Author Chen Junxu profile:
He graduated from National Taiwan University Department of Rehabilitation Medicine, and has made the "natural medicine, Harvard University," said the Bath Royal Seoul University (Bastyr University) natural medicine doctorate.
Was the first American natural medicine physicians obtain licenses Taiwanese. By the United States four national examination (natural medicine, acupuncture, Chinese medicine, rehabilitation), and has a Washington state physicians, acupuncturists, therapists, three medical license. Former Seattle Huaren Jian, director of rehabilitation sanatorium, Seattle Northwest unlimited natural medicine physicians and health clinics acupuncturist, Seattle World Trade Center joint health clinics, as well as Taiwan, Hong Palladium Group Co. medical fitness happiness long, Palladium Group health fitness Vice President clinic.
Taiwan is currently serving as the integration of natural medicine consultant medical companies.
Chen Junxu physician healthy diet Collection
Taiwan has done a survey in 85 years when the Republic of China, found that the retail market to sell edible oil products, 60% of vegetable oil, 12% are sunflower oil, 13 percent are older shoppers, who used to use pigs oil.
Today, ten years later, salad oil, sunflower oil and olive oil, is now the most commonly used Taiwanese family cooking oil, olive oil especially popular, usage increased dramatically. Instead of lard, but less used. War between Xiaoyu and her mother, there is no absolute right and wrong, end Xiaoyu used to see what kind of vegetable oil, cooking temperatures a few degrees, but if the wrong vegetable oil cooking, might as well use my mother's lard.
What is the oil's "smoke point"?
Taiwanese cooking most common way is fried, boiled, fried, fried-based, mostly vegetables with salty fried foods and most of the use of corn oil, sunflower oil for cooking classes, even with this kind of deep-fried pork ribs is vegetable oil, which What a serious mistake. Why? Because each oil temperature tolerance is not the same, sunflower oil at 107 degrees Celsius began to smoke degenerate, even if used cooking fried pork ribs, will produce a lot of toxins.
Therefore, before the choice of oil, you must first understand what "smoke point." Every oil smoke point (Smoke point, between the melting point and boiling point) are not the same, any oil, as long as the smoke reached the point above, it will begin to deteriorate and even burst into flames.
So I encourage everyone no matter what fried dishes are first put a little water, and put the water to boil the oil, then put Caichao, because the water temperature down to a Baidu will be around.
I call it "water Fry" this add a little water to fry fried method.
Most oils smoke point than in Baidu, so long as it gets the temperature control in Baidu, the oil will not deteriorate when cooking, eating is not harmful. Many liquid vegetable oils such as rapeseed oil and sunflower oil, smoke point of 107 degrees, usually fires a fry, all of a sudden it will exceed the smoke point, begin to deteriorate, eat this oil, but harmful to the body, but if it is bring things like salad.
Oil trade names are very confusing, such as Taiwan and the mainland a lot of cooking oil is canola oil, rapeseed oil or a mixture of corn and soybeans, but the manufacturers are not clearly marked, and the usual "salad" name instead.
In fact, the salad (Salad Oil) is a generic term, who can bring salad salad oil can be called a salad.
He graduated from National Taiwan University Department of Rehabilitation Medicine, and has made the "natural medicine, Harvard University," said the Bath Royal Seoul University (Bastyr University) natural medicine doctorate.
Was the first American natural medicine physicians obtain licenses Taiwanese. By the United States four national examination (natural medicine, acupuncture, Chinese medicine, rehabilitation), and has a Washington state physicians, acupuncturists, therapists, three medical license. Former Seattle Huaren Jian, director of rehabilitation sanatorium, Seattle Northwest unlimited natural medicine physicians and health clinics acupuncturist, Seattle World Trade Center joint health clinics, as well as Taiwan, Hong Palladium Group Co. medical fitness happiness long, Palladium Group health fitness Vice President clinic.
Taiwan is currently serving as the integration of natural medicine consultant medical companies.
Chen Junxu physician healthy diet Collection
Taiwan has done a survey in 85 years when the Republic of China, found that the retail market to sell edible oil products, 60% of vegetable oil, 12% are sunflower oil, 13 percent are older shoppers, who used to use pigs oil.
Today, ten years later, salad oil, sunflower oil and olive oil, is now the most commonly used Taiwanese family cooking oil, olive oil especially popular, usage increased dramatically. Instead of lard, but less used. War between Xiaoyu and her mother, there is no absolute right and wrong, end Xiaoyu used to see what kind of vegetable oil, cooking temperatures a few degrees, but if the wrong vegetable oil cooking, might as well use my mother's lard.
What is the oil's "smoke point"?
Taiwanese cooking most common way is fried, boiled, fried, fried-based, mostly vegetables with salty fried foods and most of the use of corn oil, sunflower oil for cooking classes, even with this kind of deep-fried pork ribs is vegetable oil, which What a serious mistake. Why? Because each oil temperature tolerance is not the same, sunflower oil at 107 degrees Celsius began to smoke degenerate, even if used cooking fried pork ribs, will produce a lot of toxins.
Therefore, before the choice of oil, you must first understand what "smoke point." Every oil smoke point (Smoke point, between the melting point and boiling point) are not the same, any oil, as long as the smoke reached the point above, it will begin to deteriorate and even burst into flames.
So I encourage everyone no matter what fried dishes are first put a little water, and put the water to boil the oil, then put Caichao, because the water temperature down to a Baidu will be around.
I call it "water Fry" this add a little water to fry fried method.
Most oils smoke point than in Baidu, so long as it gets the temperature control in Baidu, the oil will not deteriorate when cooking, eating is not harmful. Many liquid vegetable oils such as rapeseed oil and sunflower oil, smoke point of 107 degrees, usually fires a fry, all of a sudden it will exceed the smoke point, begin to deteriorate, eat this oil, but harmful to the body, but if it is bring things like salad.
Oil trade names are very confusing, such as Taiwan and the mainland a lot of cooking oil is canola oil, rapeseed oil or a mixture of corn and soybeans, but the manufacturers are not clearly marked, and the usual "salad" name instead.
In fact, the salad (Salad Oil) is a generic term, who can bring salad salad oil can be called a salad.
So, which one to buy cooking oil is a science, following me put together a variety of special unrefined oil smoke point, when we refer to the purchase and cooking。
附表： 各種油脂的冒煙點
未精製的油脂
|
冒煙點
|
適合的烹飪法
|
葵花油
|
107 ℃ ( 225 ℉ )
|
涼拌、炒
|
紅花油
|
107 ℃ ( 225 ℉ )
|
涼拌、水炒
|
亞麻仁油=2
|
107 ℃ ( 225 ℉ )
|
涼拌、水炒
|
菜籽油
|
107 ℃ ( 225 ℉ )
|
涼拌、水2
|
大豆油
|
160 ℃ ( 320 ℉ )
|
涼拌、水炒、中火炒
|
玉米油
|
160 ℃ ( 320 ℉ )
|
涼拌、水炒、中火炒
|
冷壓橄欖油
|
160 ℃ ( 320 ℉ )
|
涼拌、水炒、中火炒
|
花生油
|
160 ℃ ( 320 ℉ )
|
6拌、水炒、中火炒
|
胡桃油
|
160 ℃ ( 320 ℉ )
|
涼拌、水炒、中火炒
|
芝麻油
|
177 ℃ ( 350 ℉ )
|
涼拌、水炒、中火炒
|
奶油
|
177 ℃ ( 350 ℉ )
|
水炒、中火
|
酥油
|
182 ℃ ( 360 ℉ )
|
反式脂肪酸，不建議食用
|
豬油
|
182 ℃ ( 360 ℉ )
|
水炒、中火炒
|
馬卡達姆油
|
199 ℃ ( 390 ℉ )
|
涼拌、水炒、中火炒
|
棉花籽油
|
216 ℃ ( 420 ℉ )
|
殺精蟲，不建D食用
|
葡萄籽油
|
216 ℃ ( 420 ℉ )
|
涼拌、水炒、中火炒、煎炸
|
杏仁油
|
216 ℃ ( 420 ℉ )
|
涼拌、水炒、中火炒、煎炸
|
榛子
|
221 ℃ ( 430 ℉ )
|
涼拌、水炒、中火2、煎炸
|
椰子油
|
232 ℃ ( 450 ℉ )
|
水炒、中火炒、煎炸
|
橄欖油渣
|
238 ℃ ( 460 ℉ )
|
水炒、中火炒、煎炸
|
茶油
|
252 ℃ ( 485 ℉ )
|
涼拌、水炒、中火炒、煎炸
|
米糠油
|
254 ℃ ( 490 ℉ )
|
由於管路污染，不建議食用
|
酪梨油
|
271 ℃ ( 520 ℉ )
|
水炒、中火、炒煎炸
|
Four cooking fat: the fat way of cooking abroad into ︰
We can put them in a salad corresponding water fried, fried and fried four kinds of fire cooking methods.
For salad (49 ℃ or less) of oil:
In addition to being a solid cream, lard, coconut oil, avocado oil at room temperature, almost no oil are suitable.
Only suitable for water fried (100 ℃ / 212 ℉), not with the fire fry oils include: sunflower oil, safflower oil, canola oil. Although linseed oil is also considered, but it is not easy to destroy recommend raw nutritional value.
Only for the fire fried (163 ℃ / 325 ℉), is not suitable for frying oils:
Including soybean oil, corn oil, cold-pressed extra virgin olive oil, peanut oil, walnut oil, sesame oil, butter, lard, macadamia oil. Butter oil pastry industry is most commonly used because it is artificial trans fatty acids, the problem is very serious, I strongly oppose the use. In addition, cottonseed oil is usually used to make cookies, since the body is toxic, it will kill sperm, I do not recommend eating.
Can fry or fried (190 ℃ / 375 ℉) oils:
Including almond oil, hazelnut oil, coconut oil, tea oil, avocado oil.
Coconut oil and palm oil-resistant hot spots are more than two hundred degrees, fried, fried, no problem, but I found these two oils are domestic prices of crude oil with an acid and then refined, does not meet my 'good oil "standards. If the reader can find unrefined and a strong smell of coconut oil, I would recommend it as the preferred frying oil.
Buy a pair of oil, cooking on the way:
Knowledge of oil is really great. In addition to the election of the outside of the oil, whether through refining, oil is also a good decision or not standard. Taiwan's oil has many cover-up, for example, just add a little olive oil, it is known as X phenol olive oil is actually rapeseed oil. Most vendors in order to cater to Taiwanese cooking habits like fire, regarded excellent imported olive oil or other cooking oil refined in Taiwan.
Actually doing a great pity, because too refined oil is no longer we say "good oil" a. Taiwanese buy refined vegetable oils are generally over. Take refined cooking oil, together with the addition of the oxidation process, equal mistake, the body is more bad.
The most correct approach, to ensure healthy way of cooking is to buy unrefined olive oil, sesame oil, do the cooking temperature use, to cooking, if you can not buy good coconut oil or palm oil, then, rather selection of lard, butter or tea.
So-called good oil, is that when you buy a pair of oil when, but also with the right way to cook, in order to maintain its original good oil ingredients.
So it is very risky employing salad cooking, cooking oil must be clear that the smoke point several times, when the temperature control in the following cooking smoke point, it is safe. Modern chronic diseases, inflammation, allergies, gynecological diseases ...... wrong one basket Marina, one half of the reason is because the oil caused.
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