1. Lettuce in shallot oil
ingredient
Lettuce, shallots, shallots, cooking oil, salt, white vinegar, sugar, chicken essence, red pepper.
method
1: Peel the lettuce, wash the green onion, remove the skin and wash the shallot.
2: Cut the lettuce into strips, put a small spoonful of salt on the chopped lettuce, mix well and marinate for 30 minutes.
3: Squeeze the marinated lettuce into the water.
4: Heat the pan, put the oil down, fry the shallots and shallots on a low heat until yellow, add the shallots together and fry until the shallots turn yellow, drain the shallot residue, and put out the shallot oil for later.
5: Mix white vinegar, a little salt, sugar and a little cold boiled water into the juice.
6: Cut the red pepper into strips and put them on top of the lettuce, pour in the mixed juice, drizzle with green onion oil and mix well.
2. Tofu skin in green onion oil
Tofu skin, golden needle grinding, green onion, ginger, soy sauce, sugar, red pepper, peppercorns.
1: Cut the tofu skin into strips and wash the mushrooms.
2: Blanch in boiling water and put it in cool water.
3, add soy sauce and sugar and mix well (I think the taste of soy sauce is better, like friends can also add salt and chicken essence).
4: Place shredded shallots, ginger shreds, and red pepper shreds on the surface.
5: Fry a little pepper oil and pour it on the red pepper.
3. Shallot oil taro
Taro, chili pepper, chives, salt, sugar, oil.
1: Wash the taro and put it in a pot, add water over the taro, then add half a spoonful of salt and cook.
2: After cooking, peel and cut into chunks, chives and chili peppers.
3: Pour oil into a pan, add the shallots in the cool oil and sauté over low heat.
4: Fry until the onion is white and slightly yellow, then turn off the heat and fish out the fried yellow onion, which is the fried shallot oil.
5: Put the chopped taro into the pot and stir-fry evenly, stir-fry well, add half a spoon of salt, half a spoon of sugar, half a bowl of water, cover the pot and cook for half a minute.
6: When the pot is boiling and the soup becomes thick, put in the peppers, and then sprinkle the remaining green onions out of the pot.
4. Slices of shallot oil lotus
Root, spring onion, vegetable oil, salt, ginger, white vinegar.
1: Wash and peel the lotus root, cut it into thin slices, put the cut lotus root slices into a pot of boiling water, and blanch the water quickly.
2. Rinse the lotus tablets with water to cool them, and soak the lotus tablets with water.
3: Finely chop the shallots and shred the ginger.
4: Remove the lotus slices from the controlled water and add white vinegar, sprinkle a little fine salt and mix well.
5: Pour vegetable oil into a wok, add green onion and ginger and stir-fry until fragrant, remove from heat.
6: Pour the sautéed shallot sesame oil on the lotus slices and mix well.
5. Shallot oil and mustard
Brussels mustard, red pepper, chives, salt, sugar, soy sauce, cooking oil.
1: Remove the old skin of the mustard root, wash it with the leaves, cut into thin slices, add salt and pickle.
2: Finely chop the shallots and strip the red pepper.
3: Pour oil into a wok, heat up and add shallots on low heat and fry until fragrant.
4: Rinse the marinated mustard twice with pure water, squeeze out the water, put it in a bowl and add red pepper shreds.
5: Mix well with soy sauce and sugar, pour the fried shallot oil on it, and mix well.
6. Shallot rape heart
Hearts, shallots, ginger, steamed fish sauce, dried chili peppers, cooking oil.
1: Bring the water to a boil, add salt and cooking oil to the water, put in the washed vegetable hearts, blanch well and fish out the cold.
2: Cut the green onion into small pieces, slice the ginger and shred the red pepper.
3: After it is too cold, listen to the vegetable hearts on the plate and drizzle with steamed fish soy sauce.
4: Stir up another pot, pour the cooking oil, add the slices of ginger and add the green onion and slowly fry over low heat.
5: When the green onion is slightly pasty, add the red pepper strips, turn off the heat and fry the peppers with residual heat.
6: Pour the oil on the heart of the dish while it is hot.
7. Mix shallot oil with tofu
Tofu, chives, garlic cloves, red pepper, salt, sushi soy sauce, sesame oil.
1: Steam in a tofu steamer for 5 minutes.
2: Cool the steamed tofu and pour out the excess water.
3: Cut the tofu into chunks and sprinkle with a little salt.
4: Wash and chop all ingredients.
5: Add sesame oil to the pan and fry the minced garlic until fragrant.
6: Add the green onion and red pepper, fry them all until fragrant and turn off the heat.
7: Pour the shallot oil on top of the tofu and pour in the sushi soy sauce.
8. Shallot oil enoki mushroom
Enoki mushrooms, shallots, goji berries, monosodium glutamate, vegetable oil, soy sauce, salt, sugar, vinegar.
1: Wash the mushrooms and put them in boiling water, drain them after cooling
2: Cut the shallots into small pieces, dice the red pepper, put it in a bowl, add salt and thirteen spices.
3: Add 2 tbsp vegetable oil and 1 tbsp sesame oil to 70% heat in a pot, pour over the green onion and make shallot oil for later.
4: Take a small bowl and add vinegar, soy sauce, salt, sugar and MSG to make a juice. (Vinegar and soy sauce 2:1)
5: Pour over the mushrooms, add the shallot oil and mix well with the goji berries.
Nine, shallot oil kelp silk
Kelp, pepper, chives, salt, oil, sesame oil, soy sauce, oyster sauce, seasoned fresh.
1. Kelp soaking soft cleaning.
2: Shred kelp, finely chop pepper and finely chop chives.
3: Put the cut kelp shreds into boiling water and add some salt to cook for 5 minutes, drain and plate.
4: Add ginger rice and chili peppers in the boiling oil, sauté until fragrant, pour in chives, drizzle with soy sauce, oyster sauce, sprinkle with seasoning and fresh.
5: Stir-fry well, pour the fried shallot oil juice in a kelp silk bowl and mix well, drizzle with sesame oil.
10. Broad beans in shallot oil
Broad beans, shallots, salt, sugar, cooking oil.
1, the spring onion cut into fine mince, it is best to cut the green onion white and green separately;
2, add cooking oil to the pot, a little more than usual, add 2/3 of the minced green onion in the hot pot, sauté over medium-low heat to make the incense. Here I put the white part first;
3, add broad beans, quickly stir-fry a few times, then add a little water (or broth), add salt, sugar;
4, cover, simmer on medium heat for 3 to 5 minutes, depending on the old and tender and how many fava beans. Then sprinkle the remaining 1/3 of the green onion and mix well out of the pan.
11. Onion oil rotten bamboo
Curd bamboo, green pepper, shallot, balsamic vinegar, salt, sugar, cooking oil.
1: Cut the soaked bamboo into diagonal sections, remove the seeds of green peppers and cut into strips, and cut the shallots into sections.
2: Blanch the bamboo in a pot for 1 minute, and put the blanched bamboo, green pepper shreds and some shallots into the container together.
3: Add salt, balsamic vinegar and a little sugar in turn.
4: Put cooking oil in the pot, add the remaining shallots and fry them over low heat, fry until the shallots are browned and turn off to form shallot oil.
5: Add 2 tsp of simmered shallot oil and mix well.
12. Shallot oil grass mushroom
Mushrooms, cucumbers, shallots, salt, chili oil, soy sauce.
1: Wash the mushrooms in boiling water and blanch with a little salt, remove the water and wash them.
2: Wash and slice the cucumber and plate, cut the mushroom with a flower knife, peel off the outer layer into petals, put it on the cucumber slices, put the chili oil, salt, and soy sauce into the steamer for about 10 minutes.
3: Heat the pan with oil, add chopped green onion and stir-fry until fragrant, pour on the mushrooms.
13. Shredded shallot oil radish
White radish, green onion, cooking oil, salt, monosodium glutamate.
1: Wash and shred radish and marinate with salt for 30 minutes.
2: Squeeze out the water from the radish shreds, shake them and put them on a plate and sprinkle with green onions.
3: Sprinkle hot oil on the green onion on the radish shreds, add chicken essence and mix well.
14. Shallot oil small potatoes
Small potatoes, shallots, salt, soy sauce, oil.
1: Cook the small potatoes, peel and cut them in half.
2: Cut the chives into thin pieces.
3: Put an appropriate amount of oil in the pot, add 1/2 of the green onion leaves and sauté until fragrant.
4: Add small potatoes and stir-fry, add salt, soy sauce and add the remaining green onion leaves.
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