When making these oils, onions, ginger, garlic and spices (different spices are used in different oils) are often used to stir-fry them, so as to increase the compound fragrance of the oil and remove the peculiar smell of the oil (for example, using animal fat). So when frying oil, do you fry onion, ginger, garlic or spices first?
Take the production of onion oil for example. I don't think any of the above frying methods are correct. The correct frying sequence is: stir-fry ginger and spices first, then add onion and garlic after the ginger and spices are fragrant, and finally turn off the heat when all the ingredients are golden yellow. The reasons are as follows:
1. When ginger cannot be fried with onion and garlic, ginger is generally used. Ginger has a strong smell and a more prominent fragrance. But the hard ground of ginger is the most resistant to frying, and the soft texture of onion and garlic is not resistant to frying, especially onion. If the onion, ginger and garlic are fried together, when the onion and garlic turn golden yellow, the ginger has not been fried thoroughly, which is not only insufficient in flavor, but also wasteful. Therefore, the onion, ginger and garlic should be separated and the ginger should be fried in advance.
2. Ginger should be fried with spices. Adding spices to the oil is nothing more than enhancing the fragrance. Most of the spices used are aromatic spices, such as star anise, pepper and fragrant leaves. Their aromatic substances are fat-soluble. After a long time of frying (as long as you master it well, don't fry it), the more fragrance they will give off, so the spices should be fried early and can be made of ginger.
To sum up from the above: to make spice oil, stir-fry ginger and spices first, and then add onions and garlic. Don't get the order wrong. The following is the detailed production method of hotel onion oil, which I hope the subject can refer to.
-Expansion: the preparation method of hotel onion oil-raw materials and seasonings;
Peanut oil, salad oil, scallion, chive, onion, star anise, pepper, fragrant leaves, coriander, etc.
Start making:
Step 1: Prepare onion, ginger, garlic and spices.
Slice the onion, starting from the middle,100g, onion 200g, onion 200g, ginger100g, garlic cloves100g. Spices (20 grams of star anise, 20 grams of pepper, 5 grams of fragrant leaves soaked in warm water 10 minute), 50 grams of coriander.
Step 2: Formal production.
Pour 750g of peanut oil and 750g of salad oil into a clean pot, first add spices and chopped ginger, heat the oil to boil with medium fire, keep the oil temperature at about 100℃- 120℃, and then reduce the fire to boil for about 15 minutes. When the spices and ginger are fragrant, add the remaining onion and garlic and continue to heat on low heat. When the scallion is slightly dry, add the coriander and fry for about ten minutes. Turn off the fire when the onion is white and golden.
Keep the end of the pot away from the burner and let it stand for 12 hours before use.