1, to prepare the materials are: scallions cut into sections, onions cut into small slices, ginger slices, Beijing onion diagonally cut into small sections, not opposed to the anise and the leaves can each come to a, since it is the scallion oil, the amount of green onions is certainly to be the most amount of simmering amount of less than half of an onion is enough, if more then cut one. Ginger also does not need too much, there are three or five a few slices will be enough.
2, the amount of oil depending on the amount of spices, the amount of oil is generally spices 2-3 times the amount of oil is too much, too little spice, that spice molecules in the oil inside the proportion is too small, the onion oil will not be fragrant.
3, hot pot cold oil, oil temperature 1 into the heat to change the small fire, cut all the spices poured into the pot over low heat, remember, the whole process with the smallest fire, so that the spices inside the aroma molecules to force out, if you use a big fire, then, the fragrance of the spices have not come out on the charred flavor. Specific time depends on the amount of simmering at a time is how much depends. Spices boiled to become golden color means almost. Another point to note, in the simmering can not be covered, because the spices contain a lot of water, must be allowed to simmer out of the water as soon as possible to evaporate, if the lid, then the water will be simmering in the pot, which will affect the simmering out of the quality of the onion oil.
4, boiled onion oil spices should be fished out in a timely manner, if you continue to soak in the hot oil, the heat of the oil will continue to heat the spices, and finally the spices will turn from golden yellow to burnt black. The correct practice is to simmer well after the spices fished out for stir-fry use, or wait for the oil to cool naturally and then put back in the oil soaking. The oil will smell better when it cools.
5, if you can not find so many spices, then you can first boil a little less of the simplest green onion oil, with green onions a spice to simmer, but also with the same method, this green onion oil emergency use, especially for breakfast used to mix the noodles is no problem.
Conclusion:The aroma of boiled scallion oil can stimulate the secretion of digestive juices, effectively enhance the appetite, so it will feel delicious, in addition to the scallion oil also contains a special aroma of volatile oils and chorizin, can play a role in removing fishy and foul taste and odor in the dishes.