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The original material of food is usually cooked by frying, decocting or brewing in Chinese meal. These cooking methods result in too much oil which is remained in the dishes. And it is harmful to health.
We design an oil-cut plate, which can separate out the surplus oil and meanwhile retain the texture of dishes.
With a little change, the plate allows oil to float from the cuisine to the ditch, which can be made according to simple physical principle. Because of the slow floatation, the reducing of oil will not influence the taste of cuisine. The surplus oil can be stored temporarily and then be poured off after the dinner.