1, soybean oil.
Soybean oil is an oil extracted from soybean, which has a certain viscosity and is a translucent liquid. Its color varies with soybean seed coat and soybean variety, from light yellow to dark brown, with soybean flavor. In rural areas of Hunan or Sichuan, there is also a seasoning made of beans, which is similar to soy sauce. Also called soybean oil. It is estimated that soy sauce was developed from this kind of soybean oil. But when cooking some dishes, it tastes better than soy sauce.
2, salad oil.
Salad oil can be eaten raw, so it is named because it is especially suitable for making western-style "salad" cold salad. Salad oil is light yellow, clear and transparent, odorless and good in taste. When used in cooking, it does not bubble and smoke less, and can maintain the original color and taste of dishes. It can remain clear and transparent after being refrigerated at 0℃ for 5.5 hours (except peanut salad oil). In addition to cooking and frying, it is mainly used as salad oil for cold meals, and can also be used as raw materials for margarine, shortening, mayonnaise and various seasoning oils.
3. Red oil.
Fresh pepper red oil is made of fresh millet pepper and fresh Vitex negundo L. pepper, washed and processed into velvet, put into vegetable oil, heated, fried and dehydrated, and then soaked in hot oil. It can be eaten directly as seasoning, and can also be used as raw material to process various foods, which is suitable for supplementing fresh and spicy or salty dishes.