Hot pot cold oil method, as its name implies, is to add linseed oil when the pot is hot, and then directly add ingredients to start frying. This method can avoid excessive oil temperature. Some people worry that cooking with lukewarm oil will taste like oil. In fact, flaxseed oil can be directly taken orally, and it has obvious fragrance, so it won't have the smell of oil at all.

Ordinary home cooking can be cooked with hot pot cold oil method, and any chef can fry anything he wants.

Water-oil method

Water-oil method refers to adding a little water to the bottom of the pot to boil, and then adding linseed oil. Boiling water keeps the oil temperature at about 100℃, which is the suitable temperature of linseed oil, and then add ingredients to stir fry.

The water-oil method is suitable for frying vegetables such as green vegetables and spinach. Vegetables are rich in vitamins and should not be heated at high temperature. The vegetables fried like this are healthy and delicious.

Open oil method

Bright oil method is to fry with other cooking oil first, and then add a little linseed oil to taste when the vegetables are cooked. In this method, it should be noted that due to the additional addition of linseed oil, other edible oils should be reduced accordingly to avoid excessive oil intake.

Bright oil method is suitable for dishes that need to be stir-fried or fried at high temperature. Adding linseed oil to stir-fry can not only improve the taste of dishes, but also increase the nutrition of dishes, killing two birds with one stone.