[First, the oil is delicious]_How to use oil_How to use oil
When fried vegetables, fried vegetables with vegetable oil tastes good, and can also reduce the body’s intake of some fats. It is very suitable for those who lose weight as a diet meal, it will not make our body fat, and the vegetables are organicVegetables have a higher nutritional value. It is very healthy to eat more oil-fried vegetables, and the family is suitable for all ages. So these oil-fried vegetables are more delicious?
Three types of cooking oils most suitable for cooking: 1. Cottonseed oil usage: cooking, stewing.
Cottonseed oil The oil impregnated with cottonseed oil, which can be used for cooking and edible, or used as raw material for industrial production.
Cottonseed oil contains a large number of essential fatty acids, of which the content of linoleic acid is the highest, up to 44.
0%, linoleic acid can inhibit plasma in human blood, which is beneficial to protecting human health.
In addition, cottonseed oil also contains 21.
8% palmitic acid 1.
4% stearic acid, 18% -30.
7% oleic acid, 0-0.
1% arachidic acid, the body’s digestion and absorption of cotton oil replace 98%.
2. Soybean oil usage: Stir-fried vegetables, fried soybean oil are obtained from soybean seeds, and soybean oil is the world’s most produced oil.
The color of soybean oil varies with soybean seed coats and soybean varieties.
Generally yellowish, slightly green, dark brown, etc.
The refined soybean oil is light yellow.
Soy oil contains a large amount of linoleic acid.
Linoleic acid is an essential fatty acid of the human body and has important physiological functions.
Young children lack linoleic acid, the skin becomes dry, scales thicken, and development and growth are retarded; the elderly lack linoleic acid, which can cause cataracts and cardiovascular and cerebrovascular diseases.
Soybean oil has a fishy smell and can be removed after refining, but there is a potential for aftertaste during storage.
The beany smell is caused by linolenic acid and isolinoleic acid. Using selective exchange method to replace the linolenic acid content to the minimum and avoiding the formation of isolinoleic acid can basically eliminate the “aftertaste” of soybean oil.
3. Usage of rapeseed oil: Stir-fried vegetables, fried rapeseed oil is a kind of rapeseed oil, which is also known as “vegetable oil”. It is one of the edible oil varieties in China.
Rapeseed oil is dark yellow and slightly green, with an unpleasant odor and spicy taste.
Generally, it needs to be degummed, deacidified, decolored, and deodorized before being eaten.
Rapeseed oil has a large viscosity, has the lowest saponification value among semi-dry oils, and has a high erucic acid content, which can be used to identify rapeseed oil.
Rapeseed oil has a certain economic value. As an edible oil, its digestion and absorption can reach 99%.
In addition, it can also be used as an important raw material for lubricating oil, fire oil, metal preservatives and light chemical industry.