Must remember: 4 habits when cooking may cause cancer
Stir-frying is a cooking skill that everyone knows more or less, but did you know? There is actually a lot of knowledge in it. Incorrect cooking methods will greatly reduce the nutrition of the dishes, and may even produce carcinogens. 1. Do not brush the pot and continue to fry after cooking. Many people often fry the next dish directly after the first dish is fried in order to save trouble or to keep the pot clean. However, grease and food residues will adhere to the surface of a seemingly clean pot, and when heated at high temperature again, carcinogens such as benzopyrene may be produced. Therefore, it is recommended that every time you finish frying a dish, you should carefully clean the pot before frying the next dish. This not only reduces the production of harmful substances, but also prevents the seasoning and residue from the previous dish from affecting the taste and sale of the next dish. phase. 2. Turn off the range hood immediately after cooking. A lot of harmful substances will be produced during the cooking process, and the range hood plays a very important role in removing exhaust gas. Some people like to turn off the cooker hood immediately after cooking. In fact, it takes time for the range hood to remove the exhaust gas. After the cooking is finished, there is still undischarged exhaust gas remaining in the kitchen. After cooking, let the range hood continue to run for 3 to 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 that to a certain extent, it can also reduce the residue of harmful substances in the kitchen. 3. Turn off the pan when the oil smokes. Wait until the pan smokes, and the temperature of the oil is often above 200°C. If the vegetables are turned into the pan at this time, the carcinogens produced will increase cancer risk. Under this condition, 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 the essential fatty acids in the human body are also oxidized and destroyed, reducing the nutritional value of the oil. When cooking, the oil temperature should be controlled at 150℃～180℃. The easiest way is to insert bamboo chopsticks into the oil. When there are many small bubbles around it, it means that the temperature is hot enough to be cooked. Finally, personal product manufacturers are actively inviting powerful distributors across the country to join in to create wealth. Friends who are interested in acting as a sanitary napkin agent, please hurry up and seize the opportunity to enter the market as soon as possible.