Because the unsaturated fatty acids of peanut oil are the most stable at high temperature compared with other edible oils, frying is the most difficult to denature or decompose to form harmful substances. So peanut fried food is the healthiest. Moreover, peanut oil has the unique fragrance of peanuts, and the fried things are very attractive.
2. Palm oil
Palm oil is mainly used to fry instant noodles. Because there are many saturated fatty acids, it is not easy to deteriorate. However, the freezing point temperature is relatively high, and single palm oil solidifies at room temperature in autumn and winter in China. The oil temperature has a high smoke point of 235 degrees, so frying is particularly good.
3. lard
It is also divided into plate oil, fat meat and back oil. If you pay attention, many Chinese dishes must be made of lard. In China, crispy snacks with lard are the right way, especially cakes, and lard is especially combined with onions and flour. In many shops specializing in frying, lard is added to the frying oil, generally accounting for 30%, to effectively increase the flavor, and the fried things are golden in color and crisp in taste. But the proportion of lard should not be too high, otherwise it will be very greasy when it is cold.
4. Coconut oil
Coconut oil is extracted from the white pulp of coconut and contains almost 50% lauric acid, which is a healthy saturated fatty acid. It will become solid at room temperature and is not suitable for salad, but it has a high smoke point and is an ideal edible oil.
Guide to cooking oil for cooking and stewing.
1, cooking: rapeseed oil, peanut oil, sunflower oil, etc.
They are rich in antioxidants and have a slightly stronger heat resistance. They can be used for general cooking, but they cannot be "overheated", are not suitable for frying and cannot be heated repeatedly. Various "blending oils" made of different types of oils and fats usually have good thermal stability and are suitable for daily cooking.
2. Cold salad: extra virgin olive oil, tea seed oil, sesame oil, linseed oil, wheat germ oil, etc.
The unique flavor of this edible oil makes it more delicious when used in cold dishes. Flaxseed oil is too unsaturated, so it should be eaten as soon as possible after opening, preferably for cold salad.
3, stew: use soybean oil, corn oil, sunflower oil.
Soybean oil is rich in vitamin E, and its yellowish color comes from a small amount of carotene. This kind of oil linoleic acid is particularly rich, not easy to solidify and has poor heat resistance, so it is best used for low-temperature cooking.