many people like to heat the oil until it smokes when cooking, which will produce a lot of oil smoke when cooking (especially when frying, frying and frying food), which is dazzling and choking. In fact, this practice not only destroys the nutrition of ingredients, but also seriously pollutes the air in the kitchen. The higher the oil temperature, the longer the cooking time, and the more harmful substances are produced. In the long run, it will do great harm to human health. Some surveys show that the incidence of diseases such as lung cancer is much higher than that of ordinary people.

It is found that when the oil temperature is lower than 241℃, the influence of hydrocarbons in oil fume on people is still weak. When the oil temperature exceeds 241℃ or even reaches 271℃, there will be strong carcinogens in the oil fume, which will cause damage to cell chromosomes and induce tumors.

so how to smoke as little as possible when cooking? First of all, to maintain good ventilation in the kitchen, it is best to install a range hood; Secondly, don't heat the oil until it boils, and don't let the oil smoke at high temperature for a long time, so the oil smoke will be greatly reduced.