Salad oil is commonly known as coleslaw oil, is the gross oil after refining and processing of refined food oil, can be used for raw food, because it is particularly suitable for Western food "salad" coleslaw and named. Salad oil is light yellow, clarified, transparent, odorless, good taste, used for cooking without foaming, less smoke. In 0 degrees under the condition of refrigeration 5.5 hours can still maintain the clarification, transparent (except peanut salad oil), in addition to cooking frying oil is mainly used for cold meals cold oil, but also as margarine, shortening, mayonnaise and a variety of flavored oil raw material oil. However, peanut oil has a heavier flavor and is not suitable for desserts and frying things (peanut oil is easy to foam when frying things) \x0d\\\x0d\ olive oil is the best oil of the three, the disadvantage is that it's more expensive, if the conditions allow the use of olive oil is better? If you think it is expensive, buy some salad oil and peanut oil, use salad oil for frying food and peanut oil for stir-frying? \x0d\ olive oil its unique physical and chemical indicators and health functions, is gradually becoming the new century ideal cooking oil. Olive oil has been commonly used in many Western countries, if you take the ordinary salad oil and olive oil comparison, salad oil was transparent yellow, smelled obvious greasy taste, into the pot with a little green smoke; olive oil color yellow through green, smelled a share of attractive fragrance, into the pot, a kind of fruits and vegetables throughout the whole process of stir-frying, which will not destroy the color of the vegetables, and there is no sense of greasiness. \x0d\1, frying with olive oil \x0d\ and herbal oils are different, olive oil because of its antioxidant properties and high unsaturated fatty acid content, so that its chemical structure can still remain stable at high temperatures. When using ordinary cooking oil, when the oil temperature exceeds the smoke point, the chemical structure of the oil and fat will change, producing carcinogenic substances. The smoke point of olive oil is between 240 and 270 degrees Celsius, which is much higher than the smoke point of other commonly used cooking oils, thus olive oil can be used repeatedly without deterioration, and is the most suitable oil for frying. \x0d\2, grilling and frying with olive oil\x0d\ olive oil is also equally suitable for grilling, roasting, frying and boiling. When cooking with olive oil, the food will give off a tantalizing aroma, mouth-watering. Olive oil is especially recommended for making scrambled eggs or for barbecuing. \x0d\3, Use olive oil for sauces and condiments\x0d\ The purpose of using sauces is to flavor the food, not to mask it. Olive oil is the best fat ingredient for making cold and hot sauces, and it protects the color of fresh sauces. \x0d\ olive oil can be used directly to mix all kinds of vegetarian dishes and pasta, to make salads and all kinds of mayonnaise, to spread, bread with other foods. Food mixed with olive oil has a bright color, smooth texture, fresh smell, and has a strong Mediterranean flavor. \x0d\4, marinated in olive oil\x0d\\4, marinated in olive oil before cooking, can add a sense of detail to the food, but also can be baked other spices, rich taste. \x0d\5, Using Olive Oil Directly \x0d\\ Extra Virgin Olive Oil brings out the character of the dish when used directly. You can use olive oil as you would salt, because extra virgin olive oil will give the dish a richer texture and wonderful flavor. You can also add extra virgin olive oil to any dish to balance out higher acidity foods such as lemon juice, wine vinegar, wine, tomatoes, etc. It also brings out the various flavors in the food. It also makes the various seasonings in food taste more harmonious, and if you add some olive oil to a dish that has been seasoned, you will find that it tastes better. Extra virgin olive oil also makes food more aromatic, smoother and more flavorful. \x0d\6, baking with olive oil