experts have recently suggested that cooking should not put hot oil, heating oil will have many kinds of harmful substances, but also undermine the lecithin is only required at出锅dishes before or after出锅put a small amount of oil.
cooking oil in the end I really wonder whether we have to change it? This is not the 12 words can say clear.
present market cooking oil, has been refining the grease, remove the lecithin, as well as other impurities, greatly enhanced smoke point, from one hundred twenty or thirty degrees up to about two Baidu. So that now when cooking, do not need to smoke fumes, they should be put to the dish. If you do not know how to seize the oil temperature, required only threw a green skin. If the onion skin around the bubble appeared substantial, but not soon change, that is suitable cooking temperature. If the onion skin turn yellow very quickly, that temperature is too high.
From this perspective, also as in the past over pot to cooking fumes, it is a very unwise thing. Fume itself carcinogenic, pollute the environment, dirty kitchen, so that is no longer fresh vegetables Taste; high temperature of the oil would lose essential fatty acids, resulting in trans-fatty acids, destruction of vitamins, oxidative polymerization of the oil itself will damage the stomach and liver. In particular, that after repeated heating oil, the oil has gone too far, often sticky texture change, become darker in color, it is difficult to digest and absorb, assimilate more easily after vascular injury, but also contains a wide range of toxic substances on human health is unhelpful.
So, if simply holding cooking oil, but coupled with the point after cooking oil, some do it better? Theoretically speaking, the human body does not need to eat hot food out of油炒. Lifetime eating salad vegetables, boiled vegetables, and, finally, add points of cooking oil, there is no damage to health, nor will it impede the absorption of fat-soluble vitamins. In a sense, cooking food requirements are not to be Healthy.
However, stir-fry cooking methods are one of the characteristics of Chinese cooking, Chinese cuisine is also an important source of unique aroma. After葱姜蒜not stir fried in hot oil, can not be emitting a strong aroma; cooking wine is not cooked to high temperatures, it is difficult and the source of fatty acids in the formation of aroma esters. In short, no longer under the cooking pot 180 degrees quickly the various chemical changes happen, "Medium-ting of the changes," the magical beauty of it cut by half.
person is not eating animal feed, in addition to nutrition and health, also need to meet the palate, urge sympathy enjoyment. In the absence of complete elimination of fried foods before, it seems that we have no reason to eliminate cooking, so that the Chinese diet to lose the long-standing tradition. Furthermore, several studies have confirmed that under the cooking at a reasonable temperature, the nutrient loss rate than Westerners some cooking and baking dishes even lower.
therefore, no need to stir-fries are thrown into the garbage, but I do not take smoke until the vegetables on the release, it is worth advocating practices. Help the environment, conducive to health.
I also agree that such an approach, not to each dish are fried approach to cooking, but more by steaming, boiling, stewing , cold and other methods. Will reduce the fat intake, and reducing air pollution,利人利己, why not do it. For example, there is one meal in three vegetables, may wish to make a stew vegetables, a salad dish, plus a cooking can be. The volume of oil, however, taste is different, the taste is also rich enough.
with fresh way, as the Man of the Road, more background light food, eating cooking time and more enjoyment of Shannon's happy.
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