1, wide oil

Wide oil is equal to a lot of oil, the general restaurant kitchen voice is relatively large, if you directly say "a lot of oil", not to mention the words, but also easy to hear, so there is a wide range of oil this word.

2, bright oil

Ming oil is mainly to give the dishes to brighten the color, is the yellow fat in the abdomen of the chicken, boiled out of the oil, out of the pot when dripping in the dishes, the dishes can become brighter, look more appetizing.

3, the bottom of the oil

Base oil is the pot with the bottom of the oil, frying, the bottom of the pot with a little oil, used to stir-fry the raw materials, or in the frying things after the hot oil out of the pot, and then leave a little bit of oil in the pot, used to burst the onion, garlic and other ingredients.

Home oil purchase skills

1, peanut oil, it is the most suitable for frying oil, flavor mellow, taste delicious. Generally suitable for stir-frying, such as stir-frying, baking, etc., try to avoid deep-frying and frying.

2, soybean oil, the least suitable for frying oil, soybean oil soot concentration and harmful substances is higher than any other oil, can be used to make pasta, soup, stuffing and so on.

3, linseed oil, the most suitable for cold dishes, the disadvantage is that due to the degree of unsaturated is too high, after opening to eat as soon as possible.

4, sesame oil, also known as sesame oil, color like amber, crystal clear, the main ingredient is sesame, but it does not tolerate high temperatures, used for cold dishes, dips or soup is most suitable.

5, olive oil, cold pressed from fresh olives, without heating and chemical treatment, retaining the natural nutrients. The best way to consume is cold, baking, making soup, try not to fry.

6: Canola oil, also known as coriander oil, canola oil, is pressed from rapeseed, the "Oriental olive oil" is known. Canola oil is the most common way to eat, frying, cooking and deep-frying all can.