1) before frying, food outside wrapped in a layer of starch, starch wrapped thinner, the less oil absorption during frying. Such as wheat flour, corn flour can be further reduced oil absorption.
2) oil absorption of large pieces of food frying is less, and small pieces of food will increase the surface area of food, thereby increasing the amount of oil absorption.
3) reducing the frying time: over high heat, high temperatures can shorten the frying time, and compared to the low temperature, food oil absorption is less at high temperatures.
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