Many people often fry the next dish directly after the first dish is fried in order to save trouble or see if the pot is clean. However, the seemingly clean surface of the pot will adhere to oil and food residues, and when heated at high temperature again, carcinogens such as benzopyrene may be produced.
Cooking is a cooking skill that everyone knows more or less, but do you know? There is a lot of knowledge in this. Incorrect cooking methods will greatly discount the nutrition of vegetables, and may even produce carcinogens.
Stir fry the vegetables without brushing the pan. Many people often fry the next dish directly after the first dish is fried in order to save trouble or see if the pot is clean. However, the seemingly clean surface of the pot will adhere to oil and food residues, and when heated at high temperature again, carcinogens such as benzopyrene may be produced. Therefore, it is recommended that you carefully clean the pot after each dish is fried, so as to not only reduce the production of harmful substances, but also prevent the condiments and residues of the previous dish from affecting the taste and appearance of the next dish.
Turn off the lampblack immediately after cooking. A large number of harmful substances will be produced in the process of cooking, and the range hood plays a very important role in removing exhaust gases. Some people like to turn off the lampblack immediately after cooking. In fact, it takes time for the range hood to remove the exhaust gas. When the cooking is finished, there are still unclean exhaust gases left in the kitchen. After cooking, you may as well let the range hood run for 3-5 minutes to ensure that harmful gases are completely discharged. In addition, try to close the kitchen door and open the window when cooking, so as to reduce the residue of harmful substances in the kitchen to a certain extent.
Only when the oil is smoking does it come out of the pot. Wait until the oil pan smokes, and the oil temperature often reaches more than 200 ℃. If you put the vegetables in the pan at this time, the carcinogens produced will increase the risk of cancer. Under such conditions, many nutrients in vegetables are also destroyed. In addition, at this temperature, not only the fat soluble vitamins contained in the oil are destroyed, but also the essential fatty acids in the human body are oxidized and destroyed, reducing the nutritional value of the oil. During cooking, the oil temperature should be controlled at about 150 ℃ ~ 180 ℃. The simplest way is to insert bamboo chopsticks into the oil. When many small bubbles appear around them, it means that the temperature is hot enough to be put into the pot.
The remaining fried oil is still used for cooking. Many people do not want to throw fried oil, but also use it for high-temperature cooking or frying. However, this practice is very undesirable, because trans fatty acids and toxic oil oxidation products will be produced when the oil is heated at high temperature. When this oil is continued to be used for high-temperature cooking, the production of carcinogens will increase sharply. This kind of oil should avoid high-temperature heating, and can be used to make stews or rolls.