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Cooking fire decides success or failure

Why do chefs always cook delicious food and can't cook well at home? The seasoning is all right, which you ignore. It's the problem of fire. It's a very big knowledge to pay attention to fire in cooking. If you want to make delicious food, let's understand it.

1. The relationship between fire and raw materials. The raw materials of dishes are various, including old, tender, hard and soft. The use of fire in cooking should be determined according to the texture of raw materials. Soft, tender and crispy raw materials are usually cooked in high-speed fire, while old, hard and tough raw materials are usually cooked in low fire for a long time.

However, if the texture and characteristics of the raw materials are changed through preliminary processing before cooking, then the use of fire should also be changed. For example, cutting the raw materials, oil removal and blanching can shorten the cooking time.

2. The relationship between fire and conduction mode in cooking, fire conduction is the decisive factor for the qualitative change of cooking materials. The conduction mode is conducted by radiation, conduction and convection.

3. The relationship between heat and cooking techniques. Cooking techniques are closely related to the application of heat. Stir fry, explode, cook, fry and other techniques are often made in high speed. Burning, stewing, boiling, stewing and other techniques are often used for cooking in a small fire for a long time.

But according to the requirements of dishes, each cooking technique is not invariable in the use of fire. Only by integrating all kinds of factors in cooking can we correctly use the fire. Here are three examples of the application of fire to illustrate.