In addition to condiments and ingredients, the most indispensable thing for the birth of every gourmet dish is oil.

In addition to cooking the food, it also makes the food taste better.

However, facing the various cooking oils in supermarkets, everyone is confused: Which oil is better to buy?

Only by understanding the oil can you choose the right oil. Everyone knows that edible oils are divided into animal oils and vegetable oils. Animal oils are edible oils with higher saturated fatty acid content and are suitable for high-temperature frying, deep-frying and other cooking methods. But from a health perspective, excessive intake of saturated fatty acids may increase the risk of cardiovascular disease.

Examples of common oils: such as lard, butter, coconut oil, palm oil, etc.

Vegetable oils are also divided into good and bad grades. The main component of vegetable oils is unsaturated fatty acids. To determine the nutritional value of vegetable oils, we must look at the ratio of the three nutrients in the unsaturated fatty acids. They are oil Acid, linoleic acid, linolenic acid.

Edible oils with high individual nutritional content are relatively unstable at high temperatures and are easily oxidized. Therefore, they are most unsuitable for high-temperature frying. It is generally recommended to stir-fry or serve cold.

Recommended cooking oils for quick frying: corn oil, sunflower oil and soybean oil.

Recommended edible oils for cold dressing: camellia oil, olive oil, linseed oil

In addition, there are some oils with a relatively balanced nutritional composition, such as frying and cooling. Any cooking method will do the job, such as peony seed oil. The smoke point of peony seed oil reaches 240-270 degrees Celsius, which is very stable at high temperatures and does not produce carcinogens.

01

Peony seed oil pressing process

Cold-pressed oil, compared with the common oil extraction method, peony seeds made through cold pressing process Oil avoids the loss of nutrients caused by high-temperature oxidation, so the flavor elements are retained more. Peony seed oil uses cold pressing technology. Because the oil yield of cold pressing technology is low, every drop of oil is called "hard-earned"

02

Peony seed oil Translucent color

Peony seed oil is clear and translucent in color without any impurities. After heating, you will smell a light peony fragrance, which will not cover up the taste of the food itself. Moreover, the stir-fried dishes are very bright, refreshing and not greasy.

03

Comply with the "Standards for Healthy Edible Oils" issued by FAO, Food and Oil Organization of the United Nations

"Standards for Healthy Edible Oils" issued by FAO, Food and Oil Organization of the United Nations:

1. Less than 10% saturated fatty acids

2. More than 75% unsaturated fatty acids

3. Among essential fatty acids, the ratio of linoleic acid and linolenic acid The ratio is less than 4:1. The smaller the number, the healthier the cooking oil.

The unsaturated fatty acid content of peony seed oil reaches 92%, the linolenic acid content is about 42%, and the ratio of linoleic acid and linolenic acid is 0.66:1. It is the leader among woody vegetable oils in China.