We often consider various stir-frying methods when cooking, but the effects on our human bodies are different. Let’s take a closer look at some details!

Most of the ingredients for dry pot dishes need to go through the process of "oiling".

As a result, the oil content of griddle dishes is greatly increased.

Additionally, griddle bowls often require constant heating and eventually most of the fat will be absorbed by the bowl.

It looks like there is no soup oil or water, but in fact they are all absorbed by the food.

Dry stir-fries are mostly deep-fried.

Most stir-fry vegetables require first adding a small amount of oil to a pan, stirring continuously over medium-hot oil, then adding the seasonings and stir-frying until the water and juices are no longer visible.

Therefore, ordinary fried beans are basically fried and do not look greasy, but in fact they are all "oil" and the calories are easily exceeded.

Braised eggplant is a traditional food with a long history.

Eggplant is a very oil-absorbent food because eggplant is particularly loose and porous.

When cooking eggplant, it's easy to absorb a lot of cooking oil.

If you want to lose weight, you should fry the eggplant, change the color of the eggplant, make it thin, and then burn it!

Casseroles and Cooking: These dishes are usually light, low in calories and can only be eaten if significant fat and oil have been removed during a weight loss process.

Cooking pork slices, fish, etc. requires a lot of oil and chilli.

Oil Explosion: As the name suggests, ingredients need to be oiled when cooking.

After absorbing the oil, the heat will increase significantly.

It is not appropriate to eat more when losing weight.