Never wait for the oil to smoke before stir-frying. This method not only causes the dish to release more acrylamide but also produces many toxic substances, which are more harmful than beneficial to the body. It is best to cook at low temperatures and control the temperature of the food in the wok to also reduce the risk of cancer. The most practical and healthy stir-frying tips.
The most practical and healthy stir-frying tips:
1. Coat with batter before pan-frying
Pan-fried dishes are aromatic and crispy, such as fried chicken legs, fried fish, and pan-seared steaks. When pan-frying these foods, high temperatures can cause proteins to produce large amounts of strong carcinogens like heterocyclic amines and polycyclic aromatic hydrocarbons. To reduce the formation of carcinogens, you can coat the ingredients with a moderately thick layer of batter (a mixture of starch and egg white) before frying. This batter acts like a "protective layer" for the ingredients, preventing them from being heated directly in the hot oil and minimizing the production of carcinogens as much as possible. When coating with batter, try to make it as even and of moderate thickness as possible for even heating.
In addition, when pan-frying, the oil temperature should ideally be kept below 200°C (using medium heat), and the frying time should not exceed two minutes.
Pan-fried Lotus Root Cakes
2. Add vinegar when stir-frying
To reduce carcinogens during cooking and to absorb as much Vitamin C as possible. Because Vitamin C can block the formation of N-nitroso compounds (a substance that can lead to digestive tract cancers).
Adding vinegar has two benefits. First, it protects the Vitamin C in the food, as Vitamin C is more stable in an acidic environment. Second, adding vinegar promotes the absorption of Vitamin C. This is because the absorption of Vitamin C in the digestive tract relies on selective absorption cells, which have an affinity for acid. The acetic acid in vinegar stimulates these cells, causing them to absorb Vitamin C in large quantities.
3. Thicken the sauce before serving
When cooking, nutrients in the ingredients, such as minerals and vitamins, can be lost into the cooking liquid. The thickened sauce acts like a "protective layer," helping to retain more Vitamin C. Usually, you need to master the timing for thickening; it should be done when the dish is about 90% cooked. Doing it too early will cause the sauce to burn; doing it too late will cause the dish to be heated for too long, easily losing its crisp and tender texture.
Fried lilies