Wheat starch has a strong processing function. After adding a small amount of yeast to wheat starch for fermentation, wheat starch will become fluffy, and then it will be wrapped in food and fried, which will be delicious, crisp and beautiful.

Stir-frying some foods with corn starch can achieve a crisp taste, so eating some crispy fried foods is a good choice.

The use of frying oil follows the following principles:

1, use it up as soon as possible

The biggest harm of oil deterioration is "oxidation reaction". Although the oxidation reaction has been going on slowly, the speed of oxidation reaction will be greatly accelerated as long as it is used once. At this time, it is almost impossible to delay oxidation by old methods such as sealing from light. Therefore, the only way to reduce the harm of frying oil is to use it up as soon as possible, preferably within a week.

Step 2 avoid high temperature

Don't heat it at high temperature. The damage of fatty acids in the original frying oil is more serious, and it is undoubtedly worse to heat it at high temperature again. Therefore, to reuse this frying oil, you must have a choice when cooking.

Refer to the above? Baidu encyclopedia-starch