Therefore, the smell of onion oil is strong.
The method of scallion oil is as follows:
Ingredients: 200g of scallion, 20g of ginger, 20g of onion head, 20g of garlic and 50g of salad oil. Steps: Wash scallion, ginger, onion head and garlic, smash them, heat the pot, add salad oil, heat them, add the above raw materials, slowly simmer with low fire, and remove the residue to get the onion oil.
Historical source
Fujian qianlixiang wonton originated in Fujian, and wonton (called flat food in Fujian) is a traditional local dish. It has a long history in Fujian, and it is convenient and simple to make. It has a unique and attractive fragrance, delicious taste, rich nutrition and popular taste. Many people in Fujian grew up eating wonton, so the people of Fujian have a deep hospitality to the wonton of Qianlixiang. Qianlixiang wonton is also a traditional Han snack in Fujian province, belonging to Fujian cuisine. Consists of refined Senecio spicery, refined seasoning meat stuffing and soup base. The soup is clear in appearance, the wonton is thin in skin and big in stuffing, crystal clear, smooth in taste, fragrant in mouth and long in aftertaste. It is a food with special local characteristics and suitable for the national taste.
Flavor characteristics
It is characterized by its blunt skin and thin skin, fresh soup with old soup and fragrant oil.
Production method
Ingredients: lean meat 1 000g, glutinous rice flour 40g, compound phosphate 5g, chicken essential oil 2g, pork essence10g, salt 20g and chicken powder10g.
make
1, material selection: choose lean pork from pig hind legs and try to be fresh.
2. Meat removal: raw meat must be cleaned of fascia, broken bones, etc., and then the lean meat pieces are divided into soft and hard pieces, each piece is 400g.
3. Pouring meat: put the lean meat blank on the chopping block, pound it repeatedly with a wooden pestle, add glutinous rice flour paste (glutinous rice flour mixed with appropriate amount of water), salt and compound phosphate, pound it evenly and rhythmically, turn the meat blank over repeatedly, pound it and remove the fine fascia until the meat blank becomes gelatinous paste, and then add chicken essential oil, pork essence and chicken powder to make it.
4. Add a little salt, white pepper and chicken powder to the fresh soup and put it in a bowl, then add the cooked wonton, add a proper amount of seasoning onion oil, and finally sprinkle the chopped parsley. Serve with Chili oil and white vinegar.