It's sour juice and thick armor

It's sour juice and thick armor

When I first touched olive oil two years ago, I used the user's instructions on the Internet, and the phrase “Olive oil is not suitable for high-temperature cooking” had been in my head, so the olive oil that was bought was usually used for cooling or skin protection. But the old story was rejected with the current scientific test. The smoke point of olive oil has reached 207 degrees Celsius, far higher than that of other daily oils, and is sufficient for Chinese daily cooking. It's the Italian family that makes steaks and bakes with this special, primary olive oil. Today, we're making a hot fry with this bottle of pre-earling olive oil -- lasagna。