Should you cook fish in vegetable oil or lard? Why?

Boiling fish is supposed to be done with vegetable oil. Personally, I think the fish stew is cooked with peanut oil and some lard, so the fish is delicious. The first thing to do when cooking fish is to heat the pan and cool the oil, when the oil is hot, put the cold peanut oil back in the pan and sprinkle some salt on the oil so that the fish skin does not stick to the pan.

In addition, after the peanut oil is hot, add some lard and fry both sides of the fish in water, so that the stewed fish can better absorb the flavor of the meat.

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Rub the fillet twice with salt, drain the water, add egg white, starch and cooking wine and marinate for 15 minutes. (You can also put a small amount of peppercorns, I can't eat them like this and omit them, peppercorns are also to remove the smell of freshness) In a pot, put rapeseed oil and lard, the oil melts, add a star anise and kaempfera, Sichuan peppercorns until fragrant, then add ginger, wild pepper and garlic and fry well then add kimchi, fry the fish head for two or three minutes, add enough water, boil in salted water, add the fish bones.

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If you want to make boiled fish, then I think it is more appropriate to use vegetable oil, after all, it will not freeze after it is cold, and the taste is good.

I think it should be with regular soybean oil.

The food that comes out of this way is more delicious, and you can choose according to your preferences.

Personally, I think you should use rapeseed oil, because the fat content of lard is too high, and it is better to use rapeseed oil for safety.

No. Many people are reluctant to throw away the oil that has been fried in food, and will also use it for high-temperature stir-frying or frying. However, this practice is highly undesirable because the oil is heated at high temperatures to produce trans fatty acids and toxic oil oxidation products, and when the oil is continued to be used for high-temperature cooking, the carcinogen production increases dramatically.

If you want to reuse the oil from fried food, you should avoid heating it at high temperatures, and you can use it to make noodles that do not need to be heated at high temperatures, such as stewed vegetables and flower rolls. Extended Materials.

Edible oil precautions.

1. Many people like to stir-fry at high temperature when stir-frying, and are accustomed to waiting until the oil in the pot smokes before stir-frying, which is unscientific. High-temperature oil not only destroys the nutrients of food, but also produces some peroxides and carcinogens. It is recommended to heat the pan first, and then pour the oil, at which point you can stir-fry the vegetables without waiting for the oil to smoke.

2. If there is no oil, it will cause a lack of vitamins and essential fatty acids in the body, which will affect the health of the human body. It is also not okay to blindly emphasize that only vegetable oil is eaten and no animal oil is eaten. In certain doses, animal oils (saturated fatty acids) are beneficial to the human body.

3. It is still difficult for ordinary families to use what oil to use for stir-frying, but we suggest that it is best to alternate several oils to eat, or use one oil for a period of time and another oil for the next period of time, because there is rarely one oil that can solve all the problems needed for oil.

It can be used for stir-frying, because the fish is very tender and does not have too much fat, so the oil from the fried fish can also absorb the deliciousness of the fish, so it is perfect for stir-frying.

Yes, although the oil is not recommended to be used repeatedly, the oil that has only been fried once can still be stir-fried, and the taste of the fish is not particularly fishy will not affect the taste of the stir-fry.

It is best not to use the oil that has fried the fish to stir-fry, because there will be a fishy smell, and after the stir-frying, the taste of the dish is not good, and the oil itself contains some harmful substances, which is not conducive to the health of the body.

Can be used for stir-frying. As long as it is not used repeatedly, it can be used for stir-frying, this kind of oil is also called cooked oil, but when stir-frying with cooked oil, pay attention not to the temperature is too high, the temperature is too high may fry the vegetables and affect the taste of the dishes. Cooked oil is suitable for stews, or for pasta, such as on flower rolls, it may taste better than using raw oil.

Is the fried oil suitable for stir-frying?

Under normal circumstances, the remaining oil from fried fish has only been fried once, so it should still be usable, but it is best not to eat cooking oil that has been fried repeatedly, so as not to harm your health. Let's take a closer look!

Can you still eat the oil left over from fried fish?

If the oil left over from the fish has been fried once, it will have a fishy smell after frying the fish, and it will also have a fishy smell when stir-frying, so it is best to use it when cooking fish. But this oil can only be reused 2 times at most, that is, you can use it again after you have fried the fish, and if there is any leftover, you can't reuse it, otherwise it will produce carcinogens.

During repeated use, oxidation will occur when grease is heated at high temperatures and in contact with air. If it comes into contact with the moisture in the food, hydrolysis will also occur, and if the oil color turns black and the oil smells, it cannot be used continuously.

Does the oil left over from fried fish cause cancer.

For ordinary families, the remaining oil from fried food can be saved for the next stir-fry or frying, but this leftover oil should not be reheated many times. Edible oil is easy to deteriorate after "one cold and one hot", and edible oil is heated at high temperature many times, which will produce a lot of fatty acid polymers. Fatty acid polymers can make people's liver enlarged, liver function is impaired, and in severe cases, it can even cause cancer.

What kind of oil is better to use for frying fish.

Fried fish is crispy and delicious, and many people like to eat it. But when frying fish, half of the fish's most nutritious component, unsaturated fatty acids, is lost. The first-class rapeseed fried fish is selected, and the nutrient loss is less.

Because rapeseed oil has a high smoke point and is stable at high temperatures, it is not easy to produce harmful substances; And oleic acid and linoleic acid are relatively low, which can reduce the dissolution of human unsaturated fatty acids in fish into the oil when frying.

How to fry fish without shedding skin.

1. Wash the hairtail, cut it into sections, control the moisture, and use kitchen blotting paper to absorb the moisture.

2. I heard that rubbing a hot pot with ginger will have an effect.

3. It is best not to have too much water on the surface of the fish, if you sprinkle the ingredients and marinate in soy sauce, you can hang it to control the water.

4. Wrap a thin layer of flour and shake off the excess flour.

5. When frying, you can put it in a large colander so that the fish does not contact the bottom of the pot, so that the fried fish will not lose its skin.

6. When the fish is put into the pot, the heat should be small, the oil temperature should not be too high, and after putting the fish in, you should keep sliding the wok, and then turn up the heat slightly after the fish skin becomes harder.

Peanut oil that has been fried in fish and shrimp often affects the flavor of the dish when used in stir-frying, but as long as you fry the eggplant once with this oil, the oil will become refreshing, and the eggplant that has absorbed the flavor of fish and shrimp is also particularly delicious. As long as the color of the oil does not turn black, it can still be used, and it is best to use it for deep-frying, or fried sauce and fried peanuts, but not more than three times.

Some places have some traditions every year. For example, we have a tradition of fried fish, basically, every family will fry a lot of fish, and someone will come to pay their respects on the first day of the new year, so you can eat and drink as a guest. Because this small fried fish is usually eaten directly, many children eat it directly as a snack.

You can eat a pot a day, how fragrant and crispy it is, not to mention. To fry fish, we all know that fried food has the highest cost, in fact, fried fish also requires a lot of oil, but after frying, do we just pour out the oil? It is a well-known fact that after the fish is fried, the fishy smell of the fish will penetrate into the oil.

So the oil has a fishy smell. If the oil left over from the stir-fry is used directly for stir-frying, the dish will definitely have a fishy smell. Dumping directly is very wasteful for us, after all, it is spending money on oil.

In fact we can reuse him, as long as we add a substance to the oil, we can remove the fishy smell and make the oil more fragrant. This method is also easy to learn, so let's teach you how to do it. Ingredients:

Ginger slices, tangerine peel, Sichuan pepper, green onion production step 1, after frying the fish, first pour the oil into the pot and heat, and then put the pepper and orange peel into it, because the orange peel and pepper can effectively absorb the fishy smell inside, but also because of their own fragrance to cover up part of the fishy smell. Turn on low heat when heating. Because the water content of orange peel and Sichuan pepper is very small, it will burst when heated, and it is easy to hurt people if the temperature is too high.

When the orange peel and peppercorns are fried to the point of burning, you can take them out with a spoon. 2. We put the green onion and ginger slices into the oil pot, the ginger has a good deodorizing effect, and the green onion can improve the aroma. In this process, the heat can be increased slightly.

Then wait for the green onion and ginger to be fried before taking it out. 3. We put the oil in the pot and put it in the bowl, at this time, the oil not only has no peculiar smell, but also exudes a stronger oil smell. We can do it.

As long as this method is mastered, waste oil can also be turned into new oil.

If you have seen fish oil, it is best not to use it for stir-frying, because it will contain some harmful substances after heating, and even if the oil of fried fish is used for stir-frying, it is best to use it immediately, you have to leave it for too long. You shouldn't even buy stir-fried vegetables.

It can be used for stir-frying, but be sure to use it on the same day, not overnight. Filter out the residue of the fried fish before use and store it at a low temperature, if it is sticky or the color turns brown, it means that it is broken, and do not use it.

The oil used to fry the fish should not be used for stir-frying, as it has been heated at high temperatures and will produce trans fatty acids and toxic substances, which is best not to be reused. In addition, the oil for frying fish should not have too much oil, and it also has a fishy smell when frying fish.

No, you cannot. The oil from which the fish has been fried has a strong fishy smell, and if you use it to stir-fry, it will affect the texture of the whole dish.

The oil that has fried fish can be used for stir-frying, as long as the paint and oil quality of the fried fish has not changed significantly, it can still be reused, of course, if the heat is not well controlled when frying the fish, resulting in the blackening of the oil, then it is best not to use it at this time.

It can be used for stir-frying, because the oil that has fried fish is generally very fragrant, and there will be a fish fragrance after the stir-fried dishes, like many rural areas, fish oil will be used to stir-fry vegetables at home.

If the family can accept the fishy smell, then of course from the perspective of saving, generally as long as it is not the oil that is fried repeatedly, there is usually no particularly fishy smell

If you take it to make a heavy dish, you can't actually eat it, especially those dishes that use a lot of spices

However, in the process of repeated use, the oil will be oxidized by high-temperature heating and contact with oxygen in the air, and the hydrolysis will also occur when it comes into contact with the moisture in the food, which will eventually cause the oil color to gradually turn black.

When the smell and taste are off-flavor, it is not recommended to continue using it.

Since edible oil is not suitable for long-term storage, it should be eaten as you buy it, and store the oil in a place away from light and low temperature. In particular, do not put cooking oil in copper and iron utensils to prevent it from accelerating oxidation.

Edible oil is the most susceptible to spoilage, and repeated high temperature heating will produce a lot of fatty acid polymers.

According to legend, fatty acid polymers can cause stagnation of body growth, liver enlargement, impaired liver function, and even carcinogenic risks.

So, for health reasons, if you're not short of a few dollars, I don't recommend storing the fried oil and using it later, because if you don't keep it properly, it will probably spoil!

However, the same day's oil should not be a big problem

The oil used to fry the fish should not be stir-fried, because the oil will produce trans fatty acids and toxic oil oxidation products when heated at high temperatures, which can be harmful to the body when used continuously.

It is best not to use the oil used in the fried fish for stir-frying. Because there is a peculiar smell when the fish is fried in oil. The color of the fried is not good-looking. The oil in which the fish has been fried is best used for deep frying.

The oil from the fried fish can be used to stir-fry, as long as it is not used to fry other things, and then it is not good after high temperature, if it is a stir-fry, it is okay, and the fried oil can also be made, used to make cold dishes, and can also be used to make stir-frying.

The oil used to fry the fish can be used for stir-frying, the oil temperature of the fried fish is not very high, and the time is relatively short, and there is no harm to the body when used for stir-frying.