Frying is better than frying, and water frying is a healthier choice.
The method is to put a little oil in the bottom of the pot, stir-fry the food a little, then add water and steam the food. After the water evaporates, a little oil will fry the bottom of the food thoroughly.
The food made in this way is crisp on the bottom and soft on the top, fragrant on the outside and tender on the inside, with good taste and no too much oil.
Second, control the oil temperature.
When frying, the temperature should be controlled at 160℃~ 180℃. Too high oil temperature is not only easy to fry, but also easy to produce carcinogens. If there is a lot of smoke on the oil surface or the food changes color too fast, it means the temperature is too high.
Third, change the oil regularly.
Many people repeatedly use frying oil because they are reluctant to dump it. But the oil used for frying for a long time will produce many harmful substances. Therefore, in order to be healthy, oil should be changed frequently, and at worst, impurities in the oil should be removed in time.
Fourth, don't let the oil boil for a long time.
When cooking oil is heated above 270℃, there will be a lot of benzopyrene in the oil fume, which will easily increase the risk of lung cancer after inhalation. Therefore, when cooking fried food, we must act quickly. Don't turn off the range hood after frying. It's best to turn it off 10 minutes or so.
Fifth, eat more green leafy vegetables.
Eating fried food will lead to excessive intake of oil. Therefore, if there is cooking, other dishes should be as light as possible, and it is best to eat them with boiled dishes or cold dishes. Green leafy vegetables contain a lot of chlorophyll and antioxidants, which can reduce the mutagenicity of carcinogens in fried foods to some extent.