1. Stir-fry: rapeseed oil, peanut oil, sunflower oil, etc.

 

They are rich in antioxidants and have a slightly higher heat resistance. They can be used in general cooking, but they can't be overheated. They are not suitable for frying and cannot be heated repeatedly. Various "harmonic oils" formulated with different types of oils usually have good thermal stability and are suitable for daily cooking.

 

2. Cold salad: extra virgin olive oil, tea seed oil, sesame oil, flax oil, wheat germ oil, etc.

 

The unique aroma of this type of cooking oil makes it even more delicious when used in cold salads. Suggestions for eating oil: Children, pregnant women, the elderly, etc. can choose the appropriate use of flax oil, which is good for mental development and delaying memory loss. The unsaturation of flax oil is too high. It should be eaten as soon as possible after opening. It is best used for cold salad.

 

3. Stewed vegetables: using soybean oil, corn oil, sunflower oil

 

Soybean oil is rich in vitamin E, and pale yellow comes from a small amount of carotene. This type of oil linoleic acid is particularly rich, difficult to coagulate, and has poor heat resistance, and is preferably used for low-temperature cooking.