Everyone always feels that the dishes and fragrances at home are not very enjoyable. Only the restaurant can make special delicious “big dishesâ€. However, why are these dishes so light, so fragrant and so good?
In fact, to a large extent, it is because the food in the restaurant needs to be “oiled,†and some are simply fried. For example, when making "three places", potatoes and eggplants must be immersed in oil, then they are picked up and then fried again, so they will not turn black, they will be bright and fragrant. For another example, the so-called “dry beans†are actually fried in a pan, and they are quick and fragrant and look good. Whether it is pork or shrimp, all must be thrown into a boiling oil bath, and then fry and other materials together.
However, the trouble has also arisen. To use oil, use at least half a pot of oil, and fry one dish can't use so much. What about the remaining oil? Of course, it is poured back into the tank and used next time. As a result, the oil was heated again and again, and the frying oil that had been heated for a long time while frying the fritters was not much different.
For this kind of oil, diners are not too strongly disgusted. The only complaint is that it tastes a bit sticky and a bit tired, not as smooth as the new oil. However, people do not know that this kind of repeatedly heated oil is quite harmful to the body. The degree of terribleness is not inferior to that of hydrogenated vegetable oil. It is even worse than it!
A Spanish scientist's study measured the frying oil commonly used in households, evaluated the degree of oxidative polymerization and polarity of 538 sample oils, and investigated the health status of 1,226 family members. As a result, it was found that the higher the degree of polarity of the oil, that is, the higher its degree of deterioration after being heated, the greater the risk of family members suffering from hypertension. In other words, repeatedly heated oil will increase the risk of people suffering from high blood pressure, the number of oil heating home use is relatively small, there is such a relationship, if it is the restaurant that does not know how many times the heating oil, is it not more dangerous!
Researchers also found that using oils with a particularly high degree of unsaturation, such as sunflower oil, are more effective than frying oil with olive oil. People often have a misconception that olive oil cannot be heated and soy oil can be heated instead. This is a misunderstanding. In fact, olive oil is dominated by monounsaturated fatty acids, while soybean oil, sunflower oil, safflower oil, and corn oil are mainly polyunsaturated fatty acids. The higher the degree of unsaturation of fatty acids, the worse their heat resistance, and they are more prone to oxidative polymerization and hydrolysis, cracking, and cyclization when heated, which is more harmful to the human body. The use of palm oil, butter, etc. in industrial fried foods is due to the fact that there are many saturated fatty acids, and the thermal stability of the oil is strong.
The use of these oils rich in unsaturated fatty acids to stew the fish, in fact, there is another great danger, that is, cholesterol in animal foods may be oxidized into oxidized cholesterol. More and more research evidence shows that cholesterol in food itself does not necessarily cause elevated blood lipids, nor is it directly related to the risk of heart disease; but oxidized cholesterol is the culprit in damaging the vascular endothelium and inducing atherosclerosis. When cooking, some of the cholesterol in fish eggs is incorporated into the cooking oil. If these oils are heated repeatedly, cholesterol will be oxidized together with unsaturated fatty acids, which will bring danger to people.
With regard to this, everyone can think of why there are so many chronic diseases such as hypertension, coronary heart disease, and diabetes. In addition to the unreasonable diet itself, repeated use of cooking oil is an important risk factor. In the next restaurant, it is recommended that more stews, steamed dishes, salad dishes, and reduced cooking and frying the proportion of these dishes can reduce this risk as much as possible.
On the other hand, when cooking at home, don’t overcook a chef by the way chefs like the “Daily Food†do. Let's eat at home and don't always think about making a taste in the restaurant. Eat at home, eat light, safe, comfortable and nutritious. If you change your home kitchen into a restaurant and eat frying oil every day, you will not be able to harm the whole family.