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How to fry fish with less oil and enough flavor? Tan Dunci's Personal Tips for Eliminating Carcinogenic Poisons

Tan Dunci (practical nurse, Department of Clinical Toxicology, Chang Gung Memorial Hospital, Linkou) and Chen Zhiying (Chef of Beitou Famous Hotel) teach you how to prepare every meal with ease and peace of mind, and present the nutrition of the ingredients completely. The chef-level cooking technology combining peace of mind and health with European and French cuisine is the most practical secret in the kitchen! Subtract the hidden oil in the ingredients to demonstrate-chicken ● chicken with less oil-chicken breast 1. Add some oil and mix well. When frying chicken breast, first add 1 tsp oil, mix well, and let the oil stick to the chicken surface. 2. Put the meat in the cold pot and put the chicken in the cold pot. Onions, carrots and other ingredients that need to be fried in oil can be put together. Tips Chicken breast has less oil and is suitable for short-time cooking, so it is recommended to use a non-stick pan, which can be non-stick with the least oil. Leave a little fried oil at the bottom of the pot, add onion, garlic or onion, and you can fry the fragrance without adding oil. Fat-rich chicken leg with skin 1. The pot with the skin facing down does not need to be oiled. When the pan is cold, put the skin down in the pan and fry until the skin is colored and turn over. Tips You can stew without touching the pot and simply season it, but stew it with soy sauce or ointment and use a cast iron pot when seasoning. 2. Use paper towels to absorb oil and fry excess oil, which can be wiped with kitchen paper towels. Anxin reminds you not to keep the oil fried from meat for repeated heating and cooking. Because oil (especially animal oil) is repeatedly heated at high temperature, it is easy to produce harmful substances, which is also the main reason for the unhealthy fried food. Teacher tan's private words: the way to reduce eating a lot of fat. I am used to peeling and degreasing before cooking. Removing animal fat can not only reduce the calorie burden, but also reduce the harm of fat-soluble toxins such as environmental hormones and heavy metals. Peel and remove fat after cooking. Some oil will still enter the meat during cooking, so it is best to remove it first. Many people think that new oil is not easy to fry beautiful colors, and even think that oil that has been fried several times is fragrant. Actually, drinking food is a habit. For example, my son is used to eating at home, and it is uncomfortable to smell fried oil after eating salty crispy chicken. Tan Dunci (practical nurse, Department of Clinical Toxicology, Chang Gung Memorial Hospital, Linkou) and Chen Zhiying (Chef of Beitou Famous Hotel) teach you how to prepare every meal with ease and peace of mind, and present the nutrition of the ingredients completely. The chef-level cooking technology combining peace of mind and health with European and French cuisine is the most practical secret in the kitchen! Subtract the hidden oil in the ingredients to demonstrate-chicken ● chicken with less oil-chicken breast 1. Add some oil and mix well. When frying chicken breast, first add 1 tsp oil, mix well, and let the oil stick to the chicken surface. 2. Put the meat in the cold pot and put the chicken in the cold pot. Onions, carrots and other ingredients that need to be fried in oil can be put together. Tips Chicken breast has less oil and is suitable for short-time cooking, so it is recommended to use a non-stick pan, which can be non-stick with the least oil. Leave a little fried oil at the bottom of the pot, add onion, garlic or onion, and you can fry the fragrance without adding oil. Fat-rich chicken leg with skin 1. The pot with the skin facing down does not need to be oiled. When the pan is cold, put the skin down in the pan and fry until the skin is colored and turn over. Tips You can stew without touching the pot and simply season it, but stew it with soy sauce or ointment and use a cast iron pot when seasoning. 2. Use paper towels to absorb oil and fry excess oil, which can be wiped with kitchen paper towels. Anxin reminds you not to keep the oil fried from meat for repeated heating and cooking. Because oil (especially animal oil) is repeatedly heated at high temperature, it is easy to produce harmful substances, which is also the main reason for the unhealthy fried food. Teacher tan's private words: the way to reduce eating a lot of fat. I am used to peeling and degreasing before cooking. Removing animal fat can not only reduce the calorie burden, but also reduce the harm of fat-soluble toxins such as environmental hormones and heavy metals. Peel and remove fat after cooking. Some oil will still enter the meat during cooking, so it is best to remove it first. Many people think that new oil is not easy to fry beautiful colors, and even think that oil that has been fried several times is fragrant. Actually, drinking food is a habit. For example, my son is used to eating at home, and it is uncomfortable to smell fried oil after eating salty crispy chicken. Demonstration 2-Fried fish ● Fish with less oil-Take red (Yuzong) as an example, wipe off the fish with more oil and coat it with 1 tsp oil. Put the fish in a cold pot with the oiled side down; Coat the fish with 1 teaspoon of oil before turning. ● Oily fish-take salmon as an example. It is suggested to cut it into two pieces in the middle and fry it in the pot. It's easier to fry fish skin, and there's no need to add oil to the pot. Cold pan with fish skin facing down (non-stick pan recommended). There is no need to add oil to the pot. Put the fish skin face down and wipe off the excess grease with kitchen paper towels. Low-temperature cooking keeps nutrients away from poisons and avoids cooking habits such as excessive frying. Hot oil in a hot pot, quick frying in a big fire, and excessive frying will also cause health hazards. Not only the person in charge of cooking, but also the whole family will be affected by indoor air pollution. Avoid high-temperature cooking. High-temperature cooking is easy to produce toxic substances. For example, foods rich in starch are prone to produce acrylamide after high-temperature cooking, which may cause cancer and infertility. Heterocyclic amines are easily produced in protein, and polycyclic aromatic hydrocarbons are easily produced in oil. Low-temperature cooking skills: do not heat before boiling, and develop the habit of cold oil in the cold pot before boiling. The boiling point of "wet boiling" water is not more than 100℃, so adding water during boiling can avoid high temperature. For example, when frying vegetables, just add a little oil and water, and then stir and cook with high fire. This article is excerpted from Tan Dunci and Chen Zhiying Take You to Live with Peace of Mind/Tan Dunci (practical nurse, Department of Clinical Toxicology, Chang Gung Hospital, Linkou), Chen Zhiying (Chef, Master Hotel, Beitou)/Sancai.