Making scallion oil is inseparable from the beginning. Although it is called onion oil, it is not enough to use only onions. Stir-fried onion oil is inevitably monotonous. Regarding the production of scallion oil, I also consulted my cousin who has been engaged in the chef industry for many years. He told me that each chef may make onion oil slightly differently, but five ingredients are essential, that is, shallots, shallots, coriander, carrots and ginger. The onion oil fried with these materials is rich in flavor, and the flavor of each ingredient will not overshadow the main course, whether it is stir-fried or ginger. Here are detailed recipes to share with everyone, especially those who don't cook often. You might as well prepare some with me, which will definitely improve your cooking.
Ingredients: 4 shallots, 3 coriander, ginger 1 root, 4 onion 1/root, carrot1root, and 400g edible oil.
working methods
1. First, wash all kinds of ingredients. Pay attention to the roots of leeks and coriander, and don't remove them, because the roots are more fragrant and the essence is mostly concentrated in the roots. After cleaning, drain the water. Cut the shallots into small pieces, about 5 cm long.
2. We can use 1/4 onion. It is best to use purple onions, which are more fragrant and cut into shreds.
3, the amount of ginger should be careful not to put too much, just cut 2-3 pieces, too much ginger will cover up other flavors, I will cut 3 pieces here.
4. Wash and peel carrots and scrape them into long strips with a scraper, which is more conducive to releasing fragrance and heating more evenly. The addition of carrots can play a role in enhancing color and fragrance, which is essential.
5. Put all the prepared materials into a big bowl. After washing the coriander, you don't need to cut it, just fry it all.
6. You don't need to fire first, pour cooking oil into the pot, put the ingredients into the oil, and then fry on low heat.
When cooking scallion oil, you must not be impatient, you must stir-fry slowly, so that the fragrance of various ingredients can be fully released and blended together. You must master the temperature and never use fire. When frying, we need to turn it with a shovel from time to time, which is conducive to uniform heating. Until the pot begins to swell, we will continue to turn down the heat and turn to the minimum fire.
Stir-fry all the ingredients slowly, and don't be impatient. The color of the ingredients will gradually change, from particularly bright at the beginning, to yellow, and then to burnt yellow.
The picture below shows the color after frying for half an hour. The ingredients are crispy and fried with onions. Turn off the fire at once.
Take the material head out of the pot and control the oil quantity. You don't have to throw it away. You can keep it in a fresh-keeping bag. It's also good to put some when stewing meat or baking pies with noodles.
Boiled scallion oil can be stored at room temperature for a long time when it is poured into a bowl and cooled. If you want to keep it longer, you can put it in the refrigerator. The aroma of onion, coriander and carrot blends together, which greatly increases people's appetite. Whether it is used for direct cooking, mixing noodles, or putting some in dumpling stuffing, it can play the role of finishing touch.
1, although you can't put too much ginger, it is also essential, and you can remove the fishy smell and enhance the fragrance.
2. When processing carrots, use a scraper to scrape them into long strips, not too thick, which is more conducive to frying the essence.
3. In the process of frying scallion oil, you must fry it slowly with a small fire, so that the fragrance of various materials can be released and the fried scallion oil will not be bitter. Remember not to use fire, it is easy to fry, and it will make the onion oil bitter.