中国人炒菜普遍喜欢先热油,然后等到油烧到七、八成热时,再把食材倒进锅里煸炒,认为这样炒出的菜肴味道才够香。一些技艺高超的大厨们甚至在炒菜时还习惯于让锅沿冒火,也就是俗称的“飞火”烹饪,让油脂燃烧,使食物在火海中“上下翻腾”。但其实,炒菜热油蕴涵着不少健康的门道,如果掌握运用不当,很可能会给身体带来负面影响。【三大炒菜热油误区】1.炒菜必先热油:炒菜前将油加热的做法在过去是有一定道理的,因为那时人们普遍使用的是生油,大多需要预先烧熟之后才适合炒菜。但如今人们从超市里 Chinese people generally like cooking hot oil before cooking, and then wait until the oil burned to seven or eighty percent hot, and then pour the ingredients into the pot stir fry that the flavor of this dish was delicious. Some highly skilled chefs are even accustomed to cooking pots when they fry, that is, commonly known as “fly fire” cooking, so that the fat burning, the food in the sea of ​​fire, “churn up and down.” However, in fact, cooking hot oil implies a lot of healthy doorways. If mishandled, it is likely to have a negative impact on the body. Misunderstanding of the three cooking hot oil 1. Cooking must be hot oil: cooking oil heating before the practice is a certain truth in the past, because at that time people are generally used is raw oil, most of them need to be pre-cooked before fitting Cooking. But now people from the supermarket