Bing oil is simply bright oil. This is usually done at the end of cooking, and the chef can add a small amount to brighten the dishes. Especially when stir-frying dishes in dry pot, after thickening the sauce and coating the food, pour a small amount of oil with a spoon along the edge of the pot, and stir-fry quickly, the oil will wrap the sauce and form on the surface of the dish. The gravy wrapped in oil not only has the effect of brightening, but also has the functions of freshness, heat preservation, and preventing the gravy from becoming dry. Ming oil is a kind of compound-flavored cooking oil that can be added to brighten the color of the dishes and enhance the aroma of the dishes when cooking. It can also be used to prepare cold dishes. Adding oil when making stuffings for steamed buns and dumplings will make the stuffing taste more fragrant

I am not a chef, but many professional terms in the industry are indeed a bit obscure. For example, a good friend who watched the video of (food writer Wang Gang) heard the word "wide oil" the most. Anyone who is not an industry insider has no idea what "wide oil" is. Here is an explanation: "Wide oil" means that a lot of oil is added to the pot. The conclusion is that the fat area in the pot is very large, so it is called "wide oil". The professional term "Ming oil" here generally refers to the final method of adding oil to cooking, not a single type of oil! "Ming oil" is also called tail oil and bright oil. Different regions may also have other names

. At the end of cooking, it is usually not easy to heat or cook after pouring in the bright oil. To roll the dishes in the pot, just gently push them evenly with a spoon. Therefore, the oil poured in has one of the most basic requirements: it is oil that can be eaten directly! Simply put, it is refined oil! Generally, the oil we pour in depends on the dish. The following types of oils are used: shallot, lard oil, garlic oil, wild pepper oil, chili oil, sesame oil, blended oil, etc. (if it is peanut oil, Moderate heating is required, otherwise it will easily cause abdominal problems). When boiling vegetables, people usually add a small amount of cooking oil to maintain the color of the ingredients

It is generally called bright oil (not tail oil). This type is added during production and processing in order to maintain the color of vegetables. When boiling vegetables, people usually add a small amount of cooking oil to maintain the color of the ingredients. Generally people call it bright oil (not tail oil). This type is added during production and processing in order to maintain the color of vegetables. Generally speaking: Ming oil generally refers to the last step before dish presentation. This is just an insignificant step in cooking. Everyone just needs to understand its basic principles. It is rarely used at home.

But novices also need to master the basic theory and application expertise!