Housewives, learn this! Add one more step to cooking and your whole family will not get cancer

"Frying, stir-frying and deep-frying" are considered to be the cooking methods that are closest to cancer, but most Chinese people eat in this way. Some people say, then just don't eat them.

In fact, this is not only unscientific, but also impossible. How can a habit that has existed for thousands of years be changed all of a sudden? It is wrong to understand “cancer comes from the mouth” as not eating. In fact, when cooking, we can avoid the risk of cancer through some small tricks.

4 tips for cooking at home to make your meals delicious without causing cancer

Coat with batter and fry

Fried meatballs, fried fish, fried steak, etc. When frying these foods, the protein in the meat is exposed to high temperatures and can produce carcinogens.

To reduce the production of carcinogens, you can coat the raw materials with a layer of batter of appropriate thickness (you can use a mixture of starch and egg white) and then fry them in a pan. The batter can act as an isolate, preventing the meat from being heated directly in high-temperature oil, thereby minimizing the production of these two carcinogens.

Add more vinegar

How can we reduce carcinogenic factors during the cooking process and preserve the vitamin C in food as much as possible to achieve this two-pronged goal?

It is recommended that you add more vinegar when cooking, because vinegar can prevent the loss of vitamin C in vegetables, and vitamin C can block the formation of nitroso compounds (a substance that can cause digestive tract cancer). In addition, to reduce the loss of vitamin C in food, it is best not to pour out the vegetable juice when cooking.

Thickening

When cooking, the minerals, vitamins and other nutrients in the ingredients will be lost into the soup. The starch sauce is like a "protective coat" that can retain more vitamin C.

Usually the timing of thickening the dish should be well controlled and should be done when the dish is 90% cooked. If you cook it too early, the sauce will burn; if you cook it too late, the dish will be heated for a long time and will easily lose its crispy and tender taste.

Mix garlic paste before serving

The sulfide and allicin in mashed garlic have good anti-cancer and antioxidant effects, but they are not resistant to high temperatures, so they are only effective if added before serving.

When using cooking oil, there are 3 common mistakes!

1 Pour oil before turning on the fire

When cooking, do not pour the oil first and then turn on the fire, or wait until the pan smokes before starting to cook. When the oil pan smokes, the oil temperature has often reached above 200℃. If you put the food into the pan at this time, the carcinogens produced will increase the risk of cancer. In addition, many nutrients in vegetables are also destroyed.

The correct way to do it is: heat the pan first, then pour in the oil, then you can start cooking, avoiding nutrient loss and the production of carcinogens.

2. Eat only one kind of oil for a long time

Everyone says olive oil is great, so why not replace the oil at home with olive oil and stop eating other oils? This idea is absolutely wrong.

Olive oil is rich in oleic acid, a monounsaturated fatty acid that is stable in nature and not easily oxidized, which is beneficial to heart and blood vessel health. However, different oils have different nutritional values. For example, the proportion of polyunsaturated fatty acids in olive oil is relatively low, so it is not advisable to only eat this kind of oil on a regular basis!

Olive oil should be consumed alternately with soybean oil, corn oil, sunflower oil, which are rich in polyunsaturated fatty acids, and flaxseed oil, which is rich in omega-3 polyunsaturated fatty acids. We cannot simply think that olive oil is the best and other oils are bad and should not be eaten.

3. Add oil to the oil

As a pure energy food, excessive consumption of edible oil will have certain negative effects on the human body. Therefore, it is best to limit household cooking oil to 25-30 grams per person per day (that is, about 3 household tablespoons). You can calculate it according to the number of people in the family, and be careful not to consume too much.

Like my parents who have been used to eating sesame oil for decades, they feel that the taste of vegetables mixed with olive oil is not strong enough, so they add sesame oil. But this may cause the daily oil consumption to exceed the limit. Only one type of oil is needed for mixing vegetables.

A table to teach you how to use oil

Tips for choosing cooking oil

Color: Good quality soybean oil is dark yellow, while ordinary quality is light yellow; rapeseed oil is yellow with a hint of green or golden yellow; peanut oil is light yellow or light orange, and cottonseed oil is light yellow.

Smell: Dip your finger in a little oil, apply it on the palm of your hand, rub it and smell it. Good quality oil should have different smells depending on the variety, and should not have any other peculiar smell.

Transparency: The higher the transparency, the less water and impurities, the better the quality. Good vegetable oil should be clear and transparent, without turbidity, precipitation or suspended matter after standing for 24 hours.

Taste: Dip a little oil with chopsticks and put it in your mouth. It should not have any bitter, burnt or sour smell.