The New Year is definitely inseparable from fried goods.
Every year before the Spring Festival, my mother would fry a lot of things at once, first fried noodle balls (scorched balls), then fried noodle blocks, burnt leaves, and finally fried crispy meat, eggplant box, lotus box and my favorite fish with strips. The reason why the vegetarian is fried first is because the oil that has fried things can be used twice, and if the fish is fried first, the oil will inevitably have some fishy smell left in it.
The elderly at home are reluctant to pour out the oil, generally stored directly in the oil barrel, if the sealing conditions are not good, the oil will become smelly and more and more black, the food made is also disgusting and uncomfortable, and the reused cooking oil is very harmful to the human body.
<h1 class= "pgc-h-arrow-right" > today Erha will teach you how to turn waste oil into treasure oil. </h1>
1. Waste oil becomes clear oil
This is my most commonly used method, I usually do more fried food, like eggplant box, lotus box and the like often do, because every time there will be some batter left, these batters do not pour off, and then add a little water to stir evenly, directly poured in the oil pan, the fire of the induction cooker do not turn off, the batter into a cake, so that most of the impurities in the oil will be absorbed by the batter, naturally the oil is clear, if the impurities in the oil are too much, then fry the batter twice, but the fried batter cake should remember to throw it away.
Share an oil-absorbent batter recipe: low gluten flour + a small amount of glutinous rice flour and stir well.
2. Waste oil becomes seasoning oil
For the oil that has fried chicken and fish, it is inevitable that it will be contaminated with the taste of the ingredients themselves, for example, the oil of fried fish will have some fishy smell, and this oil will be difficult to handle.
When you fry fish or other fishy ingredients, you throw some garlic or ginger slices into the process of frying, which can greatly reduce the fishy smell of the oil, and when the oil is slightly cooled after frying, you can use a strainer to filter out the dregs in the oil.
If you still can't handle the fishy smell of the oil, heat the oil that has been fried, and add the spices of the onion ginger and some stews, and fry out the spice flavor, so that it becomes a seasoning oil, and you can usually use the flapjack or dumpling filling and bun filling.
Both of these methods are suitable for cooking oils that have not yet spoiled and have been fried very rarely.
<h1 class= "pgc-h-arrow-right" > as long as the oil is in this situation, don't eat it no matter how expensive the oil is. </h1>
1, the color of the oil stored fried things has been significantly blackened.
2, edible oil greasy taste, peculiar smell is particularly heavy, smell no appetite or nausea.
3. The remaining oil stored for fried things is more than 1 month.
Generally speaking, cooking oil can be fried up to two to three times, more than three times is not suitable for food, with the more times fried, the ignition point of the oil will be lower and lower, so the resulting oil smoke (black smoke) will also increase, this oil is not only fried food is not good to eat is also harmful to the human body.
So everyone fried things, you can put less oil, according to their own needs to adjust, in addition, fried food is delicious, but also to the right amount! Welcome to continue to supplement the treatment of edible oil!