I don't think anything fried tastes bad. It's all very fragrant. Although it's high in calories, I can't help but want to eat it. It's better to fry pasta. If you fry a fish or shrimp or something, the pot of oil is almost useless and fishy.

My friends who don't cook may not understand what I said, but I'm sure all mothers will have a deep understanding. It's a waste of good oil to fry things once and then dump them, but the fried oil of fish and shrimp will be particularly fishy when used for cooking, and even the dishes are not delicious.

I remember when I was a child, every time my mother fried deep-fried fritters and meatballs for us, she would cool the oil and filter it, and then put it in a separate bottle for cooking. This is also a method, but it is not the most perfect one.

I'll teach you a trick to turn waste oil into treasure. Let's first remove the impurities from the fried oil. These things will be bitter if left in the oil, and they will become harmful after a long time. Then, we prepare some green onions, ginger, pepper and dried tangerine peel. When the oil temperature drops, we first put dried tangerine peel and pepper into the oil pan, turn on a small fire and slowly heat them. At this time, observe their colors, and then fish them out after they are browned. Never wait until they are black, which will affect the quality of oil.

Then fry the onion and ginger in a pot, and take them out after frying. Friends who like garlic can also add some garlic. In this way, no matter how big the smell is, it can be covered, so we don't have to worry about the smell when cooking. After all, wait until the oil is completely cold, filter impurities again, and find a clean glass bottle to store it.

I also want to remind everyone that never mix the fried oil with the new oil, or the new oil will be polluted. Use the method I taught you, so you don't have to worry about wasting it. You can stir-fry and make oil.