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When I first came into contact with olive oil two years ago, I went online to check the instructions for use. The sentence that olive oil is not suitable for high-temperature cooking has always been deeply imprinted in my mind, so the olive oil I bought was usually used for salad dressing or skin care. But current scientific tests disprove the old claims. The smoke point of olive oil has reached 207 degrees Celsius, which is much higher than the smoke point of other daily oils and can fully meet the daily cooking requirements of Chinese people. Some Italian families also use this kind of extra virgin olive oil to fry steaks and bake them. Today we are going to use this bottle of extra virgin olive oil to make a hot stir-fry dish - Stir-fried Thick Armor with Perilla and Black Bean Sauce.
