Many people love to eat and cook food. In order to make the dishes look more delicious and attractive, they will add a lot of seasonings and increase the fire. But, you know what? Some inadvertent little habits have already caused your dishes to release “carcinogens”. The following is a summary of the bad habits that you often commit, and quickly change them!
6 bad habits to change quickly
1. Put the oil in the pot only after it is smoking
p>
When I first learned how to cook, the older generation often emphasized that they should wait for the oil in the pot to smoke before putting the vegetables in. However, when the salad oil and blending oil we use start to smoke a lot, the temperature can be as high as 250 degrees Celsius. If the oil temperature is too high, it may produce some carcinogens, and on the other hand, it is easy to cause the loss of nutrients in the food itself.
Correct method: It is best to put the pot before the oil smokes, if you can’t judge the oil temperature yourself. You can stretch a chopstick into the oil, and if there are ripples on the surface of the oil, the bubbles around the chopsticks are dense and there is no sound. At this time, it is suitable for cooking.
2. Blanch the vegetables after cutting them.
Chopped vegetables will easily lose the original flavor of the vegetables. Mass loss. And like the boiled green vegetables, they are all large green vegetables blanched in water, add some seasoning, and directly bring them to the plate. In fact, this way retains the nutrition of the vegetables to a large extent, the operation is convenient, and the dishes are delicious~
Correct method: Blanch green vegetables first and then cut them. When blanching green vegetables, you can add some salt and oil to prevent oxidase from destroying chlorophyll and maintain the bright color of vegetables.
3. Add a lot of seasonings to cooking.
In order to pursue delicious dishes, many people add a lot of seasonings to cooking, which also adds a lot of flavors. Salt. For example, the salt content of soy sauce is 15%~20%, and the salt content of chicken essence is 10%. Adding sugar to stir-fry dishes will offset the salty taste by the sweetness, and the taste of the dishes will become weaker. Instead, you need to add more salt.
The correct way: only put a little salt or seafood soy sauce in cooking, and use less chicken essence and MSG. If you are afraid that the fried dishes will not taste good, you can use more onion, ginger, garlic or Sichuan pepper to taste, so that the fried dishes are light and delicious, and the original flavor of the ingredients is preserved.
4. Cook with oil first
We are making dried beans and teriyaki When waiting for dishes, in order to improve the taste, I often like to put the ingredients in the oil first, then take them out and continue to fry them. However, this cooking habit will lead to excessive intake of fat by the human body, destroy the nutrition of the vegetables themselves, and may also produce carcinogens. If the remaining oil used for frying is reused, it is easy to generate a class 1 carcinogen recognized by the International Agency for Research on Cancer – benzopyrene.
Correct way: eat less rapeseed and fried vegetables, and choose cooking methods such as stir-frying, salad dressing, blanching and steaming when cooking vegetables.
5. Fry without brushing the pot after cooking
Many people often fry the next dish directly after the first dish to save trouble or to see that the pot is clean. But in fact, when the residual oil attached to the pot is heated again at high temperature, carcinogens such as benzopyrene may be produced.
Correct method: It is recommended that you clean the pot carefully after frying a dish, and then fry the next dish.
6. Turn off the range hood immediately after cooking.
The range hood contains a variety of harmful substances, which are very harmful to the body when inhaled. People with respiratory diseases themselves will aggravate the disease. , induce asthma, inflammation, etc.! The range hood plays a very important role in the elimination of exhaust gas. Some people don’t like to turn on the range hood, and some people turn off the range hood as soon as cooking is over. But in fact, it takes a certain amount of time for the range hood to remove exhaust gas. After cooking, there is still some exhaust gas that is not exhausted and remains in the kitchen.
Correct method: After cooking, let the range hood continue to work for 3 to 5 minutes, so as to ensure that the harmful gases are completely discharged. At the same time, close the door and open the window to let the kitchen fumes spread out and reduce the harm.
For healthy cooking, see these 3 tricks
Hot pan and cold oil
We will hear a saying called hot pot with cold oil, the pot is heated before cooking, preventing the oil temperature from being too high can also reduce the fumes.
Skillful use of stewing method
Chinese people like to stir-fry and stir while cooking, so there is also a lot of oily smoke. You can stir-fry a few times before serving, cover the pot and simmer for a while. Stew, and the dish will be cooked in a few minutes.
Pay attention to ventilation
The kitchen fumes will adhere to the kitchen utensils, clothes, and skin, and fall into the living room and bedroom. People will inhale the fumes even when they are not cooking. When cooking, it is best to close the bedroom door, open the kitchen window, wash your face and hands after cooking, and clean the kitchen more often.
Now you know how harmful bad cooking habits are~ If you have these bad cooking habits, you should change them quickly!
Responsible editor: Du Lina