Text/Huang Xiaopei Do you always feel like cooking is lacking?

70% of the key to savoring food is more sensitive than taste. The key is smell. If the aroma is right, your appetite will be stimulated!

The secret to making dishes more delicious lies in the choice of oil. If you choose the right oil, the aroma of the ingredients can be easily highlighted, but how can you increase the aroma and taste while being healthy at the same time?

The rich aroma of shallots is added when cooking to enhance the flavor. However, most of the commercially available shallots and shallot crisps are made from animal fats. Behind the deliciousness, there are actually potential dangers of cholesterol and high-temperature frying, which are both nutritionally and destructive.

With the flavor of the original ingredients, let professional nutritionists teach you how to season, become a cooking master, and take into account the health of the whole family.

In order to increase the aroma of dishes, many housewives are accustomed to adding rich-smelling shallots when cooking to enhance the flavor. However, most of the commercially available shallots and shallot crisps are made from animal fat. Behind the deliciousness, there is actually more cholesterol and high-temperature frying.

Potentially dangerous, it is neither nutritious nor destroys the flavor of the original ingredients. Let a professional nutritionist teach you how to season, become a cooking master, and take into account the health of the whole family.

The aroma of traditional scallion oil is overwhelming, and there is a potential oil crisis. Orientals are accustomed to stir-frying to increase the flavor of ingredients. Nutritionist Fang Feng said that many aromas are only dissolved in fats or alcohols, so the flavor produced when stir-frying is better.

Especially when mixing noodles, vegetables, rice, and stir-fry, just adding a spoonful of shallot cake (scallion cake) or shallot paste can make simple dishes delicious and make the dishes more colorful and fragrant.

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However, "scallion pancake" is mostly made from animal fat that has been fried at high temperatures and contains a large amount of saturated fatty acids. Eating too much of it will accumulate cholesterol in the body and easily lead to cardiovascular disease.

In addition to the oil used in the hot pan before cooking, adding this extra spoonful of oil. Behind the fragrant aroma of the oil, there is twice the amount of oil used. It is high in calories and fat. Eating too much will put a burden on the body.

Some operators have launched a "scallion flavor oil" that is both healthy and fragrant. It carefully selects fresh, firm and plump local Taiwanese shallots, all of which are fully extracted from shallot kernels. It is blended with 100% pure canola oil and uses a unique low-temperature explosion method.

The aroma mechanism reduces oil damage and retains the unique and rich onion flavor of shallots.

Canola oil is a vegetable oil, an unsaturated fat, with a relatively high monounsaturated fat content and does not contain any trans fatty acids or cholesterol.

In addition, canola oil has a high smoke point (approximately 242°C), and the oil is stable and difficult to oxidize. It is a good way to sprinkle or cool it before serving.

Make good use of scallion oil. There are many kinds of scallion oil on the market. The base oil used for stir-frying during the cooking process should be carefully scrutinized. Tolerance emphasizes that if you want to eat healthily, the right cooking method is an important key to affecting nutrients. It is recommended.

You can adopt the "Mediterranean" diet of "low-temperature cooking", which is currently recognized as the healthiest way of eating. It emphasizes that each meal is plant-based and paired with cereals, beans, fish and other ingredients, and then steamed and boiled.

Light cooking such as , salad, and baking reduces the intake of fat, and uses natural spices for seasoning, allowing your family to eat delicious and healthy meals!

Japanese tuna and green onion salad / Serves 4 Ingredients: 1 can of pickled tuna, 2 shredded onions, 1/2 beef tomatoes, 4 seeded black olives.

Sauce ingredients: 60c.c. scallion flavor oil, 10g shichimi tangzizi, 10c.c. mirin, 5g white sesame seeds, 10c.c. lemon juice.

Method: 1. Cut the onion into shreds, wash it with water three times (the same way as washing rice), soak it in ice water and chill it, then drain it and set aside.

2. Pour the scallion flavor oil into a bowl, then add mirin and lemon juice and mix well. Finally, add shichimi tangzi and white sesame seeds, mix well, and the sauce is ready.

3. Press out the juice from the canned tuna, add shredded onions, halved tomatoes, and seeded black olives and serve.

Nutrition Tips: The trace element selenium contained in onions is an antioxidant. Seasoning with onion-flavored oil can increase the lubrication and crispness of onions, and can also neutralize the pungent taste of onions, especially in cold dishes.

The health effects of organic sulfur compounds, combined with high-protein and low-calorie tuna, are nutritionally balanced and healthy.