Green onion oil should be overflowing, refining oil should pay attention to, refining oil, delicious natural arrival of green onion oil should be overflowing, refining oil should pay attention to, refining good oil, delicious natural arrival of onion overflowing flounder

<h1 class="pgc-h-arrow-right" data-track="1" > shallot oil should be overflowing, refining oil should pay attention to, refining oil, delicious natural arrival</h1>

Onions are good onions, and if they don't make good use of them, you can't blame them for not being fragrant.

Shallot oil cooking is very versatile, but whether it is done well or not depends on whether the oil is refined enough. The most common way to cook before is to cut some shredded green onions, spread them on top of the ingredients, drizzle them with hot oil, and serve. Do you have a little friend who thinks the same way as me?

Until one day I went to a chef's house, I had the privilege of tasting the onion oil dishes made by the chef, and I was embarrassed to ask at the moment, so I had to go home to "practice my hands" As a result, I consumed a large bundle of green onions, and I did not practice, and finally I could only ask for advice with a thick face.

Shallot oil is literally made of shallots and oil, although it is two kinds of ordinary ingredients, what we make is very different from what the chef does!

Onions are treasures from beginning to end, and even the whiskers of the shallots cannot be spared, and they must be refined separately, not drizzled with hot oil on the simple shredded shallots.

According to the chef's step by step, step by step, the color of the refined shallot oil is beautiful, and the aroma can no longer be described in any words. And I finally understand that learning is endless, only diligence is the shore, only such "refining" is worthy of being called onion oil.

Flounder, also known as flounder, has a flat body and only a hard bone in the middle of the whole body, without small spines. Rich DHA is often overused for modern people, and some can be appropriately supplemented.

Good fish, of course, must have good oil to match. Delicious meat, rich in nutrients, after a few simple steps, with onion oil to bless, immediately become different, from the kitchen to the table, it attracts a group of hungry cats to follow.

With some black fungus, soft and crisp, complement each other, the layered taste is richer. Delicious fish is a must, and don't forget that the black fungus next to it is just as helpful to the body.

<h1 class="pgc-h-arrow-right" data-track="15" > shallots overflowing with flounder</h1>

〔Material Purchase〕

300 grams of flounder, a small slice of ginger, a red pepper, and a handful of black fungus

Refined onion oil part: 1/2 catty of green onion, appropriate amount of peppercorns, 300 grams of oil. (You can do more at a time, store it in the refrigerator, use it up in a month, and the stir-fry is also very good)

Seasoning: 1 spoonful of light soy sauce, 1 tablespoon of pepper, salt to taste

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〔Specific Method〕

Step 1

Flounder surface does not have large fish scales, looks clean, with a knife to gently scrape, the surface is also some dirty things, hands should be light, do not scratch the skin of the fish yo.

Step 2

Wash the fungus and tear it into small flowers.

Step 3

Open two pieces of fish meat along the fish bone slices. Cut another 0.2 cm thick slice. Each piece of fish meat is best to bring fish skin, so as not to fall away during the cooking process, the fish skin we have handled very clean, but it is full of gelatinous presence.

Step 4

The fillets can be rinsed again, the moisture is controlled, and salt, pepper, cooking wine, and starch can be added to the flavor.

Step 5

Start refining shallot oil.

Wash the green onions, including the shallots. Let it open, remove the moisture and then cut into segments. In addition, I also prepared some shredded shallots, red pepper shreds, and ginger shreds, which are more embellished.

Step 6

Almost missed the peppercorns, rinsed and dried.

Step 7

Place the green onion in a dry pot with peppercorns, simmer the aroma first, and remove the moisture from the green onion leaves. When the surface is a little dry, add oil, burn for a while, after there are large bubbles, change to medium and low heat to slowly fry, do not be anxious, once you are in a hurry, the color of the oil immediately becomes turbid, accompanied by a burnt taste.

Step 8

After refining to this bear-like shape, you can pour out the shallot oil first, leaving the dried shallots.

Step 9

Put the green onion back into the pot, bring to a boil with water, add the fungus and flounder slices, cook over low heat, remove and put them into the finished dish, add shredded shallots, ginger shreds, red pepper shreds, pepper, drizzle with shallot oil and soy sauce.

*You can heat the shallot oil and drizzle it, but you cannot add the hot oil after pouring it on the shallot oil.

* Boiled oiled shallots, don't rush to pour them out, you can exert the residual heat, use it to add water to raise fish fillets, will have more flavor.

#Good Time in Autumn ##福州头条 #