1, Zanthoxylum oil
Zanthoxylum bungeanum oil is extracted from Zanthoxylum bungeanum and its color is light yellow. It tastes spicy, fragrant and refreshing.
2. Walnut oil
Walnuts are more expensive than ordinary dry goods. This kind of walnut oil is squeezed from walnut kernel, which is also relatively high-grade. Walnut ripens in September and 10 every year. Fresh walnuts are dried and put into the factory. After a series of mechanical pressing, the precious walnut oil was finally obtained.
Step 3 eat olive oil
Olive oil is obtained from fresh olive fruit by cold pressing. The whole production process has not been chemically treated, and the natural nutrients in olives are retained, so it is safe to eat.
Recommended cooking oil selection skills:
1, look at the color
Non-decolored plant press oil has a certain color, generally light yellow to brownish yellow, which is related to the origin, harvest season and storage time of the oil itself. Because the original packaging containers are different in size and oil content, the colors we see with the naked eye will be different. Generally, the quantity looks darker and the quantity looks lighter, so the color can't distinguish the quality of edible oil.
2. Look at the ingredient list
When buying cooking oil, the first thing is to look at the ingredient list to see if there is any non-genetically modified content, such as genetically modified soybeans and genetically modified rapeseed. According to the relevant regulations, genetically modified foods should be clearly marked on the labels and instructions. When buying edible oil, you must choose non-GMO edible oil.