Olive Sunflower Oil can be used for stir-frying. High ratio olive sunflower oil is made of high quality olive oil and first grade sunflower oil from Mediterranean area as main raw material, blended according to the ratio of 6:4, providing higher content of monounsaturated fatty acids and polyunsaturated fatty acids.

Smoke point can reach above 180 degrees Celsius, high temperature resistance reaches above 220 degrees, repeated use will not turn black. Good olive oil has a new leaf rubbed fragrance, the color is golden through green, tasting the aftertaste of some spicy throat, smeared on the skin for 10 minutes will be fully absorbed.

Expanded:

p>If you want to produce less fumes when stir-frying, you can use first-class oil. This is because, when the temperature rises suddenly during stir-frying, if you stir-fry with less refined oil, it will produce a lot of oil smoke in a short time. The first grade oil has been pressed several times and has a high smoking point, so it is not easy to produce oil smoke.

Among the first-grade oils, peanut oil, soybean oil and canola oil are more suitable for stir-frying. In cold dishes, olive oil and sesame oil is a good choice. The trace substances in olive oil are polyphenols, which are easily destroyed in a high-temperature environment, reducing their nutritional properties.

In addition, olive oil is also rich in monounsaturated fatty acids such as oleic acid, which can easily become unhealthy trans fats when heated to smoke. Therefore, the use of olive oil coleslaw more able to maintain its nutrition. Sesame oil is also high in unsaturated fatty acids and is not suitable for heating.

At the same time, sesame oil used in cold mix can provide the human body with sesame lignans, which has antioxidant function, can be scavenging body free radicals. In addition, the general family is also accustomed to a little oil in the soup after the drop, in order to increase the taste of the soup. Usually, sesame oil and peanut oil is more suitable for soup flavor.

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