在中国煎炒的烹饪中,几乎没有一道菜不用油,食用油是大家生活中的必需品。但如果使用不当,日积月累会危害身体健康。炒菜时要“热锅冷油”高温油不仅会破坏食物的营养成分,还会产生过氧化物和致癌物质。所以科学的方法应该是,先把锅烧热,再倒油,食材下锅旺火爆 In China, frying cooking, there is almost no one without oil, cooking oil is essential in our daily necessities. However, if used improperly, over time will endanger the health of the body. When cooking to “hot pan cold oil,” high temperature oil will not only destroy the nutritional content of food, but also produce peroxides and carcinogens. Therefore, the scientific method should be, first pan heat, then pour the oil, the pot under the hot pot