Nutritionists reveal 5 features of the horror of oil! How many times can the oil be fried? Don t secretly use "one-step" before using it again

Salted chicken is one of the favorite snacks of Taiwanese people. But the most doubtful problem of many salted chicken and fried food is the oil that is fried again and again. Nutritionist Xu Yuting shared on his face book "Ivy Nutritionist's Health Classroom" that when he went to the night market one day, he saw the oil pot of a shop selling fried food, which was really amazing! She said in surprise, "I don't know how long it has been used. The whole oil is so black. There are a lot of people next to it to buy it."

Returning oil repeatedly uses it, and a large number of free radicals and carcinogens

Ivy Nutritionist said that the oil is called 10,000 years of oil, which means it has been used for a long time. These repeated recycled oils not only cause nutrient loss and fat acidity, but also produce a large number of free radicals and carcinogens, increasing the risk of LDL (destroying sterol), cardiovascular diseases, and even causing carcinogens.

Those who eat often must pay attention to the oil you cannot control, so it is best not to eat fried food frequently. It may be good to eat it once for a long time. It is recommended to eat more dark green vegetables and high-quality vegetarian foods to balance.

Return oil horror 5 features

1. Color darker and more varied

2. Generates a lot of bubbles

3. The fat becomes viscous

4. A lot of oil is produced during frying

5. The food after frying is very darker

Which oil should I choose for high-temperature frying?

And if you cook at home, which oil should you use for frying? The Food and Drug Administration recommends the following:

. For long-term decoction or frying at high temperature, it is recommended to use fats with higher degree of fats such as pork oil, butter, coconut oil or palm oil. Because of their high stability and are not easy to oxidize and change quality, it is solid at ordinary room temperature and is suitable for high-temperature deep-frying cooking.

. When mixing and stir-frying at low temperature, choose soybean oil, sunflower oil, olive oil, etc., because this type of oil is not fatty and has a high fat content, it is more beneficial to health. This type of oil is liquid at room temperature, and it is prone to oil or change in quality when cooking. It is not suitable for high-temperature frying and is suitable for low-temperature cooking of general foods.

How many times can the oil be fried? The more times the slag is fryed before use, the more deteriorating the product, such as fatty acids, free radicals, and total compounds, they will also be produced. Therefore, when cooking by yourself, of course the best way is to pour as much oil as you want. After frying the food, the oil will be wiped off. But some people are more savvy and will still use the oil that has only been fried once and stir-fry it for other dishes. If you want to use it again, you must first remove the slag in the oil and then use it. And, it is best to finish using it on that day. When the color of the oil becomes darker and more viscous, or when frying, small white foam appears more than half of the fried crust surface, it means that the oil has changed badly, so the oil should be changed as soon as possible; and avoid mixing new and old oils.

Ordinary oil products should be placed in a cool, dry or without direct sunlight. After use, tie the bottle cap and do not place it next to the fire.