What kind of oil is suitable for cold dishes, hot dishes, and frying?

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Why cooking differently

Using a different oil?

Fats (triglycerides) are composed of glycerol and fatty acids, which are divided into saturated and unsaturated fatty acids.

Unsaturated fatty acids are more cardiovascular friendly and healthier than saturated fatty acids.

But unsaturated fatty acids are unstable, and a lot of aldehydes are easily produced at high temperatures, some of which are carcinogenic, so the higher the content of unsaturated fatty acids, the more Grease, not recommended for high temperature cooking.

cold, hot, fried

Which oil is suitable for each?

Cooking temperature: cold dish < steaming < frying < frying, therefore, according to the fatty acid composition of fat:

Soybean oil, flaxseed oil, wheat germ oil, extra virgin olive oilBetter for salads, cooking.

General rapeseed oil, peanut oil, olive oil, and camellia oil are more suitable for cooking (relatively speaking, I do not recommend peanut oil, because there are too many n6 fatty acids).