4 cancers when cooking

In daily life, most people cook and cook, and many housewives are proficient. However, many people may not be right about cooking skills. Some cooking habits are detrimental to health, so we must pay attention. Let us take a look at what cooking habits should be abandoned.

3 bad cooking habits are detrimental to health:

Vegetables cut before washing

When vegetables are washed, the contact area between the cut vegetables and water will be greatly increased, and a lot of water-soluble vitamins such as B vitamins and vitamin C and some minerals will be easily lost. The correct approach is to carefully clean the vegetables first and try to keep the moisture dry before cutting them. What needs to be reminded is that it is best to cook the cut vegetables immediately, and do not store them for more than two hours. Otherwise, oxidation of certain nutrients may easily occur.

Cut vegetables and water

The vegetables are too crushed and it is easy to lose the original dishes. If you go through the leeches, the vitamins and minerals will be lost. Therefore, vegetables should be kept as complete as possible, and water should be used more. In addition, adding salt and oil to green leafy vegetables can not only prevent oxidase from destroying chlorophyll, but also maintain the bright color of vegetables.

Cooking oil first

When serving dishes such as Sam Sun and dried beans, many people like to have the ingredients in the oil, remove them, and fry them. This makes the dish bright and savory. However, this cooking method will lead to excessive intake of fat, destroy the nutrition of the vegetables themselves, and may also produce carcinogens. It is recommended that you eat less rape, fried vegetables, cooking more vegetables with boiling, fry, salad and steamed.

The following bad habits are more likely to cause cancer:

Do not fry pan after cooking

Many people tend to save time or look at the pot clean, often after the first dish is fried directly directly to a fire. However, the seemingly clean pan surface may adhere to oils and food residues. When heated again at high temperatures, carcinogens such as benzopyrene may be produced. Therefore, it is recommended that every pan fried dish should be carefully cleaned and then fry a fire, this will not only reduce the production of harmful substances, but also to prevent the last cooking seasonings and residues affect the taste of the next dish and sell phase.

After the dish is fried immediately shut the hood

The cooking process produces a lot of harmful substances, and the hood plays a very important role in eliminating exhaust gas. Some people prefer to turn off the hood after cooking. In fact, it takes time for exhaust hoods to eliminate exhaust gas. After the cooking is over, there are still unrefined exhaust gases left in the kitchen. After cooking, you may wish to allow the hood to continue running for 3 to 5 minutes to ensure complete discharge of harmful gases. In addition, when cooking, try to close the kitchen door and open the window so that it can reduce the amount of harmful substances in the kitchen to a certain extent.

When the oil smokes

Wait until the pan smokes, this kind of oil temperature often has already reached above 200 degrees Celsius, at this time only when the dish hack, produces the cancerous thing to increase the cancer risk. Under these conditions, many nutrients in vegetables are also destroyed. In addition, at this temperature, the oil contains not only the fat-soluble vitamins contained therein but also the essential fatty acids in the human body that are also oxidatively destroyed, which reduces the nutritional value of the oil. When cooking, the oil temperature should be controlled at about 150°C~180°C. The easiest way is to insert the bamboo chopsticks into the oil. When many small bubbles appear around it, it means that the temperature is hot enough to simmer.

The remaining fried oil is still used to cook

Many people are not willing to throw fried oil, but also used for high-temperature cooking or fried. However, this is very undesirable, because the oil will produce trans-fatty acids and toxic oil oxidation products when heated at high temperatures. When the oil continues to be cooked at high temperatures, the production of carcinogens will increase dramatically. This kind of oil should avoid high-temperature heating and can be used as a side dish such as stews or Hanamaki.