The cookbook of home cooking is full of various diets in our life. As we all know, most diets also have an impact on our health, and each diet has a different value. Let's learn about the cookbook of home cooking.

A complete recipe for home cooking 1 1. Fried sliced pork with cucumber.

Ingredients: cucumber 1 root carrot, half dried bean curd, 2 lean meats 1 garlic, 2 soy sauce, 2 tablespoons soy sauce 1 oyster sauce, 1 tablespoon salt, 1 tablespoon pepper, and appropriate starch 1 spoon.

Production method:

1, prepare the required ingredients;

2. Slice lean meat;

3. Put it in a bowl, clean it, squeeze out the water, then add soy sauce, soy sauce, oyster sauce, salt, pepper and starch, mix well, and finally pour some cooking oil to lock the water; Sealed in the refrigerator for pickling for more than 2 hours;

4. Wash the cucumber and cut it into rhombic pieces; Peel carrots and cut them into rhombic pieces;

5, add some cooking oil to the pot, pour the marinated meat slices into the pot and smooth them, and put them out for use;

6. Add vegetable oil to another pot, add garlic slices, carrot slices and dried beans and stir fry until soft; Add cucumber slices and stir-fry evenly, and add 1 spoon of soy sauce, half a spoon of salt and 1 spoon of rice vinegar and stir-fry evenly; Then add the fried meat slices into the fire and stir evenly to get out of the pot;

Second, pork belly fried bitter gourd

Ingredients: Momordica charantia 1 root pork belly 1 block soy sauce 1 spoon soy sauce 1 spoon oyster sauce 1 spoon salt, half a spoon cooking wine 1 spoon garlic, 2 octagonal, 2.

Production method:

1, prepare the required ingredients;

2. Wash the bitter gourd, remove the pulp and cut it into thin slices; Boil the boiled water in the pot for about 0/min/kloc, then take it out and let it pass through cold water;

3, pork belly cut into thin slices for later use;

4. Cool the oil in the hot pot, add the pork belly and stir fry until it changes color. During this period, you can add a proper amount of pepper and star anise to add fragrance; Seasoning again: add soy sauce, soy sauce, oyster sauce and cooking wine, stir-fry evenly, add some water and stew for a few minutes, thoroughly fry the meat slices and put them out for later use;

5, another pot, add garlic slices and stir-fry to give a fragrance, then add bitter gourd and stir-fry evenly;

6, then add the fried pork belly, add some salt and stir fry evenly to get out of the pot;

Third, stir-fried beef with colored pepper

Ingredients: beef 1 piece of red pepper, half yellow pepper, half light soy sauce, 2 tablespoons of soy sauce, half spoon of oyster sauce 1 spoon of salt, half spoon of honey and shallots, 2 slices of starch 1 spoon.

Production method:

1, prepare the required ingredients;

2. Cut the beef into thin slices and clean it with water;

3. Squeeze the water and put it in a large bowl. Add soy sauce, soy sauce, oyster sauce and shredded onion and ginger and mix well. Then add 1 spoon starch, mix well, and finally seal with oil to lock the moisture, and pickle for 2 hours;

4. Marinated beef is cooked in the pot, and the beef does not need to be stir-fried for a long time. After discoloration, stir-fry for a while.

5, add cooking oil to another pot, add garlic slices and colored peppers and stir fry, you can pour some water and stir fry; Then add salt to taste;

6. Finally, add the beef and stir well to get out of the pot;

4. Stir-fried dried bean curd with celery

Ingredients: dried bean curd 5-6 slices of parsley 1 light soy sauce 1 spoonful of light soy sauce, half a spoonful of salt, half a spoonful of water starch and two small bowls of garlic.

Production method:

1, prepare the required ingredients;

2. Wash and cut the celery, slice the garlic, and the celery can also be replaced by celery, and the ribs of celery can be removed;

3. Wash the dried bean curd and cut it into small pieces for later use;

4. Add a little vegetable oil to the pot. After the oil is hot, add the dried bean curd, add 1 spoon of soy sauce and stir-fry half a spoon of soy sauce evenly;

5, add a little less vegetable oil to another pot, add garlic slices and celery and stir fry; Stir-fry with water until raw, and season with salt;

6. Add dried beancurd, pour a little water starch and stir-fry evenly to get out of the pot;

Five, the family version of fish-flavored tofu

Making ingredients: tofu 1 carrot 1/3 fungus 1 small handful of sauce: 1 spoon of soy sauce, 1 spoon of rice vinegar, 1 spoon of soy sauce, 1 spoon of oyster sauce, and half a spoon of salt.

Production method:

1, prepare the required ingredients;

2. Cut the tofu into small squares of about 1 cm, and then boil it in boiling water for about 2 minutes;

3, the fungus is soaked for about 30 minutes in advance; Shred carrot and auricularia auricula, and slice garlic for later use;

4. Mix another sauce: 1 spoon of light soy sauce, 1 spoon of rice vinegar, 1 spoon of light soy sauce, 1 spoon of oyster sauce, half a spoon of salt, 1 spoon of starch, and a bowl of clear water, and mix into juice;

5, hot oil in the pot, stir-fry garlic slices, shredded fungus and shredded carrot until soft, and then add tofu;

6. Pour the sauce in again; After the fire boils, slowly cook the soup until it is thick, and add chopped green onion or coriander before taking out the pot;

A complete recipe for home cooking 2 1, stir-fried shrimps with celery and lily

Ingredients: 200g celery, lily 1 piece, 4 shrimps, 20g red pepper.

Accessories: salt, spiced powder, ginger and onion.

Steps:

1, wash celery and cut into pieces, and shred red pepper.

2. Wash and break the lily.

3. Remove the mud line from the shrimp.

4. Spare onion and ginger

5, a little oil frying pan

6. Add celery

7. Add shrimps and continue to stir fry.

8. Add shredded red pepper.

9, put the right amount of salt

10, add lily and continue to fry.

1 1, sprinkle some spiced powder and serve.

2. Supreme fried rice with golden eggs

Ingredients: appropriate amount of rice, egg yolk, onion, cucumber, carrot and shallot.

Accessories: vegetable oil and salt.

Steps:

1, prepare fresh onions, cucumbers and carrots.

2. A bowl of rice.

3. Two eggs.

4. Dice onions, cucumbers and carrots.

5. Cut shallots for use.

6. Suck out the yolk with a mineral water bottle.

7. Squeeze into the bowl.

8. Stir well and set aside.

9. Add rice and mix well.

10, hot pot hot oil for dinner.

1 1, stir-fry for two minutes.

12. Add diced onion, diced carrot, diced cucumber and salt. Stir-fry for two minutes

13, sprinkle with chopped green onion.

14, pan and plate.

15, attractive color and rich nutrition ~!

3. shredded pork in Beijing sauce

Ingredients: pork tenderloin180g

Accessories: 70g of scallion, appropriate amount of sunflower oil, appropriate amount of cooking wine, a little white pepper, appropriate amount of starch, a little soy sauce, 25g of sweet noodle sauce, 4g of sugar, a little water and a little chicken essence.

Steps:

1, ready to use raw materials.

2. Cut the tenderloin into shreds, add cooking wine, white pepper, soy sauce and starch, mix well and marinate for 10 minutes, then add a little sunflower oil and mix well (this will make the fried shredded pork more tender). Cut the scallion into sections, and each section is cut into long filaments longitudinally.

3. Put the chopped green onion into the dish and set it aside.

4. Put sweet noodle sauce, sugar and water into a small bowl and mix well.

5. Heat the wok until the appropriate amount of sunflower oil is added, and then add the prepared sweet noodle sauce.

6. Stir-fry the oil until the sweet noodle sauce is fragrant. (When frying the sauce, the fire should not be too big to avoid paste.)

7. Turn to a big fire, add shredded pork and stir fry.

8. Quickly stir-fry the shredded pork, so that it is evenly wrapped in sauce until the shredded pork is cooked, add a little chicken essence and stir well, and turn off the fire. (Shredded pork should not be cooked in the pot for too long, so as not to lose its delicate taste.)

9, out of the pot, put the fried shredded pork into a plate with shredded onion, sprinkle a little shredded onion on it, and mix well when eating.

4, lobular version of fish-flavored shredded pork

Ingredients: pork tenderloin, carrot and fungus.

Accessories: edible oil, salt, vinegar, sugar, monosodium glutamate, starch, water, onion, ginger and bean paste.

Steps:

1, prepare materials, clean auricularia auricula (soaked in advance), shred, shred carrots, slash onions, slice garlic, and don't cut tenderloin too finely when cutting, which is easy to break.

2. Cut shredded pork into a basin and add cooking wine.

3. A little salt

4. A little pepper

5. Add starch

6. Mix well and let stand for ten minutes.

7. Take a bowl, add appropriate amount of water, and add soy sauce.

8. Add salt, because the salt in the bean paste itself is very heavy, so put less. If the taste is light, you can adjust the juice without salt.

9, add vinegar, how much according to personal preference, I put a little more, because I prefer to eat something sour.

10, put a little sugar

1 1, add chopped green onion and garlic slices.

12, add monosodium glutamate

13, add starch and mix well.

14, put oil in the pot and heat it. The oil is slightly more than usual when cooking.

15, add shredded pork and fry until cooked.

16, put the fried shredded pork out for use.

17, put a little oil in the pot to heat it (because there is still a lot of oil in the shredded pork that has just been fried, just put a little less)

18, add the bean paste, stir-fry with low fire to get the fragrance.

19, add the fried shredded pork.

20. Add shredded carrots and shredded fungus and stir-fry until ripe.

2 1, pour in the thicken juice several times and thicken it.

22, pan plate

5. Scrambled eggs with tomatoes and cucumbers

Ingredients: tomatoes, cucumbers and eggs.

Accessories: salt and monosodium glutamate.

Steps:

1, look at the raw materials.

2, tomatoes peeled and cut into pieces for use.

3, cucumber slices for use.

4, the eggs are scattered and fried for use.

5, cucumber in the pot in advance.

6, chopped green onion wok, add tomato salt and stir well.

7. Add the processed cucumbers and eggs.

8, stir fry evenly.

9. Look at the finished product.

6. kung pao chicken

Ingredients: 2 pieces of chicken breast.

Accessories: peanuts, green pepper 1 piece, 2 green garlic seedlings, soy sauce, sugar, dried red pepper, Pixian watercress, salt, old vinegar and peanut oil.

Steps:

1, stir-fry peanuts, and set aside all kinds of materials.

2. Dice the chicken breast.

3. Grab it evenly with egg white and keep it for 20 minutes.

4. Grab it evenly with egg white and keep it for 20 minutes.

5. Green pepper, dried red pepper and diced green garlic.

6, salt, vinegar, soy sauce, sugar in a bowl and mix well.

7. Put oil in the pot and add onion and ginger to saute.

8. Add dried red pepper and stir-fry Pixian watercress.

9. Put the diced chicken and slide it away.

10, add the prepared juice and stir fry, then add the green pepper and diced green garlic and stir fry slightly.

1 1, and finally, turn the peanuts evenly and take them out of the pot.

12, kung pao chicken who eats well. .....

13, kung pao chicken who enjoys a good meal.

14, eat .....

7. Cheese rice balls

Ingredients: 0/60g of rice/kloc-,40g of onion, 90g of potato, 50g of fruit corn, 3 sausages, a slice of bacon and 35g of carrot.

Accessories: butter10g, a little light soy sauce, salt vector, 2 tablespoons of Cupid cucumber sauce, and appropriate amount of mozzarella cheese.

Steps:

1, prepare ingredients, and thaw bacon and cheese.

2, carrots, onions, potatoes cut into small pieces, potatoes washed with water for 2-3 times.

3, sit on the pot with water, after the water boils, pour in the potatoes and cook until the diced potatoes are soft.

4. After the bacon is thawed, take a slice and cut it into small pieces. The sausage is also cut into dices.

5. Continue to cook the fruit and corn with the water that has boiled the diced potatoes.

6, fire, put a non-stick pan, pan slightly hot, add 10 grams of butter, melt.

7. Pour in onion slices, stir fry a few times and saute until fragrant.

8. Push the onion slices aside with a spatula, pour in bacon, fry the bacon with butter at the bottom of the pot, and stir-fry the fragrance.

9. Pour in diced potatoes and stir fry a few times.

10, pour diced carrots, mix and stir fry.

1 1, pour the remaining fruit corn and sausage, mix and stir fry evenly.

12, pour in rice, stir-fry with vegetables evenly, add a little soy sauce and salt to color and season.

13, stir-fry the rice, put it in a bowl, and cool it a little.

14, because overnight rice is used, this kind of rice is used for fried rice, and the grains of rice are distinct, but it is not easy to agglomerate. Add about 2 tablespoons of Cupid cucumber sauce to enrich the taste and increase the viscosity of rice, which is easy to agglomerate.

15, pour a proper amount of mozzarella cheese, (I added too little cheese to the rice, so I should double the amount, and the drawing effect will be better)

16, dig rice with ice cream spoon (medium ice cream spoon)

17, press it a little with your hand

18, all the materials were made into eight and a half rice balls, and finally there was not enough for a complete ball.

19, I made two kinds of rice balls, one with mozzarella cheese directly on the surface, and the other with tomato sauce first and then mozzarella cheese.

20, oven preheating 180 degrees, baking 10 minutes, the performance of cheese melting can be.

2 1, baked and served.

22. The brighter ones are squeezed with tomato sauce on the surface, and the lighter ones are put with cheese directly. By contrast, it will be more beautiful to squeeze tomato sauce.

23, the taste is very delicious, sweet and sour and salty.

24. I made eight and a half rice balls. I ate six by myself, and I'm going to be a big stomach king.

25, delicious

26, often change the pattern to cook for yourself.

27. I added too little masu to my rice, and the drawing effect is not good. I can't be so stingy next time.

8, table crab race

Ingredients: Cod meat 1 80g, carrot1root, white powder 1.5 teaspoon.

Accessories: 2-3 salted egg yolks, 4 egg whites, 1 teaspoon of ginger, 2 onions, 3 teaspoons of fresh milk, 3 teaspoons of salt 1/2 teaspoons of sugar1/.

Steps:

1, add a little salt and wine to the fish, mix well, and steam on the pot.

2. Take out the steamed fish and peel it into small pieces for later use.

3. After peeling the carrot, scrape it into carrot powder with a spoon. This carrot powder is more like egg yolk.

4. Add seasonings to the egg whites and beat well, then add the steamed fish pieces and mix well. After the salted egg yolk is steamed and crushed, add an egg yolk and a teaspoon of water. Chop onion and ginger.

5. Stir-fry the egg yolk first, add oil to the hot pot, then add carrots and stir-fry slowly with low heat.

6. Stir-fry until the carrot softens and produces oil, which is orange.

7. Add the salted egg yolk and stir fry.

8. Stir-fry until the materials are evenly mixed. If the taste is too weak, you can add a little salt.

9. Stir-fry fish protein in another clean pot, and add oil to stir-fry Jiang Mo. At this time, the oil can be a little more.

10, then pour in the fish protein, and push the edge and the cooked part at the bottom to the middle by pushing the spatula. At this time, the fire should be smaller.

1 1, when the protein is semi-solidified, add chopped green onion.

12, pour some rice wine from the pot, and then turn off the fire.

13, just mix it a little.

14, put into a plate, put the fried crab roe in the middle, and finish.

9. Sliced potatoes in vinegar

Ingredients: potato 1 piece

Accessories: white vinegar, dried red chili pepper, green pepper, salt, pepper 10, onion and garlic.

Steps:

1, potatoes washed and peeled.

2. Slice first.

3. Shred again

4. Cut the silk again.

5. Soak in clean water and wash it several times.

6. Drain the water.

7. Cut the onion and slice the garlic.

8. Shred green and red peppers, wash the peppers and control the moisture.

9. Put the oil in a pan, heat it slightly, and fry the pepper. Take out the pepper when it turns brown.

10, stir in red pepper, onion and garlic.

1 1, Xiangxiang.

12, pour in shredded potatoes.

13, put white vinegar, appropriate amount of water and salt, stir well.

14, put green and red peppers and put them on the plate.

10, curry chicken with rice

Ingredients: chicken breast 1 piece, 200g of rice.

Accessories: 3 potatoes, 2 curry seasonings, spicy fresh 1 spoon, black pepper 1 spoon, 2g chopped green onion and 2g shredded ginger.

Steps:

1, chicken breast

2, cut from the side

3. Marinate with spicy fresh and black pepper 10 minute.

4. Pickled chicken is covered with egg liquid.

5, wrapped in bread crumbs

6. Shake off the excess bread crumbs

7. Preheat the electric baking pan, drain the oil and fry the chicken.

8. Fry until both sides are brown.

9. Peel potatoes

10, dicing

1 1, heat the oil pan.

12, put chopped green onion and shredded ginger until fragrant.

13, curry

14, pour in potato pieces and stir fry, add curry, add boiling water and stew until the soup is thick, and turn off the heat.

15, steamed rice flour is packed in a bowl and compacted.

16, the rice is inverted in the plate, the chicken chops are cut into pieces and put into the plate, and the curry potatoes are poured. How's it going? Not bad, huh?

Family cooking cookbook 3 cooking skills

1, boiled water to order food. When frying vegetables, you should order with boiling water, so that the fried vegetables are tender in quality and good in color. If you order with ordinary water, it will affect the crispy mouth.

2, cooking skillfully under the salt. If you stir-fry with animal oil, you'd better add salt before putting the vegetables, which can reduce the residual amount of organochlorine in animal oil and is beneficial to human body. If you use peanut oil to stir-fry dishes, you must also add salt before putting vegetables. This is because peanut oil may contain Aspergillus flavus, and iodide in salt can remove this harmful substance. In order to make the cooking delicious, you can put less salt at first, and then season it after it is cooked. If you use soybean oil, tea oil or vegetable oil, you should put the vegetables first and then add salt, which can reduce the loss of nutrients in vegetables.

3. Proportion of sweet and sour juice. No matter what sweet and sour dishes you cook, you can get a moderate sweet and sour effect as long as you mix them according to the ratio of 2 parts sugar and 1 part vinegar.

4. Boiling of wire drawing syrup. When boiling cabbage syrup, adding a grain of rice-sized alum to each plate can prolong the knot time and make the sugar filaments stretch longer.

5. Pay attention to vinegar. For hot dishes that need vinegar, pour vinegar along the edge of the pot before taking it out, which is more mellow and rich than directly pouring the fragrance.

6. Beer flavoring agent. When cooking all kinds of cold salad in summer, adding a proper amount of beer to mix can enhance the taste and fragrance.

7. Wine for salad. After the wine is opened, if it is stored for too long, it will become "vinegar", which has a fragrant smell and is very delicious when used to make salads.

8. Wash vegetables with salt. When cleaning vegetables, remove some salt from clear water, so that the bugs in vegetables can be cleaned out.

9. Wash and cut vegetables to prevent nutrient loss. Spinach, cabbage and other vegetables should be washed before cutting, not chopped before washing. Otherwise, too much nutrients will be lost.

10, salt can turn the yellow leaves of vegetables back to green. If some leaves of spinach and other vegetables turn yellow (slightly), the color can change from yellow to green with a little salt when blanching.

1 1, milk cauliflower is whiter and tender. When cooking flowers, adding 1 spoon of milk will make the finished product more tender and delicious.

12, cold tomatoes should be salted. When tomatoes are chilled with sugar, it will be sweeter to add a little salt, because salt can change the acid-sugar ratio of tomatoes.

13, the new method of pickled beans. Choose fresh and tender beans picked in the morning, directly add a proper amount of salt, gently knead them in the container, and when they feel wet, put them into the cylinder (pay attention to avoid damaged or moth-eaten beans from mixing in), compact them layer by layer, remove a little salt, add clean stones to press the top layer, and seal them. This method is to directly use the juice of the beans to marinate, without adding water, to avoid the beans from rotting in water. The finished product has good taste, Huang Liang color and crisp taste, and can be stored for more than 1 year.

14, pickled pickles to remove mildew. It is easy to produce mildew flowers (white film) when pickling pickles. 250 grams of dried broad beans can be taken; After frying and cooling, wrap it in gauze and put it in the jar, and take it out the next day. In this way, the white film can be removed from the bottom of the cylinder. After processing, broad beans are still a good dish for wine.

15, mustard to make kimchi. When making kimchi, add some mustard, celery chips and squid chips to make kimchi have good color and taste.

16, cut pepper and onion to prevent glare. When cutting peppers and onions, your eyes are often so hot that you cry and feel uncomfortable. If the vegetables are frozen in the refrigerator before cutting, or the kitchen knife is soaked in cold water before cutting, or a pot of cold water can be placed next to the cutting board, and the knife edge can be dipped in the water to cut, which can effectively reduce the spicy smell and keep the eyes from being stimulated.

17, fried pepper to reduce spicy taste. Pepper is too spicy. When cooking, cut the pepper into fine powder or diced, stir-fry it with oil and salt first, then pour in a fresh egg liquid and fry it into "egg-wrapped diced pepper", which can greatly reduce the spicy taste.

18, fresh ginger preservation. Fresh ginger is buried in the yellow sand that is always moist, and can be kept for a long time.

19, removal of spicy taste of mustard. Mix mustard with water (thick paste), put it in a container, bake it on the stove, or steam it in a steamer slightly to remove some spicy taste.

20, medical stone kimchi is easy to store. Soaking vegetables and fruits in medical stone water and placing them in a cool place can prolong the storage time by more than 1 time.

2 1, three ways to deal with the salty soup. If the soup is too salty, wrap some cooked rice in gauze to absorb salt and reduce the salty taste. Or cut a few potato chips and cook them together, and immediately pick them up, so the soup is not so salty. Or put a few pieces of tofu or tomato slices and cook them together, which has the same effect of reducing salt as putting potatoes.

22, seaweed can remove greasy soup. When the soup is too greasy, a small amount of laver can be roasted on the fire and then sprinkled into the soup to reduce the greasy feeling.

23, three methods of salty treatment of vegetables. When the dish is salty, you can add some sugar to reduce the salty taste. Or put some vinegar, the salty taste will be greatly reduced. Or soaked in water mixed with liquor, which has obvious desalting effect.

24. Milk can dilute the sauce. When cooking, if you put too much seasoning sauce and add a little milk, you can reconcile the taste of the dish.

25. Rice wine can hydrolyze acid. If you put too much vinegar, you can add some rice wine to the dish to reduce the sour taste.

26. Desalination of salty and spicy pickles. Pickled side dishes, such as salty or spicy, can be cut and soaked in 50% wine, which can dilute the salty or spicy taste and taste more delicious.

27. Remove the bitter taste of vegetables. Vegetables with bitter taste, such as radish and bitter gourd, are salted with a small amount after cutting, and the juice is filtered out and then burned, so the bitter taste will be significantly reduced. After the spinach is scalded in boiling water, it can be fried to remove bitterness and oxalic acid.

28. Freeze "dried radish". Put the cut radish in the refrigerator for a period of time, and then take it out to dry in the sun, which becomes a long-lasting and unique flavor: dried radish, put some on it when burning meat, and it tastes excellent.

2, four habits are easy to cause cancer.

(1) Stir-fry without brushing the pan after cooking.

In order to save trouble or clean the pot, many people often fry the next dish directly after the first dish is fried. However, the seemingly clean surface of the pot will be attached with grease and food residue, which may produce carcinogens such as benzopyrene when heated at high temperature again. Therefore, it is suggested that everyone should carefully clean the pot after frying each dish, which not only reduces the production of harmful substances, but also prevents the seasoning and residue from affecting the taste and appearance of the next dish.

(2) Turn off the range hood immediately after frying the vegetables.

A large number of harmful substances will be produced in the process of cooking, and the range hood plays a very important role in eliminating exhaust gas. Some people like to turn off the range hood immediately after cooking. In fact, it takes time for the range hood to remove exhaust gas, and there is still unfinished exhaust gas left in the kitchen after cooking. After frying, let the range hood continue to run for 3~5 minutes to ensure that harmful gases are completely discharged.

In addition, try to close the kitchen door and open the window when cooking, which can also reduce the residue of harmful substances in the kitchen to a certain extent.

(3) Only cook when the oil smokes.

When the oil pan smokes, the oil temperature often reaches above 200 degrees Celsius. If the dishes are put into the pan at this time, the carcinogens will increase the risk of cancer. Under this condition, many nutrients in vegetables are also destroyed. In addition, at this temperature, not only the fat-soluble vitamins contained in the oil are destroyed, but also the essential fatty acids in the human body are destroyed by oxidation, which reduces the nutritional value of the oil.

When cooking, the oil temperature should be controlled at around 150℃ ~180℃. The simplest way is to insert bamboo chopsticks into the oil. When there are many small bubbles around them, it means that the temperature is hot enough to cook.

(4) The remaining fried oil is still used for cooking.

Many people are reluctant to throw fried oil, but also use it for high-temperature cooking or frying. However, this practice is very undesirable, because oil heated at high temperature will produce trans fatty acids and toxic oil oxidation products, and when this oil is used for high-temperature cooking, the output of carcinogens will increase sharply. This kind of oil should avoid high temperature heating, and can be used to make pasta such as stews or flower rolls.