掌握了火候，就掌握了做菜的灵魂！
火侯是饮食烹饪的根本。
那什么是火候呢？
火候指的是在烹饪过程中，根据食物的软硬程度和想要做出的口感，色泽和香气，去调整炉火的强弱和烹饪时间。
火候除了影响着食物的风味和口感，也影响到烹饪的效率，所以火候在烹饪中便扮演着极其重要的角色。
火候的掌控，将大大地影响着一道菜的成败和风味。
Do you know what is fire?
When humans first learned how to control fire, it was an important step in their culture. It allowed humans to cook food and get warmth. Hence, fire plays an extremely important role in cooking.
The control of the fire will greatly affect the success and flavor of a dish.
带你了解火候的运用 Here are the different levels of fire
1.旺火/大火 Big Fire
状态 ：旺火又称为大火、急火或武火，火柱会伸出锅边，火焰高而稳定，呈现蓝白色，热度逼人。
用途 ：旺火烹煮速度快，可保留食材的新鲜及口感的软嫩，适合炸、炒、爆等。
优点 ：缩短烹调时间，减少营养成分的流失，保持菜肴的鲜美脆嫩。
Status：The pillar of fire will stick out of the pot. The flame is high and stable, showing blue and white.
Uses： The high-fire cooking speed is fast, it can keep the freshness of the ingredients . Hence is suitable for frying.
Advantages：Shorten the cooking time, reduce the loss of nutrients, and keep the dishes delicious and crisp.
2.中火 Medium Fire
状态：中火又称为文武火或慢火，火柱稍伸出锅边，火焰较低且不安定，火光呈蓝红色，光度明亮。
用途：一般适合于烹煮酱汁较多的食物时使食物入味，如熟炒、炸等均适合。
优点：中火的火力适合使用在很多情况，不论食材形状大小，是生料或熟料，都能呈现理想的效果。
Status: The pillar of fire slightly sticks out of the pot. The flame is low and unstable. The colour of the flame is blue-red and bright.
Uses: Generally suitable for cooking foods with more sauces.
Advantages: The fire is suitable for use in many situations, regardless of the shape and size of the ingredients, it can present an ideal effect.
3.小火 Small Fire
状态：小火又称为文火或温火，火柱不会伸出锅边，火焰小且时高时低，火光呈蓝桔色，光度较暗且热度较低。
用途：一般适合于慢熟或不易烂的菜，适合干炒、烧、煮等烹饪。
优点：以小火烹煮质地鲜嫩易热的材料时，可保持食物的鲜嫩，使成品的颜色素洁雅观。
Status: The pillar of fire does not stick out of the pot. The flame is small, high and low. The colour of the flame is blue-orange, darker and less hot.
Uses: Generally suitable for slow-cooked or non-perishable dishes.
Advantages: The food can be kept fresh.
4. 微火 Slight fire
状态：微火又称为烟火，火焰微弱，火色呈蓝色，光度暗且热度低。
用途：一般适合于需长时间炖煮的菜，使食物有入口即化的口感，并能保留材料原有的香味，适合的烹调方法有炖、焖、煨等。
优点：微火最大的特色在保温的效果，在菜肴盛出之前，可以维持菜的温度不下降。尤其是需要煮久入味的菜肴，利用微火不易沸腾的特性，就可以放心的炖煮。
Status: The flame is faint, showing in blue, the light is dark and the heat is low.
Uses: Generally suitable for vegetables that need to be stewed for a long time so that can retain the original flavor of the material.
Advantages: Before the dishes are served, the temperature of the dishes can be maintained. Especially for the dishes that need to be cooked for a long time, it can be safely stewed as it is not easy to boil.
火候虽说是手上的功夫，但其实更是心上的功夫，大火、中火、小火、微火，有时火力变化就在那一念之间。
火候虽说可以靠技法来掌握，但如何灵活的运用才是重点！
Joies 的 pasta 亦是经历了炉火纯青的火候掌控才出餐，这也是顾客们如此喜爱 Joies Pasta 的重要原因之一！
Have something healthy at Joies.
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