The main component of oil residue is a mixture of various fats, containing a large amount of fat and a small amount of epidermis.

Long-term consumption of oil residues may cause obesity diseases such as elevated cholesterol and hypertension. If the oil residue is too burnt and paste, it is best not to eat it. Oil residue also contains a lot of animal fat, which belongs to saturated fatty acid, that is, stearin. Eating less is harmless, but eating more is harmful to human body.

Extended data:

Skills of refining plate oil;

1. Wash pork suet. If there is fascia or skin, remove it to avoid explosion when refining. Put it in the refrigerator and cut it into small strips or cubes for later use.

2. Put the chopped suet into the pot, add a small bowl of water and bring it to a boil.

3. Stir repeatedly when cooking, don't paste the pot, and continue stirring when the water is completely volatilized and the pot starts to stir.

4. Turn off the fire when the plate oil is refined and fried until it shrinks and turns light golden yellow, and fry at the remaining temperature for 3-5 minutes.

5. When the oil residue turns golden yellow, take it out, sieve the refined lard, filter out the residue, and pour it into glass or other heat-resistant and sealable containers.

6. When the temperature drops to room temperature, sprinkle a pinch of salt, cool it thoroughly and put it in the refrigerator for refrigeration.

The most important thing to turn lard white is the heat. As long as it is light yellow, turn off the fire. If it is overcooked, it will turn black and smell burnt.