Busy and busy, looking down, the waxing moon is more than halfway through, and in less than two weeks it will be the New Year. Both adults and children are full of expectations for the arrival of the New Year. The New Year is a rare reunion moment for the family, a time to enjoy family affection, and a time to pray for the blessing of the new year.
New Year is a time for families to gather, but also to enjoy food, whether it is children or parents, want to make a delicious meal for the family, eat and talk, chat and laugh, there is nothing in life that can be enjoyed more than this. Of course, in addition to family, during the New Year is also a time for relatives and friends to interact with each other, and probably most people can only meet once a year, so it is inevitable to stay and have a meal to reminisce about the past.
New Year's family feast, share 1 "wild onion oil", make 1 can take as you go, stir-fry vegetables and stuffing are fragrant. From Chinese New Year's Eve night until the end of the New Year, during this time it is indispensable to prepare large and small family banquets, and today I will share with you a wild onion oil. You can use it when stir-frying, drizzle some of the stuffing when you mix it, and if you want to cook a noodle in the morning, you can also play a finishing touch with a spoonful. Make one can at a time to save, take and use, very convenient, add flavor to your dishes, and everyone praises your cooking skills. Let's take a look at it together
【Wild shallot oil】
Ingredients: Chives, carrots, ginger, coriander, purple onion, corn oil
Although I share with you the shallot oil, it is not enough to use only shallots, otherwise the taste of fried shallot oil will be more monotonous. And add a few more, can make the onion oil more integrated, here with everyone mentioned a few ingredients, are very common, often used to season, and the aroma of each ingredient is very natural, but also very unique, but put these things together, the taste of the ingredients themselves will not be covered, you can still smell every fragrance, fragrant but not greasy.
1, after preparing these ingredients, we first clean each ingredient, pay attention to the roots of chives and coriander do not remove, because the roots are often the essence, the aroma is stronger. Another point is that ginger does not need too much, 2-3 tablets on the line, because its taste is more prominent, too much is easy to dominate, and the appropriate ginger can play a fishy and fragrant effect.
2. After cleaning, we drain the water on the surface of the ingredients to avoid splashing the oil in the pan when frying. The various ingredients are then changed into a knife change. Cut the chives in half directly from the middle, cut the onions into chunks, cut the parsley into long pieces, and slice the ginger. Carrots do not have to put the whole root into it, use a spatula to scrape a few slices, the addition of carrots can make the color of the onion oil look better.
3, after the ingredients are processed, we prepare a large pot, put the ingredients into it, and then add the right amount of cooking oil, here we recommend that you use corn oil, it has almost no taste, it is very suitable for making shallot oil, of course, you can also use peanut oil or rapeseed oil.
4, after getting ready, we turn on a medium-low heat, slowly heat, at this time we can also flip it, let the cooking oil wrapped to the ingredients, so that the aroma of the ingredients is more convenient to integrate into the cooking oil. Heat until the pot begins to bubble, at this time we have to adjust the heat to the minimum, otherwise it is easy to fry the paste, making the onion oil bitter.
In the process of frying shallot oil, we must not be anxious, we must use the minimum fire, slowly fry, so that the aroma in the ingredients is released, and it should be noted that when frying, we must use a shovel to turn over diligently, so that the ingredients are evenly heated, because the oil temperature is relatively high, it is easy to fry the paste. In about half an hour or so, all kinds of ingredients change to a burnt yellow color, and at this time you can turn off the heat, because if you continue to fry, you will be bitter.
At this time, we will immediately remove the pot from the stove and put it on the ground or in a cool place to avoid further heating of the residual temperature of the hot oil in the pot and fry the ingredients. Then use the fence to quickly fish out all the ingredients. This shallot oil is fried, we can see that the fried shallot oil is bright in color, and its aroma is very strong. We can put the fried shallot oil into the oil bottle at home, take it as you go, generally speaking, it will not be bad when it is put down at room temperature for 1-2 months.
【Little Jasmine has something to say】
1, fried shallot oil leftover material head do not throw away, these are also the essence of the part, chewing in the mouth is very fragrant, we can use the bag to pack up, usually fried meat stew or stuffing when put on some, can be fragrant.
2, fried onion oil on the one hand is the choice of the head of the material, today's 5 things are the foundation, essential, and then it is necessary to pay attention to the time of frying, must be low heat slow frying, frequent turning, so as to ensure that the aroma of the ingredients is fully released, but also to avoid frying paste.
3, if you want to extend the storage time of green onion oil, we can also put it in the refrigerator to save.
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