b*t
2 楼
凉拌不错
或者把菜烫一下加橄榄油
或者把菜烫一下加橄榄油
x*u
3 楼
why
k*z
4 楼
为啥不能炒菜?会中毒?
f*k
8 楼
我一直用来炒的
就听说吃的健康
芝麻油那个好,我的最爱,那个大桶的太沉了
下了1单花生油,6pack
可以吃半年了,多了怕过期
Item(s) Subtotal: $30.72
Shipping & Handling: $0.00
Promotion Applied: -$4.61
Promotion Applied: -$1.54
Promotion Applied: -$5.00
Promotion Applied: -$15.36
-----
Total Before Tax: $4.21
Estimated Tax To Be Collected: $0.00
Gift Certificate/Card Amount: $2.51
-----
Grand Total: $1.70
【在 t*********u 的大作中提到】
就听说吃的健康
芝麻油那个好,我的最爱,那个大桶的太沉了
下了1单花生油,6pack
可以吃半年了,多了怕过期
Item(s) Subtotal: $30.72
Shipping & Handling: $0.00
Promotion Applied: -$4.61
Promotion Applied: -$1.54
Promotion Applied: -$5.00
Promotion Applied: -$15.36
-----
Total Before Tax: $4.21
Estimated Tax To Be Collected: $0.00
Gift Certificate/Card Amount: $2.51
-----
Grand Total: $1.70
【在 t*********u 的大作中提到】
k*z
15 楼
橄榄油有高度的热稳定性,因此尤其适用于高温烹调,无论是蒸、炸、烤、煨、煎都行
,特别是在130℃~190℃的高温下,橄榄油给食品裹上了一层金黄色的脆壳,可口诱人
,但是又很清淡,丝毫不会减少食物的营养价值。由于橄榄油一加热就会膨胀,所以烹
制同一个菜,需要的量要比其他油少。
,特别是在130℃~190℃的高温下,橄榄油给食品裹上了一层金黄色的脆壳,可口诱人
,但是又很清淡,丝毫不会减少食物的营养价值。由于橄榄油一加热就会膨胀,所以烹
制同一个菜,需要的量要比其他油少。
c*a
17 楼
对头,所以我买了芝麻油包饺子吃
d*f
22 楼
A 2001 parallel review of 20-year dietary fat studies in the United Kingdom,
the United States of America, and Spain[25] found that polyunsaturated oils
like soya, canola, sunflower, and corn oil degrade easily to toxic
compounds when heated. Prolonged consumption of burnt oils led to
atherosclerosis, inflammatory joint disease, and development of birth
defects. The scientists also questioned global health authorities'
recommendation that large amounts of polyunsaturated fats be incorporated
into the human diet without accompanying measures to ensure the protection
of these fatty acids against heat- and oxidative-degradation.
Palm oil contains more saturated fats than canola oil, corn oil, linseed oil
, soybean oil, safflower oil, and sunflower oil. Therefore, palm oil can
withstand the high heat of deep frying and is resistant to oxidation
compared to highly unsaturated vegetable oils.[26] Since about 1900, palm
oil has been increasingly incorporated into food by the global commercial
food industry because it remains stable in deep frying or in baking at very
high temperatures[27][28] and for its high levels of natural antioxidants.[
29]
Oils that are suitable for high-temperature frying (above 230 °C/446 °F)
because of their high smoke point
* Avocado oil
* Corn oil
* Mustard oil
* Palm oil
* Peanut oil (marketed as "groundnut oil" in the UK)
* Rice bran oil
* Safflower oil
* Sesame oil (semi-refined)
* Soybean oil
* Sunflower oil
Oils suitable for medium-temperature frying (above 190 °C/374 °F) include:
[citation needed]
* Almond oil
* Cottonseed oil
* Diacylglycerol (DAG) oil
* Ghee, Clarified butter
* Grape seed oil
* Lard
* Olive oil (Virgin, and refined)
* Rapeseed oil (marketed Canola oil or, sometimes, simply "vegetable oil
" in the UK)
* Mustard oil
* Walnut oil
【在 d********f 的大作中提到】
: 晕阿。橄榄油比普通油更适合高温,美国人都用oven的,烤得时候都用olive oil
the United States of America, and Spain[25] found that polyunsaturated oils
like soya, canola, sunflower, and corn oil degrade easily to toxic
compounds when heated. Prolonged consumption of burnt oils led to
atherosclerosis, inflammatory joint disease, and development of birth
defects. The scientists also questioned global health authorities'
recommendation that large amounts of polyunsaturated fats be incorporated
into the human diet without accompanying measures to ensure the protection
of these fatty acids against heat- and oxidative-degradation.
Palm oil contains more saturated fats than canola oil, corn oil, linseed oil
, soybean oil, safflower oil, and sunflower oil. Therefore, palm oil can
withstand the high heat of deep frying and is resistant to oxidation
compared to highly unsaturated vegetable oils.[26] Since about 1900, palm
oil has been increasingly incorporated into food by the global commercial
food industry because it remains stable in deep frying or in baking at very
high temperatures[27][28] and for its high levels of natural antioxidants.[
29]
Oils that are suitable for high-temperature frying (above 230 °C/446 °F)
because of their high smoke point
* Avocado oil
* Corn oil
* Mustard oil
* Palm oil
* Peanut oil (marketed as "groundnut oil" in the UK)
* Rice bran oil
* Safflower oil
* Sesame oil (semi-refined)
* Soybean oil
* Sunflower oil
Oils suitable for medium-temperature frying (above 190 °C/374 °F) include:
[citation needed]
* Almond oil
* Cottonseed oil
* Diacylglycerol (DAG) oil
* Ghee, Clarified butter
* Grape seed oil
* Lard
* Olive oil (Virgin, and refined)
* Rapeseed oil (marketed Canola oil or, sometimes, simply "vegetable oil
" in the UK)
* Mustard oil
* Walnut oil
【在 d********f 的大作中提到】
: 晕阿。橄榄油比普通油更适合高温,美国人都用oven的,烤得时候都用olive oil
t*9
27 楼
我觉得olive oil炒菜没有油烟啊
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