The smoke points of soybean oil, sunflower oil, corn oil and peanut oil are 257℃, 225℃, 230℃ and 225℃ respectively, while the smoke point of olive oil is even lower, only 190℃. Generally, the frying temperature is 150 ~ 200℃, but in the cooking process, it often reaches above 190℃. From this point of view, the most suitable frying is soybean oil, not olive oil.
Frying destroys the nutrition of ingredients, and the essential fatty acids in oil are oxidized in large quantities. This cooking method should be minimized. In addition, olive oil salad is the best, just heat it slightly when cooking (oil does not smoke).
Puffed data oil can make dishes appear in various colors. For example, when making hanging dishes and fixing dishes, fried or fried dishes can show different colors such as white, golden yellow and deep red due to different oil temperatures.
The temperature of oil can be 1 times higher than that of water or steam, which can quickly disperse the moisture on the surface and inside of raw materials, and oil molecules penetrate into the inside of raw materials, making dishes emit attractive aromatic smells, thus improving the flavor of dishes. The inner chain of sesame oil (sesame oil) has a special fragrance, which plays a great role in improving the flavor and quality of dishes.
Baidu encyclopedia-edible oil
Health Times-Soybean oil is best for frying