Ordinary tea oil in the case of not heated to cooked, can not be used directly for cold, and wild tea oil in the case of not needing to be heated, can be used directly for cold all kinds of meat, vegetarian dishes, but also can make salad dressing, with bright color, taste smooth, light, not greasy and so on.

Nutrition experts pointed out that the "hot pot cold oil" cooking method can ensure that the dishes color, aroma, taste and nutrition in the right way. With wild tea oil hot fried food is not black, refreshing and delicious, not greasy.

Expanded:

I. Shelf life

Camellia oil is suitable for storage in a cool, dry place away from light, the best temperature 10-25 ℃. There will be milky white flocculent crystals at low temperatures, which is a normal phenomenon that does not affect consumption, and will naturally disappear at high external temperatures (Note: Extreme Camellia Oil will not have this phenomenon after freezing treatment). Because camellia oil has a large number of antioxidants, so the shelf life at room temperature can be up to two years, much longer than the average cooking oil.

Purified camellia oil can even have a shelf life of up to five years in a cool, dry environment.

Two, other eating

1, frying: frying food, ordinary cooking oil at high temperatures will produce peroxide, extremely harmful to the human body. The wild tea oil contains antioxidants (Vitamin E), can be fried at 220 degrees for 20 hours without deterioration, does not produce trans-fatty acids, the quality will not change, is more ideal, healthier frying, deep-frying cooking oil.

2, baking: before or during baking, a layer of wild tea oil can keep the food fresh and crispy, smooth and not easy to burn.

3. Soup: Add a spoonful of wild tea oil when cooking soup or after cooking soup to make the soup more fresh and flavorful.

Baidu Encyclopedia - Tea Oil