What should you do with fried oil? Can I use it again? How to save?

Yes, you can use it if you have fried it once, and you have to dispose of it if you have fried it more than three times, but you also need to divide the fried items, generally speaking, fried fish and meat foods can only be used once, fried pasta can be controlled at three times, and vegetables are best oiled twice. Of course, no matter what kind of food is fried, it is best to use it once, the residual oil can be used for stir-frying after removing impurities, the residual oil treatment should be divided into the type of food, the residual oil of fried fish and meat can be put a few peppercorns to remove the fishy smell, and the fried other ingredients are best filtered before eating, and it is best to use them up in about a week.

Oil that has been fried in your own home. Generally, it can be reused. Because you blow it up less often.

The oil does not contain many harmful ingredients, so it is enough to put it in a glass container and continue to use it. If it's a business in the market. Use a pot of oil to fry food for a long time.

There will be a large amount of carbide and other harmful substances in it. It should be disposed of in a timely manner.

The oil that has been fried will sink down after a while, pour out the clear oil on it can still be used, the turbid one can not be used, cover it at room temperature and store it is best to use it up as soon as possible, such oil, you can also use the oil that has been fried many times at a time, or pour it out and eat unhealthy.

It can be reused, but it should be saved. When the oil is heated at high temperatures, it will cause acidity when stored open. If you don't throw away the leftover oil, you must store it in an airtight container to avoid a strange smell.

The oil that has been fried is edible, but care should be taken to preserve it. If you are reluctant to throw it away, you must store it in an airtight container to avoid the strange smell of the oil.

The reason for frying things is that they can be reused, and they can be poured back into the oil pot, and then I can store them normally, and I can use them when I usually stir-fry.

Allow the oil from the fryer to cool and put it in a glass bottle and eat it as soon as possible. As long as the oil used in fried food is not cloudy or dark, it can still be used. However, with such oils, two principles must be followed: the first is to use it up as soon as possible, and the second is to avoid high temperatures.

Generally, it cannot be reused, and some food residues may remain in the fried oil, which are easy to produce carcinogens after repeated heating, and will increase the risk of cancer after ingestion into the human body.

If there is not much food to fry.

It is recommended that you use a low oil temperature when cooking.

The food fried in this way is healthier.

The quality of the oil also does not deteriorate much.

For the remaining oil. Preferred for coleslaw.

This avoids reheating.

Reduces the quality of the oil.

Before using the remaining oil.

Filtering is required.

The method of filtering oil is simple.

You can use food-grade filter paper.

Or gauze. Filter out the residue from the oil.

Filtered leftover oil.

Be sure to use it in a timely manner.

When storing, protect from light as much as possible.

And it should not be stored for too long.

If you fry a lot of food.

And the oil used is warmer.

Remaining oil. It's best not to eat it again.

For leftover oil that can be reused.

It is recommended that you filter it first.

It is preferred to be used in coleslaw.

Avoid reheating.

Also remember to use it as soon as possible.

The fried oil should not be used, but if you fry something vegetarian, you can also recycle it once, but if it is fried fish and other meat, there will be a fishy smell.

Then if you eat less in the future, you can eat more and use it, and then it will definitely not be able to be used after frying for a long time.

Generally speaking, the oil that has been fried can be used twice as long as it does not become cloudy or the color does not become heavy, but basically it can only be used twice, and it is not recommended to use it three times.

Secondly, in the case of economic conditions, it is better not to use the oil repeatedly, the oil after high temperature is pathogenic.

So don't be afraid of wasting it and use oil multiple times to continue cooking.

Of course, you can use it, and the oil that I have fried at home is just preserved, and then there is no problem with continuing to use it when cooking later.

The oil that has been fried can be used to stir-fry, but not for too long, otherwise it will produce some elements that are harmful to your health. It is recommended to store it at room temperature for 3 to 5 days in refrigerator mode, which can be stored for about a week.

The oil that has been fried can be filtered, stir-fried, and used at any time.

It is better to discard; Otherwise, you can let it stand, take the clearer oil on top, and put it in another vessel to continue eating.

The oil that has been fried is generally used up when you usually fry vegetables, and it is best not to use it repeatedly to fry things.

Oil that has been fried at high temperatures is not suitable for reuse and is harmful to health. But it's mostly used.

The oil of something that has been fried once can be used to stir-fry each time.

Many people think that soybean oil is a kind of edible oil with balanced fatty acids, which is suitable for frying and frying, so in daily life, most people use oil in this way. In fact, soybean oil contains a large amount of polyunsaturated fatty acids, has poor heat resistance, is easy to oxidize and polymerize, and is not suitable for high-temperature cooking methods with oil smoke, and of course, it is not suitable for frying!

It's here, the oil that has been fried for a long time is not good for the body.

The oil that has been sent is recommended that you dispose of it as garbage, after all, some of the nutritional value is gone, and if it is used repeatedly in Jinjiang, it will hang up and make the taste of the food worse, if you really want to preserve, then put it at room temperature.

1. Pour the fried oil into the sewer.

2. After cooking oil is used to fry things many times, it is generally not allowed to continue to eat, and it is likely to be bad for your stomach if you continue to eat. At this time, we can add water and dish soap to the oil, dilute the cooking oil, and then pour it directly into the drain.

3. If the cooking oil is only used to fry things once, we can precipitate the oil, discard the residue at the bottom, and then pour it into the pot to heat, add tangerine peel, pepper, bay leaves, green onions, and ginger slices to fry the fragrance after the oil is hot, and fry it until it changes color, you can take it out and throw it away, and put the oil in the pot into a container, which can be used as sesame oil in the future.

1. Pour the remaining oil into a container after frying, after a day of leakage and precipitation, you can see that there is a black substance precipitation in the container, take the upper layer of oil and pour it into the pot, and discard the residue at the bottom. Remove the cold oil from the pan and **.

2. Take advantage of the time of hot oil, clean the green onion and cut it into sections, slice the ginger, take a handful of Sichuan peppercorns, and put three pieces of tangerine peel aside for later use.

3. After the oil temperature reaches 170 degrees, add the tangerine peel, Sichuan pepper and bay leaves prepared in step 2, and start to fry the fragrance. Add the green onion and ginger slices. The ginger slices are added to remove the fishy smell in the oil and prevent the taste from being affected by secondary use.

The green onion is added to fry the fragrance, and the tangerine peel is added to add flavor to the oil.

4. After the green onions, peppercorns, and tangerine peel are fried and discolored, use a colander to remove the pants and throw them away. Don't wait until the green onion segments are fried black and dried before taking them out, the thing will be reversed, and the green onion segments will be pasty when they are fried black, which will affect the taste of the oil. Then put this oil in a container and usually use it with cold dishes, the secret "sesame oil".

1. For fried fish, mutton and other foods with fishy smell, the leftover oil after frying often has a strong fishy smell, for this case, you can't just rely on the post-frying treatment of clean Zheng modification, you need to put a few slices of ginger or garlic into the frying process, which can greatly reduce the fishy smell. If you don't want the flavor of ginger to get into the fried food, you can put ginger slices in the pan after the fried food is cooked, simmer for about half a minute, and then stop the fire and let it stand.

2. After frying things, there may be more fine residues left in the edible oil, and these residues are the most important ones in the oil, so to remove the burnt smell of the edible oil, these residues must be removed. If you have a food-grade filter cloth at home, just wait for the oil temperature to be slightly hot, filter the remaining oil, and you can basically filter out most of the large food residues.

3. After the food is scooped up, stop the fire and stand still, wait for the oil temperature to drop, when the temperature drops to the point that it will not splash when it is mixed with clean water, mix it with water until the oil-water volume ratio reaches about 1:2, and then stir the oil and water with chopsticks or a spatula, continue to stir for about ten minutes, and then let it stand for 1 hour, scoop the upper oil layer into other shouting containers. If the effect of a cleaning is not good, then repeatedly add water to clean, repeat the above operations, it should be noted that the second cleaning, you need to heat the oil and water and then stir.

When the cooking oil is cleaned, it is necessary to remove the water, at this time, you can put the oil with moisture in the refrigerator room, set the temperature at about 2 degrees Celsius, let the grease solidify, and then scoop out the upper layer of coagulated grease, you can remove most of the water. For some vegetable oils, this method may not work.