The temperature of roast duck oil is as high as 200 degrees, which produces a large number of fatty acid carcinogens, which is an important cause of gastric cancer. Moreover, it is difficult to seal and preserve after recycling, and it contains a lot of impurities, which will accelerate the rancidity of oil.
Distinguish roast duck oil
1, pay attention to color discrimination and smell.
The folk method of distinguishing "roast duck oil" is generally to distinguish the color and smell: "roast duck oil" is slightly lighter than the qualified oil, with a slight smell and a crackling sound when cooking. The fried food is sticky, tastes a little greasy and has a strong fragrance. It is also difficult to wash dishes and chopsticks after meals.
2. Be careful when eating hot pot.
"Roast duck oil" has a strange taste, but the spicy taste of food can cover it up, so some restaurants in Sichuan and Hunan may use "duck oil". Everyone must pay attention to eating (especially hot pot, shabu shabu, etc.). ).