When you do use oils, make sure they’re low-fat.

当你真的要用油时,务必使用低脂油。
When you can’t replace the oil in a recipe, you can still cut back by using lowerfat oils. The best, in order, are: canola, safflower, sunflower, corn, peanut, olive, soybean. Absolutely avoid using solid shortening.
当你在做某道菜却不得不放油时,仍可使用较低脂的油。最佳的低脂油依次为:菜籽油、红花子油、葵花油、玉米油、花生油、橄榄油、色拉油。绝对要避免使用固态油酥。


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When you do use oils, make sure they’re low-fat.

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