Using tin foil in the oven can lock in the moisture in the food, so that the food is covered with moisture and tastes fresh and juicy. Packaging tin foil, such as barbecue, is easy to dry and tastes good. When baking vegetables such as eggplant, it can lock in water and taste better when it comes out. Cooking ingredients in an ordinary oven requires tinfoil to keep the ingredients fresh and juicy, so as to make the food taste better. Usually hard dishes and barbecues don't use tin foil! Barbecue is usually covered with tender and burnt soil outside. Delicious tin foil is mainly used to keep the moisture of ingredients covered and ensure the taste of ingredients.

The so-called "foil paper" actually includes two kinds of foil paper and aluminum foil paper. Tin foil paper contains metal tin and metal aluminum, and aluminum foil paper mainly contains metal aluminum. From the appearance, aluminum foil paper is harder and smoother than tin foil paper. Tin foil paper is easier to fold and rougher. In barbecue, we often use these two kinds of paper to wrap the baking tray or the whole food. This can prevent the oil or other substances in the food from polluting the cooker, and also make the food heated more evenly and reduce the burning of some parts. After the food is wrapped in these two kinds of paper for barbecue, it can reduce the flavor of the food and the loss of some substances. For example, after beef and potatoes are roasted together, the fat in beef and the water in potatoes will not flow out in large quantities, and the flavor will be stronger. In addition, the packaged food will not cool quickly and change its taste in a certain period of time.

Aluminum foil, also known as aluminum foil, is made of aluminum foil and aluminum foil. We fold the tin foil into the shape of a small box or wrap it with tin foil, which can reduce water loss and food nutrition and keep it fresh and soft. For example, when we cook grilled fish, grilled shellfish and velvet mushrooms, there will be a lot of soup. We can use tin foil to prevent the soup from falling.

Usage of oil paper: oil paper is a kind of silicate kitchen paper with high temperature resistance. When baking cookies, put them in the kitchen tray to prevent them from being caught. A piece of oiled paper can be reused two or three times. When baking the cake, you can also fill the oil paper in the mold to facilitate the finished product to leave the mold. In addition, when making China snacks, such as cooking sachets and bread, oil paper can also be steamed with pads to avoid sticking.