Good stir-frying depends on the oil, but how can you use oil to enhance your food? Here are four common mistakes to avoid in your stir-frying process.
Mistake 1:
Some people prefer to stir-fry at high temperatures and have a habit of adding ingredients only when the oil in the wok starts to smoke. Experts warn that this practice is highly unscientific. If the temperature is too high, some nutrients in the cooking oil will be destroyed, and it can also produce peroxides and carcinogenic substances.
Mistake 2:
Many people, in order to prevent high blood pressure, high blood sugar, high cholesterol, and obesity, always use vegetable oil for cooking and strictly avoid animal oil. However, if you never consume animal oil for a long time, it can lead to a deficiency of vitamins and essential fatty acids in the body, affecting your health. It's not that eating only vegetable oil and no animal oil is beneficial to your health. In fact, in appropriate amounts, animal oil (saturated fatty acids) can be beneficial to the human body.
Mistake 3:
For convenience and perceived health, many families often stick to using only one type of oil for a long time, believing this is good for their health. However, experts suggest that it's best to pair the oil with the dish being cooked, and you should not use the same oil long-term. It is best to rotate between different oils or use one type for a period and then switch to another, because it's rare for a single oil to meet all your body's fat needs.
Mistake 4:
The amount of oil used should also be strictly controlled. For people with normal blood lipids and body weight, the total daily oil intake should not exceed 25 grams, with polyunsaturated and monounsaturated fatty acids each accounting for about half. For the elderly, people with abnormal blood lipids, obese individuals, those with obesity-related diseases, or people with a family history of obesity, their daily oil intake per person should be even lower, possibly reduced to 20 grams.