It's not the same as fireNutrition"and food safety."
Although “sweet” is often promoted as fresh and healthy, its nutritional value and safety are not necessarily higher than other cooking methods. On the one hand, high-temperature blasts can lead to significant loss of some vitamins (e. G. Vitamin c, b), or even to harmful substances, such as acetylene or polycyclic aromatic hydrocarbons; on the other hand, inappropriate operations, such as the use of poor quality oil, repeated heating oil, lack of cleaning of cooking equipment, mixing of raw materials, etcFood securityIntangible. In addition, the so-called “off-the-shelf” in some restaurants may pre-fabricated semi-finished products in advance and only symbolically folded after billing, with no real health advantage. As a result, “scrambling” is more of a form of cooking, nutrition and hygiene, with a key focus on food quality, oil standards, operating practices and overall kitchen management。
