Cleaning troubles

　　I spent two hours last night to clean up the kitchen smoke stains. In the process of cleaning carefully, I found a problem. Even though I usually use a steamer for cooking, there is very little oil and it is not so dirty. However, once guests come home, and these guests like to eat stir-fried vegetables, the pollution level of the kitchen becomes faster and there are many stains. Not only wasted time, but also wasted water when cleaning up. More importantly, in the cooking process, high temperature cooking has a great impact on the body''s lungs.

　　 Traditional Chinese cooking methods, such as stir-fry, popping, frying, and oil temperature are all above 260°, which is very unhealthy, and should be reduced as much as possible. It should be replaced with cold, steamed, boiled, skewed, and brine.

　　According to the World Health Organization survey, this is an important reason why Chinese women do not smoke but are susceptible to lung cancer.

　　 Women who have been exposed to oil fume for a long time have a 2-3 times higher risk of lung cancer than ordinary people, and their skin is more prone to aging and long spots.

　　Over 60% of female non-smoking lung cancer patients are exposed to kitchen fumes for a long time.

　　 32% of women like to fry food at high temperature, while the kitchen doors and windows are closed or the ventilation is poor.

　　 Chef''s lung cancer incidence rate is also higher than the general occupation.

　　It is safer and healthier to choose steamed vegetables

　　The benefits of steamed vegetables:

　　1. Steamed vegetables belong to low-temperature cooking, and there is little loss of nutrients.

　　Steamed dishes are heated by steam, the temperature is only 100℃, and the damage to nutrients in food is very little, and when we fry vegetables, the oil temperature can reach 20 or 3 Baidu. Rice, flour, and cornmeal can be preserved by more than 95% of their nutrients by steaming. However, if they are fried, their vitamin B2 and niacin will lose about 50%, and their vitamin B1 will almost be lost. Related research also found that the content of polyphenols in steamed vegetables, such as quercetin of flavonoids, is significantly higher than other cooking methods.

　　 Therefore, compared with cooking methods such as roasting, roasting, frying, frying, and frying, the nutrients in steamed vegetables can be retained more. Although the cooking method of boiling and stewing has the same temperature as steamed vegetables, the soup of the ingredients is easily lost when cooking and stewing, the heating time is often longer, and more condiments are needed to taste.

　　 shows that steamed vegetables are indeed a healthy cooking method that preserves raw nutrients. The taste is light and the condiments are few, which helps to cultivate the habit of light diet and bid farewell to the heavy taste.

　　 2. Pure taste.

　　Steamed dishes focus on the original flavor, which is one-third of the amount of oil used in cooking. You can even use no oil at all. The original taste of the raw materials will not be decomposed and replaced, allowing people to taste the pure natural dishes. Original taste, return to nature, find natural health.

　　3. Less oily steamed vegetables.

　　Especially in the hot summer In the kitchen High-temperature cooking The whole body is sweating, the nose and the trachea have to breathe the choking smell, which is really bad.