在(zai)我們日常生(sheng)活(huo)中(zhong)，可(ke)用(yong)于做煎(jian)炸食物(wu)(wu)(wu)的脂(zhi)肪(fang)(fang)主要有(you)(you)動物(wu)(wu)(wu)脂(zhi)肪(fang)(fang)和(he)(he)(he)植物(wu)(wu)(wu)油(you)(you)(you)(you)(you)，動物(wu)(wu)(wu)脂(zhi)肪(fang)(fang)中(zhong)主要有(you)(you)：豬油(you)(you)(you)(you)(you)、牛油(you)(you)(you)(you)(you)、羊油(you)(you)(you)(you)(you)、雞油(you)(you)(you)(you)(you)和(he)(he)(he)鴨油(you)(you)(you)(you)(you)；植物(wu)(wu)(wu)油(you)(you)(you)(you)(you)主要有(you)(you)：花(hua)生(sheng)油(you)(you)(you)(you)(you)、葵(kui)花(hua)油(you)(you)(you)(you)(you)、玉米油(you)(you)(you)(you)(you)、大豆油(you)(you)(you)(you)(you)、菜(cai)籽油(you)(you)(you)(you)(you)、橄欖(lan)油(you)(you)(you)(you)(you)和(he)(he)(he)棕(zong)櫚油(you)(you)(you)(you)(you)等。在(zai)眾多(duo)油(you)(you)(you)(you)(you)脂(zhi)中(zhong)到(dao)底(di)什(shen)么油(you)(you)(you)(you)(you)適宜作煎(jian)炸用(yong)油(you)(you)(you)(you)(you)呢？我們首(shou)先應該考慮(lv)的是(shi)煎(jian)炸食物(wu)(wu)(wu)時油(you)(you)(you)(you)(you)的加(jia)熱溫度一般比(bi)較高(gao)，以及在(zai)高(gao)溫狀態(tai)下(xia)，油(you)(you)(you)(you)(you)脂(zhi)的穩定性和(he)(he)(he)氧化速(su)度。