炒一道菜,刷一次锅有些人图省事,在炒完一道菜后,不把锅洗刷干净便接着炒第二、第三道菜。殊不知,这样不但会影响下一道菜的味道,还可能带来健康隐患。原因在于,菜是含碳有机物,经热解会转化为强致癌物苯并芘。研究证实,包括脂肪、蛋白质在内的含碳有机物,转化为苯并芘的最低生成温度为350~400℃,最适宜生成温度为600~900℃,而置于炉火 Fry a dish, brush a pot some people figure easy way, after frying a dish, do not wash the pot and then fried second, third course. As everyone knows, this will not only affect the taste of the next dish, but also may bring health risks. The reason is that vegetables are carbon-containing organic matter, the pyrolysis will be converted into a strong carcinogen benzopyrene. The study confirmed that the minimum temperature for the conversion of carbonaceous organic matter including fat and protein into benzopyrene is 350-400 ℃ and the optimum temperature for formation is 600-900 ℃.