误区一:等油冒烟才炒菜。在炒菜的时候有的人喜欢高温爆炒,要等到锅里的油冒烟了才放菜。专家提醒,这样的做法是极不科学的。如果温度过高,会使食用油里面所含有的一些营养物质遭到破坏,并且还会产生一些过氧化物和致癌物质。他们建议,在炒菜的时候最好是先把锅给烧热了再放油,这样就既可以达到热油的效果,同时还能达到爆炒的效果,一举两得。油烟致癌是生活中最冤枉的致 Misunderstanding one: cooking oil before smoking cooking. When cooking some people like hot stir, wait until the pot of oil smoked before putting food. Experts advise, this approach is extremely unscientific. If the temperature is too high, some of the nutrients contained in the edible oil will be destroyed, and some peroxide and carcinogens will be produced. They suggest that it is best to heat the pan to the oil first when cooking, so that it can achieve the effect of hot oil, but also achieve the effect of stir-fried, serve two purposes. Fumes cause cancer is the most wronged life