1. Oil varieties: soybean oil froth more often, especially the gross oil, secondary oil and other oils with high phospholipid content, easy to foam at high temperatures affecting the normal use of the oil.

2. The number of times the oil is used: the oil used many times may also make a lot of foam when frying things.

The following are some ways to deal with the oil foam:

1. Skimming the oil foam: you can skim the foam with a spoon directly in the frying pan.

2. Add peppercorns or salt: this can inhibit the oil froth.

3. Use white radish: if there is still scum in the oil, you can use a piece of white radish, poke a lot of small holes in the radish, put it into the frying pan, and it will suck all the scum inside to the top.

4. Use water starch: another way is to put water starch into the frying pan, it will make the oil clear and stop foaming.

Overall, the key to dealing with oil froth is to find the cause of it and then take appropriate measures. The above methods may help to minimize the production of oil froth, but they will not eliminate it completely. The best way to minimize the production of oil froth during frying is to use fresh oil and treat the ingredients properly.