Blended oils: are made by blending several high-grade cooking oils. Among them, soybean oil and canola oil are the main ones, with a small amount of peanut oil added to increase the aroma of the blended oil is more common. The nutritional value of blended oils varies depending on the raw material, but they are all rich in unsaturated fatty acids and vitamin E. They have good flavor and stability, and are reasonably priced, making them ideal for everyday stir-frying. Peanut oil: rich in monounsaturated acids, vitamin E. It has better heat stability than salad oil. Because of its unique fatty acid composition, it is usually semi-solid and cloudy in the winter or in the refrigerator. This is an excellent quality high temperature cooking oil. Canola oil is suitable for frying Soybean oil is suitable for stewing Olive oil is suitable for salad oil Salad oil is commonly known as salad oil, is the gross oil through the refining of refined food oils, can be used for raw food, because it is particularly suitable for Western food "salad" cold dishes and so named. Salad oil is light yellow, clarified, transparent, odorless, good taste, used for cooking without foaming, less smoke. Refrigerated at 0 degrees under the condition of 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. View original post>>