Does the oil residue affect the oil when it is fried, and can it still be used when the lard is frie

Deep-frying will not affect the oil, and you can continue to use it.

The main component of oil residue is a mixture of various fats, containing a large amount of fat, and a small amount of epidermis, if the temperature is too high and heated, it will produce paste and coke, and some carbon black will be formed.

Long-term consumption of oil residue may produce cholesterol.

Elevated, high blood pressure.

If the oil residue is too mushy and too burnt, it is best not to eat it. The oil residue still contains a large amount of animal fat, which belongs to saturated fatty acids, that is, stearin, and it is okay to eat less, but it is harmful to the human body to eat more.

It can not only cause obesity, but also increase cholesterol, leading to arteriosclerosis, high blood pressure, heart disease, and cardiovascular and cerebrovascular diseases. Instant noodle.

Most of the oil ladles in the oil are made from oil residue, so they should be used sparingly or not consumed.

Frying the oil residue does not directly affect the quality of the oil, because the main component of the oil residue is a mixture of various fats, containing a large amount of fat and a small amount of epidermis. However, if the oil residue is fried paste, some harmful substances will be produced, such as carbon black, which may affect the quality of the oil.

In terms of the list of ingredients, the oil residue is usually made from lard or fatty meat, which by itself does not directly affect the quality of the oil. However, if the oil residue is fried paste, some harmful substances will be produced, such as carbon black, which may affect the quality of the oil.

From the perspective of production steps, the temperature and time of frying are the main factors affecting the quality of oil residue. If the frying temperature is too high or the time is too long, it will cause the oil residue to fry and produce harmful substances such as carbon black. These harmful substances may affect the quality of the oil.

Therefore, in order to avoid the oil residue from affecting the quality of the oil, it is recommended to control the temperature and time of frying when making the oil residue to avoid the fried paste. At the same time, if the oil residue is fried, it is better not to eat it.

If the lard is not particularly serious, you can put a little fennel in it to cover up the mush, before the lard is not condensed, you can sprinkle some flour to eat at home, after the flour settles, the oil will become clear, the smell will also be reduced, put the oil above into another container, and the sediment below will not be needed.

If the burnt smell is particularly strong and the oil has turned brown, it is not recommended to continue eating. Benzopyrene is produced in burnt food and fried food, which is a common highly active indirect carcinogen. 2

How to boil lard so that it is not mushy.

1. The whole process is a small fire, to avoid the fire is too big and the oil residue will be browned and destroy the taste and composition of the oil.

2. Add more water when boiling lard, this is to avoid frying pork, the temperature is very high as soon as the oil is heated, add water to keep the water temperature at 100 degrees, so that the lard boiled out will be fragrant and flavorful. 3

Precautions for consumption.

1. Lard should not be used for cold dressing and fried food. The food seasoned with it should be eaten hot, and there will be an oily smell after it is cooled, which will affect people's appetite.

2. Lard is rich in protein and fat, if you eat too much, it is easy to cause obesity, lead to fat accumulation, and may also cause fatty liver and other diseases, so it is harmful, and it is recommended to restrain the consumption of lard.

3. Animal oil is high in calories and cholesterol, so it is not suitable for the elderly, obese and patients with cardiovascular and cerebrovascular diseases. 

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.

Here are a few tips to avoid leftover oil for high-temperature applications:

First of all, after frying something, turn off the heat and sprinkle some thinly sliced garlic into the oil, this method will eliminate the odor, and even the smell of fried fish can be removed.

1. It is used as a "clear oil". When stir-frying, first put a little new oil in the pan, and when the main ingredient is about to come out of the pot, put a little such residual oil, which not only avoids excessive temperature, but also improves the utilization rate of residual oil.

2. When making ramen noodles and other pasta, it is also a better choice to use such leftover oil.

3. When making dumplings and buns, use leftover oil to adjust the filling, because these foods are steamed, and the heating temperature will not exceed 100 degrees, which is also relatively safe.

4. When we fry some pasta, the oil generally does not have a peculiar smell or turbidity, at this time, we can prepare a few jars, respectively put in the big material pepper, chili noodles or garlic paste, put a little cooking wine in advance to soak it, the taste is good and not easy to paste, the leftover oil that has just been fried pasta is quickly poured into the jar, and after cooling, it becomes a very good chili oil, pepper oil or garlic oil, etc., which is used to mix cold dishes, and it is also a good way to avoid high temperatures.

Use a strainer, but it is not recommended to eat fried oil.