When stir frying, a lot of oil fumes will be produced, which is harmful to health, how to reduce the

Stir-fry in fresh oil

The smoke point will be significantly reduced after frying the oil, or the vegetable oil that has been mixed with residues for a long time, which means that there is a lot of cooking fume, which leads to greater harm to the health of the staff.

Put the dish when the oil is not yet smoking

When stir-frying, throw the vegetables in before the fumes are significantly caused. Cooking at room temperature will allow the cooking oil to cool down quickly, thus preventing the problem of overheating. Just throw a strip of shredded green onion into the pan and look at the surrounding bubbles but the hue will not change, indicating that the temperature is suitable for stir-frying.

Turn the kitchen into a diaphragm vacuum pump smoke

Eat for thirty minutes and cook for a few hours. The kitchen is the origin of everyone's three meals a day, a clean, tidy, wide, diaphragm vacuum pump smoke kitchen can not only make the chef happy, but also prevent oil smoke damage, maintain the physical and mental health of the family.

Create a smoke-free kitchen

Once harmful substances (such as cigarette smoke, indoor formaldehyde, nitrogen dioxide, carbon monoxide, etc.) are detected in the kitchen gas, it will open the smart ventilation button to carry out ventilation, so that the kitchen air can circulate better and ensure that the indoor environment is refreshing and pure. Say goodbye to heavy tastes and strengthen your ideals and beliefs towards healthy meal realism.

Increase the probability of "osteoporosis" getting sick

The amount of salt in the diet is a key decision-making factor in the amount of calcium excreted, and the more salt you consume, the more calcium your body will excrete. Calcium deficiency is an important part of osteoporosis.

It is easy to cause gastrointestinal problems

The mucus in the stomach is afraid of salt and spicy food. The human gastric mucosa continuously metabolizes a layer of mucus to protect itself. If the population is too salty and spicy, the protective layer of the gastric mucosa will be lost, which will lead to gastritis, stomach problems, and even rectal cancer in the long run.

Heavy taste will also continue to cause obesity

Dishes with a heavy flavor can inadvertently eat a large amount of the main meal, resulting in obesity.

Turn on the range hood at the same time, and continue to turn on for 5 minutes after the stir-fry is completed. When gas is burned, it will produce a variety of exhaust gases, which should be pumped out in time.

When cooking, you must turn on the range hood, and you must also wear a disposable mask, which can isolate some of the oil fumes.

You can install a range hood, and you can also wear a mask when stir-frying, so that you can avoid oil smoke from entering the body.

In the process of cooking food, the iron pot is used more often, and after cooking for a long time, a thick layer of dirt will form at the bottom of the pot, which should be paid attention to at this timeClean up in time, so that the house will not be full of fumes during the process of stir-frying. When choosing edible oil, try to choose refined edible oil of large brands, self-pressed edible oil sold in small markets, and edible oil commonly consumed in rural areas, which are relatively dark in color and contain a large number of impurities, and the existence of these impurities will accelerate the production of oil smoke.

Sometimes in order to save, we will use secondary oil, such as fried fritters and excess oil, then we will put these secondary oil to fry, this method is actually not right, because the oil we have used contains other impurities, and then go to fry, we put an appropriate amount of peanut oil in the pot "peanut rape is more fragrant" to heat 3-4 into the oil temperature to dish, do not wait until the fragrance in the pot, after the dish, the oil temperature in the pot will drop, reducing the formation of oil smoke, In this way, the problem of a large amount of oil smoke formed by excessive oil temperature is avoided.

Frying things with new oil: some people like to eat fried things, there will be a lot of oil left in the pot after frying, and then the next time you eat again, or use the old oil, just like repeated frying, the most sleepy collapse is easy to cause the increase of oil smoke, it is recommended to fry less oil, use smoke-free wok, With the development of the times, the smoke-free pan came into being, using it to fry can avoid the production of fumes, and at the same time has a non-stick process, good thermal conductivity, and can reduce the temperature in the pot when stir-frying, so that the fumes are difficult to shape.

Don't get too hot when stir-frying, and don't wait until the cooking oil starts to smoke. When choosing edible oil, try to choose refined edible oil from large brands, self-pressed edible oil sold in small markets, and edible oil commonly consumed in rural areas, all of which are darker in color. A large amount of smoke is very harmful to the health of stir-fryers, and some experts have proposed that a stir-fried smoke is the harm of 4 second-hand smoke.

When stir-frying, you can turn on the range hood in the house, so that you can reduce some of the oil smoke. And will protect their body.

We can install a range hood in the kitchen, so that we can reduce the damage of these oil fumes to us, and it can also reduce the transmission of odors.

When stir-frying, you can turn on the range hood, so that you can smoke out all the fumes, and you should also choose some edible Wang-type oil, so that the effect of sleepy guessing will be better.

Stir-fry in fresh oil, not fried or heated grease.

After frying the oil, or using the oil that has been mixed with impurities once, the smoke point will be significantly reduced, which means that the fried vegetable oil has more hidden smoke, causing more damage to the health of the operator.

Vegetable oil is unstable for high temperatures of stir-frying and frying. With the extension of heating time, a series of chemical reactions such as thermal oxidation, thermal polymerization, thermal oxidation polymerization, thermal decomposition, trans isomerism, hydrolysis, cyclization, etherification, etc., produce countless toxic carcinogens. The harm of this repeated heating of oil is much greater than adding a little pigment and flavor!

In other words, eating stale fat, in a sense, is poisoning ...... one's body

Finally, it is necessary to choose a good range hood, which can effectively absorb the smell of oil smoke produced when stir-frying, although it cannot completely remove the smell of oil smoke, but it can also ensure that the room outside the kitchen will not smell a lot of oil smoke. If you still feel that the smell of oil smoke in the room is very strong after stir-frying, you can open the kitchen window to ventilate, so that the smell of oil smoke will disperse faster, and it is also a very safe practice.

First of all, be sure to turn on the range hood, and secondly, the oil temperature should not be too high when stir-frying.

If you want to fry the vegetables with less fume, you can quickly throw the dishes into the case that the oil has not yet smoked, but it is already hot, so as to avoid the oil temperature being too high and making a lot of smoke when frying, and the most important thing is to turn on the range hood at the same time, which can have a high chance of blowing away the fume.

When stir-frying, you must turn on the range hood and extract all the fumes inside, or you can open the window and walk out along the window.

Stir-frying is stir-frying, which requires a very high oil temperature, so there is a lot of oil smoke, and it can only be scrubbed at least twice a day. Kitchen, almost three meals a day are cooked in it, the production of oil smoke, over time, will form grease, if the kitchen is used for a long time, you will find that the wall, the ground are relatively yellow and black. How to wash it quickly, cleaning methods and tips are still very useful.

It's best to clean the kitchen just after stir-frying, while the heat has softened the stains, which is relatively easier to clean. Cleaning of kitchen oil stains, it is best to clean with professional detergents, I usually spray the oil nemesis of the blue moon to these oily places, 3-5 minutes later, wipe with a rag, and then wash it with clean water.

If you want to clean the range hood, you can also use the oil buster to clean it, and it is still very convenient to clean it without dismantling and washing. It's best to clean your kitchen regularly and keep it clean and tidy, so that you can avoid bacteria or something in your foodKitchen fumes have always been a problem, the internal wind wheel of the range hood, the head separation barrier of the range hood, as well as the oil box, the cleaning of the oil net is an important part.

It is recommended that you add a little vinegar to the dish soap, soak it in warm water for about half an hour, take a brush to clean it slowly, and secondly, clean the shell of the range hood, because it is inconvenient to soak, you can first adjust the detergent with warm water (dish soap and white vinegar), wipe the shell first, wait for 20 minutes to half an hour, and wipe it with a rag dipped in warm cleaning solution, and the temperature of the water is about 60 degrees to 80 degrees.

Kitchen fumes remove from walls and floors. Everyone knows that after a long time in the kitchen, there will be a layer of yellow and greasy stains on the walls and floors. That's how I usually do.

Prepare a basin and pour vinegar into it, and put a clean, absorbent cloth in the basin. The cloth is damp with vinegar and applied to the wall tiles, as well as the floor. Wait for eleven or twelve minutes, wipe it again with a cloth, and it will be new.

Range hood, it's better not to engage in it yourself, please change jobs.

Because oil will be poured into the process of stir-frying, and then when the oil is hot, some oil smoke will be produced, and then a lot of fog will be produced. That's why there are so many fumes. It could be that the fire was turned on too much.

It is because there is less oil in the pot, or too much water is put in it, in this case, there will be a lot of oil smoke, so you must be careful when cooking.

It may be because of the heat, and it is also because there is no water added when stir-frying, and the vegetables have been stir-frying, and there is a lot of oil, so so there is so much oil smoke.

It may be because the oil is very large every time, and there is a lack of water, and the heat is also relatively large, so it will produce a lot of oil smoke.

In the process of cooking food, iron pots are used more frequently. If you cook rice for a long time, a thick layer of dirt will form on the bottom of the pot. At this time, it is necessary to pay attention and wash it in time, so as not to fill the cooking process with cooked fumes, it is normal to have a table lamp, pay attention to open the windows and doors, otherwise the best machine will not work.

Try to choose refined edible oil from large brands, self-pressurized edible oil sold in small markets, and edible oil commonly used in rural areas. It is dark in color and contains a lot of impurities. The presence of these impurities accelerates the production of oil fumes, and now we all cook with gamma hoods.

When the air barrier is used for a period of time, a large amount of oil will be connected to the filter, resulting in the oil vapor cannot be discharged. Therefore, we have to clean the time interval hood. After a long time, the grease is difficult to clean.

The next time you eat, they still use old oil. Repeated frying in this way is most likely to cause an increase in oil smoke. It is recommended to add less oil when frying.

During the cooking process, the iron plate is used a lot, and the cooking time is long, and a thick layer of dirt will form at the bottom of the pot. Now, you must pay attention to wash it in time so that it will not be full of oil smoke during the cooking process.

When cooking, try to use fresh oil. If there are many magazines of oil reused, it is easy to form a large lamp. Reusing motor oil can produce carcinogens that can have adverse effects on the body.

The new oil uso will greatly increase the fresh texture of the dish and will not produce too much light, choose edible oil, try to choose refined edible oil from large brands, self-pressure edible oil sold in small markets, and edible oil commonly used in rural areas. It is dark in color and contains a lot of impurities. The presence of these impurities accelerates the production of oil fumes.

It is necessary to remove the grease inside and outside the tank in time. Part of the oil smoke is caused by the high oil temperature, and the other part is caused by the heating oil scale and the boiler fouling temperature is too high, therefore, the furnace should be cleaned thoroughly in time.

You should use a range hood, you can also open the window for ventilation, and you can also wear an apron, these are all very good methods.

When stir-frying, you can turn on the range hood in your home, and then turn on the range hood while stir-frying, so that we don't smell the smell of oil smoke.

If you want to avoid oil smoke when stir-frying, then you should put the vegetables in when the oil is not so hot, and secondly, it is best not to use the oil but stir-fry, you can also choose a thicker pot, or a pot that can reduce oil smoke and has an anti-stick coating.

Change the cooking habits of "stir-frying" - do not overheat the oil temperature, and limit the smoke in the oil pan, which will not only reduce the "oil smoke syndrome", but also effectively preserve the vitamins in the dish.

Be sure to do a good job of ventilating the kitchen – always keep the kitchen self-heating and ventilating, and turn off the range hood after 10 minutes of cooking.

Try to use steaming, boiling, sautéing and other cooking methods - this will not only reduce the amount of cooking oil, but also reduce the destruction of food nutrients.

Reduce the amount of oil used - control the total amount of oil consumed per month, a family of three, a barrel of oil with a volume of 5 liters should be consumed for at least two months.

In life, a lot of smoke will be produced when stir-frying, and there will be some harmful substances in these oil smokes, which are extremely unfavorable to human health, including some carcinogens, so there are some small skills in life, which can help reduce most of the oil smoke as much as possible when stir-frying. When stir-frying, it is best to use the oil used for the first time instead of fried oil paper, otherwise it will also make the fried oil smoke become more, which is also extremely unfavorable for human health. Before stir-frying, you must turn on the range hood and clean the range hood regularly, which can also reduce the appearance of oil smoke.

Usually in the process of cooking, choose a healthy control method, avoid stir-frying or over-frying, and do not wait until the oil begins to smoke before going to the pot to fry, at this time a lot of oil smoke will be generated, you can choose to use steaming instead of frying or frying, which can also better lock the nutrients of the food, and can also reduce the amount of oil. Or when stir-frying, you can choose a heat-resistant oil, such as olive oil, which can also reduce a lot of oil smoke when stir-frying, so choose a cooking method with less oil and low temperature as much as possible.

When cooking, it is necessary to keep the kitchen air ventilated as much as possible, and open the window in time, so as to help the discharge of oil smoke, and it is conducive to the full combustion of gas, and can also reduce the appearance of oil smoke.

Finally, because of the cooking method in our country, a lot of oil smoke will be generated, if you are in this kitchen environment for a long time, it will inevitably cause some damage to the body, so you need to reduce the oil smoke in some ways.