People should boil cooking oil before cooking. When cooking oil is heated to a certain temperature, it will produce lampblack, which contains a variety of hydrocarbon organic substances and has carcinogenic effect. According to the determination, the oil fume produced when cooking oil is heated to 270℃ contains benzopyrene and other compounds, which can induce tumors and cause cell chromosome damage after inhalation. When the oil is heated below 240℃, its destructive effect is weak, so don't let the oil boil for a long time. Be prepared before cooking, and put the dishes in the pot immediately after the oil is boiled.

The simple method to identify the oil temperature in the pot is as follows: at the temperature of 60 ~ 100℃, the oil level is relatively calm, without foam, noise and smoke. In the hot oil pan at 1 10 ~ 160℃, the oil surface smoked slightly, and the periphery of the oil surface turned to the middle. 170 ~ 240℃ wok, there is smoke on the oil surface, and stirring with a spoon is noisy.

When cooking food, the oil should be controlled at a certain temperature, so as not to cause harm to the human body by too much oil smoke. But you can't eat raw soybean oil or cook in a frying pan without boiling the oil.

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