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做菜大都离不开用油,油除了有传递热能的作用外,还可调和菜肴的滋味,增进人们的食欲,同时油也可以为人体提供必不可少的脂肪。 然而,目前许多人做菜用油走入了误区:一是认为“油多不坏菜”,用油无节制;二是不能根据菜肴的特点而掌握好油温;三是将油反复使用,使油脂中的营养成分因化学变化而遭到破坏,同时产生有毒物质而影响食用者的健康。为此,笔者谈一谈对合理用油的一些体会。
Most cooking can not do without oil, oil in addition to the role of heat transfer, but also to reconcile the taste of dishes to enhance people’s appetite, while the oil can also provide the body essential fat. However, many people now go into misunderstanding of cooking oil: First, that “oil is not bad dishes,” the oil out of control; Second, not according to the characteristics of dishes and master the oil temperature; Third, the oil repeatedly used, So that the nutritional content of oil is damaged due to chemical changes, while toxic substances and affect the health of consumers. To this end, I talk about some of the experience of rational use of oil.