Ive been trying to find literature of 养油 (pronounced Yang-You) in the western/english realm but could not.
It is a method of "refining" cooking oil to superior healthy oil using enzymes and vegetables.
The resultant "superior" taste, has the flavour profile of the types of vegetables used in the process and is great for frying stuff ;)
The oil is light on the stomach, and doesnt feel "heavy" like when you consume lots of oil... in soups or stirred-fried veg
I'm interested to understand how oil can be refined in such a manner. Anyone with these knowledge, do feel free to share. Thank you.
