To make small wontons to use this "green onion", I buy 10 pounds at a time, fried into black shallot oil, can be stored for a long time!
Although the small wontons are less stuffed, they are a perfect match with the thin wonton skin, especially after cooking, they are put into the wonton soup, and then sprinkled with some green onions and coriander, which are full of color and flavor, very delicious. The small wontons we eat in the wonton shop are always more fragrant than those made at home, because when we make small wontons in the wonton shop, we use a kind of "green onion", and it is the small wonton seasoning made of this onion that can have this fragrance.
Small wontons with this "onion", the size and shape like garlic cloves, color and appearance but like onions, this "onion" is called onion or red onion head, generally grown in the south, Guangdong, Fujian and Sichuan and other places have been planted, buy this "onion" must be accurate, do not buy into a small onion, this kind of onion or do intestinal powder and marinated meat rice must be used condiments.
When we eat small wontons in the ravioli shop, there will be some black seasonings floating in the soup, which is called "black shallot oil", and it is this shallot oil that makes the small wontons not only charming, but also full of umami. This "black shallot oil" is made by frying "shallots" and is an essential seasoning for making small ravioli.
I opened a wonton shop, black shallot oil must be prepared in advance before opening, because fried black onion oil is more time-consuming, so I use 10 pounds of shallots to fry black shallot oil each time, so once made, the store can be used for half a month, if you are a family, you can also make it once, long-term preservation, every time you make small wontons, add a little bit to the aroma.
Before to share with you how to do black onion oil, many friends after reading the article to inquire, want to know more detailed production methods, the following I again will be fried black onion oil detailed methods to share with you, I hope there is a need and like this taste of friends can learn to make.
【Detailed steps for frying shallot oil with shallots】
Ingredients: 10 kg of shallots, 20 kg of vegetable oil, 2 kg of shrimp skin, 2 kg of rib sauce, 2 kg of seafood sauce, 600 grams of tempeh sauce
Preparation steps:
Step 1: Wash and chop 10 pounds of fresh shallots that have been peeled off their skin. Chop 2 kg of shrimp skin. Chop up 600 grams of tempeh sauce.
Step 2: Pour 20 pounds of vegetable oil into the pot, pour in 10 pounds of chopped shallots when the oil temperature is 50% hot, and constantly stir the shallots in the pot with a spatula to prevent the sticky pan from frying.
Step 3: After the shallots are floating in the pot, reduce the heat and continue to fry the shallots, stirring non-stop.
Step 4: After about 1 hour, when the onion in the pot is fried to a slight yellowing, pour in the 2 pounds of shrimp skin that has been chopped, or continue to stir, if the shrimp skin is too wet, it may overflow the pot, be sure to pay attention at any time.
Step 5: After about 3 minutes, the shrimp skin in the pot has been fried to remove the fishy smell, pour the chopped 600 grams of tempeh sauce, 2 kg of hoisin sauce, 2 kg of pork rib sauce into the pot and fry, continue to stir the sauce in the pot to prevent the paste.
Step 6: After about 10 minutes, when the sauce in the pan has been fried and floating, turn off the heat and cover the pot, and when the oil is cool, it can be sealed and stored.
Production points:
1, when the onion is just put into the oil pot, it is most likely to get to the bottom of the pot, resulting in fried paste, once the onion is fried paste, there will be a bitter taste, when frying the shallots, you must keep stirring.
2, when frying black onion oil, the fire can not be too large, low heat slow frying aroma can come out.
3, the onion should be fried until it changes color slightly, pour into the shrimp skin, because the back will continue to fry, so the onion can not be fried too yellow, otherwise continue to fry the shrimp skin and sauce, it is easy to fry the shallot paste.
4, after turning off the heat, cover the pot lid, not only can the black shallot oil "cover" black, but also make the black shallot oil more flavorful.
5, when preserving the black shallot oil, try to seal it as much as possible to prevent the water from spoiling and odor.
Have you learned the above production methods? If it is for home use, you can do less at a time according to the above proportions.
To make small wontons to use this "shallot", I buy 10 pounds at a time, small fire fried into black shallot oil, can be stored for a long time!
Do you make shallot oil? If there are other ways, you can leave a comment below to comment on it!
I am @ make handmade dumpling ravioli third sister, opened a dumpling ravioli shop for more than 10 years, if my article is helpful to you, please like, comment and share, "follow" I can learn more about the practice of dumpling ravioli.
Original is not easy, welcome to forward!