1, peanut oil
Peanut oil is suitable for general cooking, such as baking, long cooking and stir-frying. Try to avoid high-temperature frying. Peanut oil is divided into pressing products and solvent extraction products. The former is more fragrant. When buying, it is best to choose products with big brands and high grades. This is because peanuts are easily contaminated by aflatoxin, which is easily soluble in oil. Inferior peanut oil has this risk.
2. Soybean oil
Soybean oil is an oil extracted from soybean, which is often called "soybean salad oil" and is one of the most commonly used edible oils. The longest shelf life of soybean oil is only one year. The better the quality of soybean oil, the lighter, yellowish, clear and transparent it should be. No sediment, no smell. High-quality soybean oil below zero degrees Celsius will have oil crystals.
3. Rapeseed oil
Rapeseed oil is what we commonly call vegetable oil, also called rapeseed oil, coriander oil, rapeseed oil, sesame oil and mustard oil. It's edible oil squeezed from rapeseed. It is one of the main edible oils in China, mainly produced in the Yangtze River valley, southwest and northwest, and its output ranks first in the world.
Selection skills of edible oil
1, look at the nutrients.
The packaging of edible oil is marked with nutrients, so you must pay special attention when buying oil. The focus is on the content of fat and vitamin E. The higher the content of these two items, the better the nutritional components and the higher the quality of oil. Depending on the content of cholesterol and sodium, these two contents must be zero. If not, the quality is relatively poor.
2. Look at the grade of edible oil
The quality grade standard of edible oil in China is divided according to the refining degree: from high to low, it is primary oil, secondary oil, tertiary oil and quaternary oil. It should be noted that the higher the grade, the higher the oil quality. First-class oil and second-class oil are highly refined and have the characteristics of tasteless, light color, high smoke point and less oil smoke. After refining, although the content of harmful components in primary oil and secondary oil is relatively low and safe, it also loses a lot of nutrients.