It seems common sense to put oil in
fried dishes, but have you ever thought about why you should put oil in fried dishes? Why should oil be used in
fried dishes? It is suggested that the amount of cooking oil per person per day should not exceed 25g or 30g. The boiling point of oil is higher than that of water, which can make the food fried faster, and it will not burn the food and lose nutrition because of the cooking time is too long, and the food taste will be better. Oil can effectively soften the fiber in fried vegetables. Some vegetables contain fat soluble vitamins, so adding oil is beneficial to absorption. Oil has the function of lubrication, and it can prevent sticking to the pan when frying. Adding proper oil in the dish can significantly increase the flavor of dishes and enhance the taste of food. What oil is the best for
the common cooking oils on the market in China include peanut oil, soybean oil, corn oil, tea seed oil, sunflower seed oil, blended oil, etc. Peanut oil and tea seed oil with better heat resistance should be preferred in daily cooking. However, it should be noted that the vegetables should be thrown in before the lampblack is obvious.
sunflower seed oil, soybean oil and corn oil, which are rich in polyunsaturated fatty acids, have relatively poor heat resistance. If they are used for cooking, we must control the cooking temperature. When there are bubbles in the chopsticks, we should quickly put the vegetables in, and try to shorten the cooking time. This kind of oil can be used in very short time, such as pan, stew, fried eggs, steamed vegetables, soup and a variety of non fried pasta. When is the best time to put oil into
fried dishes? When
stir fry dishes, some people pour oil to heat when they are cold, while others pour oil when the pot is hot. Which way is more appropriate?
the common people stir fry dishes in a small pot, and then add cold oil to heat them. When the oil smoke, it is poured into the food materials. But at this time, the oil temperature is too high, which is easy to produce carcinogens. It is suggested that hot pot and cold oil should be used when frying
. The temperature of the pan can be appropriately reduced by pouring cold oil into the hot pot. When the oil temperature is lower than 180 ° C, the nutrients in the oil will not be lost.
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