“Rice, oil, salt, soy sauce, vinegar and tea”, the necessary life of the old seven kinds, the family can not be separated. Today we will talk about how to use oil safely at home. Generally speaking, vegetable oil from production, to eat into our mouth, a total of four links: market purchase, kitchen storage, cooking in the pot and taste in the mouth. Only when these four steps are done correctly can we play the “Four Parts of Safe Oil Use”. The first part: 1+1 buy oil method Nowadays, there are more and more types and brands of edible oil in the market, including peanut oil, corn oil, soybean oil, olive oil, blended oil, nut oil, rice oil, etc. Various kinds of advertisements are also “charming and confusing”. Consumers should keep the following three points in mind when buying. Point 1. “Zero trans fatty acids”, “rich in phytosterols” advertising is purely a business gimmick Almost all vegetable oils are based on unsaturated fatty acids as the main component, and a small amount of saturated fatty acids, vitamin E and phytosterols; almost all barrels of Almost all vegetable oils in barrels cannot contain trans fatty acids, and almost all vegetable oils contain phytosterols. Trans fatty acids are found mainly in the meat and milk of livestock animals and in “hydrogenated vegetable oils” from processed foods. Therefore, if the advertisement of vegetable oil in barrels deliberately states “zero trans fat” and “rich in phytosterols”, it is inevitably not a gimmick of commercial hype and price increase. Don’t eat only one kind of oil for a long time. Olive oil and tea tree seed oil are rich in monounsaturated fatty acids, while peanut oil and soybean oil are rich in polyunsaturated fatty acids (such as linolenic acid and oleic acid); different vegetable oils have different fatty acid compositions and nutritional characteristics, and they all have certain health effects on our body. Therefore, it is recommended that vegetable oils should be consumed in combination, often changing the type of vegetable oil, and can be rotated to choose different types to eat. Point 3: Small bottles of oil in barrels are better When buying cooking oil, it is better to buy small bottles of cooking oil, so that the consumption time is short and the oil is not easily spoiled. Because vegetable oil is very unstable, especially after the bottle is opened, high temperature, light, air, etc. may make the edible oil oxidation and rancidity, resulting in the deterioration of oil and grease, producing a large number of oxidized substances harmful to human body and affecting human health. To sum up, the first part of the four parts of safe oil use is “1+1 buy oil method”, that is: go to the supermarket once a month, buy 1 barrel of 1 liter of olive oil, and then buy a barrel of 1 liter of peanut oil. For a family of three who eat at home for three meals a day, 2 liters of vegetable oil a month is enough. Part 2: Keep away from sunlight, air and heat Vegetable oil is most afraid of three things: sunlight, air and heat, which can cause oxidation and rancidity of vegetable oil. Many people have the wrong habit of pouring oil in a plastic oil pot and putting it on the side of the stove, so that they can get it by hand when frying, not knowing that the poor closure of the plastic oil pot and the high temperature next to the stove speed up the process of vegetable oil deterioration. To sum up, the second part of the four parts of safe oil use is: when storing vegetable oil, choose a better sealed dark glass bottle for oil, and put the bottle in a cool place away from direct sunlight and the stove top. The third part of the four-part series on safe oil use is the “1+1 method,” which involves buying two 1-liter tubs of vegetable oil and using them separately for different cooking temperatures. Vegetable oils rich in monounsaturated fatty acids, such as olive oil and tea seed oil, are not recommended for high-temperature cooking, as high temperatures can cause these oils to oxidize and lose their original nutritional benefits. Therefore, they are more suitable for low-temperature cooking such as boiling, steaming, stewing and chilling. Vegetable oils rich in polyunsaturated fatty acids, such as peanut oil, soybean oil and blended oil, are relatively resistant to high temperatures and can be used to cook food at high temperatures, such as frying and stir-frying. In addition, many people like to wait until the oil in the pan smokes before frying, think that this way to make the more fragrant, in fact, this practice is not scientific. Any vegetable oil in repeated high temperature heating, will produce carcinogenic substances and trans fatty acids. The fourth part: not more than half a tael of oil per person per day The fourth part of the four parts of the safe oil is the issue of the amount of oil, too much oil, easily caused by fatty liver and hyperlipidemia; too little oil, the meal does not smell good, but also easy to cause malnutrition. The best amount of oil to use when frying is two and a half spoons per person per day, that is, 25 grams, where the spoon refers to 10 ml of white porcelain spoon. This two and a half spoons of oil stir-fry out of the dish, not only will not be greasy fat, but also has a light nutty aroma, can completely ensure that the whole family for the needs of food.