The recipe for boiling golden scallion oil!
First, the proportion of material formula
1. 500g of edible oil
2. 50g of green onions, ginger and coriander stalks
3. 50g peeled garlic
4. 65g of shrimp
5. 30g of seafood powder
6. 30g of large powder
(The large cooking powder contains star anise, Sichuan pepper, cumin, dried ginger, cinnamon, black pepper, good ginger, angelica, cloves; mix all evenly and soak in warm water for 20 minutes, then fry over low heat; put it in a food processor and break it, take 30g.) ）
Directions:
1. Remove the green onion leaves from the prepared green onions, leaving only the white part of the green onions, and then put them in a food processor with ginger and coriander, and break them.
2. Find a gauze net, put all the broken particles into it, and then squeeze the water inside and put it aside for later use.
3. Pour cooking oil into the pot, when it is about 150 °C, pour in the chopped green onions that have been squeezed out of the water, and slowly boil over low heat to bring out the fragrance.
4. Then every half an hour, put the shrimp skin, seafood powder, and large powder in turn, and the interval between each time is about half an hour, and don't be in a hurry to boil slowly.
5. The boiled scallion oil should have a feeling of sand, put it up with a spoon, it feels like meat floss, and then you can turn off the heat directly.
6. Do not use the boiled golden scallion oil directly, let it cool naturally and leave it overnight, so that the fragrance will be stronger.
7. Find a sealed glass bottle, clean the inside to ensure that there is no water and no oil, and then put the boiled scallion oil in it, which can be eaten for 1 month without damage. #头条创作挑战赛#
How to eat scallion oil:
1. Mix the noodles directly with scallion oil, after the boiled noodles are cooled in water, pour a little scallion oil and mix well.
2. To make the soup base of wontons, put scallion oil in the bowl first, and then heat the soup to stimulate the fragrance.
3. When pancakes, you can wrap scallion oil to make mille-feuille cakes, which are full of aroma.
