炒菜时油温应控制在多少?是不是真的“油多不坏菜”?“烟熏火燎”对身体有什么影响?别以为这是《大长今》御膳房里人们在切磋厨艺,古今中外,饮食安全、健康和营养始终维系着每个人的生活质量。现已证明,高温烹调过程中形成的厨房油烟已成为我国室内生活环境中主要的空气污染物? Cooking oil temperature should be controlled at what? Is not really “oil is not bad dishes?” “Smoke” on the body have any effect? ​​Do not think this is “Dae Jang Geum” At all times and in all places, food safety, health and nutrition always maintain the quality of life of everyone. It has been proved that the kitchen fumes formed during high-temperature cooking have become the main air pollutants in the indoor living environment in our country.