Usually cook most healthy cooking locker decorations course, locker decorations because the oil wil

Shanghai classic cold food blog] [spiced smoked fish
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Of course, crispy cuisine can not be denied, can do just as reasonable eating. With respect to the "shortening", lard, and it looks a lot healthier. Because "shortening" is rich in trans fatty acids!
In saturation, the chain of carbon atoms linked locker decorations to each other is a single bond. Some of the fatty acid chain of two carbon atoms is a double bond connected to each other in the middle, in which case these two carbon atoms are combined with respectively only one hydrogen atom, in a non-saturated, we called this unsaturated fatty acids. This double bond is attached to two carbon atoms, if the hydrogen atoms are on the same side, called the cis, cis-fatty locker decorations acids which is called. If they are located on both sides of the hydrogen atoms, it is called trans fatty acids. Trans-fatty acids is actually locker decorations hydrogenated oils. A greater harm to the body! Such as margarine, etc., and then slowly behind us discuss this issue, because today the protagonist locker decorations or lard!
Although the saying goes. Water are incompatible. When can boil lard. They need to use the water to boil method to take the refining of lard, that is, when raw suet or fat fat meat pot. Need to add the right amount of water boiled. Because lard melting point below the boiling point of water (100'C), therefore when the exercise lard, add water and suet (or fat fat) tomatoes. Could aid the evaporation of water absorbs heat and cooling. locker decorations Makes oil The temperature can be controlled without locker decorations the pot to rise too high. This will ensure suet or fat glanced plugging the oil marinade, heat enough, enough and melt refining them as completely as possible, and avoid dry boil when lard oil rising drawbacks. Facts have proved locker decorations that water boiled in lard only white, but also rich flavor. Visible, add water boil lard. Was an essential step.
Do not add water, boil dry refining process. Primary cause pot temperature rising, grease no time when so many proudly. locker decorations Greaves surface mesh has bombed coke, which will not only hinder overcast diesel internal fat release. And high temperature will be vaporized into the hood portion of lard and evaporate, especially aliphatic aromatic odor component with escape at a high temperature more All this will result in a small amount of lard oil, brown oil color, flavor reduction, even make into a thick oil contracted burning. Worse yes. Was diesel in high-temperature deep-fried coke. Also produce carcinogens. Make high-temperature dry boil and lard, oil storage Shihai easily oxidized go.
Usually cook most healthy cooking locker decorations course, locker decorations because the oil will not change locker decorations too much, relatively stable oil properties. But no one can every day to support the cooking dish and give up fried, fried, fried out delicious, really need to do this, please try to fire the temperature decreases, reducing the oil burn smoke was visible locker decorations in such a state, it was like watching the oil from the smoke that is enough wok fried dishes, in fact, the smoke from rising oil and chemical properties of high temperature will change, leading to harmful substances, locker decorations so try to minimize this situation, especially not heat the olive oil, sesame oil , linseed oil, but not suitable to do so.
Usually not time to buy too much oil, whether it is to buy your own lard or vegetable oil stored for too long, especially crude oil remaining, there may be rancid grease phenomenon. A composition containing linoleic locker decorations acid oils, prone to chemical reaction with oxygen locker decorations in the air, a phenomenon called "fat oxidation." Grease, and a series of hydrolysis locker decorations reactions, locker decorations can generate small molecule aldehydes, ketones and carboxylic acids such as oxide has a special smell, peroxides and other decomposition products, rancid taste is fat oxidation, results rancidity. After the oil rancidity, big smoke when heated, choking, which contains decomposition products such as epoxy propionaldehyde, easy poisoning after eating.
3 To all the water evaporates, lard, lard scum Aozhi dry, it took almost an hour or so.
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