Misunderstanding 1: When the cooking oil temperature is hotter, the oil is heated until it is smoked. When the oil is overheated and the temperature reaches its smoke point, the nutrition and taste of the oil will change. The nutritive fatty acids in the oil that are beneficial to human health begin to turn into trans-fatty acids, which are very unfavorable to the health of the heart.
Correct practice: Heat the oil, and when it is found that the oil emits a faint scent, the surface begins to stir into the dish or stir fry. If you find that the oil begins to smoke, change the fire immediately or remove the pan from the burning appliance.
Myth #2: Fry the remaining oil in the food and leave it for next cooking or frying. The cold and heat of edible oil are most likely to degenerate. With repeated high temperature heating, edible oils will produce a lot of fatty acid polymers. Fatty acid polymers can impair liver function and even cause cancer. The latest research shows that it will also increase blood pressure, repeated high-temperature heating will also make the oil vitamin A, vitamin E, carotene and other nutrients are destroyed.
Correct practice: frying oil is best not to be reused. If you feel wasted, take the following measures: ◠Try to choose the oil with high smoke point, peanut oil, sunflower oil and rapeseed oil are good choices. ◠Do not reuse more than 3 times. After each use, use gauze to remove the precipitated impurities in the oil. ◠Try to avoid the use of iron or copper pots, these metals will accelerate the deterioration of the oil. ◠Turn off the fire immediately after the food is blown. The longer the oil is heated, the more likely it is to deteriorate. • After cooling, pour the used oil into a sealed container and store it in a cool (refrigerator), dark environment. ◠Do not pour the used oil into the crude oil bottle. It will accelerate the deterioration of the entire bottle of oil.
Correct practice: Heat the oil, and when it is found that the oil emits a faint scent, the surface begins to stir into the dish or stir fry. If you find that the oil begins to smoke, change the fire immediately or remove the pan from the burning appliance.
Myth #2: Fry the remaining oil in the food and leave it for next cooking or frying. The cold and heat of edible oil are most likely to degenerate. With repeated high temperature heating, edible oils will produce a lot of fatty acid polymers. Fatty acid polymers can impair liver function and even cause cancer. The latest research shows that it will also increase blood pressure, repeated high-temperature heating will also make the oil vitamin A, vitamin E, carotene and other nutrients are destroyed.
Correct practice: frying oil is best not to be reused. If you feel wasted, take the following measures: ◠Try to choose the oil with high smoke point, peanut oil, sunflower oil and rapeseed oil are good choices. ◠Do not reuse more than 3 times. After each use, use gauze to remove the precipitated impurities in the oil. ◠Try to avoid the use of iron or copper pots, these metals will accelerate the deterioration of the oil. ◠Turn off the fire immediately after the food is blown. The longer the oil is heated, the more likely it is to deteriorate. • After cooling, pour the used oil into a sealed container and store it in a cool (refrigerator), dark environment. ◠Do not pour the used oil into the crude oil bottle. It will accelerate the deterioration of the entire bottle of oil.