Must be noodles with scallion oil and noodles with shrimp oil! ! !
When you have free time, make your own scallion oil and shrimp oil, and keep a jar at home. Whether it is used to mix noodles, stir-fry vegetables or fried rice, it is delicious! ! The taste of dishes added with them is sublimated! !
When you don’t have time to eat or don’t know what to eat, just cook a pot of noodles, then use scallion oil/shrimp oil, light soy sauce, salt, vinegar, etc. to make a sauce, and mix it with the noodles. , it’s so delicious~~~~~ Now I’ll teach you how to make scallion oil and shrimp oil. My mouth is already watering!
Boiled scallion oil
In the eyes of many people, scallion oil simply boiled with chives is already the soul of the seasoning. If you use the method of making perfume To boil scallion oil, simply put, in addition to chives, some other ingredients are added. Then the scallion oil cooked in this way must have a richer flavor and the oil will be lighter and more translucent.
I seem to smell the aroma...
(Recipe shared by Douguo gourmet certified expert Mexico Niang)
Ingredients list
600ml of cooking oil, 200g of shallots, one onion, 5 cloves of garlic
6 star anise, three bay leaves, a small handful of peppercorns, and a small piece of cinnamon
The above ingredients, The final scallion oil obtained is about 400ml
Detailed method
1. Prepare all ingredients. Wash the scallions, separate the white and green scallions, cut the green scallions into small pieces; cut the onions into small pieces; peel the garlic.
2. Pour the cooking oil into the pot and heat it up.
3. Add all ingredients except green onions, including onions, green onions, garlic cloves, and all dry spices; simmer over low heat until the wet ingredients (such as onions, white onions, etc.) become charred. Yellow, use oil to drain out all the ingredients.
4. Don’t turn off the heat, continue to burn the oil over low heat, and add the green segments. Cook until the green onions turn green and dry, then turn off the heat. Once the oil cools down, you can filter and bottle it.
Tips: What is the level of small fire? You can see the ingredients in the pot being fried in the oil, but it won't roll too much, maybe like this
Usually, I cook it at night, just cover the pot and let it soak overnight. , filter and bottle again the next day.
Finally, I would like to say a few more words
1. This combination contains onions and garlic cloves, both of which contain volatile substances. The fragrance is strong but less durable, equivalent to perfume. The top note of the perfume; the main ingredient shallots, especially the green ones, have a strong smell and good water content, and the aroma is more soluble in oil, forming the middle note of the perfume; and dry ingredients, such as star anise, pepper, cinnamon and bay leaves, because the spice itself is dehydrated and Due to long-term storage, the fragrance produced is slightly lighter but long-lasting, which is equivalent to the tail note of perfume.
2. Just choose cooking oil that does not have a special smell. Oils with special odors, such as peanut oil, are too fragrant and may overwhelm the scallion oil when used to cook it.
3. It is best to use purple onions, white onions can also be used, but purple onions have a stronger taste.
4. Boil over low heat throughout the process. Give the aroma of the ingredients enough time to release in the oil; if the fire is too high, the oil will not be translucent enough and become reddish. The olive blended oil I used ended up being slightly darker than the oil itself.
5. It is recommended to filter out the last withered green. Continuous soaking will not increase the flavor of the oil, and will also bring risks to storage (grass plants will become moldy when exposed from the oil. becomes dangerous). Like the cooked spices that were fished out before, the cooked ingredients have lost most of their aroma and will not have their original effect when used for stir-frying. This also proves that the aroma of these ingredients is indeed preserved in the pot of oil.