High temperature cooking hazards large control oil temperature can try the "onion skin test"

Original title: high-temperature cooking harm to control oil temperature can try the "onion skin test
life, people always like to cook food through frying, frying, oil, etc. to get a better taste of food, but I do not know so delicious at the same time, too high oil temperature will make the nutrition of food greatly reduced, and even bring health risks. So why does high oil temperature reduce the nutritional value of food? How can you reasonably control the temperature of your oil if you want to enjoy the delicacy and ensure that the nutrition of your food is not compromised?
many people cook, often have to wait for the oil in the pot to smoke before letting go, but in fact, this practice is not worth advocating. Wang Yishan, a professor at the Health Management Center of the 107th Hospital of the People's Liberation Army, explained that when the oil pan smokes, the temperature of the oil often reaches more than 200 degrees C. Under these conditions, many nutrients in vegetables are also destroyed. In addition, oil at this temperature, not only contains fat-soluble vitamins are destroyed, but also the body's essential fatty acids are also damaged by oxidation, reducing the nutritional value of oil. In addition, Sun Guiju, head of the Department of Nutrition and Food Hygiene at Southeast University's School of Public Health, also said that heating grease at high temperatures for long periods of time does pose health risks.
Although the oil temperature is too high harm is not small, but in the use of oil, there are still many people difficult to give up after the high temperature cooking out of delicious food, so, in order to nutrition and delicious both, in cooking must control the oil temperature. Fan Zhihong, an associate professor in the Department of Nutrition and Food Safety at the School of Food Science of The Agricultural University of China, introduced a "onion skin test": throwing onion skins into an oil pan, and when the skins come into contact with hot oil, they bubble and can be used to determine the oil temperature through oil bubbles. If there are very few oil bubbles around the onion skin, the oil temperature is not enough; if the onion skin quickly yellows, then the temperature of the oil may be too high; it is best to see the skin color has not changed, while the side also risked small oil bubbles, this is the appropriate temperature.
in addition to controlling the oil temperature, Sun Guiju, head of the Department of Nutrition and Food Hygiene at Southeast University's School of Public Health, suggests that it's best to rotate and use a variety of oils during daily cooking. Such as stir-fry or stew with soy oil, sunflower oil, peanut oil, cold mix can use sesame oil, olive oil, flaxseed oil, fried food with coconut oil and palm oil, so mixed use, can make up for each other, to achieve nutritional balance, more beneficial to health.
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