The Origin of Cooking Oil

 The Origin of Cooking Oil
The ancient Chinese started frying with oil that came out of the meat fat they used before. They will use different oils in different seasons.



In the spring they will use the oil from beef fat to cook lamb and pork.



In the summer they use oil from the fat to cook chicken and dried fish. In the fall they will use lard from lard to cook beef and venison.



In winter, the ancients would use the fatty oil from lamb to cook fresh fish and goose.



The first vegetable oil to use was probably sesame oil because of its distinctive taste (it is still used in many Chinese dishes today).

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Sesame oil is widely used in the San Guo era or the "three kingdoms" period of Chinese civilization. There began to be many variations of vegetable oils during the Song Dynasty, including soybean oils (including soybeans, green beans, black beans, cocoa beans, cottonseed, corn, olive, tea, basil, castor oil, fennel, walnuts, etc.)



The Qing dynasty used peanut oil around (1644-1911).



Today many additives and chemical additives and preservatives are used in our time for food. The ancients were much healthier in the way they prepared food

 

 Wayang,

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