pear, etc.; (2) vegetables: tomatoes, sweet potatoes, potatoes, four season beans, letinous edodes, mushrooms, garlic, carrots, green peppers, pumpkin, onions and so on; (3) dry fruit: jujube, peanuts and so on; (4) aquatic products And meat of livestock and poultry.
3. Low temperature vacuum frying can prevent deterioration and deterioration of edible oils and fats without adding other antioxidants, which can improve the utilization rate of oil and reduce the cost. The oil content of fried food