Grape seed oil is not suitable for frying, so don’t use salad oil for frying! Nutritionists teach you how to select oil according to cooking method

Whether it is stir-frying, frying, or frying, use the same kind of oil? Although it is convenient to use a bottle of oil, different oils have their advantages and disadvantages. If you accidentally fry a salad oil with poor and high fatty acid content, it will produce unfavorable and healthy carcinogens. You might as well use "cooking method" and "oil characteristics" as oil selection to make you eat healthy and delicious.

1. Mix

is suitable for using various cold-pressure virgin vegetable oils with low smoke points, easy to change quality, and rich nutritional value, especially oils with higher Omega-3 fatty acid content, such as linseed oil, purple oil, Inca fruit oil, etc., which helps balance the problem of the excessive extraction of modern Omega-6 fatty acids. Omega-3 fatty acids will begin to cleave at 45℃, which is most suitable for mixing or drinking. Other daily cooking oils such as bitter tea oil, avocado oil, sesame oil, etc. that have higher smoke points can also be mixed.

{9 It is recommended to use oils with high monomer content of Omega-9. This type of oil has a high smoke point and is relatively stable, such as olive oil, bitter tea oil, avocado oil, canola oil, etc., which is suitable for boiling at low heat at 200℃; if you buy high-quality cold-voltage virgin oil, it is recommended to drink or use it in salads despite the high smoke point to reduce the nutritional value of high temperature affecting the oil.

3. Fry in low temperature water

Common soybean oil, corn oil, sunflower oil, and grape seed oil, smoke point can reach 200℃, but it is not suitable for frying or stir-frying, because their polymorphic and fatty acid Omega-6 content exceeds 60%, which is easy to change at high temperatures. To use these oil products to stir-fry, it is recommended to add water to turn it into a low-temperature "water stir-frying method" to reduce the chance of cracking and deterioration of grease.

4. For oils used for deep-frying, high stability and high temperature resistance must be selected. It is recommended to choose animal oils such as pig oil, butter, or vegetable coconut oil or palm oil. However, vegetable oils with different and high fatty acid content such as salad oil, corn oil, sunflower oil cannot be used, otherwise it will cause oil products to be deteriorated.

(Responsible editor: Ye Zicen)