High temperature resistant oil suitable for frying:

1. Peanut oil. Because the unsaturated fatty acids in peanut oil are the most stable at high temperatures compared to other edible oils, and are least likely to denature or decompose and form harmful substances when fried. So fried things with peanuts are the healthiest. Moreover, peanut oil has the unique fragrance of peanuts, and the fried things are very attractive.

2. Palm oil. Palm oil is mainly used for frying instant noodles. Because it contains a lot of saturated fatty acids, it does not go bad easily. However, the freezing point temperature is relatively high, and palm oil alone solidifies at room temperature in autumn and winter in my country. The oil temperature has a high smoke point, so it is particularly good for frying.

3. Lard. One of the standard oils in Chinese food, it is divided into suet, fat and back oil. If you are particular about it, many Chinese dishes must be made with lard. It is the right way to use lard to shorten Chinese dim sum. Especially for flatbreads, lard goes very well with green onions and flour. Many restaurants that specialize in fried food add lard to the frying oil, usually accounting for 30%, to effectively increase the aroma and make the fried food golden in color and crispy in texture. But the lard ratio should not be too high, otherwise it will be very greasy when cold.

4. Coconut oil. Coconut oil is extracted from the white pulp of the coconut fruit and contains almost 50% lauric acid, a healthy saturated fatty acid. It becomes solid at room temperature, making it unsuitable for salad dressings, but it is an ideal cooking oil due to its high smoke point.

Purchase of peanut oil

1. Look at the production date and shelf life: The shelf life of peanut oil is generally 12 to 18 months.

2. Look at the color. Generally speaking, peanut oil can be divided into raw and cooked peanut oil. The color of raw peanut oil is generally light orange-yellow; the color of cooked peanut oil is deep orange-yellow. Both types are relatively fresh and transparent.

3. Look at the oil. Get bottled peanut oil, first check to see if there is any sediment or suspended matter, then shake it vigorously and observe whether the foam is thick and white. If it is thick, foamy and white, the bubbles will slowly disappear. , it is excellent.