The oil consumption of Sichuan cuisine is relatively balanced. The reason for the big oil is the thick soup, cooking oil, especially hot pot, just like red oil pan. In fact, there is not much food in the stomach, so the overall health of Sichuanese is very good, and there are very few fat people. The reasons for this are the following:

First, the needs of cooking aesthetics. Chuanyou has three main functions:

Rapid heating can keep the nutrition of ingredients, lock the moisture of ingredients and stimulate the taste of ingredients. High oil temperature can quickly heat and ripen ingredients, thus reducing nutrient loss. Regardless of frying, the main heat transfer medium is oil, of course, there are also salt (brine chicken), stone (Nan), mud (beggar chicken) and so on. , but rarely used. Keep the ingredients nutritious. When cooking, the oil temperature is in a relatively safe state and high enough to be heated quickly without destroying the nutrition of the ingredients, which meets the requirements of the cooking principle of "locking water and being original". Conveying the fragrance of seasoning is another important function of oil, and it is also a major feature of Sichuan Oil. Pepper oil, spicy oil and red oil, to name a few, are like giving Sichuan food a soul. Second, cooking with more oil does not mean eating more oil. There are three aspects:

Rinse it clean. The most typical one is Chongqing hot pot, and the whole dish is hot vegetables in red oil. After scalding, pick up a chopstick, and the dripping is not vegetable soup, but oil. But so much oil will not be eaten in the stomach, and then most of the oil will fall off after dipping in the bowl. Has been transferred. One of the essences of Sichuan cuisine lies in the change of oil. For example, sliced pork looks like a big fat film. In fact, the oil inside has long been forced out, not in the meat. In the early stage, most of them were fried in large pieces, and then steamed in whole pieces. Neutralization. Another major feature of Sichuan cuisine lies in the reasonable collocation of vegetarian dishes, which endows vegetarian dishes with the quality and taste of fish and achieves a balanced nutrition. I also watch home cooking. Big fish and big meat are rarely cooked separately. They are all equal vegetarian dishes, and food is more delicious than meat. Third, the reason why people gain weight is not eating too much oil, but eating too much polysaccharide. Here, by the way, a little common sense is that people eat more sugar and stimulate insulin to be active for a long time. They will turn the excess sugar into fat and store it. This is the root cause of obesity. These sugars are widely found in staple foods, sugary drinks and fruits, and sugar itself. Therefore, dietary guidelines for residents in many countries have clear restrictions on sugar intake.