In the process of cooking, we often hear the word "oily", which means that before cooking, a small amount of oil is poured into the pot, heated to a high temperature, and then the excess oil is poured out, leaving only a thin oil film at the bottom of the pot, which can make the cooking more delicious. Compared with putting vegetables directly into the pot, oiling can make the ingredients quickly absorb the oil in the oil film and make the taste richer and smoother. However, too much oil film will make food greasy, which is not good for your health, so you should use the method of over-oiling with caution.

Oiling can not only improve the taste of cooking, but also enhance the wear resistance and corrosion resistance of the pot. After oiling, a smooth, fine and uniform oil film is formed on the inner surface of the steel pot, which can protect the surface of the steel pot and prolong its service life. However, it should be noted that the oiling time should be moderate. If it is too long, the oil film will become sticky and difficult to clean. If it is too short, it will lead to incomplete oil film formation.

When frying, we should also pay attention to the control of oil temperature. Too high oil temperature will change the oil film in the pot and affect the cooking effect. If the oil temperature is too low, it is easy for the ingredients to absorb too much oil, which will affect the taste and health of the ingredients. Therefore, when using the over-oil method, it is necessary to control the oil temperature according to different ingredients and cooking methods to ensure the delicious and healthy cooking.