What oil is better for cooking?

Peanut oil, soybean oil and rapeseed oil.

If you want to produce less fumes when cooking, you can use first-class oil. Because, when cooking, the temperature suddenly rises. If you cook with oil with low refining degree, you will produce a lot of lampblack in a short time.

The first-grade oil is squeezed several times, which has a high smoke point and is not easy to produce lampblack. Among the first-class oils, peanut oil, soybean oil and rapeseed oil are more suitable for cooking. People who are used to cooking with soybean oil need to be reminded that if they don't like the beany smell of soybean oil, they should buy first-class soybean oil because it is highly refined and can completely remove the beany smell during processing.

Extended data

Olive oil and sesame oil are good choices for cold dishes. Trace substances in olive oil belong to polyphenols, which are easily destroyed in high temperature environment and will reduce its nutritional characteristics.

In addition, olive oil is also rich in monounsaturated fatty acids such as oleic acid, which can easily become unhealthy trans fats when heated to smoke. Therefore, using olive oil as salad can better maintain its nutrition. Sesame oil is not suitable for heating because of its high unsaturated fatty acid content. At the same time, sesame oil used in cold salad can provide sesame lignans for human body, which has antioxidant function and can scavenge free radicals in the body.

Hot pot cooling oil is mainly suitable for slippery dishes. In order to prevent the danger of dry burning, you can pour a little oil into the pot until it is 80% hot, and then pour out the oil. Then add an appropriate amount of cold oil, and when it is heated to 30% to 40%, lubricate it first, and then stir-fry or stir-fry, such as stir-fry shredded tenderloin and shrimp.

It is also suitable for making milk soup, such as three fresh milk soup. The dishes cooked by the method of "hot pot cold oil" are crisp and tender, and can also play the role of not sticking to the pot and preventing the dishes from being broken.

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