MIKIM teaches you how to store cooking oil
Vegetable oil storage in the family should master the following principles: a sealed, two light, three low temperature, four taboo water. The purpose of sealing is to block the air and reduce the chance of oxidation. So do not buy products that are not tightly sealed. Oil in the shelf life of once opened, should be used up as soon as possible, special attention should be paid to the oil after pouring, the cap should be tightened. Avoid light is to reduce direct sunlight, because strong light will accelerate the oxidation rate of vegetable oil, so the oil bottle in the kitchen should not be placed in a position that can be exposed to sunlight. High temperature will also speed up the rate of oxidation, vegetable oil at home should be placed in a place with relatively low temperature, even in winter, should be placed in a place with low temperature. Avoid water is to block the occurrence of hydrolysis reactions, oil mixed with water (or processing water removal is not clean) will greatly reduce the transparency of the oil; do not buy poor transparency of vegetable oils for this reason.
