Salad oil is light yellow, clear and transparent, odorless and good in taste. When used for cooking, it does not bubble and smoke less, and it can remain clear and transparent after being refrigerated at 0℃ for 5.5 hours (except peanut salad oil). In addition to cooking and frying oil, it is mainly used as salad oil for cold meals and margarine. Salad oil is generally made of high-quality grease, processed into crude oil, and then degummed, deacidified, decolored, deodorized, dewaxed and de-esterified to become the finished product. The packaging container of salad oil shall be special, clean, dry and sealed, which shall meet the requirements of food hygiene and safety, and shall not be mixed with other edible oils, non-edible oils and mineral oils. The shelf life is generally 6 months. At present, there are soybean salad oil, rapeseed salad oil, sunflower seed salad oil and rice bran salad oil on the market. French salad practice
Ingredients: 8 red bell peppers, 40g ginger, 2 teaspoons honey, 500ml whipped cream, 2 tablespoons olive oil, salt and pepper.
Method: Peel and dice ginger and dice 2 sweet peppers. Put the cut cubes into olive oil, and then add cream, honey, salt and pepper in turn. Simmer for 25 minutes. Stir with a stirrer and cool. Bake the other four sweet peppers in the oven, then pour them into a colander to drain and cover them. Cooling, peeling, and cutting into slender strips. Serve with green leafy vegetables such as coriander, parsley and geranium. There is ginger sauce all around.