The cooking fume is too large, which is related to the type of cooking oil, the quality of kitchen utensils and the ventilation in the kitchen. As we all know, cooking fume is harmful to human body and easy to cause cancer, so what can be done to reduce cooking fume?

1. Stir-fry with new oil, not with fried or heated oil. The smoke point of fried oil, or oil mixed with impurities once used, will obviously decrease, which means that there will be more oil smoke when cooking, which will cause greater harm to the health of operators.

2. Don't choose stir-frying, frying, over-oiling or over-frying. There are differences in the oil temperature required by various cooking methods. Stir-frying requires a temperature of nearly 311 degrees, which will inevitably make the oil in the pot smoke a lot. The operation of fire in those pots will make the oil temperature exceed 311 degrees, which has reached the temperature of producing a large number of benzopyrene carcinogens. In addition, frying and over-oiling will inevitably lead to the reuse of oil, thus increasing the generation of lampblack.

3. When cooking, when the oil fume is not obviously produced, put the dishes in, which will make the cooking oil cool down quickly, so as to avoid overheating. You can put the shredded onion into the pot and see that the onion is bubbling around but the color remains the same, which means that the oil temperature is suitable for cooking.

4. Don't fry, fry and fry every dish in every meal. Use more cooking methods such as stewing, steaming, baking in the oven and cold salad, which can not only reduce the generation of oil smoke, but also reduce the intake of oil in a day. At the same time, such a meal is more abundant in taste, and it is also helpful to cultivate the eating habits of light taste.

5. Buy a very effective range hood, preferably one installed close to the cooking fire source. It is best not to buy European-style products, which are not suitable for the cooking habits of China people. The standard of effective smoke extraction is that you can't smell the smell of cooking when you are one meter away from the stove.

6. Turn on the range hood while firing, and then turn it off for 5 minutes after cooking. When gas is burned, it will produce a variety of waste gases, which should be pumped away in time. When cooking, it is too late to turn on the range hood until a large amount of lampblack is produced. However, don't think that with an effective range hood, you can safely eat fried food and stir-fried food, because in addition to the harmful fumes, excessively heated food will also produce carcinogens, and vegetables will lose their health care functions such as cancer prevention.