1. Let the oil boil the smoke to release food

Many people often wait until the oil is smoked on the kitchen to drop food to fry, stir -fry ... because it will be better.However, the vegetable oil we use today is all refined oil, very high temperatures that occur the phenomenon of smoking, even more than 200 degrees C.

This not only causes vitamins, proteins and other nutrients in the cooking oil but also produces many carcinogens such as acrylamide, heterocyclic amine and benzopyrene ... Therefore, only use only useUse when hot oil is 50 - 60%.The best way to identify the chopsticks into the oil to check the heat, when the small air bubbles appear to be used.

Along with that, the quality of cooking oil is also quite important.When fried, fried in low heat, the average temperature is about 140 - 180 degrees Celsius, frying in high heat, the heat level can be up to 180-200 degrees C. Therefore, choosing the best cooking oil to chooseThe type of oil has a smoke point (the temperature of the cooking oil starts to appear light blue smoke) high, about 190 - 200 degrees C.

At the same time, it is also advisable to choose the cooking oil that is not prone to oxidation, such as olive oil.Although soybean oil, corn oil, although high smoke, is low in oxidation stability, easy to produce many harmful substances at high temperatures.

2. The kitchen is not clear

According to the concept of Vietnamese people in the past, the kitchen is often a "auxiliary project" in the family, so it often has a small space.Moreover, many people like to close the door when cooking for fear of oil smoke flying into other rooms.There are also people closing the window due to worrying about the wind blowing in will affect the cooking process.

This may accidentally endanger the health of the whole family.Because the natural burning process can produce large amounts of carbon dioxide, if the kitchen is not clear, this gas concentration will increase sharply.

After the human body breathes in a large amount of dioxide carbon, on the one hand, it will activate sympathetic nerves, causing blood pressure and heart rate to rise.On the other hand, it will also increase peripheral blood vessels and impact on blood pressure will also be clear.This will certainly cause more damage to those who have appeared high blood pressure, high blood fat, high blood sugar.

Therefore, when cooking, pay attention to open windows and doors for air circulation, kitchen space is clear.For families in apartments, narrow kitchen space, can not open doors, you should choose to use ventilation fans, hoods in the kitchen.

In addition, when using a hood, it should be noted that it should not be turned off immediately after cooking.Because at this time, oil smoke and many other toxic gases have not yet been sucked.Should turn off the hood after cooking at least 3-5 minutes.

3. Use a cook pot with many consecutive dishes

Many people save time and effort, they often have a habit of using a pot to cook many consecutive dishes.It seems harmless but in fact the substances sticking on the surface such as grease, food ... can also be harmful to health.Grease when boiling at high temperatures will produce carcinogens.Food residue when burning flammable, is also a factor that promotes cancer development.

Along with that, many people also have the habit of reusing many fried grease.However, after frying food at high temperatures, the oil will produce carcinogens such as amino amino and benzopyrene.If used for cooking, the content of carcinogens may increase.

4. Use cooking oil again

Many people have a habit of saving by reusing fried oils once.In fact, this can be harmful to health.Heating oil repeatedly at high temperatures can produce many carcinogens such as peroxide, trans fats, dioxin, polychlorinization and aromatic aromatic hydrocarbon.

In addition, a large amount of metabolic fatty acids found in fried oil repeatedly if used for a long time not only causes disease but also increases the risk of obesity.

It is best to use during the day, or if the color of the oil is darker, after the frying appears many small white foams, you should change as soon as possible.

5. Let the food cool before putting in the refrigerator

Previously, many people thought that hot food had to be cooled before putting it in the refrigerator or it would make other foods in the cabinet susceptible to damage or more electricity.However, if the food at room temperature for too long will cause a large amount of bacteria to multiply, especially in the condition of temperature from 20 - 50 degrees C.

Therefore, just when touching the dish of food is still warm (about 60 degrees C) not too hot, you can put in the refrigerator.

Source: EDH.TW