Usually cooking at home is not eaten, and cooking is a cooking skill that everyone knows more or less, but do you know? There is a lot of knowledge in this. Incorrect way of cooking will make the nutrition of the dish greatly reduced, and even may produce carcinogens.
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Therefore, it is suggested that everyone should wash the pot carefully before frying the next dish, which not only reduces the generation of harmful substances, but also prevents the seasoning and residue of the last stir fry from affecting the taste and sales of the next dish.
Turn off the range hood immediately after cooking. In the process of cooking, a lot of harmful substances will be produced, and the lampblack machine plays a very important role in eliminating exhaust gas Some people like to turn off the range hood immediately after cooking. In fact, it takes time for the lampblack machine to exhaust the exhaust gas. When the cooking is over, there is still exhaust gas left in the kitchen. After frying, you may as well let the range hood continue to operate for 3-5 minutes to ensure that the harmful gas is completely discharged. In addition, when cooking, try to close the kitchen door and open the window, so as to reduce the residues of harmful substances in the kitchen to a certain extent.
Only when the oil is smoking. When the oil pan smokes, the temperature of such oil often reaches more than 200 ℃, and then the vegetables are put into the pan, the carcinogens will increase the risk of cancer. In this condition, many nutrients in vegetables are also destroyed. In addition, under this temperature, not only the fat soluble vitamins contained in oil are destroyed, but also the essential fatty acids in human body are oxidized, which reduces the nutritional value of oil. When cooking, the oil temperature should be controlled at 150 ℃ ~ 180 ℃. The simplest way is to insert the bamboo chopsticks into the oil. When there are many small bubbles around them, it means that the temperature is hot enough to get into the pot.
The remaining oil is still used for cooking. Many people do not want to throw fried oil, but also used for high-temperature cooking or frying. However, this method is very undesirable, because the oil will produce trans fatty acids and toxic oxidation products of oil after high-temperature heating. When the oil continues to be used for high-temperature cooking, the production of carcinogens will increase dramatically. This kind of oil should avoid high temperature heating, and can be used for stew, flower roll and other pasta.
The most practical and healthy cooking tips:
1. Wrap the batter and fry it
Fried dishes, rich flavor, crisp taste, such as fried chicken legs, fried fish, fried steak and so on. When frying this kind of food, the protein can produce a large number of strong carcinogens such as heterocyclic amines and polycyclic aromatic hydrocarbons after high temperature. To reduce carcinogens, wrap a layer of batter (mixed with starch and egg white) with appropriate thickness around the raw material and fry it in an oil pan. These batters are like a 'protective garment' for raw materials, which can minimize carcinogens by preventing raw materials from being heated directly in high-temperature oil. When wrapping the batter, it should be as uniform as possible with moderate thickness to make the heating uniform.
In addition, when frying the food, the oil temperature should be controlled below 200 ℃ (heated over medium heat), and the frying time should not exceed two minutes.
2. Add vinegar when cooking
In the cooking process to reduce carcinogenic factors, but also as much as possible to absorb vitamin C. Because vitamin C blocks the formation of nitroso compounds, a substance that causes cancer in the digestive tract.
Vinegar has two advantages. The first is to protect vitamin C in food, because vitamin C is more stable in acid environment. Second, vinegar can promote the absorption of vitamin C. Because vitamin C is absorbed in the digestive tract by a kind of selective absorption cell, which is characterized by acidophilic acid. Acetic acid in vinegar will stimulate the cell to absorb vitamin C in large quantities.
3. Thicken before leaving the pot
When cooking, the minerals, vitamins and other nutrients in the ingredients will be lost to the soup. The sauce is like a 'protective garment', which can retain more vitamin C. Usually, the time of thickening should be well controlled, and it should be done when the dishes are ripe. If the sauce is too early, it will scorch; if it is too late, it will heat the dish for a long time and lose its crisp and tender taste.