Experts teach you eight moves to identify waste oil:
1. Obviously, it is a vegetarian dish, and it tends to eat meat. It is not a new oil used in all likelihood.
2. The oil in the dish is not clear and the color is turbid. It is estimated that the inferior oil used has been used for many times, because the oil will gradually darken during the heating process.
3. The fresh and qualified vegetable oil is smooth and easy to flow. It does not have a greasy feel. When it is squeezed in water, it is easier to remove the oil. The oil of the ditch is sticky, and it doesn't feel refreshed when eaten. Even in hot water, it is very difficult to get rid of. You can also drop a few drops of oil on your fingers and rub it back with your fingers. If there is stickiness, it is very likely that you will use drain oil.
4. After the dishes are packed home, they are placed in the refrigerator and taken out in a few hours. If the oil has already solidified or semi-solidified, it means that the quality of the oil is poor, or animal oil such as lard is used. The trans fatty acid and saturated fatty acid content are high, and it is likely that the oil is repeatedly heated or even waste oil. Such leftovers are best dealt with, and such restaurants should not go for the second time.
5. To rule out food allergies, if you feel uncomfortable after eating astringent, or stomach, diarrhea and other gastrointestinal diseases, it is likely that eating a poor quality oil.
6. Eat less oil. When dining out, more cooked dishes, less oily dishes, including fried staple foods, fragrant cloth and so on. It should be noted that although some teas do not need to be fried, they are also subjected to the “oily†process, such as those with particularly tender meats and chickens. Only if people eat less oil, the waste oil used for recycling will be less, which can reduce the production of waste oil from the source.
7. Large-scale chain restaurants are safer. Although there are also media outlets that use some cooking oil in some high-end hotels and restaurants, these places are relatively safe. The restaurant chains pay more attention to their own brands. If the oil is checked, the reputation will collapse like a domino, so there will be scruples.
8. Do not buy bulk oil. Bulk edible oil (ditch oil mixed with peanut oil, soybean oil, etc.) is the main sales channel for waste oil. Consumers should go to large supermarkets to buy regular brand, QS-certified or organic-certified edible oils, and it is easier to have problems. Claims.
Method for Identifying Ditch Oil with Garlic
Put a peeled garlic, garlic is the most sensitive to aflatoxin. If garlic turns red, it is a waste oil containing a lot of aflatoxin. With good cooking oil garlic is white. Put the oil in the refrigerator for 2 hours. If there is a white foam, it is waste oil.
Special reminder: Street stalls, small shops, and restaurants that operate without license, are often the worst hit areas for waste oil. Businesses often start with oil in order to reduce costs. In addition, some Sichuan restaurants and hot pot restaurants, because of the large amount of oil, are likely to use cooking oil, and their dishes are heavy. Seasoning covers the taste of poor quality oils, making it harder for consumers to distinguish between them and try to eat as little as possible.
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