Notes on stir-frying

Stir-frying is an indispensable process to serve the stomach in daily life, but some bad habits may increase the risk of cancer if you don't pay attention to the seemingly simple work of stir-frying. Let's take a look at which stir-fry habits should be corrected immediately and instantly.

Not washing the wok after stir-frying

Some people do not wash the wok after stir-frying a dish because the wok is clean or because they want to save time, and then continue to stir-fry the next dish, which can easily produce carcinogens such as benzo(a)pyrene, because the grease and food residue on the wok surface will produce toxic substances after high temperature heating.

Turn off the hood after frying

Turning off the hood immediately after stir-frying will cause a lot of toxic substances generated during the stir-frying process to stay in the kitchen, and the hood can't help to eliminate the exhaust gas well, and the human body will easily increase the risk of cancer by inhaling these exhaust gases. Correct practice: open the window when frying, close the kitchen door, then use the hood, and should keep the hood working for about 5 minutes after frying.

Smoke the oil before you put it in the pan

Many people in the stir-fry think that we should wait for the oil to be red before putting the vegetables into the dish, in fact, if the frying pan is red and smoky then stir-fry is likely to lead to the production of carcinogens, and this is also easy to make the nutrients of vegetables are destroyed. Correct practice: when frying vegetables, use bamboo chopsticks into the frying pan, if many small bubbles emerge around the pan can be fried.

Use the leftover oil to continue stir-frying

When stir-frying, some people may not be able to bear to dump the fried oil directly, and continue to fry with the oil that has been fried This will also lead to the production of a large number of carcinogens. The oil is likely to produce some toxic and carcinogenic substances after high temperature heating, and continuing to fry will increase the risk of cancer. The correct approach: fried oil should not be used for cooking, but can be used for stewing or making rolls and other pasta.

Cut vegetables first and then wash them

People who are used to stir-frying vegetables, washing vegetables first cut and then wash, this will easily lead to the loss of vitamin C and other water-soluble vitamins in vegetables. The correct approach: wash the vegetables first after controlling the water before cutting.

Cut vegetables after blanching with water

When stir-frying vegetables, many people are used to cut vegetables and then blanch them with water, which can easily lead to the loss of vitamins, minerals and other nutrients. The correct approach: if the vegetables are blanched with water, you can add salt and oil, which can protect the chlorophyll can also help maintain the color of the dish.

Cooking with oil first

Cooking like first over oil, especially in the fried ground three fresh, dry-fried beans and other dishes when first over oil and then fried can easily lead to the intake of excess fat, it is easy to destroy the vegetables themselves contain nutrients and this may also produce carcinogenic substances.

Warm tips

When stir-frying vegetables, we must pay attention to the above points that are usually easy to ignore, so that we can make the dishes not only more delicious but also reduce the risk of cancer in the body.