Recently, Xiao Jiu is addicted to cooking and can’t extricate himself. Every day when I get home, I study how to cook the dishes healthy and delicious. In the past, delicious food was put first. It was salty, spicy and oily, and all kinds of spices were added. Now that we put health first, it is only now that we realize that most of the previous cooking behaviors run counter to health. It is said that 80% of people will make the mistakes made by Xiao Jiu.
six unhealthy cooking habits
1. Each dish is oily.
Xiao Jiu’s family has a big pot, which always makes people wonder how much oil to put. There are few visual effects. When I start the pot, I can’t bear to look straight at the oil. When I pour it out, I cry bitterly. For this reason, Xiao Jiu’s cooking was also supervised by his family for a while to prevent shaking hands and putting more.
However, it is not good to put too much oil in it. Eating too much oil will bring many negative effects on our bodies ↓
First, obesity. No matter what kind of oil, the fat content is more than 98%. If you eat too much oil for a long time, you will eat too much calories and become fat easily. One fat student with many diseases, high blood fat, high blood sugar, coronary heart disease, cerebral infarction and other rich and noble diseases will follow.
The second is acne. Eating greasy things will lead to excessive sebum secretion. If your pores are blocked and your skin is not drained smoothly, sebum accumulation will protrude and form acne. It will bring you negative effects in appearance and emotion.
Third, cancer. Some cancers, such as colon cancer, breast cancer, prostate cancer and so on, are directly or indirectly related to “Youda”.
Therefore, oil must be strictly controlled. According to the recommendations of the guidelines of Chinese residents’ diet, the daily consumption of cooking oil per person should not exceed 25g or 30g – if it is put into the white porcelain spoon for soup, it is exactly two and a half teaspoons. Those with dyslipidemia or obesity at home should be reduced to less than 20g.
2. Put salt in the dishes early.
In order to make the dishes more delicious, some people put salt in the pot soon after the dishes are cooked. However, this is actually wrong.
At present, the common salt used is iodized salt. If salt is added too early when cooking, the water in the dish will quickly seep out due to the increased osmotic pressure outside the dish. In this way, the dish will not only mature slowly, but also produce more soup, which will make the dish wilt and discolor, and the meat will become old. The dish has no fresh and tender taste, which will affect the taste and cause the loss of some nutrients in the dish.
It is recommended that the vegetables (especially green vegetables) be put in salt when they are seven or eight years old or before they are put out of the pot. On the one hand, iodine will not be destroyed, on the other hand, it can make dishes taste better, avoid water loss, and maintain delicious taste. In addition, it is also better to put salt in the stewed soup after it is boiled.
3. Stir fry without washing the pot
Sometimes, in order to save time, Xiao Jiu would do something like this, that is, after frying one dish, he would not brush the pot, but directly start the second dish. Originally, I thought that doing so might at most make the dishes taste mixed, but unexpectedly, there was a risk of cancer!
If you don’t brush the pot and then fry it, when you heat it at high temperature again, benzopyrene may be produced in the seemingly clean pot. Benzopyrene (P í) is a common carcinogen. It is irritating to eyes and skin, and can enter the body through the respiratory tract, leading to lung cancer and cardiovascular diseases.
The formation of benzopyrene is closely related to the oil temperature. If the oil temperature is too high when frying a pot of vegetables, the quantity of benzopyrene will rise sharply. Therefore, under the premise that the oil temperature is too high, continuing to fry without brushing the pot will indeed increase the risk of cancer.
In addition, if there is residual vegetables in the pot, it is easy to burn if it is not cleaned up and then fried, which may cause cancer. From this point of view, the argument that frying without brushing the pot will cause cancer is completely tenable. For the sake of health, nutrition and taste of meals, don’t be lazy and don’t omit the step of “brushing the pot”.
4. Put the vegetables only when the oil is smoking.
Xiao Jiu learned this habit from his elders. Every time Xiao Jiu dad cooks, the oil fumes. He is still doing other things slowly. According to him, only when the oil fumes can the fried dishes taste delicious. In fact, many women and men have this habit. But such a habit is not worth learning. Xiao Jiu first faced the wall and thought about it.
The oil is smoking, which means that it has reached its smoke point. In the past, people used that kind of crude grain and oil with dim color, which often began to smoke at 130 degrees or above. But now most of them are blended oil, and the smoke point is about 200 degrees, and some will be higher.
If you still wait until the oil clearly smokes before putting vegetables, the oil composition will change at this temperature, and it will start to deteriorate and smoke, especially producing various substances harmful to health and carcinogens.
In addition, it also destroys vitamins in many dishes, and also produces a lot of lampblack, causing air pollution in your home. If you inhale lampblack for a long time without an lampblack, you may suffer from lung cancer or other diseases.
When frying, you can follow the technique of “hot pot and cool oil”. First heat the pot, then pour oil, and then add the main and auxiliary materials to fry. In this way, the fried dishes not only taste delicious and refreshing, but also are not easy to stick to the pot and burn.
extended reading: how to use edible oil
Generally speaking, edible oil with higher smoke point is more suitable for high-temperature frying and other cooking behaviors. However, due to the different origin and preparation of various oils, the same oil may have different smoke points, so Xiaojiu can’t give the specific smoke points of each oil, but can have a general classification ↓
Type I: Oil unsuitable for high temperature cooking
Soybean oil, linseed oil, safflower oil, wheat germ oil, etc. these oils have high unsaturated fatty acid content and are easy to be oxidized at high temperature. They are more suitable for cold mixing or light frying.
Type 2: oil that can be fried everyday
Rapeseed oil, olive oil, peanut oil, sunflower oil, etc. They are rich in antioxidant substances and have a slightly strong heat resistance. They can be used for general frying, but they cannot be heated too high. They are not suitable for frying and repeated heating.
Type 3: oil that can be fried at high temperature
Palm oil, butter, lard, butter, etc. They have good thermal stability and are not easy to turn black after heating. However, fried food is harmful to health, so you should eat less at ordinary times. Once in a while, remember to eat more fresh fruits and vegetables to dilute the negative effects.
5. Oil is reused
After frying, I see so much oil left over that I don’t want to pour it out, right? Xiao jiuma is also a family of diligent and thrifty people. But I would like to remind you that saving also depends on the situation. In general, edible oil should not be reused more than 3 times.
If edible oil has been fried only once or twice before, after it has been precipitated for a period of time, its upper clear liquid can be used for cooking. If edible oil has been used three times or more, it should not be used for cooking.
Because the content of heterocyclic compounds in edible oil used for many times will exceed the safety standard, it is easy to cause food property variation and increase the possibility of cancer. In addition, the fried or heated oil mixed with impurities will significantly reduce the smoke point, which means that there is more smoke when cooking, which will cause greater harm to our health.
6. Super multi seasoning
There is a problem with too much seasoning – Sodium exceeds the standard. In particular, some people put too much salt alone, and add chicken essence, soy sauce, bean paste and so on, which makes them salty to death. Sodium exceeding the standard is easy to cause a variety of chronic diseases, such as hypertension, arrhythmia, etc., and even cardiac arrest, which is life-threatening, not to mention serious.
It is true that putting condiments can make food more “tasty”, but it should also be in an appropriate amount. Not only should the salt be in an appropriate amount, but also all kinds of condiments should be in an appropriate amount. Try to eat as light as possible, and don’t “contain” too much dishes.
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