炒菜后粘附在锅里的油脂,由于受到加热和来自锅本身能加速氧化过程的铁或铝离子的作用,以及食物中的酸、碱、盐的作用,很快就会发生水解酸败或氧化破坏,变成带有恶味和霉性的类脂物。如果锅里遗留有这种类脂物,再炒菜时不仅会使菜的味道变劣,而且吃了对身体有害。研究表明,无论是人还是动物,吃了这些有毒的类脂物,都会产生食欲不振、体质变差和生长发育迟缓等症状。因此,在炒完菜后,趁锅身还热,用 Fats attached to the pan after cooking may become rapidly rancid or oxidized due to heating and the action of iron or aluminum ions from the pot itself to accelerate the oxidation process and the acids, bases and salts in the food Vandalism, into a lipid with bad taste and mildew. If the pot left with this lipid, then cooking will not only make the taste of vegetables worse, and eat harmful to the body. Research shows that eating either of these toxic lipids, whether human or animal, can cause symptoms such as loss of appetite, deterioration in physical fitness, and growth retardation. Therefore, after frying the vegetables, take advantage of the pot body heat, use