What kind of oil should you use for stir-frying? A health blind spot for many!
Today, I must recommend the "aristocrat of oils"—Camellia oil!
It's not just delicious in cold dishes; stir-frying is its true domain!
1. Higher Smoke Point, Healthier Choice
Camellia oil has a smoke point as high as 220°C, much higher than ordinary cooking oils. It produces less smoke and harmful substances when cooking, making it gentler on the kitchen environment and respiratory system!
2. Rich in monounsaturated fatty acids
It contains abundant oleic acid, accounting for over 80%, and this "good fat" helps maintain normal blood lipid levels, acting as a "guardian" of the cardiovascular system.
3. Enhances Nutrient Absorption
Stir-frying carrots, spinach, and other vegetables rich in fat-soluble vitamins with camellia oil can better help the body absorb these nutrients, doubling the effectiveness of dietary supplements!
4. Light and non-greasy
Dishes cooked with camellia oil have a light and refreshing taste and a bright color. Unlike some oils that make dishes greasy and heavy, camellia oil makes them much less greasy to eat.
5. Natural Antioxidants
Camellia oil itself contains natural antioxidants such as vitamin E and tea polyphenols, which can better retain the nutrients of food and reduce nutrient loss during high-temperature cooking.
