Core Tip: Frying food has always been treated as a carcinogen, so many people want to eat rather than dare to eat. Indeed, the fried foods on the market are discouraged by high-temperature, high-fat and other high-risk factors, but if you do it at home, it's not necessarily!
Fried foods have always been treated as carcinogens, so many people would like to eat rather than dare to eat. Indeed, the fried foods on the market are discouraged by high-temperature, high-fat and other high-risk factors, but if they do it at home, it's not necessarily.
Because of the high oil temperature, fried foods may even have oil temperatures exceeding 200°C. At this time, a large number of carcinogens such as heterocyclic amines and polycyclic aromatic hydrocarbons will be decomposed. The presence of these carcinogens threatens people's health. So, everyone must eat less!
However, it is not impossible to eat healthy fried foods, but you need to do it yourself!
1. Control the oil temperature: When frying foods, strictly control the oil temperature. When frying foods, it is best to control the oil temperature below 150°C. Do not overheat the fire. When frying the fish, do not continuously fry it under high temperature. Intermittent frying method.
2. Add a protective layer: When frying fish and meat, it is best to hang a layer of starch paste and fry it outside to prevent the formation of heterocyclic amines and mutation sources.
3. Do not overdosage: fried foods and oil residues should not be eaten at one time, nor should they be frequently consumed in excess. For fried foods that are dark in color, too greasy, have a bad taste, and have become moldy, are not edible.
4. Do not reuse the oil: The oil used after repeated frying contains a large number of mutation sources and lipid peroxides and is not edible. New oil should be added in a timely manner.
5. With iron pot: Although non-stick pan is not easy to stick pan, paste pot features. However, when frying food, it is best to choose the wok, because frying when the oil temperature in the pot is high, the use of non-stick pan may be a cancer-causing hazard, while the iron pan is made of cast iron, and the stability is strong.
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