sure. Butter has higher nutritional content, rich in vitamin A, which can protect eyes and nourish skin. But it is not advisable to use too much butter to fry vegetables, which is easy to make people fat. Butter is a kind of solid fat processed from milk. It is the product of mixing fresh milk and filtering some water from the thick substance on the top. It is mainly used as condiment, rich in nutrition but high in fat content. Do not overeat.
Common types of butter:
1. Animal butter: commonly known as "butter", it is a kind of fat refined from milk. It is hard and solid when refrigerated, and will gradually soften when placed at 28 ℃ (at this time, it can be expanded by stirring, that is, "whipping"). When placed at more than 34 ℃, it will melt into liquid.
2. Vegetable butter: English name is margarine, also known as margarine, margarine, and transliteration of Mageline and Mageline. Vegetable butter is not real butter. It is a butter substitute made by partially hydrogenating vegetable oil and adding artificial spices to imitate the taste of butter. It can be used instead of butter in general occasions and has a flexible melting point.
3. Salt free butter: The butter in the baking formula is generally salt free butter by default. Salt free butter keeps the original flavor of light butter, and is more suitable for cooking and baking.
4. Salt butter: The difference between salt butter and non salt butter is that salt butter contains about 1.5% salt, the corresponding milk fat content is less, and the moisture content is basically the same. It is mainly used to directly spread bread.
5. Fermented butter: compared with ordinary butter, it is much softer in texture, melts instantly in the mouth, has the unique lactic acid flavor after fermentation, and has a stronger milk flavor, which can increase the flavor of the finished product.
6. Anhydrous butter: also known as crisp butter, mostly flakes. Due to extremely low water content.
