The name of salad oil comes from the translation of the English SLADE, it is after the degumming, gum acid, decolorization, dewaxing, deodorization and other processes of refining high-grade edible oil, its color is clear and transparent, fresh and light odor, no foam when heated, no fumes, no discoloration, can be used for cold cold meals directly eaten, known as the salad oil is light yellow, clarified, transparent, odorless, good taste, used for cooking, no foam, less smoke
Additionally, the salad oil is used for cooking, and can be used to cook, and can be used for cooking, and it is also used for cooking.
In addition, salad oil for frying frying to change the traditional method of oil, can not wait for the smoke rolled under the dish material, because the salad oil smoke temperature up to 220 ℃ (one, two oil in 150 ℃ smoke), coupled with it is very pure, has been removed from the smell, so there is no need to "smoke" to measure the next pan! The fire, it is appropriate to put the oil into the dishes a few moments after the oil, so as not to cause oxidation and decomposition of the oil temperature is too high deterioration. Years of using salad oil and can correctly grasp the temperature of the oil, even if not to install a range hood, but also will not suffer from the pain of fumes, both to ensure that the health of the spoon operator and will not dirty the kitchen, can be said to be two birds with one stone.