Vegetable oil for deep frying

Description

Vegetable oil for deep frying is usually a refined fat with a light golden color and a mild, almost neutral taste, designed to maintain stability at high temperatures due to its high smoke point. Nutritionally, it mainly provides calories from fats, and depending on the source, it contains proportions of unsaturated fatty acids (monounsaturated and polyunsaturated) and vitamin E, which, when used in moderation, supports the absorption of fat-soluble vitamins and provides energy; however, frequent frying should be limited and overheating should be avoided to minimize fat oxidation. In the kitchen, it is suitable for deep frying fries, tempura, donuts, breaded meats, and other dishes that require a consistent high temperature, as well as for quick frying in a wok and baking at high temperatures. It should be stored in a tightly sealed bottle, in a cool and dark place away from heat and light sources; once opened, it should be used within a few months, checking for smell and clarity, and when reusing, it should be filtered and not excessively reheated.