Vegetables is the most poisonous fumes when the pot

Zila -" This is not the voice of all will be familiar with a bunch of vegetables into the hot oil with wet''1:00 sounds accompanied by soot everywhere. As everyone knows, this time is the most poisonous fumes

Dietitian Li Changping, said: "When all kinds of cooking oil heated to 200 ℃ above, the resulting smoke condensate, such as nitrogen oxides are highly toxic. Over many years in the kitchen, perform household who inhaled smoke condensate mist over , and easy to suffer from lung disease. "

Home cooking using ordinary cooking oil, usually it is assumed that the oil heated to fumes from rolling, and burning out the dish more fragrant and more delicious. However, the more heat the oil is not the better, because as the temperature increases, the heating time increases, oil in vitamin A, E, etc. will be destroyed. Oil can easily generate the fat oxide, this substance into the body, can directly damage human cells, as induced cardio-cerebral blood vessels and digestive tract diseases (including cancer) is an important negative factor.

Therefore, a more scientific method is to cook the oil poured into pot and after the volatility of oil, not much smoke (At this point the best oil temperature, probably at 150 ℃ or so), adding vegetables. This dish was burning out of both nutritional and harmless