The oil in the stir fry tastes a little sticky and greasy, is there something wrong with the oil?

Vegetable oil is unstable for high temperatures of stir-frying and frying. With the extension of heating time, a series of chemical reactions such as thermal oxidation, thermal polymerization, thermal oxidation polymerization, thermal decomposition, trans isomerism, hydrolysis, cyclization, and etherification occur in oils and fats.

Produces a myriad of toxic carcinogens. The harm of this repeated heating of oil is much greater than adding a little pigment and flavor! But in the restaurant, we see people eating dishes made of such oil with relish, and there is no disgust.

It's sad to ignore the quality of the fat and ingredients just for the sake of a little cheapness, and be a regular customer of this kind of restaurant.

Several studies have shown that repeated heating of fats containing fatty oxidation products can increase blood pressure and promote fatty liver.

Promotes arteriosclerosis.

Injury to the vascular endothelium. A study proved that eating fat after frying for a long time can impair the endothelial function of blood vessels. Studies have also shown that repeated heating of stale fats can oxidize cholesterol in experimental animals.

The proportion increases. After feeding this long-term heating fat, the levels of oxidized cholesterol in muscle tissue, liver, and plasma increased by as much as 4, 8, and 5 times, respectively. Recent studies have confirmed that oxidized cholesterol in the human body increases, and cardiovascular and cerebrovascular diseases are associated with.

is extremely closely related. Other studies have also shown that repeatedly heated oils can damage the intestines, causing irritable bowel syndrome.

Symptoms worsen.

In other words, eating stale fats is, in a sense, poisoning one's own body. People are quite concerned about the toxicity of additives, but they are quite tolerant of the fats and fats that they are used to eating every day. No matter how sticky or greasy, people can tolerate it.

However, the damage to the health caused by these inferior oils is accumulated over time and is difficult to eliminate. Look at those who often eat in small restaurants, those who often eat fried food, how many are glossy? How many are of normal stature?

Is it worth paying such a big price for cheapness, convenience, and deliciousness?

How to tell if the *** of stir-fried vegetable oil is bad?

The oil is not good, it doesn't need any complicated instruments to measure, you can know it by looking at it and tasting it. Everything that is sticky and difficult to get rid of is bad oil, and what is refreshing and easy to get rid of is good oil.

Be wary of shiny stir-fries, because repeated heating of the grease will cause refractive changes, and it will look more oily after cooking. Fresh oil is not so bright when poured on. If the oil underneath is not smooth and not refreshing, it proves that the quality of the oil is very poor.

Imagine this slimy oil getting into your veins, can you accept it?

The oil is expired, inedible, useless.

Summary. Regular cooking oil is light yellow, no impurities and no sediment, while gutter oil is golden yellow or yellow-brown, and the darker the color is at the bottom.

Quite normal. Because water and edible oil are different in color, smell, transparency, viscosity, droplet shape, weight and other aspects, because the specific gravity of water is greater than that of oil, so oil is not soluble in Chang Sell Hui water! And it will float on the water, and it should be normal for the edible oil you said to float on the soup noodles.

I didn't use the same oil before! It feels like pouring raw oil into a dish.

Normally, it will more or less bleach, but it should be that you add more oil, so it feels obvious.

If the substrate is solidified in a large area, it should be gutter oil, and if it is distributed in a spot, it should be palm oil.

There is the same amount of oil in stir-frying the same dish, and this time the oil feels like all of it is floating on it.

That palm oil is more likely.

The label is canola oil.

When you put some oil on the outside of the bun, the cake will turn yellow.

Usually, the oil is cooked thoroughly, and no matter how much oil there is after stir-frying, it is not so yellow.

That's the oil problem.

It is estimated that I feel uncomfortable while eating.

Regular cooking oil is light yellow, no impurities and no sediment, while gutter oil is golden yellow or yellow-brown, and the darker the color is at the bottom.

It doesn't have to be gutter oil, don't be too nervous, synthetic oil is likely.

It may be that there is something else in the grass seed oil.