Additionally, a few less disgusting analogies, a variety of small fry in the role of composite spices is also very obvious, more ingredients are generally richer in flavor. Always feel that their cooking is not enough flavor students, in addition to onion, ginger and garlic in addition to consider putting something else to try? For example, some of the spicy fried food, you think spicy is a kind of chili just well, it is likely to be several kinds of dried chili, fresh chili, wild pepper and what together ah.
This applies to scallion oil, which can be flavored with other spices. Of course, oil made directly from scallions is also very tasty, but there will be less layers of flavor.
Homemade scallion oil steps:
1. Put a moderate amount of oil in the pot, add some spices to heat
The amount of oil should be more than expected, because each step will take away some of the amount of oil, and do so laborious not to do more is really a waste of money. Spices I used star anise, cinnamon, peppercorns and leaves, pay attention to the fire to maintain a medium fire can be, too much fire, if the peppercorns and leaves easy to paste.
2. Add shredded onions, and simmer until the onions wilt
The so-called composite flavor, then the flavor should be more than one source. Source one is the various spices put on top, and source two is the shredded onion. Some people are using shallots for the same reason. Keep the heat on medium-low all the way from this step, but don't turn it down to minimum, it will be a little too slow.
3. Continue to simmer on medium-low heat
Simmer until the picture of this state, and then simmer for a while until the onion is more wilted a little
4. Above the spices are all fished out, and add the cleaned and drained green onions
This is the real simmering of green onion oil stage, the previous addition of the spices can be discarded. You need to pay attention to the small onions a little bit to wash and drain a few hours in advance, otherwise it is too easy to splash oil. I often wash at night after drying overnight, and then boil onion oil in the morning.
5. Simmer until the scallions become caramelized
6. Allow to cool a bit and then bottle
It's easy to blow up glass jars when they're too hot, so be careful. Once cooled and sealed and refrigerated, it's fine for a couple weeks in the fridge.
In addition to making mixed noodles, making soup noodles is also good ah. The noodles are still not right, but please don't mind~
The recipe I used for this soup noodle is
Homemade chicken stock, if you don't have stock, you can add a spoonful of meat oil such as lard to the soup
Old soy sauce, oyster sauce, and salt in moderation, the oyster sauce and the old soy sauce to enhance the flavor will be enough
Cooked noodles with a spoonful of scallion oil