1 trick: change the cooking habit of "stir-frying". The oil temperature should not be overheated, and the oil temperature should not exceed 200℃ (limited to the smoke in the oil pan), which can not only alleviate the "oil fume syndrome", but also effectively preserve the vitamins of the next pot of vegetables.
The second measure: it is best not to fry oil repeatedly. In order to save some oil, some housewives do not throw away the oil used for frying fish and ribs after repeated use, but it also contains many carcinogens. Repeatedly heated cooking oil, such as cooking oil used for frying food for many times, not only contains carcinogens, but also contains more carcinogens in the lampblack it produces, which is more harmful.
The third measure: the kitchen exhaust facilities should be done well. Many people install high-power range hoods or side-suction range hoods, and the effect is not necessarily good. At present, there is a kitchen smoke guide device, which can ensure that 100% of kitchen fume is discharged to the outside through the range hood. In the process of cooking, the range hood and smoke guide plate should be kept on, and then turned off after frying for 10 minutes, so that all the lampblack, oil and gas can be discharged.
The fourth measure: try to use cooking methods such as steaming, boiling and frying. This can not only reduce the consumption of edible oil, but also reduce the damage to food nutrients.