How to cook scallion oil?

"Scallion oil"-because of its fragrant aroma and the ability to be eaten with a variety of foods, it has the effect of increasing appetite, so it is now very popular among the public. Lin Daguan will tell you below I recommend a method of making scallion oil that I like. It is full of color, flavor and flavor. Whether it is mixing noodles with flour or making scallion pancakes, the taste is outstanding! Without further ado, let’s immediately enter everyone’s favorite teaching time of Linda Guanren. The right way to make delicious scallion oil - Features: rich aroma, simple and easy to understand analysis, and you can know it at a glance

Ingredients: 1200 grams of mixed oil (soybean oil: peanut oil = 2:1)

Ingredients: 150 grams of garlic, 100 grams of ginger, 300 grams of dried onions, 300 grams of chives, 100 grams of green onions, 100 grams of coriander

Seasoning: 30 grams of star anise, 30 grams of bay leaves, 20 grams of cardamom

——Start cooking——

Complete steps for cooking scallion oil: Heat the pot, add 1200 grams of cold mixed oil, add star anise, 30 grams each of fragrant leaves, 20 grams cardamom, 100 grams of washed, drained and fluffed ginger. Heat and simmer over medium heat for 10 minutes until fragrant. Then add the fluffed and peeled garlic. 150 grams of seeds, 300 grams each of dried shallots and chives, and 100 grams of green onions cut into sections. Turn to medium to low heat and simmer. Use a spatula to stir constantly during the simmering process. Keep simmering for about 30 minutes until the oil turns golden. When it turns yellow, add 100 grams of coriander, continue stirring and simmer for 10 minutes, turn off the heat, use a strainer to filter out all the ingredients and discard them, then pour the remaining scallion oil into a container, cover it with plastic wrap and let it sit for a day. Use, the flavor will be better.

——Content summary——

1. What oil should I choose to cook scallion oil? Why did you use a blend of oils?

Answer: - The traditional method of cooking scallion oil is generally made with soybean oil. However, soybean oil itself has no fragrance, so when making scallion oil, you should add an appropriate amount of peanut oil. To enhance the fragrance, but peanut oil itself is not resistant to cooking and will turn black easily, so peanut oil cannot be added too much, so the ratio of soybean oil and peanut oil is 2:1. Using this mixed oil to make scallion oil will have better flavor and nutrition. good.

2. Why do we need so many onions to cook scallion oil? Why can’t I understand some of these onions? What is the ratio?

Answer: - Here’s an explanation first: Dried onions refer to dried red onions. If you don’t have them, you can use onions instead. Beijing onions are the green onions that everyone often uses. Many people boil onions. The oil will only use chives or chives and onions. In fact, the scent of the scallion oil just produced by this method is not enough, and there is no layering. Therefore, you should add more ingredients in the above ingredient list and cook it together. Only the green onion oil can have a more layered texture, and the onion aroma is particularly strong. Just smelling it can increase your appetite.

The ratio is: chives: dried onions: green onions (green onions) = 3:3:1.

3. When cooking scallion oil, is there any order in which ingredients are added? How to add it? Why?

When cooking scallion oil, the correct order of adding ingredients is: oil → ginger and all spices → garlic and all green onions → coriander.

Reason: When cooking scallion oil, the order in which the ingredients are added is very important. You cannot add them casually, otherwise the taste of the scallion oil will be greatly affected. There is no doubt that you add the oil first, and then Be sure to add the spices and ginger first, because the spices and ginger are resistant to frying, and the aroma is more foreshadowing, so they must be added first, and then add all the onions and garlic. This process is to add flavor to the oil, and the ones that are least resistant to frying are Coriander is added at the end for a finishing touch. (The white part of the scallions can be added first, and the green part can be added 5 minutes later.)

4. What kind of heat is used to boil the scallion oil? Do you need to cover it?

Answer: - When cooking scallion oil, be sure to use medium-low heat. If the firepower is too high, the scallions will be easily fried black and burnt, which will seriously affect the taste of the scallion oil. If the firepower is too low, , it is difficult for the aroma to completely penetrate into the oil, so it must be cooked over medium-low heat. Constant stirring is required during the cooking process, so the pot lid must not be added. Adding a pot lid will easily burn the onions, so these two points are also important. Be sure to remember.