A few days ago, Professor Hong Zhaoguang, a famous cardiovascular specialist in China, put forward many practical suggestions on the misunderstandings that people are likely to cause in cooking oil.
Myth # 1: High-temperature cooking
Many people like to use high temperature when cooking
Frying, accustomed to wait until the oil in the pan smokes before cooking, this practice is unscientific. High-temperature oil not only destroys the nutrients of food, but also produces peroxide and carcinogens. It is recommended that you heat the pan first, then pour the oil, then you can cook it, do not wait until the oil smoke.
Misunderstanding 2: Do not eat vegetable edible oil, or do not eat animal oil
If there is no oil, it will cause the lack of vitamins in the body, as well as the lack of essential fatty acids, affecting the health of the body. It is also not acceptable to insist on only eating vegetable oils and animal oils. At certain doses, animal oils (saturated fatty acids) are beneficial to the human body.
Myth 3: Eat only a single variety of oil for a long time
Now, it is very difficult for ordinary families to fry what oils they use. However, we suggest that it is better to use several oils alternately for food, or use one oil for a period of time and another for the next, because there is rarely one. Oils can solve all grease problems.
Myth 4: People with abnormal blood lipids or people with abnormal body weight are not different from oil
For people with abnormal blood lipids or people with unusual body weight, we are more concerned with the choice of high monounsaturated fatty acids in vegetable oils. The amount of oil used must also be controlled. The total lipid consumption of people with normal blood lipids and normal weight should be controlled at no more than 25 grams per day, with polyunsaturated fatty acids and monounsaturated fatty acids accounting for half of the total. The elderly, people with dyslipidemia, obese people, people with obesity-related diseases, or those with a family history of obese people are using less fuel per person per day, even down to 20 grams.
The “little oil and salt†oysters used for cooking are always considered to be the standard of healthy diet. The Chinese Nutrition Society recommends 25-30 grams of cooking oil and 6 grams of salt per person per day. You can use the oil-restricting pot and salt-limited spoon immediately. You may be over-specified at ordinary times. In fact, grasping a few tips can change this situation.
1. First, cook with a pan. This can use less "oil pan" oil. Round-bottomed fry pans are often heated unevenly, which can easily produce a sticky, caulked phenomenon; in order to prevent sticking, people tend to use a lot of oil. The pans are evenly heated, and the oil can be spread over the pan for a short time to spread the entire pan. At the same time, the production of smoke is greatly reduced, so that every drop of oil is used properly.
2. Second, food can be fried and fried. The first hot meat can go fat. Ingredients that are not easily cooked or oil-absorbent are blanched beforehand, and then put in other ingredients and boiled or sautéed to reduce the intake of soup or oil. When frying vegetables, you can also pour a small amount of oil in the pan first. Heat and pour the vegetables and fry three or four times. After about ten seconds, add a little water along the hot frying pan, cover the pan, and knead for a few seconds. , and then open the lid slightly stir fry, so that you can use less oil and cooked faster.
3. In addition, in order to reduce salt, you can put vinegar first when the dish is ripe. Because vinegar can not only promote digestion, increase appetite, reduce the loss of vitamins, but also enhance salty taste, it will not make people feel light and tasteless.