What oil is suitable for frying

In our lives, there are many types of cooking oils. However, I believe that not everyone knows which cooking oil is more suitable for frying. If it is a snack bar, we usually use vegetable oil for frying, so that the fried food is crispier. Peanut oil and lard are also suitable for frying, but the prices will be higher. You can learn about which type of fried food is best.

What is the best oil for frying food?

Peanut Oil

Because the unsaturated fatty acids in peanut oil are the most stable at high temperatures compared to other edible oils, it is least likely to denature or decompose during frying to form harmful substances. So fried foods with peanut oil are the healthiest. Moreover, peanut oil has a unique peanut aroma, and the fried food made from it is very attractive.

Palm Oil

Palm oil is mainly used to fry instant noodles. Because it contains a lot of saturated fatty acids, it is not easy to deteriorate. However, the solidification point is relatively high, and single palm oil solidifies at normal temperature in my country's autumn and winter. The oil temperature has a high smoke point of 235 degrees, so it is especially good for frying.

lard

One of the standard oils for Chinese cuisine, it is divided into lard, fat and back fat. If you are particular, many Chinese dishes must be cooked with lard. The correct way to make Chinese dim sum is to use lard to make the puff pastry. Especially the flatbread, lard, onions and flour go perfectly together. Many restaurants that specialize in fried food add lard to the frying oil, usually accounting for 30%, to effectively increase the aroma. The fried food is golden in color and crispy in texture. But the proportion of lard cannot be too high, otherwise it will be very greasy when it gets cold.

Coconut Oil

Coconut oil is extracted from the white flesh of the coconut and contains almost 50% lauric acid, a healthy saturated fatty acid. It becomes solid at room temperature, so it's not suitable for salad dressing, but its high smoke point makes it an ideal cooking oil.

Oil Guide for Stir-Frying, Mixing, Stewing and Cooking

1. Cooking: rapeseed oil, peanut oil, sunflower oil, etc.

They are rich in antioxidants and have slightly stronger heat resistance, so they can be used in general stir-frying, but they cannot be "overcooked", are not suitable for frying, and cannot be heated repeatedly. Various "blended oils" made from different types of oils usually have good thermal stability and are suitable for daily cooking.

2. Cold salad: extra virgin olive oil, tea seed oil, sesame oil, sesame oil, wheat germ oil, etc.

The unique aroma of this type of cooking oil makes it more delicious when used in cold dishes. Oil eating recommendations: Children, pregnant women, the elderly, etc. can appropriately choose sesame oil, which is good for intellectual development and delaying memory decline. Sesame oil is too unsaturated, so it should be consumed as soon as possible after opening. It is best used in cold dishes.

3. Stew: use soybean oil, corn oil, sunflower oil

Soybean oil is rich in vitamin E, and its yellowish color comes from a small amount of carotene. This type of oil is particularly rich in linoleic acid, difficult to solidify, and has poor heat resistance, so it is best used for low-temperature cooking.