Rong'an Tea Oil [Guangxi Rong'an Specialty]

What is Rong'an tea oil? Authentic Guangxi Rong'an specialty: Rong'an tea oil

Content summary:Do you want to know what Rong'an tea oil is? This article is a detailed introduction to the special product of Rong'an, Guangxi - Rong'an tea oil. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Rong'an tea oil. The full text takes about 7 minutes to read, mainly including the basic introduction of Rong'an tea oil and its nutritional value? How to distinguish the authenticity of Rong'an tea oil? Tasting and eating methods of Rong'an tea oil, etc

Basic introduction of Rong'an tea oil

Tea oil is a pure natural high-grade edible vegetable oil extracted from the mature seeds of common camellia trees in the Camellia family.

. Camellia oil is not only a high-end edible oil, but also has beauty, washing, and medicinal values. Tea seeds can also be processed into organic fertilizers, with huge market potential

3. Significant lipid-lowering performance Government basis: In July 2005, the Chinese Preventive Medicine Association confirmed that tea oil only removes harmful blood lipids (saturated fatty acids and low-density cholesterol), while retaining beneficial blood lipids (high-density cholesterol) for the human body, which is of great significance for ensuring normal metabolism and preventing cardiovascular and cerebrovascular diseases. Due to its ability to eliminate harmful blood lipids (saturated fatty acids and cholesterol), tea oil has the effects of cleaning the blood, reducing blood viscosity, and unclogging blood vessels

How to distinguish the authenticity of Rong'an tea oil

1. Smell: Drop one or two drops of oil on your palm, rub them together, and smell their scent when your hands heat up. High quality pressed camellia oil can be smelled with a unique tea oil flavor, but if you smell a strange odor or the smell of other types of oil, it indicates that there is a problem with the quality of the oil. Due to the color of soybean oil being similar to that of tea oil and its low cost, adulterated tea oil usually has a strong soybean oil flavor

2. Tasting: If the taste is smooth and there is a clear tea oil fragrance in the back of the throat, it is basically safe to eat! If you feel sour, burnt, or have a noticeable odor and feel nauseous after eating raw, it is definitely a adulterated product. In addition, adulterated tea oil has a high degree of oiliness and a very viscous taste, with obvious adhesion on the upper and lower lips. True tea oil has a smooth and refreshing taste<3. Touch: Fake tea oil is very greasy, and when applied to the skin, it floats on the surface and is not absorbed. Even after washing with a cleaning solution, it is still greasy. Real tea oil is moisturizing but not greasy, and will be quickly absorbed by the skin without any burden or heaviness

4. Listen: Take one or two drops of oil, apply them to flammable paper, and ignite them. The combustion is normal (with only a slight boiling sound of the oil) and there is no abnormal sound. It is a qualified product. If the combustion is abnormal and makes a "squeaking" sound, or if there is an "explosion" sound during combustion, it indicates that the moisture content is severely exceeded

Tasting and Eating Methods of Rong'an Tea Oil

(1) Cold Salad: Ordinary edible oil cannot be directly used for cold salad without heating to maturity, while wild tea oil can be directly used for cold salad of various meat and vegetable dishes without heating, and can also be used to make salad dressing. It has the characteristics of bright color, smooth taste, light and non greasy

(2) Hot Frying: Nutritional experts point out that the cooking method of "hot pot and cold oil" can ensure the correct color, aroma, taste, and nutrition of dishes. Stir fried food with Runxinye tea oil does not turn black, is refreshing and delicious, and is not greasy

(III) Frying: When frying food, ordinary edible oil will produce peroxides at high temperatures, which are extremely harmful to the human body. Wild tea oil contains antioxidants (vitamin E), which can be fried continuously at 220 degrees Celsius for 20 hours without spoilage, producing trans fatty acids, and changing its quality. It is a more ideal and healthier cooking oil for frying and frying

(4) Baking: Applying a layer of wild tea oil before or during baking can keep the food fresh, fragrant, crispy, smooth, and not easily burnt

(5) Soup dishes: Add a spoonful of wild tea oil during or after cooking the soup to make it fresher and more delicious

(VI) Steaming: Add a spoonful of wild tea oil before or after steaming to make steamed fish or eggs more fragrant and bright