, to control the fire well, just grab 3 points! First, the relationship between the fire and raw materials; second, the relationship between the fire and heat transfer tools; third, the relationship between the fire and cooking production requirements. As long as you understand these 3 points, you can be sure that the fire of cooking is better than others!

What is the relationship between fire and raw materials?

Many friends like to eat hot pot shabu a tripe, what seven on eight, in fact, this is the relationship between the fire and raw materials! As we all know, different ingredients, themselves with certain characteristics, some old, some tender, some hard, some soft. So, in the cooking process, it is impossible to do according to a fire, according to the characteristics of the ingredients to determine the length of cooking time, the size of the fire!

Generally speaking: soft, tender and crisp ingredients are more quickly cooked with high heat; while old, hard and tough ingredients are more often cooked with low heat to improve the taste of ingredients through long cooking time; whole and large ingredients with small heat area are more often cooked with low heat; minced and small ingredients are more often cooked with sharp heat because of the large heat area of the whole.

Secondly, we can also change the texture and characteristics of the ingredients by processing them. For example, finely chopped, thinly sliced, marinated, and even blanched can shorten the cooking time! Not only that, the number of ingredients is also related to the size of the fire, the more ingredients, the greater the relative fire power should be, and the time should be extended.

As an example: stir-fried loin, is by processing the ingredients, making the cooking time shortened. If it is fried a whole loin, half a day will not be fried ah! That's what it means.

What is the relationship between fire and heat transfer medium?

Many friends see other people simmering porridge with low heat, home simmering porridge also with low heat, see other people stewing meat with medium heat, their own meat stew also with medium heat, the same time, the same steps, the same seasonings, but still worse than others taste! In fact, the mistake lies in the use of heat transfer tools!

In cooking, the heat generated by fire is conducted before the ingredients produce a qualitative change. Secondly, the medium of heat transfer is divided into unmediated heat transfer and mediated heat transfer, and mediated heat transfer is generally in the form of: water, oil, steam, salt, grit and so on. For example, the same crab, boiled, steamed, salted, stir-fried, etc., different cooking methods, the use of different heat transfer medium is also different! Likewise, the fire in the cooking process is also different!

What is the relationship between fire and cooking requirements?

As we all know, everyday family stir-fry cooking, but also will use a variety of cooking techniques. For example, the most common are steamed, fried, boiled, fried and so on. In fact, the different cooking techniques, for the fire is also a requirement! Generally speaking, stir-fry, explosion, cooking, frying and other cooking methods more with high fire quickly; while burning, stewing, boiling, stewing and other cooking methods are more with low fire, long cooking. So, and pull out the most concerned about the question, in the end, what is a high fire, medium fire, low fire?

How to distinguish between high heat, medium heat, low heat and light heat?

Generally speaking, the gas stove for home use, open to the maximum fire is a large fire, which is often referred to as a strong fire! This fire is suitable for stir-frying, bursting, boiling, shabu-shabu, steaming and other ways of cooking. For example, stir-fry cashew, with a high fire can make the ingredients quickly heated, the fibers shrink sharply, the meat cashew contains water is not easy to precipitate, so, eat the taste is tender. If the fire is not enough, then the ingredients will be fried old, affecting the taste! If it is bok choy, high fire can retain the nutrients of the bok choy, but also make the color of the bok choy more beautiful, the taste more crisp and tender. That's what a high fire does!

The middle fire is also generally called the fire, located in the gas stove three-fifths of the position, many friends think that the middle fire is the middle of the position, in fact, is not right! To be slightly closer to the location of the fire.

Medium heat is suitable for frying, boiling and pasting cooking methods. Generally speaking, the most common use of medium heat in the family is to fry various ingredients. Because with high fire frying, food appearance is easy to scorch, with a low fire is easy to batter and off!

Scattered low heat, also known as low heat, is located in the lower fifth of the gas stove, in the middle of the position, the fire is very significantly less than the medium heat. Low heat is suitable for frying, searing, stewing, boiling, simmering and other cooking methods. For example, stewing ribs, after a large fire to open the pot should be turned into a small fire, so that the heat can slowly seep into the ingredients, to achieve the effect of soft meat, a suck on the bone!

Micro fire is also known as the smallest fire, the gas stove turned to the bottom is. Micro-fire is generally used for frying, stewing, simmering and other cooking methods. For example, simmering a porridge, decoction of a medicine, etc. is the use of this fire!

The above is what I shared with you today, if you have different views or more professional sayings, you are welcome to leave your message in the comment section. If today's content is helpful to you, please forward it to let more friends know! Finally, thank you for watching, thank you!