Four Common Mistakes to Avoid When Stir-frying

Stir-frying, what should you pay attention to when stir-frying? What are the common mistakes? Let's learn about the four major mistakes to avoid when stir-frying.

Mistake 1: High-temperature stir-frying

Many people prefer to stir-fry at high temperatures, getting used to adding ingredients only when the oil in the wok is smoking. This practice is unscientific. High-temperature oil not only destroys the nutritional value of food but can also produce peroxides and carcinogenic substances. It is recommended to heat the wok first, then add the oil, and you can start stir-frying without waiting for the oil to smoke.

Mistake 2: Not consuming animal oil

Without any oil, the body can become deficient in vitamins and essential fatty acids, affecting human health. It is also not advisable to strictly consume only vegetable oil and avoid animal oil. In appropriate amounts, animal oil (saturated fatty acids) is beneficial to the human body.

Stir-fried Chicken Slices with Cauliflower

Mistake 3: Consuming only a single type of oil long-term

Currently, it is difficult for most families to use different oils for different dishes, but we recommend alternating between several oils or using one type for a period and then switching to another. This is because few single oils can meet all the body's lipid needs.

Mistake 4: You can consume vegetable oil without restriction

For individuals with abnormal blood lipids or abnormal body weight, the choice of oil should not be the same. For these special groups, we emphasize choosing vegetable oils high in monounsaturated fatty acids. The amount of oil used must also be controlled. For people with normal blood lipids and 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, individuals with abnormal blood lipids, obese individuals, those with obesity-related diseases, or those with a family history of obesity, their daily oil intake per person should be even lower, possibly reduced to 20 grams.