According to experts' verification, kitchen lampblack has a direct relationship with the temperature of cooking oil: when the oil is heated to more than 200 ℃, acrolein, the main component of lampblack, is generated, which has a strong pungent taste, strong stimulation to nose, eyes and throat mucosa, and can cause respiratory diseases such as rhinitis, laryngitis, tracheitis, etc.; when the oil is burned to 'spit out fire', the oil temperature is more than 300 ℃, then in addition to the production of propyl In addition to enoxal, it can also produce agglomerates, which can lead to chronic poisoning and easily induce cancer of the respiratory and digestive system.
Step 1: change the cooking habit of "stir fry in a hurry". Don't overheat the oil temperature. The oil temperature should not exceed 200 ℃ (the limit is the smoke in the oil pan). This can not only reduce the 'oil smoke syndrome', but also effectively preserve the vitamins in the next dish.
Step 2: try to use steaming, boiling, frying and other cooking methods. This can not only reduce the consumption of edible oil, but also reduce the destruction of food nutrients.
The 3rd move: must do well the ventilation of the kitchen. The kitchen should always keep the natural ventilation, and at the same time install the lampblack machine with good performance and effect. In the cooking process, always turn on the range hood, and turn off the range hood 10 minutes after cooking.
Step 4: it's better not to cook the oil repeatedly. Some housewives in order to save some oil, fried fish, fried ribs used oil repeatedly used also do not discard, but it also contains a lot of carcinogens. The repeatedly heated cooking oil, such as the cooking oil used for frying food for many times, not only contains carcinogens, but also the oil smoke produced by it contains more carcinogens, causing greater harm.