First, oil selection.
1. Soybean oil: Soybean oil is one of the most common edible oils. It comes from beans, has a faint aroma and taste, contains no cholesterol and trans fatty acids, and has a relatively high content of unsaturated fatty acids. Often used in high-temperature cooking. However, because it does not contain natural antioxidants, it is easy to oxidize and deteriorate, so attention should be paid to the preservation time when using it.
2. Rapeseed oil: Rapeseed oil is made of peanuts, cottonseed, rapeseed and other plants, with a light yellow color and mild taste. It contains high linoleic acid and omega -6, and it is also a very suitable cooking oil, which can remain stable at high temperature and has little damage to pots and pans.
Second, how to choose
1, peanut oil
Peanut oil is an oil made from peanuts, which is rich in monounsaturated fatty acids, vitamin E and other nutrients. Pale yellow in color, with typical peanut fragrance, it is often used for cooking meat, seafood and vegetables. However, peanut oil is not suitable for regular use as edible oil, and it is easy to release harmful substances at high temperature.
2, the first is to buy from formal channels.
Only by purchasing oil products from regular channels can the quality and safety of edible oil be guaranteed. It can be purchased from large supermarkets, branded food stores and well-known online shopping platforms.
You can clearly know the technology and quality grade of this bottle of oil in the ingredient list.
When buying, besides paying attention to the appearance quality and standard number of edible oil, it is also important to check the composition and technology of oil on the ingredient list. The information on the ingredient list will tell you what kind of oil this bottle of oil is made of, what kind of technology is used, and whether some additives should be avoided are added.
Matters needing attention in edible oil preservation
1, hidden storage
Light will promote the production of free radicals in edible oil and accelerate the oxidation of oil, so edible oil should be kept in a cupboard and protected from light.
Step 2 stay away from the stove
We are used to putting cooking oil directly next to the stove, which is convenient to use, but the temperature will accelerate the oxidation of oil. Generally speaking, every time the temperature rises 10℃, the oxidation reaction speed will increase by about 1 times, so the cooking oil should be kept away from the stove.
3. Avoid metal containers.
Many families like to put barrels of oil into metal cans, but metal ions are the catalyst for oxidative rancidity of vegetable oil. Metal ions can accelerate the decomposition of hydroperoxide and promote the activation of oxygen into singlet oxygen and free radicals. Therefore, it is advisable to choose glass bottles for sub-packaging, preferably brown bottles (which can avoid light).
4. Sealed storage
Oils and fats will automatically oxidize when exposed to oxygen, so edible oil should be stored in a sealed way, and the cover should be tightly closed, and the less contact with air, the better.
5. Buy a small bucket and change it frequently.
The longer the lid is opened, the easier it will deteriorate, so try to buy small packages of cooking oil and change it frequently. If you have bought a big barrel of oil, you can pour the oil into the oil control pot according to the consumption in one week, then seal the oil in the big barrel with tape and put it in a cool and dark place (it is best to eat it within 3 months after opening).
6. Don't mix old and new engine oil.
If you use a separate bottle to fill oil, don't mix old and new oil. After using up the old oil, add new oil, otherwise the oxidation intermediate products in the old oil will accelerate the oxidation of the new oil. In addition, oil bottles should be cleaned regularly.