我们在烹饪不同食物时，需要把油加热不同油温

　

　　浸出设备；我们在烹饪不同食物时，需要把油加热不同油温?
Cooking different foods, need different temperature?
炒菜时，切勿将油温加热到锅里的油冒烟，这种做法是不科学的。
When cooking, do not be oil heating to the pot of oil smoke, this kind of practice is not scientific.
高温油不但会损坏食物的营养成分，还会发生一些过氧化物和致癌物质。
High temperature oil will not only damage the nutritional composition of food, but also a number of peroxide and carcinogens.
通常食用油在高温的催化下，会释放出含有害成分的烟雾，操作者长时间大量吸入这类物质不只会改动人的遗传免疫功能，而且易患肺癌。主张炒菜时，先把锅烧热，再倒油，这时就可以炒菜了，不必比及油冒烟，这么可防止导致烟熏火燎危害健康和面部生成皱纹。
Usually edible oil in high temperature under the catalysis, will release the harmful components of the smoke, the operator's long time to inhale a lot of this kind of material will not only change the genetic immune function, but also easy to suffer from lung cancer. Advocate cooking, first heat a pot, and then pour the oil, when cooking, don't ratio and oil smoke, so preventing smoked Huoliao harm health and the promotion of facial wrinkles.
煎炸食物时，切勿将油温加热到锅里的油冒烟。
Fried food, do not be oil heating to the pot of oil smoke.
因为油温高，煎炸的食物温度低，冷热相遇经常会热油飞溅和锅内起火，稍有不慎就可能烫坏操作者，严峻时会导致火灾。
Because of the high oil temperature, frying food in low temperature, hot and cold meet often hot oil splashes and pot fire, there is a slight mistake may scorch operator, serious will cause fire.
主张煎炸食物时先把锅烧热，再倒油，等油面轻轻翻滚，就可以放入食物了。
First boil hot proposition when frying, pour oil, the oil face gently rolling, you can put the food.
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