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Speaking of onion oil, it is estimated that most people know that restaurant stir-fry dishes will be used, although it looks like there is little difference between cooking oil in peacetime, but the taste is really fragrant, and the stir-fried dishes are even more fragrant.
But how exactly is the shallot oil fried? Today, I will explain to you in detail, the 5 kinds of ingredients that are indispensable for fried shallot oil, fried shallot oil stir-fry, mixed noodles, especially the flavor of the dumpling filling is called a fragrant.
【Universal shallot oil】
1. First of all, let's match the spices: a small handful of star anise, a few grains of fragrant sand, a dozen pieces of baizhi, a handful of fragrant leaves, and these large ingredients with a lighter taste can be reduced or not used.
2. Then prepare the ingredients: two onions, both cut into thin wires, there are sticky hands to grasp the scattered, cut into thin wires can be better out of the taste; ginger cut into thin slices, and onions in the same basin; a handful of parsley with leaves, cut off the roots do not, and then cut a few knives, parsley leaves can better taste; coriander, cut into two pieces, coriander root contains volatile oil, can emit a special fragrance, do not remove; green onion white pat flat, so that you can better extract the fragrance, the green onion white cut into long segments, and parsley, Coriander put together. These five ingredients are the key to the fresh flavor of onion oil, and one can not be less.
3. Below, we pour 2.5 liters of vegetable oil into the pot, and at the same time pour the large ingredients and onions and ginger slices into one piece, slowly increase the oil temperature, and push the large ingredients with a spoon.
4. When the oil temperature rises to 50% hot, the oil surface has smoke coming out, we pour in celery segments, coriander and green onion segments, after pouring these coriander, the oil temperature will drop to 30% heat, the temperature is about 90 degrees, the oil temperature at this time can not be too high, keep the low heat, slowly fry out the moisture of the ingredients, the process takes about 8 minutes. The oil temperature will slowly rise to 50% heat, and the spoon should be turned constantly to make it evenly heated, and the ingredients will slowly become soft in this process, which is the process of slow evaporation of water.
After 5.8 minutes, slightly increase the oil temperature, when the oil temperature is 60% hot, these ingredients will slowly turn yellow, the process of discoloration is the best time to precipitate the aroma, this process takes 5 minutes, to maintain the medium heat.
After 6.5 minutes, the ingredients will turn golden, this time you can smell the special aroma of the oil, we can fish out the residue, if you feel that the taste is not fragrant enough, you can also turn off the heat and soak for 2 minutes and then fish out.
Well, every time the stir-fry to be drizzled with clear oil is boiled, like friends quickly try it.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!