How to make cooking oil fragrant

When cooking many foods, cooking oil is needed because it can make the food more colorful, fragrant and delicious, thereby increasing people's appetite. There are many types of cooking oil, such as delicious shallot oil, traditional shallot oil, radish oil, etc. Different cooking oils have different recipes and cooking methods. Below we will introduce the production methods of these cooking oils in detail for your reference!

1. Delicious chive oil

Main ingredients: 2 kg peanut oil.

Ingredients: 300 grams of shallots, 200 grams each of shallots (a very small red onion) and scallions, and 100 grams of carrots.

Production:

1. Wash the shallots and cut into sections; peel the shallots and cut into small circles; wash the scallions, split them in the middle and cut into sections; wash the carrots and chop them.

2. Place the soup bucket on high heat, add peanut oil and heat until 30% hot, then add all the ingredients. Simmer on medium heat until there is almost no water in the ingredients, then reduce the heat and simmer until the ingredients turn golden brown, then turn off the heat. When the residual heat turns the ingredients into paulownia color, remove all the ingredients and they are ready to use.

Applicable to: cold salad, stir-fry, and stir-fry.

2. Traditional Shallot Oil

Main ingredients: 800 grams of salad oil.

Ingredients: 100 grams of scallions, 30 grams of onions, 20 grams of ginger, 10 grams of coriander roots, 5 grams of star anise, and 3 grams of bay leaves.

Production:

1. Wash the green onions (the roots do not need to be removed), cut into 4 cm long segments, and tap them with a knife; clean the onions and cut into pieces; wash the ginger and cut into large slices; wash the coriander roots.

2. Put a clean pot on the fire, add salad oil, add all the ingredients, fry slowly on low heat until the raw materials are dehydrated but not dry, then turn off the heat, use the remaining heat to fry the raw materials dry, and remove the residue (do not throw away the fried raw materials, you can use them as brine for cold dishes and hot dishes).

Applicable: Scallion oil is the most commonly used compound oil in the kitchen. It is used in both cold and hot dishes, and the production methods are also different. Some have a stronger spice flavor, while others have a stronger onion flavor. If the taste of the spices is too strong, it will overwhelm the flavor of the ingredients themselves when used in cold and hot dishes; for hot dishes, such as stir-fried seasonal vegetables, seafood, and soups, this kind of scallion oil is the first choice.

3. Radish Oil

Main ingredients: 100 grams each of chicken fat and lard, 500 grams of salad oil.

Ingredients: 250 grams of carrots, 30 grams of green onions, and 10 grams of ginger.

Production:

1. Clean the carrots, cut them into large slices, steam them in a steamer, take them out, blend them in a juicer and pour out the puree.

2. Clean the green onions and ginger, and cut them into green onion segments and ginger slices respectively.

3. Put a clean pot on the fire, add chicken oil and lard, then add the scallion and ginger and fry briefly, then remove from the pot. Add salad oil and carrots, and fry slowly over low heat. Turn off the heat when they are almost dry. Do not fry too hard, otherwise the flavor of the carrots will be lost.

Application: This oil is mostly suitable for cooking seafood, high-end semi-soup dishes and abalone.