Raw peanut oil is raw, which is not suitable for direct vegetable mixing, and will cause harm to human stomach. Peanut oil is better for cooking. Peanut oil contains more nutrients such as vitamin E and carotene. Sesame oil is also rich in vitamin E, sesamin, sesamol and phytosterol, which is good for preventing cardiovascular diseases.

Primary and secondary vegetable oils are highly refined, that is to say, with high purity and few impurities, and nutrients such as vitamin E and carotene are removed, but they have high heat resistance and are more suitable for frying, frying and dry frying.

Extended data:

Common sense of peanut oil identification:

A "look": look at the color of the oil. High-quality peanut oil is light yellow and transparent, with clear color and no sediment, while dark and turbid peanut oil is inferior.

Second, "smell": smell oil. High-quality peanut oil has a fragrant smell, pure taste, strong fragrance, and insufficient peanut flavor. The oil with bad smell is inferior oil. You can also drop a drop or two of peanut oil in your palm, rub it until it gets hot, and put it in front of your nose to smell it. Pure peanut oil can smell a strong smell of peanut oil.

Three "frozen": refrigerated peanut oil. Adjust the refrigerator to 10℃ and drain the oil for about 10 minutes. Half of the pure peanut oil has begun to solidify, the peanut oil mixed with a lot of soybean oil is only slightly solidified at the bottom, and the peanut oil mixed with palm oil is mostly or completely solidified, with white crystals at the crystallization place.

Four "fried": pure peanut oil, no overflow, no foaming, no lampblack. High-quality peanut oil with pleasant fragrance is easy to overflow when heated, foaming, and has a large oil fume. Even the blackened peanut oil is inferior.

People's Network-Different cooking oils are used for frying and stewing, because

People's Network-How to choose four tricks for peanut oil and simply distinguish between true and false?