There is oil residue in the oil after frying, how can I restore the clarity of the oil?

Put the oil in a pot and heat it, then add water to the starch and stir it evenly and pour it into the oil, you can't stir, wait for about three minutes to let the residue in the oil absorb the starch, and the oil will be clear again.

After the oil is heated, you can put a handful of starch in the pot, so that the impurities will stick to the starch, and then remove the starch from the oil, which is particularly clean.

When there is oil residue in the oil after frying, you can stir it with water and water starch evenly and fry it in the oil with oil residue, and when the fried water starch paste is fished out, the remaining oil will be clear and clear.

Don't pour out the fried oil anymore, teach you a trick, the remaining oil will turn black, and it will be clear and free of residue immediately.

Summary. The method of making the oil clear for frying: 1. After frying the food, the oil leaves some residue and becomes turbid, you can cut the white radish into thick round slices, poke a few holes in the radish with chopsticks, and fry it in the remaining oil, the residue will be attached to the radish slices, take out and remove the residue, and then put it into the pot repeatedly to fry, and the turbid oil can become clear.

2. Put in the egg shell, two egg shells are fine, and the dirt will be adsorbed to the surface of the eggshell 3. You can sprinkle an appropriate amount of flour in the oil, and the slag will be filtered out after the flour settles. Then filter out the clear oil.

How do you make the oil clear after frying something?

The method of making the oil clear for frying: 1. After frying the food, the oil leaves some residue and becomes turbid, you can cut the white radish into thick round slices, poke a few holes in the radish with chopsticks, and fry it in the remaining oil, the residue will be attached to the radish slices, take out and remove the residue, and then put it into the pot repeatedly to fry, and the turbid oil can become clear. 2. Put in the egg shell, two egg shells are fine, and the dirt will be adsorbed to the surface of the eggshell 3. You can sprinkle an appropriate amount of flour in the oil, and the slag will be filtered out after the flour settles.

Then filter out the clear oil.

Method: You can cut the white radish into thick round slices, poke a few holes in the radish with chopsticks, put it in the remaining oil and fry, the residue will adhere to the radish slices, take out and remove the residue, and then put it into the pot repeatedly to fry, the turbid oil can become clear. Note:

Repeated use of oil will produce nitrites, so try to control it just right every time you fry it, or just take the rest to stir-fry, and it is best not to store it there. Hope it helps.

The method of clearing the fried oil is as follows:

1. Put the egg shell in the fried oil, it will adsorb the carbon particles that fall in the cooking oil, and make the cooking oil clear.

2. Pour the flour into the oil, then stir, and wait for a while to let the impurities in the oil adhere to the flour and slowly precipitate. Then pour out the oil on top, and the radish slices can make the fried food clear of the oil.

3. Peanut oil is easy to change flavor after being placed for a long time, if a little fried salt is put into the peanut oil, it can keep the peanut oil clear in color, fragrant in taste, and not easy to deteriorate.

4. The radish slices can make the edible mixed oil of the fried food clear, the specific process is as follows: cut the white radish into thick slices, poke a few holes in the radish slices with chopsticks, and put it in turbid oil and soak it over low heat. Then take out the radish and envy the radish, remove the residue on the radish slices, and then put the radish slices into the oil and continue to fry, repeating several times to make the oil clear.

In addition, putting a few clean eggshells in the oil can also precipitate the impurities in the cooking oil and make the fried food oil clear.

Methods of preserving oil

Protect from light. The oil bought back should be stored in a place away from light, and selling reeds in light will accelerate the oxidation and rancidity of oil, so it is best to put the oil back in a place that can be protected from light and convenient to use oil.

Cool and dry. Don't put the ones you buy next to the stove, because the temperature is higher next to the stove. The high temperature will accelerate the oxidation of the oil and rancidity, so be sure to put it in a cool and dry place.

Avoid mixing old and new oils.

Some families pour the uneaten leftover oil back into the new oil, which causes the infiltration of bacteria and impurities, and accelerates the oxidative rancidity of the oil.

Hello, if you want to make the old oil that has been fried, you have to use a fine-hole strainer to sieve the oil that has been fried to clean up the food impurities in the oil and improve the clarity of the filtered oil. When you remove the large impurities in the oil, fill some starch in a bowl, then stir well with water, the viscosity is about the same as yogurt, and then cut the green onions, parsley, and carrots according to the amount of oil for later use. After heating the fried oil to 50% temperature, add the treated water starch to the oil pan and fry it at a small number of times, so that the oil residue in the old oil is adsorbed on the starch until the oil no longer bubbles and the water starch is removed.

If there are still some impurities, you can continue the water starch until the oil returns to color.

After frying the water starch, do not turn off the heat, continue to add the prepared green onions, parsley, and carrots to the oil pan and stir and disperse, and remove them when the whole is slightly browned, which can not only remove the taste of fried food, but also restore the color of the food itself.

You need to pay attention to the process of frying water starch is to absorb impurities, so when the impurities in the oil are reduced, you can take them out, do not fry too much, that will make the water starch be fried and blackened, affecting the taste of the oil.

Radish slices, egg shells or precipitation can be used to clear the edible oil of fried food. The structure of the secondary oil is destroyed after high temperature, so it is not recommended to use it for cooking. When the oil is heated at high temperatures, it produces trans-lipid bridging fatty acids and toxic lipid oxidation products, and when the oil is continued to be used for high-temperature cooking, carcinogen production increases dramatically.

After frying the food, the oil leaves some residue and becomes cloudy, you can poke a few holes in the white radish slices and fry them in the remaining oil, the residue will adhere to the radish slices, take out and remove the residue, and then put it into the pan repeatedly to fry, the cloudy oil can become clear.

Put in two clean eggshells, and the dirt in the oil will adsorb to the surface of the eggshell, and the oil will become clear.

Put an appropriate amount of flour in the oil, then stir, wait for a while, let the impurities in the oil adhere to the flour and slowly settle, and then pour out the good oil on it.

Add a little flour and stir it, the flour will adsorb the residues in the oil, and after a few hours of mixed crop precipitation, the noodles will be very clear.

Oil, in its original meaning, is a mixture of fats or mineral hydrocarbons contained in the bodies of animals and plants, which is generally insoluble in water and easy to burn. Such as: oil cake, oil cloth, oil paint, oil painting, oil shining, oil water (also refers to abnormal income or additional benefits).

Oil tankers, grease, cream, oil, cooking oil, gasoline, oil and vinegar.

The oil produced by direct pressing of oil is called pressed oil

The processing technology of pressing oil is "physical pressing method" The production process of physical pressing method requires that raw materials should be selected, and the oil is crushed, steamed and fried and extruded after removing impurities and stones, so that the oil is separated from the oil, and fried seeds are added during the machine pressing process, and after being pressed by the press, it is made by high-tech natural filtration and purification technology.

It maintains the original flavor of peanuts, mellow flavor, rich in vitamin E, long shelf life, and no additives, no solvent residue and soap content, is a pure natural green food produced by the combination of modern technology and traditional technology. Pressed peanut oil has a complete color, aroma and taste, and retains the characteristics of various nutrients.

Machine pressed peanut oil "due to the use of pure physical pressing method, retaining the peanut and the original flavor, so the requirements for peanut raw materials are very strict, the raw materials are required to be fresh, the acid value, peroxide value is low, so the ** is relatively high, at the same time, because only pressing, the residual oil in the peanut cake is high, and the oil yield of the pressed oil is relatively low. Therefore, the ** of pressed peanut oil is relatively high.