How to boil ginger oil, how to make ginger oil

1 6 Step by Step Reading.

Wash the ginger, peel off the skin, cut into slices (to make it easier to mash), chop the ginger slices into fine pieces, or use a blender to stir them properly if it is too troublesome.

Squeeze the ginger slices, squeeze out some water, and set aside.

Cooking oil. Put it in the pot, the amount of oil should be more, add the ginger and cook, and keep turning it with a spatula. Cook over medium heat for about 3 minutes, add sesame seeds and cook together, and continue to turn with a spatula to make the heat even. 8. When ripe, add brown sugar and cook. (It can also be left out according to taste).

Cook until the ginger becomes reddish-brown, then turn off the heat and serve.

Pack the oil with the boiled ginger and you can eat it for a long time.

Precautions. When making it, the fire power is rather small than large, and the overheated ginger oil will have a burnt smell.

It is recommended to use old ginger, which can make strands of ginger oil with a strong texture.

Wash the ginger and dry the slices, then put oil in the pot and pour the cut ginger slices into the low heat and fry slowly, fry until the ginger slices turn brown, and the ginger oil will be boiled.

Disease analysis: The hair is very oily, this situation is a reason for the vigorous growth, endocrine hormones, physiological secretion is relatively strong, this situation does not need to worry too much, do not wash your hair with ginger water, although this is not a big ***, but it will have an impact on the hair.

There are 4 steps to make <> ginger oil, and you need to prepare the ingredients: oil, ginger, peanuts, and sugar. The following are the detailed operation steps of the ginger oil production method::

Steps.

Chop the ginger. Stir > ginger in a food processor and remove the water with gauze.

Fried peanuts <>

Heat oil in a pan, then pour in peanuts, fry dry and remove.

Ginger <>

Add the minced ginger, the fire should be small at the beginning, because the minced ginger will stick to the pan, you need to keep stirring, fry until the color of the ginger becomes dark, and add peanuts and sugar.

Complete <>

Add sugar and peanuts and stir a few times to serve. end

Hello kiss, I am happy to answer for you, kiss has inquired for you, pure massage ginger oil: raw material processing. First, the fresh ginger is washed, the fibrous roots are removed, cut into thin slices, and dried in the sun for 5-6 days until 11-13 kg of dried slices per 100 kg of fresh ginger are obtained.

When drying, the ginger slices should not accumulate heat or rot, so as not to affect the oil yield and ginger oil quality. Then crush the dried ginger slices. However, it does not have to be ground into a fine powder, and the maximum particle diameter can be 3-5 mm.

2. Put it in a barrel and cook it. Put the ginger powder into the steaming bucket first, but be careful not to compact the ginger powder in the bucket to facilitate ventilation. The steaming bucket is placed on the top of the pot and the water is filled in the pot.

Boil the water in the pot over a high flame to allow the water vapor to pass through the ginger powder in the steaming barrel, causing the ginger to oil and gas, and the water vapor will overflow from the distillation tube. But pay attention to two points: one is to burn the fire vigorously, and never stop the fire during the distillation process; Second, there must be no shortage of water in the pot, so that water vapor can occur continuously.

3. Oil and water separation. Oily distilled water passes through an oil-water separator to obtain pure, high-quality ginger oil. Generally, for every 100 kilograms of dried ginger slices, about 4 kilograms of ginger oil can be extracted.

If there is no oil-water separation equipment, Jian Duanzi can separate ginger oil according to the principle of ginger oil floating and sinking, but this method will make part of the ginger burning nuclear oil lose with the water, and the water content of the ginger oil obtained is higher. During the epidemic, remember to take precautions, wear a mask, and try not to go to a large number of places, I hope mine is helpful to you! Don't forget to give it a thumbs up!

I wish you a happy life, peace and joy!

Hello! What is the difference between ginger oil and old ginger oil Ginger belongs to the genus Ginger in the ginger family, which is a perennial herb with the main production areas in China, India, Sri Lanka, the United States and Europe. Ginger oil can be obtained by crushing underground fleshy stems and distilling with water steam, and the oil yield is about and about, and the product is a light yellow liquid, with the spicy smell of ginger, but the taste is not spicy; It can also be used to extract oil by cold pressing, and the oil yield is about The effect of old ginger oil has the effect of preventing colds, and it can also alleviate the symptoms of motion sickness.

If the patient has motion sickness, you can take the old ginger oil on the door, or you can apply it to the nose, and the symptoms of motion sickness will be relieved to a certain extent. If the patient suffers from wind cold, you can also smell the ginger oil or use the ginger oil to rub it on the temples, which can effectively prevent colds.

You don't have to put ginger, you can put a small amount of chopped green onion to enhance the flavor, and the following is the specific method of boiling lard.

Ingredients: 1000 grams of lard, appropriate amount of green onion Accessories: 1 small bowl of water.

Steps: 1. Prepare several pieces of lard fat, clean them, cut them into cubes that are about three inside and left square, and put them in the pot.

2. Prepare a small bowl of water, pour it into the pot, boil over high heat, turn to low heat after the water boils.

3. Add a little green onion, and the water in the pot will gradually decrease.

4. Continue to boil over low heat, during which you turn it over with a shovel a little, and the oil begins to force out.

5. Until the oil block begins to turn yellow, and the volume becomes smaller and smaller, until it becomes a very dry oil residue.

6. Filter and cool with a strainer and then use.

7. The lard after solidification.

Materials required for production: (Please increase or decrease according to the proportion of demand) 1300g of glycerin, ** is very cheap and can be bought in chemical reagent stores and pharmacies, it must be pure.

2.300g of sun-dried ginger (you can buy fresh ginger and dry it yourself);

3.3. Fire red peppers about 8cm in length or more, to be dried (optional);

4.Thermometer, which should be able to measure 150 degrees;

5.pots, it is best to choose stainless steel materials;

6.Gas stove (alcohol lamps can also be used for small quantities, or induction cookers) 7How to make a small colander (a spoon with a net for the dregs of the oil pan):

1.Wash the pot and wipe it dry;

2.Cut 300g of dried ginger (300g after drying) into small slices and put them in a pot;

3.If you want to strengthen the effect, you can put three peppers, no need to cut;

4.300g glycerin pour into the pot;

5.Place the pot on the gas stove and heat it on a fire;

6.When the temperature reaches 110 degrees Celsius, the fire is turned off; Pay attention to maintaining the temperature at 110 degrees;

7.The calculation starts after reaching 110 degrees; After 30 minutes, turn off the heat and wait for it to cool;

8.After cooling to room temperature, glycerin has turned into a yellow to brown liquid. (Depends on your dried ginger variety and heat to determine the color).

9.Strain through a strainer and pour into a storage container, and you're done.

Homemade green onion and ginger oil can be left for a month. Store in the refrigerator and remove the dregs.

Here's how to make it to fight hunger:

1.Finely chop the green onion and ginger respectively, and dismantle the slag for later use.

2.Put the green onion and ginger in a bowl, add salt and mix well.

3.Heat the pan to about 150 The hot oil is taken and poured directly into the green onion and ginger, this step can extend the shelf life of the green onion and ginger oil.

4.Stir the shallots, minced ginger and oil well.

Use and role of homemade oil:

1.The above homemade oil should be put in before the dish is out of the pot, and it will have a strong aroma when it is served, which will arouse the appetite of the guests.

2.Add layers to the dish When eating the dish, guests generally eat the taste of the sauce first, and then the taste of the ingredients, but the taste will disappear quickly after eating. But homemade oil can do it.

Because the oil evaporates slowly, it can be stored in the mouth for a long time, resulting in a long-lasting aroma.

3.It should be used overnight The aroma of the fried raw materials has a natural oozing process, so it should be sealed and used overnight, and after one night, the aroma of homemade oil is more sufficient.

4.Homemade oil needs to be filtered when used, and only smell its fragrance, not its shape as empty.

5.Keep it in the fridge, all liquids are easy to dissipate when the temperature is high, and homemade oil is no exception. It is recommended to store it in the refrigerator after sealing, which can be stored for 30 days.