How hot is the oil when stir frying in rapeseed oil

When cooking, the temperature of vegetable oil is controlled at 150-180 for cooking, and the oil smoke and fire have reached a high temperature of more than 200. The boiling point of vegetable oil is 335.

The absorption rate of rapeseed oil by the human body is very high, up to 99%. Rapeseed oil has a certain effect of softening blood vessels and delaying aging.

Since the raw material for oil extraction is the seed fruit of the plant, it generally contains a certain amount of seed phospholipids.

Canola oil has less cholesterol, so people who control their cholesterol intake can eat it with confidence.

Rapeseed oil is an oil with a particularly high content of erucic acid, and it is still controversial whether it will cause myocardial fat deposition and damage to the heart, so patients with coronary heart disease and hypertension should still pay attention to eating less.

All kinds of fatty acids can be well absorbed by the human body, and can be used to fry food on weekdays, which is really beautiful and delicious.

Rapeseed oil is also commonly known as rapeseed oil, also known as rapeseed oil.

Coriander oil is a type of cooking oil squeezed from rapeseed. Rapeseed oil is golden, not only attractive in color, but also smells fragrant, and the vegetables fried with it are not only delicious, but also have high nutritional value.

Do you fry things in canola oil:

If it is a traditional pressed canola oil, it is best not to use it for frying, because it is not resistant to high temperatures and is prone to chemical reactions.

Harmful substances are generated, but if it is highly purified and refined rapeseed fried things are no problem, after purification, it is more resistant to high temperatures, but try not to fry at high temperatures repeatedly, otherwise it will not be healthy to eat.

1. Peanut oil.

Peanut oil has a strong aroma, bright color, and the dishes cooked are more fragrant and popular for home cooking, in which the ratio of saturated fatty acids to unsaturated fatty acids is about 3:4, vitamin E and carotene.

The content is not low, and it is a nutritionally balanced edible oil.

Peanut oil is suitable for stir-frying, not for frying, do not use peanut oil when frying, it is harmful to nutrition, and the oil smoke is larger.

2. Corn oil.

Corn oil, also known as corn germ oil, the content of unsaturated fatty acids in the oil is usually 80%-85%, it is a relatively healthy oil, the taste is fragrant, the oil color is clear and transparent, the vitamin content is high, and it is recognized as an edible oil with high nutritional value.

Corn oil is stable and suitable for almost all cooking methods.

3. Soybean oil.

The oil of soybeans is susceptible to oxidation, so the shelf life of soybean oil.

It is shorter, usually only about 1 year, and the time after opening is shorter, the soybean flavor is strong, it is not recommended to use it when cooking light dishes, and the oil yield of soybean oil is low, so most of the soybean oil is leaching process, and the quality is not as good as the oil pressing process.

Soybean oil is unstable at high temperatures, so it is not suitable for stir-frying and frying, and is suitable for making pastries and mixing fillings.

4. Rapeseed oil.

Rapeseed oil is an edible oil made by pressing rapeseed, which is more traditional and has a special flavor, and many traditional dishes need rapeseed oil to enhance the flavor, and rapeseed oil cholesterol.

Low in content, almost non-existent, monounsaturated fatty acids.

The content is as high as about 80%, which is relatively healthy, and the disadvantage is erucic acid.

The content is high, and the "three high" people should pay attention to eating less.

Rapeseed oil has good thermal stability and is suitable for frying, frying, stir-frying, roasting and other cooking methods.

When stir-frying, rapeseed oil should be divided into several levels of oil, like a light point of oil, not very high temperature, the second level of oil may be a little fragrant, with high temperature stir-frying, judge the oil temperature to see what kind of oil your oil is, anyway, I use Chang'an cauliflower oil, no matter what temperature and fragrance its fragrance may be a little stronger.

Lettuce oil should be boiled at high temperature to remove the raw smell. Because rapeseed oil is not heated to six or seven percent of the heat, that is, green smoke, there will be a smell of green cabbage, and the taste is not good.

Although rapeseed oil is delicious, but the oil smoke is harmful to the human body, it is best to fry vegetables with rapeseed oil in a hot pan and cold oil, and try to use it less to fry things, otherwise the oil smoke is too big, and it is not good for the body to inhale it. Don't fry things in rapeseed oil, because rapeseed oil is easy to produce harmful substances under high temperature conditions, and it may continue to be used if you can't use up fried things at one time, and such oil is harmful to human health.

Precautions for the use of rapeseed oil

When using rapeseed oil for cooking, it is best to pour rapeseed oil into the pot and heat, and when you smell a strong fragrance, then put in the ingredients for cooking, which can remove the green smell in rapeseed oil.

Canola oil can be used both in raw and cold dishes, and in stir-frying. Rapeseed oil with green smell contains a certain amount of glucoside, so rapeseed oil is not suitable for direct raw cold vegetables, if it is raw cold vegetables, it is best to choose salad rapeseed oil.

The above content refers to Encyclopedia - Rapeseed Oil.

Rapeseed oil should be heated first to remove the raw taste, because rapeseed oil is not heated to six or seven percent hot, that is, green smoke, there will be a green taste of vegetables, and the taste is not good; Do not have water in the pot when heating, about a minute is OK, after heating, the aroma of rapeseed oil will volatilize into the air, rapeseed oil fried fish is the best, and the nutrition is not easy to lose.

The biggest use of lettuce oil is definitely its role in calcium supplementation. Pressing lettuce seeds into oil can refine and squeeze out a variety of medicinal ingredients in lettuce seeds, and people can effectively absorb their nutrients after eating these oils directly. Its rich calcium can alleviate a variety of calcium-induced conditions such as osteoporosis, cartilage tissue damage, and calcium bone necrosis**.

Lettuce seed oil, whether taken internally or externally by massage, has the effect of relaxing the muscles and activating the nerves, so some people use it as a bone-setting massage. For some sprains or bruises, it also has a soothing effect after application.

In general, lettuce oil can be used in a moderate amount of daily use, just like cod liver oil, so that it has a certain health care effect, but it is not recommended for everyone to use it daily, as a cooking oil.

How to distinguish the temperature of home stir-fry oil? Brother Huo's test is different from one to ten percent, and the knowledge post is recommended to be collected.

This is generally cooked at more than 200 degrees, but some things are not well cooked, and you cook for a long time, like green cabbage and rape or something, it is cooked at 200 degrees in 5 minutes. The maximum temperature of the induction cooker is generally 270 degrees, and I usually use 200 degrees for stir-frying.

If the oil is a little smoky, it's time to stir-fry. Heat the pan first, then pour the oil. When the oil is just smoking, place it on a plate or throw a small piece of chopped green onion into the pan. If there are a lot of bubbles around the chopped green onions, it means that the temperature can be fried; If the chopped green onion changes color or even browns, the temperature is too high.

When stir-frying, the oil should be hot before putting the vegetables, as long as the oil starts to bubble, you can pour the vegetables down and stir-fry on high heat.

The boiling point of rapeseed oil is between 200 and 300.

Rapeseed oil is burned until 8 ripe (smoking) at a temperature of 200 240.

Canola oil abbreviation"Vegetable oil", mainly from the seeds of cabbage and cabbage (22%-49% oil, average 40%). It contains 21%-27% protein and about 1% phospholipids.

These varieties of rapeseed are produced in China, India, Japan, Pakistan, Sweden, Poland, Germany, Chile, France and Canada. In Europe, rapeseed oil** is a winter-sown cabbage-type rape. In Pakistan and Canada, the main type of vegetable oil is summer-sown cabbage-type rape.

China's rapeseed production has developed greatly, and the yield per mu has been continuously improved. The output of rapeseed oil accounts for more than 1 3 of Qixin's vegetable oil production. In addition to the Yangtze River and Pearl River basins, other regions are also vigorously developing rapeseed cultivation, because it can be planted on fallow land in winter and does not compete with field crops.

Canola crude oil is yellowish and slightly greenish in color, with an unpleasant smell and spicy taste. The rapeseed oil after alkali refining, decolorization and deodorization is clear and transparent, and the color is light yellow and odorless. There is a phenomenon of flavor recovery during storage, but the flavor is different from the original (crude oil).

A few years ago, rapeseed oil was extracted from cabbage-type rapeseed, and most of the rapeseed grown was cabbage-type rapeseed. After germplasm cultivation, the erucic acid content of many varieties is less than 3%, and there are few "green flavors" in the past. The fatty acid composition of rapeseed varies greatly among different eggplant-producing areas, and some rapeseed contains more than 50% oleic acid.

How to master"Oil temperature"Oil temperature refers to the heat of the oil in the pan when it is about to be fed. How do you control the temperature of the oil when making dishes? Generally, it depends on the size of the firepower, the amount of raw materials put into the raw materials and the nature of the raw materials.

If there is a large fire and less material, the oil temperature is slightly lower; When the heat is low, the oil temperature should be slightly higher, otherwise cooking dishes such as fried shrimp, fried shredded pork, and noodles and drag steak will cause the raw materials to be depulped and depasted. For example, there are a lot of raw materials for cooked dishes, and the oil temperature should be slightly higher.

In addition, it is necessary to flexibly control the oil temperature according to the age of the texture and shape of the raw material.

After the oil pan is heated, how to estimate the temperature of the oil? It can be inferred by seeing and hearing in a simple way. If the surface of the oil is stable, smoke-free, and sound-free, then it can be inferred that the oil temperature is low.

If the oil surface is turned in the middle around it, and a small amount of smoke comes out, it is a medium oil temperature. If the middle of the oil surface is turned outward, and there is a large amount of green smoke, and there is a sound when stirring with a spoon, it can be determined that the oil temperature is high.

The low oil temperature is 85 120, and the valley is called three or four into hot. The medium oil temperature is 120 180, commonly known as sixty percent heat. The high oil temperature is generally 180 240, commonly known as eighty percent hot.

Low oil temperature is suitable for soft frying and smooth frying, medium oil temperature is suitable for dry frying and crispy frying, and high oil temperature is suitable for light frying (such as fried chicken and fried fish).

Mastering the oil temperature also depends on the size of the raw materials. For large volumes, a slightly lower oil temperature and a longer period of heating can make the raw materials evenly heated. Home cooking dishes are limited to conditions, generally the fire is small, the amount of oil is less, the oil temperature rises slowly and the projection decreases quickly, so the oil temperature can be slightly higher by one or two percent.

Due to the high boiling point of fat, it can speed up the cooking speed after heating, shorten the cooking time of the food, and keep the raw materials fresh and tender.

Proper control of the heating time and the temperature of the oil can also make the dish crispy and crispy, so it is often used in fried dishes.

Rapeseed oil should be boiled to about 50-180 degrees, keep it for three minutes, you can, try not to exceed 200 degrees, the human body has a high absorption rate of rapeseed oil, up to 99%, so it contains linoleic acid and other unsaturated fatty acids and vitamin E and other nutrients can be well absorbed by the body, with a certain effect of softening blood vessels and delaying aging.

Since the raw material for oil extraction is the seed fruit of plants, it generally contains a certain amount of seed phospholipids, which are very important for the development of blood vessels, nerves, and brains.

Canola oil contains little or no cholesterol, so people who are afraid of cholesterol can eat it with confidence.

Higher levels of omega-3s.

When stir-frying, the oil temperature reaches five or six percent hot, and the material can be discharged. It is advisable to control the oil temperature of fried dishes at 78% hot.

When cooking oil is heated, a variety of harmful substances are produced when the smoke temperature is exceeded. When stir-frying, the oil temperature should be controlled below 200°C.

Generally, when the oil temperature is one or two, there are small oil bubbles in the pot; When the oil temperature is three or four percent, the oil level fluctuates, but there is no oil smoke; There is a small amount of oil smoke when the oil temperature is five or six percent; When the oil temperature reaches seven or eight percent hot, there will be a large rise in oil smoke; When the oil temperature reaches 90% hot, the oil smoke begins to rise intensively.

Heated to the point that you can slightly see the oil smoke, the temperature at this time is more than 100 degrees, and the stir-fry is just right.