Rice bran oil 254°C tea oil 252°C rapeseed oil high oleic acid 246 C-80% oil temperature 240°C, frying temperature above, frying temperature below. -I am the dividing line of frying-rapeseed oil refining 240 C rapeseed oil pressing 240 C olive oil pomace 238°C palm oil 235°C corn oil refining 232 C peanut oil refining 232 C sesame oil semi-refining 232 C soybean oil refining 232 C sunflower oil refining 232 C-70% oil temperature 2 10. -I am the dividing line of cooking-Grape seed oil 216 C extra virgin olive oil191c lard182 C butter177 C sesame oil is not refined, that is, small sesame oil165. Flaxseed oil is not refined 107 C Sunflower oil is not refined 107 C Use the chart of @ Yang Chunyan to rank the smoke points of common oils. All kinds of oils are clear at a glance. Roughly divided into three grades, suitable for frying, boiling and cold salad. The oil temperature is usually called "a few percent heat", and every few percent heat is about 30 degrees. It's not that an oil can't reach this oil temperature, but it smokes hard while heating. After industrial refining, the oil can basically reach 232°C, which can meet the general use of Chinese food. Both oil extraction and leaching are acceptable. At present, the market is basically refined, in fact, the two are similar. Some people think it smells like mine. Since vegetables and oil are matched, there are still specific combinations. By the way. Rapeseed oil/peanut oil 240°C: Rapeseed oil is what we often say about vegetable oil, and the vegetable oil of Erxinchuan in China on the tip of the tongue is Huizhou wood press. China is the largest producer and consumer of rapeseed oil. Before 1999, its market share was 40%, and now it is about 20%. Rape is mainly divided into summer sowing and winter sowing, and canolaoil is mentioned by the way. The scientific name is low erucic rapeseed oil, which is rapeseed oil. Mainly in summer sowing mustard as the mainstream. It is the highest unsaturated fatty acid in all vegetable oils, but it is still rapeseed oil. Vegetable oil from Huang Chengcheng has a particularly strong fragrance. China customers especially like the taste of vegetable oil, but this taste disappears a lot after refining. A feature that is particularly interesting to the domestic market is that the annual shipment of low-grade rapeseed oil in rural areas is much larger than that of high-grade refined rapeseed oil. Peanut oil is similar to rapeseed oil and sesame oil, and it is particularly fragrant. Good oil products and high unsaturated fatty acids. Fried things are good, but more expensive. I really want to mention that the marketing of X flowers is really powerful. The unique fragrance of peanuts (intuitive commodity characteristics), the use of oil for state banquets (expert effect), and the emphasis on squeezing rather than turning (the pain point of contemporary food safety) have completely captured the hearts of the elderly at home. There is no interest related to oil manufacturers. Simply put. ) Sichuan Chili red oil must be fried with rapeseed or peanuts. The old oil of watercress is preferably rapeseed oil. Sichuan hot pot red oil is half rapeseed oil (clear oil hot pot) and half butter (butter hot pot, also called old oil). China also said that Huizhou stinky tofu needs vegetable oil to be delicious. Fried vegetables with rapeseed oil are also very good. Delicious vegetable steamed stuffed bun, full of vegetable oil. Since the smoke point is high, frying is a good choice. Radish cake, a famous snack in Jiangsu, Zhejiang and Shanghai, is fried with rapeseed without soybean oil. It is delicious and soulless. I have eaten Lili in Suzhou (not in summer, only in the oil wharf in summer). I didn't find a photo of myself eating stir-fry, and the dish was even more golden. Looking for photos. I'm going to eat this winter. Put another dish, fry the oil pier. It's spicy, but it's really delicious. There is glutinous rice outside. Palm oil 235 C: Palm oil is mainly used for frying instant noodles. Because there are many saturated fatty acids, it is not easy to deteriorate. However, the freezing point temperature is relatively high, and single palm oil solidifies at room temperature in autumn and winter in China. The oil temperature has a high smoke point of 235 degrees, so frying is particularly good. Palm oil is the most efficient oil, and its oil output per unit area is 9 times that of soybean. As an oil crop, its output is the second in the world at present-cheap. Because it is cheap and easy to solidify, it is mainly used as blending oil in China, with cheap price and good quantity. Provide a shop frying oil formula: palm oil 20%, butter 10%, lard 30% and vegetable oil 40%. The fried things in this recipe are crisp and cheap. Suitable for fried potatoes, onion rings, chicken chops and crispy fried chicken. Looking for pictures of soybean oil and sunflower oil 230 C: Soybean oil is the first oil in the world, because there are many controversies about genetically modified oil. The main producing areas are Brazil and the United States. Northeast oil is not refined at all. Boss soybean oil smells like beans, but refined soybean oil has little special taste. Domestic restaurants basically use soybean oil because it is cheap. National cuisine 1 No. The usage of sunflower oil is similar to that of soybean oil, but it is more advanced and more fragrant. Some vegetarian dishes are flavored with sunflower oil. Base oil. Soybean oil is suitable for frying meat dishes. Caesar salad dressing/mayonnaise is made of sunflower oil, but it can also be replaced by mild olive oil. Su Dongpo's Empathy: Fried bean curd with beans is delicious. Dongjiang makes tofu. Hakka dishes must be ordered. Soybean oil mixed with lard and tofu mixed with pork are balanced and delicious. Olive oil/grape seed oil 19 1 C: the basic standard oil of European cuisine is olive oil, the ordinary one, not virgin. Please be sure to distinguish. Also, the olives eaten in our country belong to Oleaceae, and the oil-pressed olives abroad belong to Oleaceae, which is very different. Don't use China olives to extract oil. At present, the olive oil on the market is mainly distillate. It is extremely expensive to sell because it is packaged as the healthiest oil. The smoke point of extra virgin olive oil is relatively low, which is not suitable for China people to stir-fry at high temperature, but more suitable for western-style fried and cold salad. Fruit residue (also called secondary extraction of olive oil) with smoke point of 238°C is more suitable for cooking in China. And the taste of olives will be much lighter, but it is rare in the market, and many supermarkets don't have it at all. People don't understand or buy it. It is best to buy pure olive oil on the market. Comparison of three kinds of olive oil. Tesheng has the lowest smoke point and is not suitable for China's cooking habits. Pay attention to the differences in English learning. Virgin olive oil has a strong olive flavor and may not be used to cooking Chinese food. So is grape seed oil. The first time I ate grape seed oil, I always felt a strange smell (personal impression). Most of the basic sauces of western food use virgin olive oil, and basil green sauce, tomato sauce and Catalan flavor sauce all use virgin olive oil. Tomato Saraga virgin olive oil is very suitable and goes well with tomatoes. Simple and pure European salad = virgin olive oil+sherry vinegar+tomato+basil. Recipe remake mayonnaise can also use virgin olive oil. Use virgin olive oil to make mayonnaise, mainly garlic mayonnaise, which has a strong taste. Lard 182 C: one of the standard oils for Chinese food, which is divided into plate oil, fat meat and back oil. If you pay attention, many Chinese dishes must be made of lard. For example, stir-fried shrimp, because it is white. I think peeling shrimp by hand is the only way to fry shrimp. The meat is delicious, much more delicious than sea shrimp. Look for pictures of cooking, steamed fish, fried shrimp and rice porridge, because they smell good. The same is true of vegetables with oil residue. Do you need to say anything else about lard bibimbap? Moreover, it is the right way to use lard crispy snacks in China. Especially pies, lard, onions and flour are particularly good. In many shops specializing in frying, lard is added to the frying oil, generally accounting for 30%, to effectively increase the flavor, and the fried things are golden in color and crisp in taste. But the proportion of lard should not be too high, otherwise it will be very greasy when it is cold. (See the fried food recipe above. ) Many noodles and wonton are delicious only with lard. Japanese people especially admire back oil, and Lamian Noodles noodle soup must be mixed with lard to be white emulsified, which is particularly rich. But if you pack the soup and put it in the refrigerator overnight, you will find that there is a lot of oil in this bowl of soup. Butter 177 C: western standard oil 2. Milk cellulite comes from milk, natural milk flavor and animal fat. Mushrooms fried in butter are more delicious than those fried in vegetable oil and lard (I think). Butter and lobster (big or small) are a perfect match. Sauté ing mushrooms with butter is an ultra-simple method. Even the cheap Pleurotus eryngii is delicious. Looking for photos. Napoli meat sauce, that is, tomato spaghetti sauce, is designated with butter. Animal fat is especially suitable for bibimbap, a carbohydrate. Midnight food store, butter bibimbap is simple and delicious. Similarly, white cream sauce made of butter is also delicious for baking rice. Butter, soy sauce and rice. Microwave oven 1 min can successfully serve late-night food. Looking for photos. Butter can also effectively increase the viscosity of soup. If thickening or collagen is not enough, butter can be emulsified to form a thick taste. Butter in Tibetan areas is similar to butter. Buttered tea and cream coffee are good drinks to supplement calories in winter. Needless to say, the role of butter in cake pastry. Sesame oil 165 C: none of the earliest oil plants cultivated by human beings. Humans began to grow sesame seeds four thousand years ago, while China began to grow sesame seeds in the Eastern Han Dynasty. This knowledge comes from shells. Sesame oil is divided into cold pressed, big ditch and small ground sesame oil. Small ground sesame oil is the best. Sesame oil is fragrant, but it is not heat-resistant. Aromatic XX phenol volatilizes when heated, which is not suitable for cooking. The ancient method of grinding sesame oil is like this. It smells good, but it is rare now. Looking for photos. Mostly used for cold salad. It smells good with a little, but not too much. It doesn't smell good if you add too much. Cantonese cuisine has the saying that "sesame oil wraps the tail". It is to add sesame oil to the pot before serving to achieve the effect of enhancing fragrance and moistening dryness. Generally, other cuisines should be cooked with sesame oil. I have never known whether the pure sesame oil used in Sichuan hot pot oil dishes is authentic, but some specially packaged oil dishes indicate that sesame oil is blended with corn oil and soybean oil, and the sesame oil composition is only 30%. Lushan Mountain in Kitaoji (Japanese cuisine) said that tempura oil should be fried with sesame oil and camellia oil for 30%. I don't know if this is right, for your reference. Some unpopular oil. Camellia seed oil: also called camellia oil. 90% of the world's tea oil comes from China, which is mainly loved by Hunan people. Unsaturated fatty acids are higher than olive oil, smaller in molecules and not greasy to eat. There is a folk saying that tea oil is eaten by confinement. But the output is small and the price is expensive. Farmers don't like planting, and only 10 kg of tea seeds can be produced per mu in bad years. But in recent years, every brand has been catching tea seeds and using high-yield forests. The future will be better. Linseed oil: Only Shaanxi, Gansu, Ningxia and Inner Mongolia provinces eat it, especially Ningxia. Flax is cold-resistant and drought-resistant, and it is northwest oil. It has a strong flavor and is suitable for potatoes and eggplant. Not suitable for vegetables. Rapeseed oil: Rapeseed oil. The scientific name is low erucic rapeseed oil, which is rapeseed oil. Summer sowing mustard is the mainstream, and the main producing area is in Inner Mongolia. It is the highest unsaturated fatty acid in all vegetable oils, but it is still rapeseed oil, and its fragrance is not so strong. There are two experiences in using oil: get the oil out if it tastes good, and get the oil in if it doesn't taste good. By Yuan Mei cooking with meat oil and vegetable oil, bring out the best in each other. Animal oil with seafood adds a full taste. As mentioned earlier, frying rape with vegetable oil is the same as frying the same vegetable with the same oil (Shanghai green is a leaf seed and oil is an oil seed), and frying tofu with soybean oil is the same. It is also an excellent choice to put some rice bran oil when cooking porridge with steamed rice. Frying the same vegetables with the same oil will make consumers feel rich and natural. The channels for buying oil are basically online, and you can also go to the bank to buy wealth management. Lard and other things are made by ourselves. Every time you buy meat, pick out the fat and freeze it. If you save a lot, add ginger for refining. Because it is saturated fat, it is not easy to go bad after being put in the refrigerator for a long time. Midnight, get twice the result with half the effort. Try not to extract oil by yourself. Eating too much without refining is bad for your health.