在(zai)我們日常生活(huo)中(zhong)，可用(yong)于做煎炸食物(wu)(wu)(wu)的(de)脂(zhi)肪(fang)主(zhu)要(yao)有(you)動物(wu)(wu)(wu)脂(zhi)肪(fang)和植物(wu)(wu)(wu)油(you)(you)(you)(you)，動物(wu)(wu)(wu)脂(zhi)肪(fang)中(zhong)主(zhu)要(yao)有(you)：豬油(you)(you)(you)(you)、牛油(you)(you)(you)(you)、羊油(you)(you)(you)(you)、雞油(you)(you)(you)(you)和鴨油(you)(you)(you)(you)；植物(wu)(wu)(wu)油(you)(you)(you)(you)主(zhu)要(yao)有(you)：花生油(you)(you)(you)(you)、葵花油(you)(you)(you)(you)、玉米油(you)(you)(you)(you)、大豆(dou)油(you)(you)(you)(you)、菜籽油(you)(you)(you)(you)、橄欖油(you)(you)(you)(you)和棕櫚油(you)(you)(you)(you)等(deng)。在(zai)眾多(duo)油(you)(you)(you)(you)脂(zhi)中(zhong)到底什么油(you)(you)(you)(you)適宜作(zuo)煎炸用(yong)油(you)(you)(you)(you)呢(ni)？我們首先應(ying)該(gai)考慮的(de)是煎炸食物(wu)(wu)(wu)時油(you)(you)(you)(you)的(de)加熱(re)溫度一般比較高，以及在(zai)高溫狀(zhuang)態下，油(you)(you)(you)(you)脂(zhi)的(de)穩(wen)定(ding)性和氧化速(su)度。