Edible Oil

Edible Oil, also known as "cooking oil", refers to animal or vegetable fats and oils used in the production of food. It is liquid at room temperature. Due to the source of raw materials, processing technology and quality, common edible oils are mostly vegetable oils, including rapeseed oil, Peanut Oil, hemp oil, corn oil, olive oil, camellia oil, palm oil, sunflower oil, soybean oil, sesame oil, Flaxseed Oil (Flax Oil), Grapeseed Oil, Walnut Oil, Peony Seed Oil, etc.

The heat transfer effect of edible oil: it makes the dishes appear tender or crispy. Due to the high ignition point of the oil, the cooking speed can be accelerated after heating, the cooking time of the food can be shortened, and the raw materials can be kept fresh and tender. Properly mastering the heating time and the temperature of the oil can also make the dishes crispy and crispy, so it is often used in fried dishes.
Improve the color of dishes: Oils can give dishes a variety of different colors. For example, when making battered and starched dishes, due to the different oil temperature, the fried or fried dishes can appear white, golden, dark red and other different colors. Oil can be 1 times higher than water or steam temperature, quickly dissipate the moisture on the surface and inside of raw materials, oil molecules penetrate into the interior of raw materials, and make dishes emit an attractive aromatic smell, thereby improving the flavor of dishes. The inner chain of sesame oil (sesame oil) has a special fragrance, which has a great effect on improving the flavor of dishes and improving the quality of dishes.
Increase the nutrients: During the cooking process, because the fat penetrates into the tissue of the raw materials, it not only improves the flavor of the dishes, but also supplements the nutrients of some low-fat dishes, thereby increasing the calories of the dishes, that is, the nutritional value.

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