1 Stir fry with new oil, not with fried or heated oil. The smoke point of frying oil, or used oil mixed with impurities, will be significantly reduced, which means more cooking fumes, which will cause greater harm to the health of operators.

Don't choose stir-fried, fried, oily and overcooked dishes. The oil temperature required for all kinds of cooking is different. If frying requires a temperature of nearly 300 degrees, 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 300 degrees. At this time, it has reached the temperature of producing a large number of benzopyrene carcinogens, which is extremely undesirable! Frying and over-frying will inevitably lead to the reuse of oil, thus increasing the generation of lampblack.

When cooking, throw the dishes in before the soot is obviously produced. Cooking at room temperature will make the edible oil cool quickly, thus avoiding the problem of excessive temperature. Just throw a shredded onion into the pot and look around happily, but the color remains the same, which means that the oil temperature is suitable for cooking.

Don't fry, stir-fry and stir-fry every dish at every meal, but use cooking methods such as stewing, steaming, baking in the oven and cold salad, which can not only reduce the generation of lampblack, but also reduce the oil intake in one day, which is conducive to weight control. At the same time, this kind of food is richer in taste, which is also helpful to cultivate the eating habit of light taste.

Buy a very effective range hood, preferably installed near the cooking fire source. Don't buy those European-style products. It's useless. It can't adapt to the cooking situation in China at all. The standard of effective smoke exhaust is that you can't smell the smell of cooking one meter away from the stove.