As we all know, onion oil is very fragrant. It is an oil made from chives and edible oil. It can make all kinds of delicious food. It tastes very good and is very popular among people. Many people will fry onion oil at home. There are certain skills in frying scallion oil, especially the choice of edible oil. So is lard or vegetable oil better for frying onion oil? Let's take a look at it in detail! Is it better to use lard or vegetable oil for frying onion oil?
Vegetable oil is usually used for frying onion oil, but you can add some lard in it in moderation, so that the fried onion oil will be more fragrant.
The purpose of adding lard to scallion oil is to increase the flavor of scallion oil. Adding proper amount of lard can thicken scallion oil, and at the same time, lard can make the boiled scallion oil golden. However, when frying lard, it is necessary to control the fire power. Too much fire power will easily make the fried lard black. The lard added to the onion oil is also particular, because the freezing point of lard is high, so the lard added to the onion oil should not be added too much, otherwise it is easy to solidify the onion oil, and the ratio of salad oil to lard is 2:1. Making method of scallion oil
Ingredients: 6 kg of salad oil and 3 kg of pork plate oil
Spices: 5g of shallots, 6 dried scallions, 2 scallions, 15g of garlic, 15g of parsley head, 1g of ginger, 3 pieces of star anise and 5 pieces of fragrant leaves
Making steps: ① Treatment of spices
All the spices are cleaned. (2) Fried lard < P > Clean the pork plate oil, cut it into small pieces, put it in a pot and fry it slowly over medium heat until the fat oil is completely discharged, and then remove the lard residue. (3) add salad oil and lard into the pot for cooking onion oil
, add onion segments, ginger, garlic and dried onion when the oil temperature is 3% hot, slowly fry with medium and small fire, control the oil temperature, fry until the onion is slightly yellow, then add onion, coriander head, fry until the flavor is fragrant, and finally add onion green, star anise and fragrant leaves, and slowly fry with low fire until the onion becomes dry and brown. What's the skill of frying onion oil
Whether frying spices or frying spices, we should put spices in turn according to the thickness of the meat and the speed of fragrance, and control the amount, and observe the color change of spices during the period. ① Put spices according to the speed of fragrance
When frying or frying spices with oil, you should pay attention to the sequence of spices in the pot. Generally speaking, spices with thick meat are slow to smell, such as star anise and cinnamon, so you should put them in the pot first; Fragrance is faster when the meat is thin, such as pepper and fragrant leaves. It can ensure that the speed of perfume fragrance is consistent and the fragrance is strong enough. ② The amount of spices should be controlled
The amount of spices should be controlled well when the spices are put in, and the principle of "less should not be more" should be followed. Too much spice is added, and the sesame oil boiled out is easy to have a bitter taste, because the spice itself has a part of bitterness, especially the spice with thick meat. Generally, dry spices are bitter, while wet shallots and onions are not bitter, so you can add more. ③ mastering the heat and observing the color change
In order to achieve a strong fragrance, it is important to control the heat besides adequate spices. Only when it is boiled for a long time, the fragrance will be rich, but it can't be burnt, so the whole process should be simmered slowly. Pay attention to the color change of spices. When the color changes from normal to dark, it shows that the fragrance is sufficient. At this time, the spices should be fished out.