Chefs always say to put clear oil in stir frying, what is clear oil?

Bright oil refers to cooked oil that has been refined and heated in advance before the dish is put into the pot. Adding oil to stir-fry when stir-frying can not only make the stir-fried vegetables more fragrant, but also make the food more evenly heated and taste better.

Oil, in fact, is the refined cooked oil, can be boiled out with green onions, ginger, onions, coriander and star anise bay leaves, can be eaten directly, or can be poured with oil after the dish is thickened, because part of the oil will be adsorbed on the surface of the sauce at high temperature, forming a thin layer of grease, which looks particularly bright, especially through the light reflection color will be more obvious, it looks very appetizing, and it can also be fragrant.

In fact, this is the cooked oil after the chef has fried the green onion or his own special seasoning recipe, and many chefs like to put it into the dish at the end, which not only brightens the dish, but also plays a role in enhancing the flavor.

Bright oil is the cooked oil that is put when the dish is about to be fried. It plays a role in fragrance and brightening. In some places, cooking oil will be put in, and if you put cooking oil, the fried dishes will be more fragrant and tasty.

What exactly is the "clear oil" used in stir-frying? The chef explained the whole process, come and find out!

To put it bluntly, clear oil is clear oil, which is generally at the end of cooking, and the chef scoops in a small amount to brighten the dish. Especially in stir-frying dry-pot dishes, when the sauce is wrapped in the foodThen pour a small amount of oil along the edge of the pot with a hand spoon, and stir-fry it quickly, the oil wraps the juice on the surface of the dish to produce oil thickening, which not only has the effect of brightening, but also has the effects of freshness, heat insulation, and avoiding slackness. Bright oil is a kind of compound flavor cooking oil, which can not only add brightness to the color of the dish when stir-frying, but also enhance the aroma of the dish.

It can also be used to adjust cold dishes, and add oil when making steamed dumplings to make the filling of dumplings, which will make the filling taste fragrant.

It's not the chef's words, a lot of the jargon in the industry is a bit obscure. For example, after reading (food writer Wang Gang)'s **** good friend, the most heard is the word "wide oil", as long as it is not in the industry, it is not clear what "wide oil" is. Here's a passing:

"Wide oil" means that a lot of oil is added to the pot, and the conclusion is that the area of vegetable oil in the pot is very spacious, and it is known as "wide oil". The professional term "clear oil" generally refers to the posture of the final oil, not a single oil! "Clear oil" is also known as tail oil and bright oil, and it is likely that there are other names in different regions.

.At the end of cooking, it is usually not easy to heat or roll the dishes in the pot after pouring in the oil, and it is generally possible to gently push it with a spoon, so there is a most basic rule for the oil that is poured in: it is the oil that can be taken directly!

Simply put, it's cooked oil! Generally, the oil that we pour into it is different according to the dish, and the following types of vegetable oils and fats are poured in: shallots, lard, garlic oil, wild pepper oil, chili oil, sesame oil, and edible blended oil (if it is peanut oil, it needs to be warmed moderately, otherwise it is easy to cause abdominal problems).

Generally, when vegetables are watery, people generally add a small amount of cooking oil to maintain the color of the material.

Generally, people call it bright oil (not tail oil). This type is added in the middle of production and processing in order to maintain the color of vegetables and fruits. Generally, when vegetables are watery, people generally add a small amount of cooking oil to maintain the color of the material.

Generally, people call it bright oil (not tail oil). This type is added in the middle of production and processing in order to maintain the color of vegetables and fruits. In general:

Bright oil generally refers to the last step before the dish is platedIt's just a trivial part of the cooking process, and it's a matter of understanding the basics, and it's rarely used at home. But novices also need to master the basic theory and application expertise!

Bright oil is a relatively pure vegetable oil, I think it is better to collect the juice at the end, and then go to reflect on it and put it on the plate while it is hot.

Actually, it's the hot oil. I think it should be to heat the oil first, fry it for a while after it is hot, and then take it out, this is the clear oil. Then sprinkle a layer while cooking.

Also known as tail oil, it can increase the aroma of meals and enhance people's appetite. Boil green onions, onions, star anise leaves, ginger, coriander, etc., over low heat, and put them in a bowl.

There are types of open oil, such as chicken oil, garlic oil, sesame oil, etc. When we stir-fry, we can apply oil to the dishes to optimize the color, transparency and lubrication of the dishes. There are many ways to use a spoon to take a certain amount of oil and slowly pour it over the dish.

What kind of oil can be used to hit the oil.

Ming oil is also known as tail oil, it has chicken fat, garlic oil, sesame oil and other types. Usually, people thicken the dish and then pour the oil on the dish, which can also be called "beating the oil".

The reason why we use oil when cooking is because it can improve the transparency and lubrication of the dish, and it can also be used to make the color of the dish brighter, so that it looks more appetizing.

There are also many ways to hit the oil, such as the drip method, scooping method, and pouring method. The method of operation of the pouring method is to use a spoon to hold a certain amount of oil, and then slowly pour it on top of the dish.

Bright oil is chive oil, which is used before the dish is out of the pot to brighten and enhance the flavor. Cold dishes are also indispensable, as well as mixed noodles, especially scallion oil mixed noodles, which are fragrant and pleasant, in short, almost every dish can be used, and it is more fragrant after use. This is one of the reasons why the restaurant food is better than the home-cooked food.

The practice of clear oil:

Chive oil] 1a handful of parsley with leaves, cut a few knives casually; a handful of shallots, cut into long sections; A handful of parsley, also cut into long sections.

2.Prepare a small basin, put a handful of star anise, a handful of good ginger, a dozen grains of fragrant sand, a few angelica grains, and a handful of bay leaves.

3.Prepare another piece of ginger and cut it into thin slices; Half an onion, cut into slices and set aside.

4.We pour about 5 catties of vegetable oil into the pot, pour in the ingredients and onions, slowly increase the oil temperature, and use a spoon to push the ingredients apart.

5.When the oil temperature rises to 5 into the heat, the oil surface is close to smoking, we pour in the celery section, and then pour in the shallots and coriander, after the shallots and coriander are in the pot, the oil temperature will drop to 3 into the heat, about 90 degrees, the oil temperature at this time can not be too high, to keep the low heat, slowly fry out the moisture of the ingredients, this process takes about 8 minutes.

6.Then the oil temperature will slowly rise to 5% hot, and it is necessary to use a spoon to keep turning it so that it is evenly heated, and the ingredients will slowly become soft in the process, which is the process of slow evaporation of water.

After a few minutes, slightly increase the oil temperature to 6 degrees Celsius, the temperature is 180 degrees, these ingredients will slowly turn yellow, the process of changing color is the best time to precipitate the fragrance, this process takes 5 minutes, keep the medium heat boiling.

After a few minutes, the ingredients will turn golden brown, at this time we can remove the residue, if the taste is not fragrant enough, you can also turn off the heat and soak the residue for another 10 minutes.

Well, the chive oil that has to be poured out of the pot every time is boiled, and the cooking was not fragrant enough before, you can try to boil some chive oil to make it to ensure that the kitchen is easy to turn up more than a little bit.

Brighten up and add to the look and feel of your dishes!

Ming oil, also known as tail oil, is the oil poured into the dish after cooking and thickening, according to the specific conditions of the finished dish, such as chicken fat, ginger and scallion oil, sesame oil, garlic oil, pickled pepper oil, etc. The process of pouring tail oil is also called oil drenching, tail oil, oil or batch oil in the industry.

The way of clear oil is exquisite. First pour it gently from the edge of the pot, rotate the pot while drizzling, wait for it to lubricate the bottom of the pot, turn the pot, and then pour a little tail oil on the surface of the dish to get out of the pot; For dishes that do not need to be turned over, you should first pour oil around the dish to lubricate the bottom of the pan, and then drizzle a little tail oil on the surface. After pouring in the tail oil, it should not be stirred too much, and the pot should be quickly started.

The martial artist teaches you the process of making "clear oil".

Bright oil is generally homemade by the chef and does not refer to one type of oil specifically. Bright oil is based on the different dishes, the use of different oils, the addition of different ingredients or spices, through a long time of preparation, so that the fragrance of the ingredients and spices left in the oil to purify, the formation of a variety of compound seasoningsPour 2 catties of cooking oil into the pot, the existing oil at home can be, peanut oil is the best, and the fried cooking oil is more fragrant.

Put the oil in the pan, pour the spices and vegetables into the pot, turn on low heat and simmer for 15 minutes.

Oil, a specially boiled oil, can be used as salad oil, chicken fat or mixed oil, and is used when the dish is out of the pan. Under normal circumstances, the fried vegetables and eggplants of the thickening class need to be lit with oil, the stir-fried vegetables need to be lit with oil, and the high-end stewed dishes need to be lit with oil, and the skin of other dishes is not actually needed to be lit with oil, because the oil is made of a variety of materials and vegetable oils, so this kind of oil is much better than ordinary edible oil in terms of taste and fragrance, but this kind of oil is more troublesome in the production method, so this kind of oil is no longer used in the general hotel.

Put the prepared cooking oil in the pot, remove the soaked spices and put them in the pot, and put the onions, shallots, and celery into the pot. Simmer over low heat until the onions, celery, and green onions turn yellow and dry, turn off the heat and remove all ingredients. A pot of fragrant oil is done.

Pursue low-fat, low-salt, low-sugar, low-cholesterol, low-oil (including butter and lard), do not eat fried foods such as french fries and potato chips, and remember to eat more eggs, milk, fish and limit food to the theory of longevity. Healthy China starts with everyone.

Ming oil, Cantonese cuisine called tail oil, the function is to make the dish oily. But there must be a premise, that is, the dish must first hook (yawn), the skill of the gourd directly affects the effect of the oil, the standard is to owe the book and even, when stir-frying, the oil should be less less to hang evenly, and the tail oil can be hung like a protective film, and the effect of the oil will be reflected.

The trick is that when cooking, you can pour it in from all sides, or you can sprinkle it evenly into the pot, or splash it in moderately, or drop it in a small amount, which is a particularly common method in cooking.

When cooking dishes, you can pour them in from all sides, or pour them evenly, or you can splash them in moderately, or drop them in a small amount, or you can thicken them directly.

This note is to be sure to use a hot pan with cold oil, so as to avoid sticking to the pan, and the taste of stir-frying is better.

First of all, don't **, put the oil in, so that the oil will be more fragrant and will not splash out, and then put the meat in it, it will be more delicious.

Tail oil, also known as Mingwu Nazhong oil, is the oil poured into the dish after the dish is cooked and thickened, according to the specific situation of the eggplant into the dish, the tail oil can add color to the dish, and can also assist the dish to add flavor. The tail oil is mainly suitable for cooking, boiling, grilling, steaming, boiling and other cooking methods.

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What is Oil? The term "clear oil" in the industry generally refers to the action of adding oil at the end of the stir-fry, not a single oil! "Clear oil" is also known as tail oil, bright oil, and there may be other names in different places.

What are the functions of clear oil? Most of the objects of the oil are thickened dishes, and the main functions of the sauce are as follows:

Wrap a layer of grease on the surface of the sauce to make the dish brighter and shinier!

Make the dishes richer in flavor and more enticing in aroma! The grease poured into the open oil is not static, it will be drenched with different grease depending on the dish. [More on this later].

It has a little thermal insulation effect, which is basically negligible.

What kind of oil is put in the open oil?

At the end of the stir-fry, after pouring in the oil, the dishes in the pot will not be heated or turned, and the dishes in the pot can be gently pushed with a spoon, so the oil poured in has one of the most basic requirements: it is the oil that can be eaten directly! To put it simply, it's cooked oil!

Generally, according to the different dishes, the oil we pour in is as follows: scallion oil, chicken fat, garlic oil, pickled pepper oil, red oil, sesame oil, edible blended oil, etc. (if it is raw oil, it needs to be heated properly, otherwise it will easily cause stomach trouble).

How should I do it? and the use of clear oil.

The last drenching oil needs to pay attention to the following points according to different situations;

Generally, after adding the oil, gently stir the dishes or push it with a spoon or shake the wok with one hand, and avoid stir-frying over high heat again!

: Different dishes are drizzled with different oils, including different types of oils and temperatures! For example, pickled pepper dishes need to be poured with pickled pepper oil, stir-fried dishes are generally drizzled with scallion oil, and braised dishes are generally drizzled with red oil.

There is also a kind of oil that needs to be poured down at high temperature, a representative dish is the sweet and sour loin in Sichuan cuisine, when we fry the loin and fry the sweet and sour sauce, the sauce must be poured with hot oil! Flush the hooked sauce into a fisheye bubble in an instant!

This high-temperature oil is also known as "ringing oil".

: It is not only the thickening dishes that add oil, for example, some dishes such as braised and dry roasted sauce stir-fried and stewed can be added with oil according to the situation. to enhance the color, aroma and taste of the dish.

For example, the spicy chicken is added with sesame oil and a few drops of balsamic vinegar at the end, the sesame oil added at the end of the double pepper rabbit, and the pickled pepper oil poured into the pickled pepper squid at the end, etc. These are simply added to add color and aroma to the dish as well as a thicker flavor.

Generally, when blanching vegetables, we usually add a little vegetable oil to them to maintain the color of the ingredients. Generally we call it bright oil (not tail oil). This is added during processing to preserve the color of the vegetables.

: Tip: Many times, the hotel chef will pour the fried green leafy vegetables into a colander, filter out the water and add a little bright oil, use a spoon or chopsticks to turn the dish evenly and put it on the plate, in order to increase the brightness of the vegetables, and the vegetables are wrapped in a layer of oil, which is not easy to change color!

Especially water spinach! 】

When mixing cold dishes, you usually add clear oil at the end! to increase the color, brightness and taste of cold dishes.