What is salad oil

We eat salad oil in our daily lives, but do you know what salad oil is? Do you know what salad oil is about? Do you know some ways to eat salad oil? There are also different types of salad oil. The most common ones are rapeseed salad oil, soybean salad oil, and sunflower seed salad oil. The raw materials for salad oil are generally of very high quality, and its shelf life is generally half a year.

Salad oil is very common in our daily life. Salad oil is edible oil made from processed vegetable oil. It has a clear and bright color and a very light smell. It does not change color when heated and produces almost no smoke. Let's take a look at what salad oil is.

Salad oil The word salad oil (saladoil) originated in the West. As the name suggests, it is a special oil for salad.

(Salad), a cold dish made by Westerners with raw vegetables as the main ingredient and various condiments as the supplement, in order to increase nutrition, it is necessary to apply an oily coating on it, which is salad oil. In order to maintain the inherent color and taste of vegetables, the oil needs to be colorless and odorless. Because cold dishes often need to be refrigerated after they are prepared, there should be no turbidity at low temperatures and the oil must remain in a transparent liquid state at 4.4°C. Therefore, salad oil needs to remove non-triglyceride components in crude vegetable oil as much as possible, and generally can only be vegetable oil. Salad oil refers to a high-grade edible vegetable oil that is refined from various crude vegetable oils through processes such as degumming, decolorization, and deodorization (defatting). It is mainly used as salad oil or as raw material oil for mayonnaise and seasoning oil.

Salad oil version of butter roll

Material

200g high flour, 50g low flour, 3g dry yeast, 25g sugar, 4g salt, 25g egg, 140g milk, 40g soybean oil

practice

1. Mix sugar, eggs and soybean oil evenly; add milk and stir slightly; sift in the mixed high flour, low flour and dry yeast; knead the dough with your hands, move it to the chopping board, knead and beat it until a thin film can be pulled out, put it in a bowl, cover it with plastic wrap, and ferment it for the first time at 28 degrees. The dough will rise to 2~2.5 times its size.

2. After deflation of the dough, divide into 40g pieces, roll into balls, cover with plastic wrap and let stand for 15 minutes

3. Roll the dough into a teardrop shape

4. Hold the small end and use a rolling pin to roll the dough into a long shape.

5. After turning it over, roll it up from the wide end and place it on a baking tray lined with tin foil.

6. Put it in the oven, put a bowl of hot water in the oven, adjust it to the fermentation mode, and carry out the final fermentation (30~40 minutes)

7. When the dough has risen to 2 to 2.5 times its original size, take it out, preheat the oven to 180 degrees, and brush the surface with egg liquid.

8. Bake in the oven at 180 degrees, upper and lower heat, middle upper layer, for 18 minutes

Toast salad bowl

Material

A piece of toast, various fruits, salad dressing

practice

1. When you get up in the morning, set the oven temperature to 190℃ and preheat it. Take a piece of toast and cut off the crust on all four sides.

2. Take a small bowl and gently press the toast down against the edge of the bowl to make the toast into a bowl shape. At this time, you can brush your teeth and wash your face first. After brushing your teeth and washing your face, preheat the oven. Put the bowl with toast into the oven and set the time to about five minutes.

3. While the toast is toasting, you can boil an egg in a pot. Pour cold water into the pot and turn off the heat four minutes after the water boils. Cool the egg with cold water (this will make the eggshell easier to peel). Put the eggs in the pot and cook them. In this interval, wash, peel and dice various fruits for later use. When the edges of the toast in the oven are slightly browned, you can take it out, let it cool slightly, and move the toast out of the small bowl. At this time, the toast has been shaped into a small bowl, a toast bowl. Place the diced fruit in a toast bowl and squeeze the salad dressing on top. Peel the boiled eggs, pour a glass of milk, and pair it with a bowl of toast and salad, and you have a nutritious breakfast.

Now, do you have an understanding of what salad oil is? Salad oil is suitable for most people to eat, and there are many ways to cook it. But you may not know that there are so many ways to eat salad oil. The methods of cooking salad oil introduced today are just a few of them. After understanding the methods of cooking salad oil, we can make these delicious foods in our daily life.