Heat control refers to the intensity of heat and duration of cooking during food preparation. When cooking, one must judge heat intensity by the intensity of combustion while also determining cooking time based on ingredient properties. Only by balancing both can dishes be cooked to standard.Generally, the intensity of heat should be determined by the nature of the ingredients, though this is not absolute. So how does one master the heat control in cooking?
1. Braising Meat
For heat control, first bring to a boil over high heat, then simmer over low heat for an extended period.Typical method: First, caramelize sugar in hot oil (soy sauce may be used for coloring). Once the caramel is ready, add meat chunks and sear until browned. Add five-spice seasoning, then pour in sufficient water (just enough). Bring to a boil over high heat, then reduce to low heat for slow simmering. Add salt last; adding it too early slows down the tenderizing process.
2. Stir-frying Vegetables with Meat
Employ the double-frying method: first stir-fry each separately in hot oil over high heat, then combine them briefly in the wok before quickly removing from heat. This ensures both meat and vegetables remain tender and vibrant in color. Otherwise, the delicate vegetables and tough meat prove difficult to cook evenly—resulting in either overcooked vegetables or undercooked meat.
3. Stir-frying Meat
For tender results, marinate meat with a coating mixture, then briefly stir-fry in oil before finishing over high heat in hot oil. "Brief stir-frying" means heating the oil to medium-low (about 40-50% heat) before adding the meat.Beef is tough, so add baking soda to the marinade to tenderize it. Chicken and fish are delicate, requiring even lower oil temperatures—just 30-40% heat—to prevent them from breaking apart.Once added to the pan, stir-fry quickly and briefly, removing them immediately after they're just cooked through. This ensures the vegetables retain their vibrant color and crisp-tender texture. If cooked over low heat or in cool oil for too long, they'll release water, turn yellow, and become mushy. Spinach, with its thin leaves, requires even shorter cooking time. Additionally, sprinkling a pinch of salt into the hot oil before stir-frying helps maintain a bright green color and crisp texture.For exceptionally crisp vegetables like bean sprouts, besides high heat, hot oil, and quick cooking, drizzle water while stir-frying. This is crucial for maintaining crispness; otherwise, the sprouts will wilt and lose their crunch. When stir-frying shredded potatoes, besides high heat and hot oil, first rinse the shredded potatoes several times in water to remove starch until they turn white before cooking.When the potato shreds change color, drizzle in vinegar and water, sprinkle with salt, add a few garlic slices, and stir-fry briefly before serving. This method yields perfectly separated, crisp, refreshing, and flavorful potato shreds. Otherwise, they become sticky, limp, and unappetizing.