The oil used to fry scallops can still be used.

Fried scallops need a certain amount of oil, there is no certain amount of oil can not be fried fish, fried fish after the oil can be left behind to continue to stir fry to use. But because of the frying pan scallops, the oil will have a fishy flavor, we can prepare some green onions, ginger, Chenpi and pepper, into the oil frying to remove the fishy flavor, so that the fishy flavor of the oil to remove, but also does not affect the reuse.

1, the fried scallops from the pot, put the pepper spices cinnamon leaves, with a small fire slowly frying, to the pot of oil to send a very obvious flavor, put the onion, ginger and garlic, this time do not forget to put some salt, continue to heat. To be onion, ginger and garlic obvious color, dry, with a strainer to filter out the spices, the oil out to cool, this time the universal oil production is complete.

2, need to pay attention to the point is that the fried fish oil will be more or less accumulation of some harmful substances, endangering the health of people, the treatment must not forget to add a little salt and garlic, which not only enhances the taste of the oil, but also to a large extent to reduce the hazards to people.

Some oils with a high content of fatty acids are not suitable for repeated deep-frying of food because they are not resistant to high temperatures, or they will produce harmful substances. For example, corn oil, hemp oil these oils. Every time the oil is used, its ignition point will be reduced, and adding new oil will not improve the quality of the oil. That's why it's best to specialize the oil used to fry fish, meaning that the oil used to fry fish is always used to fry food. In order to ensure the safety of the repeated use of oil, you can choose in accordance with the following method, the same batch of oil repeated use, do not exceed five times.