How to reduce the harm of oil smoke to the human body when stir frying?

Many people like to heat the oil until it smokes when cooking, which will produce a lot of oil smoke when cooking (especially frying, stir-frying, and frying food), which will cause harsh eyes and choke throats. In fact, this practice not only destroys the nutrition of the ingredients, but also seriously pollutes the air in the kitchen. The higher the oil temperature, the longer the cooking time and the more harmful substances are produced.

In the long run, it will cause great harm to human health. Surveys have shown that housewives who are often exposed to a lot of oil smoke have a much higher incidence of lung cancer and other diseases than ordinary people.

It is found that when the oil temperature is lower than 240, the hydrocarbon substances in the oil smoke have a relatively weak impact on people. When the oil temperature exceeds 240 or even reaches 270, the oil smoke will contain strong carcinogens, causing damage to cell chromosomes and inducing tumors.

So how to inhale as little fumes as possible when cooking? First of all, to maintain good ventilation in the kitchen, it is best to install a deductible hood; Secondly, do not heat the oil to a boil, and do not let the oil be in a high temperature and smoke state for a long time, in this way, the oil smoke will be greatly reduced.

1. First of all, know how to choose oil. Do not use crude oil or crude oil squeezed by the soil method, and do not repeatedly use leftover oil from previous stir-frying. Because unrefined oil and leftover oil contain many impurities, the smoke point is low, and more oil smoke will be released when stir-frying.

2. It is necessary to reduce the proportion of dishes that need to be heated at high temperature such as frying, stir-frying, braising and dry pot, and increase cooking methods such as white cutting, boiling, steaming, boiling, stewing, blanching, and cold dressing.

3. Use a range hood with strong suction when stir-frying. Pay attention to the height from the stove when installing, not too far, to ensure that the suction is strong enough, and it is best to be 1 meter away from the stove to not smell the smell of stir-frying.

Turn on the range hood before starting the stove fire, and wait until the cooking is finished before continuing to smoke for 5-10 minutes to ensure that the exhaust gas and oil smoke that are not fully burned are fully sucked away. At the same time, open nearby windows to let fresh air flow in and keep the kitchen air-circulating.

Try to turn the heat down and don't let too much fumes when stir-frying, so that there is less fumes in the lungs and less harm.

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.