How to make the oil, and what is the oil made of

Thickening: When the dish is close to maturity, pour the prepared powder juice (starch, water, seasoning evenly stirred) into the pot, which can make the soup sweat in the dish thicker, and at the same time increase the adhesion of the marinade to the raw materials, which plays a role in improving the color and taste of the dish.

Preparation materials: appropriate amount of edible oil, 10 bay leaves, 30g cinnamon, 5 star anise, 2 grass fruits, 60g ginger slices, 120g green onions, 100g coriander, 30g white sesame seeds, 30g peppercorns, 3g salt.

1. Put cooking oil in a pot and boil until it is 60% hot.

2. Put all the prepared ingredients into the pot and fry slowly over low heat.

3. Fry until the green onion is yellow, the ginger slices have no moisture, and the smell of spices wafts out.

4. Use a colander to remove all the ingredients from the pot.

5. Pour the oil in the pot into the container and put it, and the open oil (cooking oil) is completed.

Tail oil, also known as clear 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 known as oil pouring, tail oil, oil or oil thickening in the industry, and the academic concept is: with the help of starch in the case of heat gelatinization, it has the characteristics of water absorption, adhesion and smooth and moist.

When the dish is close to maturity, pour the mixed powder juice into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, so as to increase the powderiness and concentration of the soup and improve the color and taste of the dish.

The starch used for thickening, also known as dough powder, is a polysaccharide polymer formed by the condensation of multiple glucose molecules. The starch used in cooking mainly includes mung bean starch, potato starch, wheat starch, water chestnut, lotus root starch, etc. Starch is insoluble in water, and when heated to 60C with water, it gelatinizes into a colloidal solution.

Thickening is the use of starch properties.

Mung bean starch is the best starch and is generally rarely used. It is made of mung beans ground and precipitated, it is characterized by sticky feet, low water absorption, white and shiny color.

Potato starch is the starch commonly used in the family at present, which is made of potato grinding, kneading and precipitation, which is characterized by sticky feet, delicate texture, white color, and better luster than mung bean starch, but poor water absorption.

Wheat starch is precipitated after wheat bran is washed and gluten is precipitated or made of flour, which is characterized by white color, but poor luster, poor quality, and easy to precipitate after thickening.

Sweet potato starch is characterized by strong water absorption, but poor viscosity, dull, dark red with black color, made of fresh potatoes ground, kneaded and washed, and precipitated.

In addition, there are corn starch, water chestnut, lotus starch, water chestnut starch and so on.

Bright oil is to pour salad oil, peanut oil and other edible oil into the pot, and the oil is 5 hot. Add the chopped green onions, ginger slices, and peppercorns to the oil. Fry the fragrance, and remove it after the green onion and ginger are fried.

When cooking, wait until it comes out of the pan to pour in an appropriate amount to increase the aroma of the dish. It can also be poured with sesame oil (sesame oil), which is also thickened by clear oil, which is to dilute the starch with water, when the vegetable is cooked. Pour in an appropriate amount and bring to a boil.

To achieve the purpose of thickening the soup, it can also increase the flavor of the dish.

Thickening, that is, when frying good dishes, when to put on the plate, if there is vegetable juice, you can hook some starch, play a role in protecting the taste of the dish from being lost, increase the taste, when the thickening is finished, it is necessary to hit the oil, the oil is generally fried with green onions, which plays the role of increasing the color, which is called; Bright oil and bright thickening; Of course, thickening is also used to make soups and other dishes, clear oil, but also red oil, chili oil, sesame oil and other oils, can be called clear oil.

Bright oil is cooked oil, and thickening is water starch.

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.

Due to the extremely short heating time of some dishes that are quick to heat, it is difficult to exude the aroma of spices such as peppercorns and spices added in cooking, and it is necessary to meet the needs of seasoning through the oil containing the fragrance of these seasonings.

Clear oil is not a type of oil. It's a way to do it when cooking. Generally, the stir-fry is heated with oil first, and the chili, green onions, ginger and garlic are stir-fried. The method of clear oil is to put oil in the dish when it is ready to come out of the pot, and the oil will float in the vegetable soup at this time, making it appear to be a lot of oil.

1. Oil. Oil: A culinary term for clean, ready-to-eat oil, which is a common technique used when cooking dishes.

2. Lubricate the pot.

Some grilled and roasted dishes will become thick after the juice is collected, and it is easy to stick to the pan when it is not yet off the fire. After adding tail oil, it can lubricate the bottom of the pot, and make the surface of the dish stained with grease, and the juice becomes slightly thinner, which is convenient for turning the pan.

The two mentally retarded people also quarreled, who taught you that oil is not a type of oil? Ming oil is the end of the dish, the cooked oil added before the pot, the simplest and most common clear oil: oil + various spices + onions and onions and other ingredients boiled, there is a fragrance, brightening effect, and it is specially classified into the technique, you take the raw oil as the oil poured on it?

Ming oil is made from various spices and chili peppers. Here's how:

Tools Ingredients: 150 grams of chili pepper, 150 grams of rapeseed oil, 550 grams of peanut oil, 10 bay leaves, 30 grams of cinnamon, 5 star anise, 2 grass fruits, 60 grams of ginger slices (pat pine), 120 grams of green onions, 100 grams of coriander, 30 grams of white sesame seeds, 30 grams of Sichuan pepper, 3 grams of salt.

1. Slice the ginger and shoot it loosely, cut the green onion into sections, wipe the pepper with a cloth, remove the roots, and cut it into pieces.

2. Put a little oil in the pot, then put the chili pepper and stir-fry over low heat.

3. Fry dry, slightly yellow, turn off the heat and let cool. Stir-frying hot chili peppers in oil will be more fragrant.

4. Mash the fried chili peppers with garlic mortars, sprinkle salt and mix well.

5. Heat the oil in the pot, add the green onion, ginger, coriander and various seasonings and fry slowly over low heat.

6. Fry the green onions, turn the turmeric slices, and there is no moisture, remove the slag and turn off the heat. The remaining oil is clear oil, also known as scallion oil, and this is the last thing to pour into the stir-fry.

7. Put one-third of the chili noodles in the basin and sprinkle half of the sesame seeds, pour in two spoonfuls of hot oil after turning off the heat for one minute, stir with chopsticks, wait for one minute, put in one-third of the chili noodles and sesame seeds, pour two spoons of oil, stir well.

8. Put it in a sealed jar and take it with your pants. The oil is finished.

When we cook, we often add oil at the end to brighten the dish, and at the same time, the last addition of oil can also enrich the fragrance of the dish, in fact, the simple explanation of oil is to fry all kinds of spice ingredients, and integrate the taste of spice ingredients into the oil, simple scallion oil is clear oil, and the richer taste is also clear oil, today we will make some spices, very rich flavor of oil.

Prepare both onions into thin strips, have sticky together and grasp them apart with your hands.

Slice a piece of ginger and place it in the same pot as the onion.

Prepare a handful of parsley with leaves and cut off the roots. Then cut a few knives casually, and the leaves of parsley can have a better flavor

A handful of coriander is cut into two sections, and the coriander root contains volatile oils that give off a special fragrance, which is retained after cleaning.

The green onion is flattened white, so that the fragrance can be better extracted, and the green onion can also be used, the taste will be more fragrant.

Cut the green onion into long pieces and put it together with parsley and coriander.

After all the ingredients are ready, start to burn the oil, according to the amount of cooking oil, I usually use a lot of oil, and directly prepare liters of vegetable oil.

After pouring the oil into the pan, pour in the ingredients and onion together, slowly increase the oil temperature, and use a spoon to disperse the ingredients.

When the oil temperature rises to 5 percent, pour in celery, coriander and green onion when there is smoke on the oil surface, and after pouring these coriander, the oil temperature will drop to 3 percent, and the temperature is about 90 degrees.

At this time, the oil temperature should not be too high, and the heat should be kept low to slowly fry the moisture of the ingredients.

This process takes about 8 minutes, and the oil temperature will slowly rise to 5 percent hot, and turn it with a spoon to heat it evenly.

The ingredients will slowly soften during this process, which is the process of the slow evaporation of water.

After 8 minutes, slightly increase the oil temperature, when the oil temperature is 6 hot, these ingredients will slowly turn yellow, and the process of changing color is the best time to precipitate the fragrance.

This process takes 5 minutes and is kept on medium heat.

After 5 minutes, the ingredients will turn golden brown, at this time you can smell the special fragrance of the oil, then you can remove the residue, if you feel that the taste is not fragrant enough, you can also turn off the heat and soak for 2 minutes before taking out.

After controlling the residue, it is the oil that chefs often use, and you can always keep the oil at home, and you can basically use it until the end of cooking, which is an excellent supporting role that can greatly increase your cooking skills.

Tail oil, also known as clear oil, is the grease poured into the dish after cooking and thickening, according to the specific situation of the finished dish, the tail oil can add color to the dish, and can also assist the dish to add flavor. Pouring tail oil is mainly suitable for cooking methods such as burning, stewing, grilling, steaming, and boiling.

The dishes made.

The production process of open oil, you can simply talk about one of the homely practices, heat the wok, pour in the cooking oil, and when the oil temperature is heated to fifty percent, put in the green onion segment, ginger slices, pepper, star anise, bay leaves, onions, etc., fry out the fragrance, and wait until the green onion, ginger and onion are fried dry, and the condiments can be fished out.

There are many types of oil, and the main function of oil is to brighten the juice! The method of clear oil is very simple, that is, boil the oil, then put in some green onions, peppercorns, star anise bay leaves and other seasonings, fry them dry, and then take out the seasoning!

In fact, it is also known as tail oil, which is poured into the oil according to the specific conditions of the finished dish after the dish is cooked and thickened, such as chicken fat, ginger and scallion oil, sesame oil, garlic oil, pickled pepper oil, etc.

To put it simply, the oil is mainly used to brighten the sauce, and the oil can be omitted for dishes that do not need to be thickened, but some soups can be drizzled with a little oil.

Ingredients: 500 grams of eggplant, 15 grams of minced green onion, 20 grams of minced ginger, 20 grams of minced garlic, Shao wine, salt, appropriate amount of sugar, 2 tablespoons of bean paste, soy sauce, vinegar, appropriate amount of wet starch.

Method. 1. Cut the eggplant into hob pieces; Remove the oil from the pan, put half a pot of oil in the pan, and wait until the oil is hot.

8. Put in the eggplant when it is cracked, fry it until the eggplant turns from hard to soft, take it out, drain the oil and set aside.

2. Start another pot, put three tablespoons of oil in the pot, after the oil is hot, first fry the minced chives, ginger, garlic, bean paste, put in the eggplant, add Shao wine and soy sauce and stir well, then add a bowl of water, boil over high heat and then cook over low heat until the eggplant tastes, add sugar and vinegar to taste, and finally thicken with wet starch.

Material. 500 grams of eggplant, 15 grams of minced green onion, 20 grams of minced ginger, 20 grams of minced garlic, Shao wine, salt, appropriate amount of sugar, 2 tablespoons of bean paste, soy sauce, vinegar, appropriate amount of wet starch.

Method. 1. Cut the eggplant into hob pieces; Remove the oil from the pan, put half a pot of oil in the pan, and wait until the oil is hot.

When 8 or 90% of the eggplant is put in, fry it until the eggplant turns from hard to soft, take it out, drain the oil and set aside.

2. Start another pot, put three tablespoons of oil in the pot, after the oil is hot, first fry the minced chives, minced ginger, minced garlic, bean paste silver fiber sauce, put in the eggplant, add Shao wine, soy sauce and stir well, then add a bowl of water, boil over high heat and then cook over low heat until the eggplant tastes, add sugar and vinegar to taste, and finally thicken and close with wet starch.