Immediately stop using three types of edible oils, experts call for: it is a "liver cancer" accelerator, no matter how fragrant it is, don't eat it

As the saying goes, "Food is the top priority for the people, and oil is the top priority for food. Whether it's frying, frying, making soup, or salad, it all depends on oil

As the saying goes, "Food is the top priority for the people, and oil is the top priority for food. Whether it's frying, frying, making soup, or salad, it all depends on oil. Today, let's talk about the cooking oil that is most likely to be bought or eaten incorrectly in the kitchen.

We always worry about poor hotel fuel when we go out to eat! What many people don't know is your familyThe oil used may be even dirtier than gutter oil! It's an accelerator for liver disease

Several hospital experts have called for the immediate cessation of three types of edible oils, which are "liver cancer" accelerators. Remember to remind family members not to eat them even if they are fragrant!

1. Oil used for repeated frying

After repeated frying, edible oil will produce carcinogen such as benzo flower, acrylamide, heterocyclic amine, etc. Long term consumption will not only lead to obesity, but also increase the probability of cardiovascular disease, dementia, etc.

2. Trench oil

Many unscrupulous merchants or restaurants often use gutter oil, which is discarded and filtered for consumption. It contains a large amount of bacteria and viruses that can damage the liver, and long-term consumption can easily lead to liver disease.

3. Oil that has been in Kaifeng for over three months

After research, it was found that the edible oil from Kaifeng for 3 months has exceeded the microbiological limit and contains aflatoxin. If it is continued to be used for cooking, it is prone to toxic reactions such as nausea, vomiting, and diarrhea. It is recommended to purchase small bottles of oil on a regular basis, as it is not easy to waste.

Try to use healthy edible oils as much as possible in daily life, avoid these three types of oils, and be careful when "liver diseases" come to your doorstep. Today, we will share two simple and liver friendly food recipes for you to take a look at.

Recipe 1: Tomato Pancake

1. Clean the tomatoes thoroughly, scrape the outer skin of the tomatoes with a small spoon, then remove the outer skin and place it in a large bowl. Add some edible salt and pour it over with water, clean and cut into small pieces, and place them in a large bowl for later use.

1. Prepare a carrot to scrape off the skin, remove the head and tail, cut into small pieces, and place them in the tomato. Prepare a small scallion and cut it into scallions and put them in carrots. Then beat an egg into the tomato and stir well.

1. Add a little salt, a little five spice powder or pepper powder, mix well again, then add a small amount of flour multiple times and stir well. Add a small spoonful of sugar and stir well. Stir the tomatoes until they are slightly sticky.

1. Start the pot, heat the oil and scoop in a few spoonfuls of tomato batter to smooth it out. Don't stir it up yet. Wait for the tomato to fry until it is set, then flip it over until it is golden on both sides. Flip it back and forth two or three times to serve on a plate.

1. A nutritious and delicious tomato pancake is ready, which can be used for breakfast or as a snack. The nutrition is also very rich, and friends who like this method can collect it and try making it.

Recipe 2: Braised Tofu with Garlic Sprouts

1. Prepare a piece of tofu and cut it into small pieces and put it on a plate for later use. Prepare a few more green garlic sprouts and cut them into small pieces for later use.

1. Add an appropriate amount of light soy sauce, 1 spoonful of oyster sauce, a little pepper powder, a little light soy sauce, 1 spoonful of white sugar, an appropriate amount of salt to the bowl, and finally add 1 spoonful of starch. Pour half a bowl of water and stir well, set aside.

1. Next, start the wok and heat up the oil. Add the tofu and fry it first. Bring it to medium heat and fry slowly. Spread it evenly with a shovel and fry for about two minutes. The bottom is golden and turn it upside down to continue frying. Finally, fry until all sides of the tofu turn golden. Pour in the prepared sauce, cover it, and simmer over low heat for five minutes.

1. After the time is up, add the chopped green garlic sprouts and stir fry evenly. Then cover the lid and simmer on low heat for a few more minutes. Collect the sauce and continue to stir fry for a few more times before the pot is ready. A simple and delicious garlic sprout with tofu is ready.

1. The tofu made in this way is charred on the outside and tender on the inside, with a delicious taste and a unique aroma with garlic sprouts. Moreover, the recipe is simple. Friends who like this dish should quickly collect it and give it a try.

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