How do you clear the oil that has been fried?

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. With eggplant:

Eggplant adsorption 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.

First add a spoonful of starch and a spoonful of water to the bowl, stir well, put the turbid oil into the pot and boil it until it is 5 hot, put the starch water just prepared into the pot, let the starch fully absorb the impurities in the oil, and remove the starch.

Cooking oil will turn black after frying, and there is a certain precipitation, if you want to make the cooking oil clear, you can pour a little flour, so that it has the ability to adsorb the residue.

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.

Pour in the leftovers and fry it, and the oil will be clear again.

1. Heat the pan, add the oil to 7 hot, and pour the leftovers into it.

2. Fry the leftovers until golden brown and strain them off with a strainer.

3. It is very turbid in the fried oil, but when we filter it, we can clearly see the contrast between before and after.

4. This is what fried rice looks like. It's so dark, you can see how big the adsorption capacity of leftovers is.

A1Use sliced radish. After the white radish is thickly cut, poke a few holes in it with chopsticks, then put it into the oil and fry it slowly over low heat, take out the radish for about 5 minutes, remove some residues on the surface, and then put it into the oil pan to continue frying, repeat 2-3 times to make the oil clear.

2.Precipitation method. After a period of time, some residues in the oil will be adsorbed to the flour and sink to the bottom of the container, at this time, only the clear oil on it needs to be poured out.

I've tried all of these methods and it didn't work.

Add an appropriate amount of water.

Stir to combine. It's like frying food.

Pour the starch water into the oil pan.

Fry for a while.

Turn off the heat and wait for the oil temperature to drop gradually.

It can be found that the starch water has been fried into lumps.

And the impurities in the oil disappear without a trace.

I also tried this method, but the oil is still black.

Yuri doesn't have many impurities, it's just blackened.

It's the kind of gutter oil that is made with chemicals.

Question: Where to refine?

Question**Yes?

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.

White radish, egg shells or starch can be used to clear the fried oil.

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, put it in the remaining oil and fry, 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, 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.