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Reduce the kitchen’s harmful fumes 4 coup

The first trick: change the cooking habits of “quick cooking”.

Do not let the oil temperature excessive, the oil temperature should not exceed 200 掳 C (to the limit of smoke in the oil pan), so that you can reduce the “smoke syndrome”, the vitamins in the pot can also be effectively preserved.

銆€銆€The second measure: It is best not to repeatedly fry the oil.

Some housewives in order to save some oil, fried fish, fried ribs used oil repeatedly used or discarded, but I do not know that it also contains a lot of carcinogens.

Repeatedly heated cooking oil, such as cooking oil used as a fried food for many times, contains carcinogens in its own right, and the oil smoke produced by it contains more carcinogens and damage.

銆€銆€The third measure: be sure to do a good ventilation in the kitchen.

The kitchen should always be naturally ventilated, as well as a range hood with better performance and better performance.

Always turn on the cooker hood during cooking.

銆€銆€The fourth trick: try to use steaming, boiling, frying and other cooking methods.

This will reduce the amount of edible oil and reduce the damage to the nutrients of food.