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Chapter 127 Flying fire cooking is harmful to health
In daily life, we can often see such a scene: when the chef stir-fries some dishes with high heat, as soon as the raw materials are put into the pot, many flames will burst out from the edge of the pot immediately, or the pot will be turned over and stir-fried over high heat. When, flames will also emerge from the edge of the pot.Chefs call this phenomenon "flying fire."When there is a flying fire, most chefs still cook more than that, and many people appreciate this kind of flying fire cooking as a superb skill.In fact, from a nutritional point of view, this kind of flying fire cooking is harmful to human health.

The flying fire is caused by two reasons: one is that when the ingredients of the dish are just put into the pot or stir-fried in the pot, a small amount of oil sticks to the edge of the pot, which is ignited by the rising fire in the furnace; Another reason is that after the raw material enters the high-temperature oil pan, the water on the surface of the raw material is rapidly vaporized by the action of high-temperature oil, forming a certain amount of water vapor to evaporate, and at this time, a small amount of oil escapes in the form of particles together with the water vapor If it meets an open flame in the furnace, flying fire will occur.Dishes cooked over high heat often have some burnt flavor from burning fat.After this burning residue is eaten by people, it will have adverse effects on health and may also cause cancer.The more severe the fire, the more residues are produced and the greater the impact on human health.

Therefore, experts warn: In daily cooking, do not cook over high heat.The correct way is not to overheat the oil. If there is a phenomenon of flying fire during cooking, immediately remove the pot from the fire source, cover the pot to isolate it from the air, and extinguish the flying fire to prevent the food from burning. hazardous to health.

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When cooking with methods such as stewing, stewing, and braising, you should use low and low heat.For example, stewed chicken, stewed duck, and stewed hooves all need to be heated for a long time with low heat to make the meat crisp and soup thick.Braised and stewed dishes, which are half vegetable and half soup, are suitable for slow fire.If the firepower is too high, the raw materials will be dry and tasteless, and the soup will be easily consumed in the fire, and the taste will be lost if water is added again.

(End of this chapter)