How to deal with the turbid oil that has been fried repeatedly and becomes clear.

After the food is finished, the oil will leave some residue and become cloudy, 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 it out to remove the residue, and then put it into the pan repeatedly to fry, the cloudy oil can become clear.

Related IntroductionsThe first-grade tea oil is golden yellow, so the tea oil is also known as "soft in oil".

Good quality soybean oil is dark yellow, and the general one is light yellow; Rapeseed oil.

It is yellow with a hint of green or golden yellow.

Peanut oil. It is pale yellow or light orange, cottonseed oil.

It is pale yellow.

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.

In order to prevent the deterioration of cooking oil in summer, the following measures can be taken:

1. Reasonably choose the container for storing edible oil, and choose a ceramic cylinder when there is a lot of oil, so as to reduce the diameter of the container as much as possible; When the oil is low, you can choose a dark glass bottle that is opaque.

2. Seal the bottle mouth, and place the container in a cool, dark, dry and low temperature place to minimize its contact with air and sunlight.

3. The storage temperature of edible oil is 10-15 is the best, generally should not exceed 25; It should not contain water, and adding 40:1 hot oil to the oil can be used to absorb moisture. Of course, it is best to buy cooking oil in summer and use it at the same time.

How to clear the oil:

1.If you put an egg shell in the oil tank, it will absorb the carbon particles that fall in the cooking oil, making the cooking oil clear.

2.Slice radish clears the cooking oil mixture of fried food. The specific process is as follows:

Cut the white radish into thick slices, poke a few holes in the radish slices with chopsticks, and soak them in turbid oil over low heat; Then take out the radish, remove the residue on the radish slices, and then put the radish slices in 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 make the impurities in the cooking oil settle down and make the fried food oil clear.

3.Put the hot oil in a ventilated place, slowly cool the precipitation, and pour the cooled oil through the strainer into another oil pot

The oil that deep-fried things are cloudy and the techniques for clarifying are as follows:

Start a separate pot and pour the fried oil into it, here you need to heat the pan first. Prepare an appropriate amount of starch in a bowl, add a small amount of water and stir into a paste, if it is too thin, you can increase the starch appropriately. Wait for the oil temperature to rise, then pour 1 3 starch paste into the kernel pot, don't pour too much at a time, wait for the pot surface to calm down, and slowly pour the remaining starch paste into 3 times.

You can see that the oil, which was originally cloudy, is starting to clear and the starch paste is darkening.

Wait for the oil surface to become clear, take out the starch paste, continue to heat to evaporate the water in the oil, add the egg shell when the water in the pot becomes less, turn off the heat after about 2 minutes, remove the impurities, and let the cooking oil stand for half an hour, so that the fried oil becomes clear.

Other methods – with sliced turnips:

The specific operation method is the same as the starch, you only need to cut the radish into thick slices, poke a few holes in the radish slices with chopsticks, put it in turbid oil and soak it over low heat, then take out the radish, remove the residue on the surface, and then put it in the oil to continue frying, and the cooking oil will become clear after repeating it several times.

In the frying process, the flour carried in the food will form dregs, and the larger dregs can be visible and filtered out by the naked eye, but the fine dregs will become cloudy after a long time of frying and mixing in the cooking oil.

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.

Hello dear<>

When cooking oil is used for a long time or heated at high temperatures, it becomes dark because of the oxidation of proteins, sugars, and water in the oil during the cooking process. If you want to turn your blackened cooking oil back into clear and clear, you can try the following:1

Standing: Let the used oil stand for 20 to 30 minutes, and then pour out the supernatant oil after the residue settles. 2.

Asphalt method: The required number of egg shells are washed and mashed into pieces, then mixed and heated together in the black oil to be processed. When the eggshell fragments turn black and float on the surface of the oil, turn off the heat and allow for them to settle naturally.

3.Filter method: first remove the large impurities from the black oil screen that needs to be treated; Then pour it into a clean, water-free cloth bag and slowly drip white vinegar in pre-adjusted proportions at a temperature of around 70 to 80.

Let the leftover vegetable residue and vinegar in the cloth bag fully intersect, and finally gently twist and filter out all the residue in the cloth bag with both hands. If you want to prolong the life of the oil, it is recommended to use it at a temperature of no more than 180 degrees during cooking and pay attention to the hygiene of the oil. At the same time, the cooking oil should be changed regularly to ensure the health and safety of the food.

Summary. Hello dear, glad to solve your problem according to my inquiry 1 Prepare starch and water and mix them together in a ratio of 1:.

2. Pour water into the starch and stir into a homogeneous batter. Note that the batter should not be too thin, otherwise it will not be able to absorb the impurities in the oil. 3. Heat the oil temperature to 6-7 into heat, put the chopsticks in after the oil surface starts to smoke, and keep bubbling to indicate that the oil temperature is appropriate.

4. Pour the batter evenly into the pan and stir together the broken residues. 5. When frying the batter, the black substance in the oil will be adsorbed in the batter, and the batter can be taken out at this time. Note that if there is still black substance in the oil after frying once, you can fry the starch several times.

6. After frying the batter several times, when there is no black substance on the dough, the oil will be "filtered". 7. After frying the batter, the oil becomes clear, scoop a spoonful of oil with a spoon, and it can be seen that there is no black substance.

The fried oil is cleared.

Hello dear, glad to solve your problem according to my inquiry 1 Prepare starch and water and mix them together in a ratio of 1:. 2. Pour water into the starch and stir into a homogeneous batter.

Note that the batter should not be too thin, otherwise it will not be able to absorb the impurities in the oil. 3. Heat the oil temperature to 6-7 into heat, put the chopsticks in after the oil surface starts to smoke, and keep bubbling to indicate that the oil temperature is appropriate. 4. Pour the batter evenly into the pan and stir together the broken residues.

5. When frying the batter, the black substance in the oil will be adsorbed in the batter, and the batter can be taken out at this time. Note that if there is still black substance in the oil after frying once, you can fry the starch several times. 6. After frying the batter several times, when there is no black substance on the dough, the oil will be "filtered".

7. After frying the batter, the oil becomes clear, scoop a spoonful of oil with a spoon, and it can be seen that there is no black substance.

1. Use egg shells. After using the oil several times, it will turn black, so you can put some egg shells in the oil, and the egg shells will absorb the black things inside. The oil will become clear.

2. Use sliced radish. Cut the radish thickly, poke a few holes on the surface, put it in the oil and fry it slowly over low heat, then remove the residue on the surface of the radish, continue to put it in the pot and fry it slowly over low heat, repeat about 2 to 3 times, and the oil in the pan will become clear.