1, cold salad: Ordinary edible oil cannot be directly used for cold salad without heating, while camellia oil can be directly used for cold salad of all kinds of meat and vegetarian dishes without heating, and can also be used to prepare salad dressing, which has the characteristics of bright color, smooth taste, lightness and non-greasy.

2. Stir-fry: Nutrition experts point out that the cooking method of "hot pot and cold oil" can ensure the correct method of color, fragrance, taste and nutrition of dishes. Stir-fried food with heart-moistening wild tea oil is not black, refreshing and delicious, and not greasy.

3. Frying: When frying food, ordinary edible oil will produce peroxide at high temperature, which is extremely harmful to human body. Camellia oil contains antioxidant (vitamin E), which can be fried continuously at 220 degrees for 20 hours without deterioration, trans fatty acids and quality change. It is a more ideal and healthy frying and frying edible oil.

4. Baking: Applying a layer of camellia oil before or during baking can keep the food fresh, fragrant and crisp, and the taste is smooth and not easy to burn.

5. Soup: Add a spoonful of camellia oil when or after cooking the soup to make the soup clearer and more delicious.

6. Steaming: Add a spoonful of camellia oil before or after steaming. For example, steamed fish or eggs are more fragrant and bright.

Extended data:

Skills of purchasing camellia oil;

1, acid value, the lower the better. Enterprises with good quality should be controlled within 0. 15, and general enterprises should be controlled within 1.0 (it is discharged to Grade IV oil in foreign countries). If the oil you purchase is rubbed by hand or heated in a pot, it means that the oil quality is poor, and the oil with good quality cannot be sour even if it is heated to more than 200 degrees.

2. Peroxide value: The lower the index, the better. The lower the index, the lower the degree of oxidation.

3. Color: The national requirements for color are not high, and in the misunderstanding of consumption, everyone thinks that deep color is more authentic, but it is not. Only good raw oil can be processed into colorless cosmetic oil, medical oil and high-grade cold edible tea oil. Generally speaking, deep color is probably processed from crude oil extracted (leached) from cakes.

4. Solvent residue: Solvent is the residue after extracting oil from tea cake. Undoubtedly, high content of solvent (n-hexane) is harmful to health, so the national regulations are very strict. 10PPM (that is, within one million parts) is required to be within 1PPM in Japan and South Korea.

5. Smoke point: The higher the smoke point, the higher the oil quality. The smoke point is the temperature at which the oil smokes during heating, which can be judged when the oil is in the pot, especially when the heating temperature is high.

People's Network-Camellia oil cooking improves blood circulation and teaches you 6 ways to eat.