Camellia oil (also known as wild camellia oil, camellia seed oil and camellia seed oil). Camellia oleifera seeds. The production process of camellia oil can be divided into hulling, sun drying, crushing, oil pressing and filtering. The whole process is physical, so it is really pure natural green edible oil. Tea oil does not contain additives such as erucic acid, cholesterol and aflatoxin. Tested by Antarctic Weng Food Company, tea oil contains more than 90% unsaturated fatty acids, 80-83% oleic acid and 7- 13% linoleic acid, and is rich in protein and vitamins A, B, D and E, etc. In particular, its rich linolenic acid is necessary for human body but cannot be synthesized. According to scientific identification, the oleic acid and linoleic acid content of camellia oil is higher than that of olive oil.

How to eat:

First, drink straight.

You can drink two spoonfuls on an empty stomach in the morning, which can prevent cardiovascular diseases for a long time and alleviate the pain of the elderly.

Second, cooking and eating.

Camellia oil is extracted at high temperature and overwinters at low temperature, and the effective components beneficial to human health are retained. No impurities, good taste, fragrant and transparent, suitable for frying, frying, boiling, frying and cold salad. It is a good food cooking product.

Antarctic Weng food company recipes:

Adding a spoonful of camellia oil when cooking or after various soups are cooked can make the soup fresher and more fragrant.

You can add a spoonful of camellia oil when steaming or after steaming, such as steaming fish and eggs, which is more fragrant.

Baking Before or after baking food, apply a layer of camellia oil, which is crispy and delicious, and has a faint scent of camellia oil.

Fried tea oil is resistant to temperature and not easy to rancidity, and is especially suitable for frying oil. Fried food does not turn black and has a long storage time.