If it is used in a restaurant, there is a special "frying oil" on the market.
More famous
Uniform explosion-proof oil, etc.
There are also imported ones, such as:
Malaysia imports Meihua anti-frying oil (non-hydrogenated oil)
In fact, it is processed from edible vegetable oil.
Question 2: What oil is used for fried food? It's dirty oil that has been used many times.
Question 3: What kind of oil is good for fried food? Because of the different fatty acids contained in oil, the oxidation rate varies greatly. Generally speaking, any kind of fat contains a variety of fatty acids, but the proportion of fatty acids is different. For example, olive oil contains about 80% monounsaturated fatty acids, and other fatty acids are less, so it is characterized by monounsaturated fatty acids. Therefore, considering the oxidation speed of fat, we should first look at the amount of fatty acids it contains, because the oxidation speed of fatty acids determines the oxidation degree of oil. Generally speaking, saturated fat has the highest stability and is the least prone to oxidation. Based on stearic acid (18: 0), we set the oxidation rate of this saturated fatty acid as 1. We know that the oxidation rate of oils and fats increases with the increase of the number of double bonds of fatty acids. If the oxidation rate of saturated fatty acid is 1, the oxidation rate of monounsaturated fatty acid is 100 times that of saturated fatty acid, linoleic acid contains two unsaturated double bonds, and its oxidation rate is 1 100 times that of saturated fatty acid, while linolenic acid containing three unsaturated double bonds is 2500 times that of saturated fatty acid. Therefore, from the point of oxidation speed, the higher the saturation of frying oil, the less easy it is to be oxidized and the less lipid peroxide is produced. So the best fat in fried food is saturated fatty acid, palm oil is better than animal oil, animal oil is better than olive oil and wild tea oil, olive oil is better than peanut oil, peanut oil is better than sunflower oil and corn oil, sunflower oil and corn oil are better than soybean oil, soybean oil is better than rapeseed oil, and rapeseed oil is better than safflower oil, perilla seed oil and linseed oil.
Question 4: What kind of oil is better for fried food? Soybean oil is better and has color.
Question 5: What oil is the best for frying food? I also teach at Henderson's community college.
Question 6: What oil is the most fragrant for fried food? peanut oil
Question 7: What oil is the best for frying food? Peanut oil.
Because the unsaturated fatty acids of peanut oil are the most stable at high temperature compared with other edible oils, frying is the most difficult to denature or decompose to form harmful substances. So peanut fried food is the healthiest. Moreover, peanut oil has the unique fragrance of peanuts, and the fried things are very attractive.
As long as the oil temperature is properly controlled, everything can be golden yellow when it is fried. Generally, the oil of fried tofu should be 50% to 60% hot, and the heat felt by putting your hand on the oil surface when it is not bubbling is enough. Tofu is placed in a low position, so oil is not easy to spill. Pay attention to the influence of tofu on the oil temperature, master the size of the fire, and keep the oil temperature basically at this temperature. The shape and color of fried tofu are good and healthy.
Question 8: What kind of oil should I fry? Depends on what you pay attention to. Peanut oil is good if it is nutritious, as mentioned above, but it will deteriorate and cause cancer if fried many times.
For safety reasons, palm oil is good, stable and safe, but it is a saturated fatty acid with low nutritional value.
If you fry it yourself at home, use peanut oil, and if the industry produces a lot of palm oil.
Question 9: What oil is better for frying food? Peanut oil is better.