生活中,很多人炒菜时喜欢用高温爆炒,习惯于等到锅里的油冒烟了才炒菜,认为这样才显示出厨艺高超。殊不知,炒菜过火这种做法是不科学的,反而会增加致癌物的产生。普通食用油加热时间越长、温度越高,产生的有 Life, a lot of people like to stir when cooking with high temperature, used to wait until the oil in the pot smoke before cooking, that this shows the superb cooking. As everyone knows, cooking too much this approach is unscientific, but will increase the carcinogen. Ordinary edible oil heating time is longer, the higher the temperature, have produced