Unverified86% confidenceCautionTime unknown
初榨/冷榨油（初榨橄榄油、亚麻籽油、冷榨菜籽油）不适合高温油炸，应用于凉拌、低温烹调或起锅前淋入，高温加热是对这类高端冷榨油的最大浪费
1
Sources
86%
Confidence
Long-term
Relevance
-
First Seen
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Unverified凉拌、蘸食、低温烹饪优选单不饱和脂肪酸含量高的油：特级初榨橄榄油（油酸约70%）或冷压牛油果油，保留多酚抗氧化物，但不宜加热超过其烟点82% similarUnverified凉拌、低温烹调优先选特级初榨(Extra Virgin)冷压榨油：初榨橄榄油、亚麻籽油、核桃油，其单不饱和脂肪酸和多酚抗氧化物在低温下保留完整，加热后风味和营养会大幅损失81% similarPartially Verified紫苏籽油不耐高温，烟点低且ALA遇热破坏，绝对不能用于煎炒炸——只适合凉拌、淋在做好的菜上、拌酸奶或直接口服；追求炒菜用油的人群不该买紫苏籽油80% similarUnverified喷雾型控油壶需使用纯度较高的植物油，橄榄油等黏稠或含杂质油品易堵塞喷嘴，芝麻油、辣椒油等风味油基本无法雾化80% similarUnverified亚麻籽油、紫苏油等富含Omega-3的油不建议用于高温烹饪，其多不饱和脂肪酸极易氧化，应低温凉拌或出锅后淋入80% similar
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