(2) Mixed with heat-resistant oil such as peanut oil and rapeseed oil for stewing. Oil-soaked vegetables and scalded vegetables are also acceptable.
(3) It is mixed with other cooking oils and used as raw materials for baking and steaming food. (such as bread, oil cakes, etc.). )
(4) making stuffing. When mixing dumpling stuffing, dumpling stuffing, etc. You can add some linseed oil.
(5) Beat soybean milk. After the soybean milk is beaten and stirred evenly, you can add linseed oil.
But the main function of linseed oil is to reduce the three highs, so it is best not to eat it with high-calorie food.
1. Cook with linseed oil at high temperature. Ordinary oil is used for cooking, but you should never heat flaxseed oil for cooking at high temperature, because the most important original nutrient of flaxseed oil-A-linolenic acid (Omega -3) is a very active polyunsaturated fatty acid and a very rare natural antioxidant. Once heated above 45 degrees, this nutrition will be destroyed. The higher the temperature, the longer the heating time and the more serious the damage of A- linolenic acid.
Flaxseed oil will be stored for a long time after opening a bottle. Cold pressed linseed oil should be eaten within 45-60 days after opening the bottle. Because a- linolenic acid is afraid of oxygen, it will slowly oxidize after long-term storage after opening the bottle, so it will lose its nutrition.
3. Put linseed oil where it can get the sun. A- linolenic acid is afraid of light, so regular cold-pressed linseed oil must be in a dark bottle, because it can avoid light. At present, many linseed oils on the market are packed in transparent glass bottles, which is not very scientific.