Seasoning oil how to do, simple and hygienic, used to stir fry aroma?

Seasoning oil is very wide range of uses, in addition to cooking a variety of home-cooked stir-fry, the chef in the production of some of the dipping material, but also choose it for the freshness of the flavor enhancers, in addition, some people will be all with them to stir-fry noodles, eat it don't mention how fragrant it is! It can not only make the taste of the dishes become more tempting, and can make improve the appearance of the ingredients, they are inside the special flavor can not be replaced by other seasonings. Food seasoning: lettuce, fragrant Lai, vegetable oil, pepper, star anise, onion, green onion, pure grain wine, ginger (peeled). Production process:

The first step

first, prepare in advance the appropriate amount of lettuce, chanterelles, onions, ginger, green onions, clean them up, and then they are cut into segments, filaments, slices (so that the case of deep-fried, easy to taste), respectively, into the plate reserved, in addition, and then go to a small amount of pepper and star anise, the amount of the first slightly more than the latter one, the production of several raw materials to make the seasoning oil. .

The second step

then, first to the pepper and anise add a little pure grain wine, they are enough to mix, put aside to soak 2-3min reserved, this has two effects, one is able to fry out of the seasoning oil will become more fragrant, the second is to let the flavor of the spices along with ethanol to fully evaporate out of the flavor of them to get the maximum release out.

Third step

Pour in the pot into the appropriate amount of vegetable oil, the temperature raised to 3-4 into the heat (or directly cold oil in the pot, so that you can avoid too much water, easy to cause the oil star bursting) and then cut the lettuce, onions, these put into the in (to be after they moisture fried 80%, and then put the fragrant Lai into the boiling oil.

Key food before and after the order of placement), small fire fried into the flavor, and then pour into the star anise and mace, and again the whole process of opening a small fire dipping and frying, halfway to use a spoon from time to time to roll a few times, which ensures that a wide variety of raw materials thoroughly heat proportionality.

Fourth step

All kinds of raw materials fried dry, and then the inside of the dregs from the boiling oil up, finally, the temperature will be slightly increased a little, which can avoid the storage period, the occurrence of the "oil" situation, people often have some at home, will undoubtedly make your cooking skills to improve a grade.

Warm reminder: the two key points of frying seasoning oil: one is to maintain a small fire throughout the process of dipping and frying, do not open the red, otherwise, very easy to frying, frying, preventing the consumption of raw materials, and the second is to observe a variety of color changes in the vegetables, as far as possible to ensure that the diligent rolling, so that they can be the maximum area of the aroma out.