The use of frying blended oils, such as cottonseed oil, canola oil, lard and other suitable.

Fried food must be crispy if it is to be tasty, and the oil used must have a high soot point to make the food crispy. Therefore, the use of hydrogenated oils and refined cottonseed oil, canola oil, lard, etc. can be blended with good crispy and high smoke point suitable for frying fat, but this type of fat is obviously not good for the health of the body.

The so-called "blended oil" is a kind of edible oil made from two or more kinds of edible oils in appropriate proportions according to the needs, and there are mainly three types of flavored blended oils, nutritious blended oils and frying blended oils in the market now.

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Oil usage:

1, daily frying

Oil temperature does not exceed 180 ° C, you can choose to use peanut oil, rice bran oil, teasel oil, low erucic acid canola oil, refined olive oil, sunflower oil, soybean oil and so on. But the heating temperature must be controlled, try not to let the pot smoke a lot of oil.

2. Stir-frying and deep-frying

If you have to cook in this way, heat-resistant palm oil, coconut oil, butter, butter, lard and so on are most suitable.

3, blanching vegetables, making soup, etc.

Suitable oils for this type of cooking include flaxseed oil, perilla seed oil, walnut oil, sesame oil, grapeseed oil, unrefined virgin olive oil and so on. In addition, blanching vegetables can also be used to cook the floating oil on top of chicken broth, meat bone broth, lamb broth and so on.

4, mixing cold dishes

You can use light green virgin olive oil, you can also choose nut oils and seed oils, such as walnut oil, almond oil, hazelnut oil, perilla seed oil, pumpkin seed oil, etc.. These oils are usually unrefined, maintaining the aroma and nutritional value of the ingredients.

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