What is the reason that so much oil smoke is produced in the process of stir frying?

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 daily life, many people may use your old oil to stir-fry, and the so-called old oil actually refers to the oil that has been fried or heated. If you use this oil to stir-fry, it will produce a lot of oil smoke, because there are already a lot of impurities in this oil, and the smoke point will also decrease. Moreover, if you use this oil for stir-frying, it will also be harmful to the human body, so you should try to choose new oil.

In fact, people who often cook know that the oil smoke produced by stir-frying is very large, in addition to the violent tone, frying or frying will also produce a lot of oil smoke. For example, if it is stir-frying, then the oil temperature needs to reach 300 degrees, so that a lot of oil smoke will be generated during the stir-frying process. In addition, if it is stir-fried, some benzene may be produced in the process of stir-frying, which will cause certain harm to the human body.

In fact, in the process of stir-frying, we will more or less produce some oil smoke, which is actually unavoidable, but we can still reduce the production rate of these oil smoke through some methods. For example, in daily life, we don't need to stir-fry or fry every dish when cooking, we can also try to cook by boiling or stewing, because the dishes cooked in these ways are not only particularly delicious, but also can reduce the production of oil smoke. <>

Of course, almost every household now has a range hood, and some people even install integrated stoves directly. Then it is also very important to choose a good range hood, it is generally recommended that you choose a big brand range hood, in addition, if you often fry at home, try not to choose an integrated stove, because the integrated stove and the range hood are compared, the smoking effect is indeed not as good as the range hood. The second is to try not to buy a European-style range hood, because European-style range hoods are not suitable for our Chinese cooking methods.

At this time, you should choose oil with not particularly high fat content, such as vegetable oil, and you should turn on the range hood when cooking, and you should also pay attention to opening the window for ventilation when stir-frying.

In order to reduce the production of oil smoke, you must stir-fry the vegetables by a small amplitude, and you must stir-fry frequently.

If you want to reduce, I suggest that you can wear a mask, and you should turn on the range hood, and secondly, you should buy a very good wok, and secondly, you should not stir-fry.

The window should be opened, and the range hood should be turned on, in fact, you can wear a mask in the process of stir-frying, so that it can be reduced.

1. Stir-fry vegetables in new oil, not fried or heated oil. After frying the oil, or after using the oil that has been mixed with impurities once, the smoke point will drop significantly, which means that there is more smoke in the stir-frying, which causes more damage to the health of the operator.

2. Don't choose dishes that are stir-fried, fried, over-oiled, or over-fired. The oil temperature required for each type of cooking varies. For example, stir-frying requires a temperature of nearly 300 degrees, which must have caused a lot of smoke in the oil in the pan.

Those pots that catch fire will exceed the oil temperature of 300 degrees. At this time, the temperature has been reached to produce a large number of benzopyrene carcinogens, which is not advisable! Frying and over-oiling will inevitably lead to the reuse of oil, thereby increasing the production of oil smoke.

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.

When we make food, it is impossible to eat the same dish every day, and often change the pattern to make food, some people cook, the ingredients are not blanched, and they are directly put into the pot to start frying, and they have not mastered the cooking skills at all, making the room full of fumesIn the cooking of good foodTo clean up the grease in and out of the pot in time, part of the oil smoke is caused by overheating of grease, and the other part is produced after these grease and pot scale are heated at high temperature. Therefore, the stove should be cleaned promptly and thoroughly.

When choosing cooking oil, try to choose refined cooking oil from big brands. The self-pressed oil sold in small markets, as well as the edible oil commonly consumed in rural areas, is darker in color and contains a lot of acrobatics, and the presence of these acrobatics will accelerate the production of oil smoke. This method is actually wrong, because the oil we have used contains other impurities, and then to fry will aggravate the oil smoke, which is also harmful to our health, and the best way is for us to use new oil.

When cooking food, a large amount of oil smoke will be produced, the human body will absorb a large amount of oil smoke in the kitchen for a long time will cause harm, oil smoke will also increase the difficulty of kitchen hygiene, oil stains are difficult to clean, reduce the problem of oil smoke has been bothering many families, I will come to eat a dish for the big impossible, often change the pattern to make food, some people cook, the ingredients are not blanched, directly put into the pot to start frying, there is no cooking skills at all, make the house full of oil smoke, when cooking food, Blanching the ingredients is very important.

Eating is a big thing, the standard of living is high, people's requirements for eating are also rising, frying and frying every day is the norm in the kitchen, which is indispensable to the trouble of oil smoke, although now every kitchen is equipped with a range hood, but when there is too much smoke, it will still overflow from time to time with fresh vegetables and fruits can reduce the risk of lung cancer. Vegetables and fruits are rich in vitamin C, vitamin E, retinol, dietary fiber, selenium and other components, which have anti-cancer effects, so they can also be prevented in the diet.

When stir-frying, the range hood should be turned on, so that part of the smoke will be sucked out, so there will not be so much fume.

You can open the window for ventilation while stir-frying, and you should also turn on the range hood to disperse the flavor. This reduces the amount of fumes during the stir-frying process.

In the process of stir-frying. Try to turn on the hood, and secondly, you should open the window, so that you can reduce the smoke and not let your body be harmed.

When stir-frying, you must turn on the range hood, and when stir-frying, you must also open the window for ventilation, and you should also put less salt when stir-frying, and you should also pay attention to the heat and time, and also try to minimize the cooking method of stir-frying.