The first trick: According to experts' research, kitchen fume is directly related to the temperature of oil when cooking. When the oil is heated above 200 degrees Celsius (limited by the smoke from the oil pan), the main component of the oil fume is acrylic acid, which has a strong spicy taste, has a strong stimulating effect on the nasal, eye and throat mucosa, and can cause respiratory diseases such as nasopharyngeal, pharyngolaryngitis and tracheitis. When the oil burns to "spit fire", the oil temperature exceeds 300 degrees Celsius. At this time, in addition to acrylic acid, it will also produce aggregates, which will lead to chronic poisoning and easily induce cancer of respiratory system and digestive system. Therefore, changing the cooking habit of "stir-frying" is an effective measure to prevent lampblack. Don't let the temperature of the oil exceed 200 degrees Celsius, which can not only reduce the "fume syndrome", but also maintain the original vitamins in the dishes.
The second measure: it is best not to fry oil repeatedly. In order to save some oil, some housewives leave the oil for frying fish and ribs for reuse, but it contains a lot of carcinogens. Repeatedly heated oil not only contains carcinogens, but also the fume it produces contains more carcinogens, which is more harmful. When choosing edible oil, you should buy products with guaranteed quality to avoid inferior edible oil from producing more harmful substances during heating.
The third measure: be sure to ventilate the kitchen. The kitchen should always be naturally ventilated, and at the same time, there should be a range hood with good installation performance. In the cooking process, always turn on the range hood. If there is no range hood in the kitchen, be sure to open the window for ventilation.
The fourth trick: recently, cooking food by steaming, boiling and frying. This can not only reduce the consumption of edible oil, but also reduce the damage to food nutrients.