1. Use the same cooking oil for all
Many people still use the same cooking oil for all dishes. But actually according to nutritionists, each family should have 2 types of cooking oil available. One type is used for stir-frying, mixing oil and vinegar, salad, cooking soup, marinating fish meat… and the other is used for fried and fried dishes.
Specifically, oils such as sunflower, soybean, canola, olive, etc. should be used for stir-frying, eating raw, marinating food, helping users to absorb the available vitamins A, D, E, K well. in food, supplementing essential fatty acids and enhancing the taste of food. Cooking oils (mixtures) will be suitable for frying because of their ability to withstand high temperatures during cooking.
2. Use oil that has been heated many times
When cooking oil is heated many times, the vitamins and some nutrients in the oil will be destroyed, and some substances harmful to health will appear. So if you use old cooking oil regularly, it will increase the risk of cancer. In addition, the reused cooking oil is also easily oxidized, making the dish no longer attractive.
3. Use cooking oil at high temperature
This is one of the mistakes that a lot of people make when putting oil in a pot and waiting for the oil to boil until it smokes before adding food to fry or stir-fry. According to scientists, cooking oil when heated above 180 degrees Celsius will cause the oil to degrade and produce toxic substances.
High temperature not only affects and breaks down the nutrients in the cooking oil, but also produces toxins that are the cause of cancer, especially rectal cancer, liver cancer, lung cancer, and lung cancer. breast. In addition, they also have the risk of reducing the body’s immunity due to excess lipids…
Therefore, to be safe for your health, you can use a pan or pot on the stove until it is hot, then pour in the oil and process it. In addition, during frying, the temperature should be moderate, so that the food is cooked deeply and the oil does not burn.
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