What should I do if the oil in the pan is cheap to my face when frying?

It's best to apply some scald cream, and when you don't have it, apply some oyster sauce to avoid scars, and then rinse it off with water.

Don't be nervous, don't be afraid, then quickly dismantle the tower with cold water, then wipe off the oil with paper, then wash it with water, and then bring a mask when cooking.

Rinse quickly with cold water for at least three minutes in a row, so that there will be no foaming, no redness and swelling, and just stop.

When frying something, the oil in the pan splashes on your face, rinse immediately with cool water to avoid burns from the hot oil**.

Quickly wipe off the oil with paper and rinse with cool water.

Due to individual differences, there is no absolute best, fastest and most effective medication, except for commonly used over-the-counter drugs, the most appropriate drug should be selected under the guidance of a doctor in full combination with individual circumstances.

The main purpose of the drugs used in scalds** is to fight infection, correct shock, reduce edema, and at the same time, protect the gastric mucosa, which is easily damaged in a state of stress.

Tetanus antitoxin, antibiotics: prevent infection.

Diuretics: reduce edema.

Antacids, anticholinergics: protect the gastric mucosa.

Colloids (including plasma), normal saline or balanced salt solutions, glucose fluids, etc.: replenishment of blood volume, **Shock.

Remove excessive moisture from the oil: Stir while heating the oil to prevent spillage, and wait until the oil smokes and there is no foam. Increase the oil temperature:

The oil temperature is easy to foam when it stays in the low temperature area for a long time, and appropriately increasing the oil temperature can reduce foaming and prevent oil from overflowing. Preheat the oil: Heat the oil you need to fry in advance, and after it is smoking, let it cool before starting to heat it up and fry it.

Fry the shallots first and then fry them: After the oil is hot, add a green onion and fry it, and then fry the food that needs to be fried. <

1. Remove too high moisture in the oil: stir while heating the oil to prevent overflow, and wait until the oil smokes and there is no foam.

2. Increase the oil temperature: The oil temperature is easy to foam when it stays in the low temperature area for a long time, and the appropriate increase in the oil temperature can reduce the foam and prevent the oil from overflowing.

3. Preheat the oil: heat the oil that needs to be fried in advance, burn it until it smokes slightly, then let it cool slowly, and then start to heat and fry things.

4. Fry the green onion first and then fry it: After the oil is heated, put in a green onion and fry it, and then fry the food that needs to be fried.

1. When the fried oil is dirty, first prepare the raw materials: cooking oil, shallots, coriander, cinnamon, bay leaves, and peppercorns.

2. First of all, we should prepare an appropriate amount of dirty oil, then prepare a bowl of warm water, and then add 20 grams of cornstarch to the warm water, and stir it into starch water for later use.

3. Cut the shallots into long sections.

4. Cut off the coriander for later use, and then prepare a piece of ginger to slice for later use.

5. A little cinnamon, bay leaves, and peppercorns are set aside. After all the above ingredients are ready, we need to remove from the pot and strain the cooking oil into the pot with a strainer.

6. Turn on high heat to heat the edible oil, heat the oil temperature to 30% hot, and then add the prepared starch water to the pot.

7. After the starch water is put into the oil pot, it can be adsorbed of all kinds of dirty things, because the starch has a good adsorption effect, it should be noted here that the oil temperature must be controlled at about three percent of the heat, which can well avoid starch burning.

8. After the starch is fried in the oil pan until it floats, we have to control the oil and remove it, and the cooking oil at this time will become very clean.

9. If you want to make the edible oil cleaner, when you add starch water, you can divide it into two times for adsorption, and the edible oil will be cleaner.

10. Heat the adsorbed cooking oil over medium heat to 6 heat, and add all the other spices prepared to the pot, and fry it on medium heat.

11. When the spices are fried, remember to stir them with chopsticks until the water is fried dry, and then the oil can be controlled and fished out, and no further frying can be continued.

12. Finally, the spices should be taken out of the pot to control the oil and throw them away, and the dirty oil that could not be used before became sesame oil in seconds.

1. Clean up your deep fryer as needed. If you use your deep fryer frequently, changing the oil you use and cleaning it every few days will prevent a lot of dirt from accumulating that is more difficult to clean. If you only use your deep fryer once every few weeks, you should clean it up after each use.

Do not put the pot in the sink or dishwasher. If it is completely immersed in water, it may cause a short circuit and damage the fryer.

2. Unplug and let the pan cool completely. Never clean the deep fryer before the power is off. Allowing the oil to cool completely can avoid burns. Never add water to a container with hot oil, it can easily happen when they are mixed**.

3. Pour out all the oil. If you still want to continue using the oil, pour it into a safe container that can hold food, seal and refrigerate. Otherwise, you should use the oil for other purposes or dispose of it in a sealed state.

Do not pour cooking oil directly into the sink. Doing so may cause a blockage in the sewer.

4. Take out the drain and put it in the sink. Drop two or three drops of dish soap on top of the drain to make it easier to clean the drain later.

5. Wipe the remaining oil in the pot and on the lid. Using a damp but non-dripping paper towel or sponge, wipe off any remaining cooking oil and food debris from the inside of the deep fryer. If the oil has clumped, scrape it off with a spatula or spatula, but be careful not to damage the surface of the pan.

Some lids are removable for easy cleaning. Use the methods mentioned above to dispose of the cleaned oil. Hard plastic cutlery can clean the oil inside the pan without damaging the surface of the fryer.

6. If necessary, clean the heating element of the fryer. Most deep fryers have a heating element consisting of two metal rods. If they are covered in oil, use a paper towel to wipe off the oil.

Be careful not to bend or damage any parts during the grease removal process, especially if there are thin wires there. Some fryers have heating elements that can be removed or are hinged to pull them out and move them closer to the surface of the fryer. Check your fryer's user guide to see if it has this design.

The fried oil is adsorbed with flour, strained with a drawer cloth, and cleaned with a colander and eggplant.

Adsorption with flour: Don't be in a hurry to turn off the heat when frying things for the first time, you can use flour to adjust a little batter in advance, pay attention to the batter should not be too thin, and generally dissan the flour and water according to the ratio of left and right. After frying, pour the batter into the oil pan, the flour has a certain adsorption, and after pouring the batter into the pan, you can mix the crumbs in the pan together, so that the impurities in the oil pan will be adsorbed.

Filter with a drawer: If there are not many impurities in the oil, you can also choose to filter with a drawer. Place a cloth drawer in a clean bowl and pour the oil through the cloth into the bowl so that the clean oil can be filtered out.

Use a colander: If there are many impurities in the oil left in the pan after frying, you can use a colander to filter the oil, so that most of the impurities in the oil can be drained, and then filter it with a drawer cloth for a second time, you can leave a relatively clean oil.

Use eggplant: The adsorption of eggplant is relatively strong, if you find impurities in the oil pan after frying, don't be in a hurry to turn off the heat, cut the eggplant into the oil pan and fry it again, so that you can absorb some of the impurities in the oil pan.

How long does fried oil last?

No more than a week. Try not to leave the fried oil for more than a week, because some of the ingredients in the oil have already been destroyed after the oil has been fried. In the process of placement, the oxygen cultivation reaction will slowly occur, and if it is not used up for a long time, it will deteriorate.

Therefore, try to use up the oil that has been fried within a week.

5. There is lysozyme in egg white, lysozyme can kill bacteria, prevent infection and protect the base layer of ** is destroyed, so after the oil is splashed on the face, you can quickly beat an egg and take the egg white and apply it to the face, which can quickly calm down and reduce inflammation.

6. If the scald area is large and the scald situation is very serious, this situation is not easy for individuals to deal with, and it is recommended to seek medical attention as soon as possible, so as not to delay the remorse of the file.

7 For the sake of the flawless texture of the facial skin, it is recommended that my friends should not eat dark foods during the burn period to avoid scars on the face.