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How to boil scallion oil for noodles with scallion oil
1, small green onions clean, remove the roots to remove the yellow leaves, dry the water, it is best to choose red small onions, will be more fragrant.

2, green onions cut into five centimeters long, green onion leaves alone, white onion alone.

3, soy sauce, old soy sauce and oyster sauce put together and mix well. Pour the oil into the pot, low heat will star anise, cinnamon, grass berries and fragrant leaves fried incense, all the spices will be fished out do not.

4. Add the white onion segments to the frying pan and simmer over medium heat until the white onion becomes soft.

5, add the green onion leaf segment, medium heat continue to continue to simmer, in the process to often stir the pot of green onion segments, so as not to paste the pot, you can also turn to medium-low heat to simmer, the process of keeping an eye on the pot.

6, spatula stirring can be heard when the onion section of the rustling sound, indicating that the onion has been fried crispy.

7, green onion oil shows a beautiful golden color, green onion oil can already be served out to use.

8, add the mixture of soy sauce, soy sauce and oyster sauce, medium-low heat to boil, add sugar, and then low heat to cook for a minute, so that all the sugar melted, you can turn off the fire, the green onion oil is ready.

Scallions are perennial herbs of the genus Allium in the lily family. Bulb solitary, terete, sparse for the base of the inflated ovate cylindrical; bulb outer skin white, sparse light reddish brown, membranous to thin leathery, not ruptured. Leaves cylindric, hollow; scape terete, hollow, dilated below middle, tapering toward tip; involucre membranous, umbel globose, many-flowered, sparsely so; tepals 6--8.5 mm, subovate; filaments 1.5--2 times as long as tepals, conical; ovary obovate, with inconspicuous nectary at base of ventral suture line; styles slender, projecting from outside tepals. Flowering and fruiting April-July. Onions originate from semi-cold zones, preferring coolness and intolerant of heat. Native to China, widely cultivated throughout China, also cultivated abroad.