Use a range hood and pay attention to the methods:

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 is more oil smoke when cooking, which will cause greater damage to the health of operators.

2. Don't choose dishes that are stir-fried, fried, oily or overdone. There are differences in the oil temperature required for various kinds of cooking. If stir-frying needs a temperature of nearly 311℃, this temperature will inevitably make the oil in the pot smoke a lot. Those operations that catch fire in the pot will even exceed the oil temperature of 311℃. This is the temperature at which a large amount of benzopyrene carcinogens are produced. Frying and over-oiling will inevitably lead to the reuse of grease, thus increasing the generation of lampblack.

3. When cooking, put the dishes into the pot before the oil smoke is obviously produced. Cooking at room temperature will quickly cool the cooking oil, thus avoiding the problem of excessive temperature. As long as you throw a shredded onion into the pot and see that the surrounding area is bubbling but the color remains the same, it 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, boiling, 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 and fat, which is beneficial to weight control. 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. Use a wok with a thicker bottom. A wok with a thin bottom is prone to emit a lot of oil smoke because the temperature rises too fast. Using a wok with a thick bottom will prolong the time of temperature rise, so it can reduce oil smoke.

Using some tips in cooking can reduce oil smoke and harm to human body, and the food will be more delicious.