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炒菜时油温不宜升得太高,一旦超过180℃,油脂就会发生分解或聚合反应,产生 具有...

  • date_range 25/07/2012 00:00 info
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炒菜时油温不宜升得太高,一旦超过180℃,油脂就会发生分解或聚合反应,产生 具有强烈刺激性的丙稀醛等有害物质,危害人体健康。因此,"热锅凉油"是炒菜的一个诀窍。先把锅烧热,不要等油冒烟了才放菜,八成熟时就将菜入锅煸炒。此外,有时也可以不烧热锅,直接将冷油和食物同时炒,如油炸花生米,这样炸出来的花生米更松脆、香酥,避免外焦内生。用麻油或炒熟的植物油凉拌菜时,可在凉菜拌好后再加油,更清香可口。
热锅冷油炒菜_陆中_新浪博客
热锅冷油炒菜_陆中_新浪博客,陆中,
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