Oil control pan frying pan
At present, the majority of residents in our country cooking oil intake too much, as one of the risk factors causing obesity, hyperlipidemia, atherosclerosis and other chronic diseases, limit the use amount of cooking oil has become one of the main means of prevention of chronic diseases in China's residents. Dietary guidelines for Chinese residents suggest that normal adults consume 25 grams or 30 grams of cooking oil per day. But for the habit of high oil cooking crowd, how to make delicious dishes with a small amount of oil?
Choose less oil cooking methods. As far as possible steaming, cooking, stewing, stewing, mixing, quick fire, quick fried and other cooking methods; less fried, fried with the way to replace the fried, you can also reduce the amount of cooking oil. In addition, even if the same method of cooking, the use of a few tips, you can achieve the purpose of oil control. For example, before cooking the dishes with boiling water boiled, fried only put two or three ml of oil, such as pot dishes can add water; if it is fried meat, stir frying process can thicken, so fried dishes taste good, vegetable oil in rarely.
Choose the right cooking utensils. Frying pans can be used, with 5 grams of oil can be covered with the bottom of the pot, but also increased the oil and vegetable contact area, the dishes out of the taste is not bad, and the pot with a round bottom cooking, 30 grams of oil into it, do not feel a lot.
Adhere to the family quantitative oil, control the total amount. A family of three recommended 525 grams of cooking oil per week, but if family members have the habit of eating out, they should reduce the amount of oil. Barrels of oil can be poured into a scale of oil control bottles or other measuring tools, so that you know.
Choose vegetable oil, and often change type. Animal oils contain higher levels of saturated fatty acids and cholesterol, so choose more vegetable oil and try not to use animal oil. Vegetable oil includes peanut oil, soybean oil, sesame oil, rapeseed oil, olive oil, corn oil, and so on. Because of their different fatty acids composition, their nutritional characteristics are different. Therefore, cooking oil selection should also follow the principle of diversification, often replaced.