Which stir fry is more beneficial to human health

In fact, there are many nutritional regulations for diet.

There is no absolute saying that it must be good to stir-fry in an iron pot. Similarly, not all dishes are good for your health when stir-fried.

However, here, it is recommended to use an iron pot to stir-fry. At least it won't hurt. Many people like to use non-stick pans and the like for convenience, which contain certain chemical ingredients and are not good for the human body.

However, the iron pot should also choose some *** ones. It is best to have good diathermy and fast heating capacity. Here's a way to firm up the good or bad of the iron pot.

You don't have to buy the advertised iron pan, as long as you buy popcorn corn, your iron pan can pop popcorn, which proves that the pot's heat conduction and heating ability is good. (Generally, when you go to the mall to buy a pot, there is a field experiment.) ）

Then let me explain why you need a pot with good heat permeability and fast heating, because this can improve the speed of heating the dish to edible, reducing the loss of some nutrients and the generation of harmful substances.

As for the use of oil, if the economy allows, I recommend using olive oil, which is especially good for the body. And it basically does not react adversely with other foods. However, pure consumption olive oil is very expensive.

I recommend using the usual olive blend oil mixed with peanut oil. This one is also more expensive than regular oil. But health comes first.

As for the diet. I recommend eating more green vegetables and not thinking that eating a vegetarian diet is the same as eating green vegetables. Secondly, when eating meat, it is necessary to focus on fish, and the deeper the water, the better, in addition, chicken, duck, beef, and pork are the order to choose meat food.

In addition, it is advisable to eat more fruits.

In addition, many foods should be light. Therefore, stir-frying should be reduced. Eat more steamed things that are not too greasy.

The above is a personal opinion. Hope it helps. o(∩_o...

Most people think that it is better to stir-fry vegetables in an iron pot, and you can also choose according to your needs. The iron pot is iron-resistant, heat-resistant, high-temperature resistant, and is easy to grasp the heat, but is easy to rust. The stainless steel pot is easy to clean, and the stainless steel pot will not hide dirt after stir-frying, and it is easy to clean, which can ensure the neatness and hygiene of the cooking utensils.

Non-stick pans make stir-frying convenient because of the characteristics of non-stick pans, but the service life of non-stick pans is relatively short.

The clay pot is beautiful, and the sand is the raw material of the clay pot, which is a healthy material. There are many shapes and varieties of pottery pots, and they will not rust, but long-term use will wear out the appearance of pottery pots.

Stir-frying in a fine iron pot is more beneficial to human health. Compared with the pig iron pot, the fine iron pot is more suitable for stir-frying. It is forged with black iron sheet or hammered by hand, its surface has been multi-processed, the pot body is very light and thin, not heavy at all, and it can also transfer the temperature of the fire directly through the pot to the food and the heat transfer speed is very fast.

The fine iron pot is made of black iron sheet forging or hand hammering, which has the characteristics of thin pot ring, fast heat transfer and exquisite appearance. For the pig iron pot, when the temperature of the fire exceeds 200, the pig iron pot will lose a certain amount of heat energy by dissipating it, while the fine iron pot has less heat loss, which is equivalent to directly transferring the heat of the fire to the food.

Cleaning of fine iron pots

After cooking, wash with hot water and wash the water once to remove the large pieces of food and bring the water to a boil. Carefully place the iron pot back on the stove, heat the water to a boiling point, and gently scrape the bottom and walls of the pot with a wide spatula to scrape off any remaining food while keeping the water boiling and pouring dirty water into the sink. Return the iron pot to the stove**.

Wet a few kitchen paper towels and quickly wipe down the iron pot. Apply a layer of grease to the surface of the pan, such as vegetable oil or shortening.

Place the pot in a cool, dry place and cover it with a paper towel instead of a lid to prevent moisture build-up on the pot.

Of course, stir-fried vegetables are healthy, because there are stir-fried vegetables in our daily diet, in addition to stir-fried vegetables, there are also stewed dishes, and there are. Really wait.

Method steps.

1 4 Step by Step Reading.

After stir-frying, do not brush the pan and continue to fry.

In order to save trouble or to see that the pot is relatively clean, many people often fry the next dish directly after the first dish is fried. However, the seemingly clean surface of the pan can adhere to grease and food debris, which may produce carcinogens such as benzopyrene when heated at high temperatures again. Therefore, it is recommended that you carefully clean the pot after each dish before frying the next dish, which not only reduces the production of harmful substances, but also prevents the seasoning and residue of the previous stir-fry from affecting the taste and appearance of the next dish.

Turn off the range hood as soon as you finish stir-frying.

A large number of harmful substances will be produced during the stir-frying process, and the range hood plays a very big role in eliminating exhaust gases. Some people like to turn off the range hood immediately after the stir-fry is over. In fact, it takes time for the range hood to remove the exhaust gas, and there is still unclean exhaust gas remaining in the kitchen after the stir-fry is finished.

After frying, you may wish to let the range hood continue to run for 3 to 5 minutes to ensure that the harmful gases are completely discharged. In addition, when stir-frying, try to close the kitchen door and open the window, which can also reduce the residue of harmful substances in the kitchen to a certain extent.

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Only remove from the pan when the oil is smoking.

Wait until the oil pan is smoking, and the oil temperature has often reached more than 200 meters, and then put the dish in the pan, the carcinogens produced will increase the risk of cancer. Under these conditions, many nutrients in vegetables are also destroyed. In addition, at this temperature, not only the fat-soluble vitamins contained in the oil are destroyed, but also the essential fatty acids in the human body are also oxidatively damaged, reducing the nutritional value of the oil.

When cooking, the oil temperature should be controlled at about 150 180. The easiest way is to insert the bamboo chopsticks into the oil, and when there are many small bubbles around it, it means that the temperature is hot enough to get out of the pot.

The remaining frying oil is still used for stir-frying.

Many people are reluctant to throw away fried oil, and will also use it for high-temperature stir-fry or deep frying. However, this practice is highly undesirable because the oil is heated at high temperatures to produce trans fatty acids and toxic oil oxidation products, and when the oil is continued to be used for high-temperature cooking, the carcinogen production increases dramatically. This type of oil should be avoided from high heat and can be used to make pastries such as stews or flower rolls.

The nutritional combination of stir-fried vegetables is relatively balanced, which is definitely healthier than takeout, and now Chinese families account for a lot of stir-fried vegetables at home, indicating that stir-fried vegetables must be relatively healthy.

Stir-frying is unhealthy, fried chicken thighs are unhealthy, drinking water is unhealthy, eating meat is unhealthy, then you just don't live....

Why do you want to do so much? It's okay to eat it yourself.

Stir-frying in an iron pan can reduce the amount of oil. After the iron pan is used for a long time, the surface will naturally produce a layer of oil, which is basically equivalent to the effect of a non-stick pan. Don't put too much oil in the cooking to avoid excessive cooking oil.

To clean the iron pot, you don't need to use dish soap, brush it with hot water and a hard brush, and dry it completely.

Stir-frying in an iron pan can replenish iron. At high temperatures, a small amount of iron in the iron pot will seep into the food, so it objectively plays a role in iron supplementation.

Stir-frying in a non-stick pan is more beneficial to human health.

The newly bought iron pot is soaked in salted water. Then sprinkle salad oil and rub it to be easy to use. If there is still a bad smell, cut the ginger into pieces, heat the pan, and wipe it. It's better to use an iron pot. No pollution, uniform heating. The chefs all use iron pots.

Iron pot is currently the safest pot Recently, experts from the World Health Organization began to recommend the use of iron pots, iron pots are traditional kitchenware in China, which generally do not contain other chemicals and will not oxidize. In the process of stir-frying and cooking, there will be no dissolution in the iron pot, there is no problem of falling off, even if there is iron dissolution, it is also good for human absorption. WHO experts even believe that cooking in an iron pot is the most direct way to supplement iron.

The role of the iron pot

Iron pots are prone to rust and should not be held overnight. At the same time, try not to cook soup in an iron pot, so as not to disappear the cooking oil layer on the surface of the iron pot that protects it from rust. You should also use as little detergent as possible when brushing the pot, and wipe the water in the pot as much as possible afterwards.

If there is a slight rust, you can use vinegar to clean it.

Non-stick pan: not suitable for frying at high temperature The main ingredient of the Teflon storm this time is the main raw material of the non-stick pan ——— ammonium perfluorooctanoate. Ammonium perfluorooctanoate is an artificially manufactured fluorinated polymeric acid, due to its high stability, it is not easy to adhere to food and is a necessary production material for non-stick pan coatings, this non-stick coating is actually a thin film with a thickness of about millimeters.

If the film is dry-burned or the oil temperature reaches more than 300 degrees Celsius, the film can be damaged. Generally speaking, the temperature will not reach 260 when stir-frying, but if you cook fried food, the temperature may exceed 260.

Reminder that many dishes need to be fried when cooking, the boiling point of oil is 320, and when frying food, the oil is piping hot all the time, which can easily lead to the decomposition of harmful ingredients in a nonstick pan. Therefore, when cooking fried and fried food, you should try to avoid using non-stick pans. Also, use a non-stick pan for stir-frying, do not use a shovel, to prevent damage to the non-stick coating.

Summary. Inquire: Iron pot, pig iron pot, fine iron pot, stainless steel wok, alloy wok, stir-fry is more beneficial to human health.

Inquire: Iron pot, pig iron pot, fine iron pot, stainless steel wok, alloy wok, stir-fry is more beneficial to human health.

Which is the first choice.

Wok. How many kinds of iron pot are there to choose?

Is there both stainless steel iron pans? Are there both stainless steel and iron?

I will inquire for you: stainless steel and iron do not have 1, iron pot and stainless steel are very different in material, iron pot is iron, stainless steel is made of stainless steel, the former is more suitable for stir-frying, there will be no harm to the human body, and the latter has a beautiful structure, good appearance, uniform heating, will not produce oil smoke, but contact with acid and alkaline substances, will produce chemical reactions. 2. First of all, the iron pot and the stainless steel pot are very different in terms of material, the iron pot is an iron product, and the stainless steel pot is a stainless steel product, which is their most basic and essential difference, so you can see whether it is an iron pot or a stainless steel pot through the material.

3. Moreover, the iron pot is more suitable for stir-frying, it does not contain other chemicals, and will not easily oxidize, when stir-frying, the iron pot will not overflow with chemicals, and there will be no falling off, even if there is a small amount of iron overflow, it is also beneficial to the human body. 4. The stainless steel pot has a beautiful structure and beautiful appearance, and has the characteristics of fast heat conduction and uniform heating when stir-frying, and generally does not burn food, nor is it easy to produce oil smoke, but it is not actually rusty, if it is exposed to acid and alkaline substances for a long time, it will be easy to have chemical reactions, so it is not allowed to put salt, soy sauce and other seasonings for a long time.

There are three kinds of iron pots, which one to buy is a good iron pot.

For you, I will find out:1If you often cook at home, in fact, the thick iron pot is more suitable for buying, and the thickened iron pot is more widely used, suitable for stir-frying, stewing soup, boiling meat, stewing, etc., which is very good to use.

Pig iron pot, wrought iron pot, gold iron pot.

Wrought iron pot.

If you want to make a good meal, in addition to the ingredients, you also need to prepare cooking utensils, the most important cooking utensils are of course the pot, many people may notice a lot of problems when buying a pot, what kind of pot does not stick to the pan, what kind of pot is easy to wash, what kind of pot is healthier to fry food, so what pot is more beneficial to human health? What is the best pot for stir-frying?

1. Iron pot supplementation

The raw material of the iron pan is metallic iron. The iron pot is a common cookware in life, the iron pot is iron-resistant, but also heat-resistant, high-temperature resistant, and it is easy to master the heat, although the iron pot is easy to rust, but it is still the first choice in family life.

2. The stainless steel pot is clean

The stainless steel pot is made of stainless steel, which is easy to clean after stir-frying in a stainless steel pot, and the pot body is clear at a glance, and will not hide dirt, which largely ensures the neatness and hygiene of the cookware. The stainless steel pot ingredient temperature can not supplement trace elements for the human body.

3. Non-stick pan is convenient

Non-stick pan is a hot cookware in recent years, non-stick pan stir-fry is convenient, stir-fry is rich in types, non-stick pan because of good stir-frying, non-stick pan characteristics are sought after by many people, but it is worth noting that the service life of non-stick pan is relatively short.

4. The clay pot is beautiful

The raw material of the clay pot is sand, which is a healthy material. The shape and variety of the clay pot are more diverse, and the clay pot will not rust and is easy to clean, and it is also very convenient to cook, but long-term use will deplete the appearance of the clay pot. It's not that you can use a clay pot to stir-fry if you often cook, and the type of dish is better.

5. The enamel pot is lightweight

The enamel pot is very light, and heat-resistant, the enamel pot can also be fried, but generally the enamel pot is used to cook soup, and the soup tastes better.

6. Stir-fry in a copper casserole quickly

The principle of copper casserole is metal copper, the thermal conductivity effect of copper is better, and the food can be quickly heated by the copper casserole for stir-frying, and the copper casserole is heated evenly, and the cooking taste of the dishes will be better, but the copper casserole is high.

7. Tips

To sum up, each type of cookware has its own pertinence, our Leha netizens choose the corresponding pot according to their own stir-fry needs, I want to say, it is more beneficial to our human health to be able to give full play to the characteristics of each cookware.

8. What are the benefits of stir-frying in an iron pot?

1) Replenish iron.

There is iron in the iron pot, and the most obvious benefit of stir-frying in the iron pot is that it can supplement iron for the human body.

2) Save cooking oil.

Often use an iron pot to fry vegetables, the pot surface will produce a layer of oil, such an iron pot is not unclean, but the use of better maintenance, cooking without too much oil can achieve the effect of cooking.

3) Cookware is non-stick.

There are certain health risks associated with the use of non-stick pans, and the use of iron pans and maintenance of iron pans will be non-stick after a long time, and there are no health risks associated with the use of iron plum pans for stir-frying.