Hot pot cold oil method, as the 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 smell like oil. In fact, linseed oil can be taken directly by mouth, and it has a clear fragrance, so it doesn't smell like oil at all.

Ordinary home cooking can be cooked with hot pot and cold oil, and any chef can fry any dish 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 in this way are healthy and delicious.

Open oil method

Ming oil method is to stir-fry with other edible oil first, and add a little linseed oil to taste when the vegetables are cooked. It should be noted in this method that because linseed oil is added additionally, 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 cooking can not only improve the taste of dishes, but also increase the nutrition of dishes, killing two birds with one stone.