Impurities must be removed from rapeseed oil before pressing. Fry until it is ripe, and pour it into the oil press. After filtering to remove residue, it is golden yellow, rich in flavor and nutrition, and has good color, fragrance and taste when cooking. This is pure green rapeseed oil squeezed at home. Rural people eat their own rapeseed oil all their lives. The raw materials for making your own oil may be guaranteed, but you can't control the extraction process and sanitary environment. The following two pictures are edible oil production and small-scale oil extraction under modern technology-at a glance, it can be seen that the sanitary conditions in the two places are completely different.
There are many small oil mills in the countryside, and the small oil presses of that era were not fully functional. Rural people seldom buy oil to eat. Of course, at that time, there were no bottled oil packaged by various brands in a dazzling array of supermarkets. As long as it is not moldy, does not deteriorate, and the color is fresh and full, rapeseed frying oil can be eaten. Its nutrients are no less than peanut oil and corn oil, and its unsaturated amino acids and trace cystine are very beneficial to human body. I suggest that it is best to blend with peanut oil to achieve a balanced nutrition.
Because big oil plants have old oil feet that have existed for many years, they can be used to extract new rapeseed and turn high-quality oil into impurity oil, which is unsanitary. In addition, some people try to use omnivorous wax oil, or even worse oil. In this way, good rapeseed can't eat good oil.