Main ingredients: scallions (300g), onions (150g) edible vegetable oil (500g)

Seasoning: None

Kitchenware: frying pan

Practice:

1, scallions to the root and wash, onions peeled and cut off the root and wash and spare.

2, pour cooking oil in the pot, chop the green onions and onions, when the oil temperature is slightly hot, put the green onions and onions in.

3, reduce the heat to minimum and simmer slowly. Do not cover the pot when simmering, otherwise the water of the green onions can not be emitted, simmering onion oil is not only unscented but also a rotten onion flavor. When the scallion color slightly caramelized when fishing out the dregs.

4, the onion oil cooled into the empty bottle, mixed noodles, pancakes, as you use it.

Scallion oil production points:

1, simmering scallion oil put an onion flavor more fragrant. In addition to small onions, you can also choose Beijing onions or scallions.

2, the oil must not be too much, in accordance with the proportion of two-thirds of the onion is just fine.

3, be sure to use the smallest fire slowly simmer, because each family's fire is not quite the same, the time to hold their own, I usually simmer for 40 minutes to an hour on the very spot.

4, simmering onion oil must not cover the lid, this is one of my lessons, cover the lid pot onion moisture does not emit, simmering oil there is a kind of rotten onion flavor.

5, after frying the first onion fillets out, wait until the oil cooled in the onion fillets back to the onion oil to save, if not fried onion fillets out, the residual oil will be onion fillets savage paste, black.

6, just boiled out of the flavor of the onion oil is not the most fragrant, put the bottle to stand for a day after the flavor will be more fragrant.

Scallions contain volatile oil with a stimulating odor and chorine, can get rid of fishy and other greasy thick taste dishes in the odor, produce a special aroma, and has a strong bactericidal effect, can stimulate the secretion of digestive juices, enhance appetite.