How to boil green onion and ginger oil in the restaurant, how to boil scallion oil in the chef

Wash and dry the shallots and cut them into small pieces, during which it should be noted that the green onions are white, green onions, and green onion leaves are divided into three parts.

Please click Enter a description.

Then process the ginger, scrape off the skin and cut it into thin slices and change it into short wires.

Please click Enter a description.

Now start frying the scallion ginger oil, the choice of oil according to your preference. Vegetable oil healthy lard is fragrant, pour in shredded ginger when the oil is hot for 7 minutes.

Please click Enter a description.

When the ginger is slightly dry, we pour in the white part of the green onion.

Please click Enter a description.

When the green onion is white and slightly yellow, pour in the green onion, remember to press it with an oil spoon and mix gently.

Please click Enter a description.

When it is almost slightly yellowed, pour in the green onion leaves.

Please click Enter a description.

Stir the green onion leaves, stir well, fry for a while, and turn off the heat.

Please click Enter a description.

Turn off the heat but the oil temperature is still relatively high, so the green onions will still dry slowly. If you fry it for too long, your scallion oil will end up black and mushy, so fry the onion in three parts to better bring out its smell.

Please click Enter a description.

Homemade green onion and ginger oil ingredients.

Ingredients. Soybean salad oil to taste.

1 green onion. 2 large ingredients.

Sichuan peppercorns to taste. Ginger 1 piece to make.

1.Relax the oil in a pan and put the peppercorns.

2.Enlarge the green onion segments.

3.Put the ginger slices.

4.Amplification.

5.Fried green onions slightly yellow, 6Remove all the seasonings and the green onion and ginger oil is ready.

7.Clear and clear.

The scallion oil noodles dish is one of my favorite dishes. I think a lot of people should be like me and like to eat, but they won't do embarrassing things. Today I will share with you the secret of an old chef making scallion oil to ensure that you make delicious scallion oil.

Scallion oil can remove the fishy body, remove the peculiar smell of thick rape, and can also sterilize, appetizing and help digestion.

Ingredients: 10 tablespoons of cooking oil.

Green onion to taste. 5 scoops of dark soy sauce.

Light soy sauce 5 scoops.

Sugar spoon. Method: 1. Prepare the materials, the proportion should be followed, oil: dark soy sauce: light soy sauce: sugar = 4:2:2:1 ratio for modulation;

2. Use shallots, wash and cut off the white of the shallots, leaving only the green onion leaves, and cut them into sections;

3. When the oil is warmed in a hot pan, add the green onions;

4. Slowly boil over low heat until the green onion leaves become browned;

5. After the scallion oil is boiled, change the heat to low and add light soy sauce, dark soy sauce, sugar and stir gently, then change the heat to medium heat and boil until it is bubbly, immediately remove the pot, and keep stirring until the foam is eliminated, then cook over low heat for 30 seconds, and serve it down;

6. It is the finished scallion oil.

2 green onions in scallion oil, 1 purple onion, 200ml oil

2 cloves of garlic. Preparation of scallion oil.

1 shallot, cut into sections. Cut the onion into small pieces. Garlic cracked. The addition of onions can make the smell more spicy. Depending on the dish, chives can also be used instead of green onions. 2 Fill 200ml of oil into a wok and heat over low heat until 3 hot.

3 Add all ingredients and fry over low heat. 4 Fry until the green onion turns golden brown, filter the residue and remove the oil.

The story behind the food.

The aroma of scallion oil is very strong and can add flavor to dishes. Lu cuisine is inseparable from scallion oil to eat scallion roasted sea cucumber, and the scallion oil jellyfish in this dish is delicious or not thanks to the last spoonful of scallion oil. Mushroom oil can also be made in the same way.

Tips can also be made with chives.

Scallion oil main ingredient. 250g shallots: 3-4 shallots.

Excipients: corn oil 300ml

Steps to prepare scallion oil.

1.Pick the green onions, wash them, and put them in a ventilated place to dry;

2.Dry shallots into small pieces and shallots into small slices;

3.When the oil is slightly hot, put in the 2 ingredients that have been cut;

4.Boil on medium heat until the green onion leaves are yellowish in color, and finally turn to low heat and boil until fragrant, remove the green onion leaves and filter the oil.

Tip 1 You can use all or both shallots, and if you don't have shallots, you can use red onions instead;

2 Wash the green onions, and drain them as much as possible;

3 Do not use oil with a strong fragrance, which will mask the fragrance of scallion oil, such as peanut oil;

4 It is best to stir at the right time in the middle of the process, so that all the green onions can be heated evenly;

5 Never cover the lid, the water vapor generated during the process will drip into the pan and explode;

6. The oil smoke is very small during operation, and it is enough to turn on the exhaust fan;

7. The finished scallion oil is sealed in a dry glass bottle, and it is still very fragrant when stored in the refrigerator for half a year to more than a year.

Five-star chef's secret chili oil recipe + secret scallion oil recipe.

With odorless vegetable oil, the first choice is small shallots, followed by small chives, and then Beijing onions, green onions, white and purple onions, patience, do not discard the green onion leaves filtered out over low heat, and throw a few into it when cooking and making soup, the taste is very different. The boiled scallion oil is stored in a closed and clean container, and it is ready to be taken as you go

How to make green onion and ginger oil: put the minced green onion, minced ginger and a little refined salt in 25 grams of lard and fry it until it is golden brown.

Ingredients: 50g of shallots, 50g of ginger

100ml of excipient oil, 10 scoops of light soy sauce.

1 tablespoon of teriyaki soy sauce 1 tablespoon of oil.

The green onion ginger oil which is indispensable in summer is a step.

1.Prepare shallots (you can have more green onion leaves, I have a family, don't have white onions), ginger shreds (eat more ginger in summer!) ), oil.

2.Prepare the braised sauce (if you don't have it, you can add some sugar to the dark soy sauce), light soy sauce, and oil (you can do without it, but it is more delicious to add it).

3.Ingredients: 10 tablespoons of light soy sauce, 1 tablespoon of braised sauce, 1 tablespoon of oil, mix well and set aside.

4.Heat the oil in a pan, heat the oil slightly, add the ginger shredded green onion leaves, and fry the ginger shredded green onion over medium heat.

5.After frying yellow, adjust the sauce without adding water and salt. Remember not to get too big on the fire.

6.When the sauce bubbles up, turn off the heat and you're done. When mixing noodles, only three spoons are sufficient, and the key is that they can be stored.

7.You can store it in the refrigerator! Scoop a few spoonfuls of toss noodles when needed!

Are you talking about the cooking oil used for cold dishes?

Main raw materials.

Minced green onion, minced ginger, refined salt.

Production method: Put the minced green onion, minced ginger and a little refined salt in 25 grams of lard and fry it until golden brown, and after the fragrance, pick up the minced green onion and ginger, that is, it becomes green onion and ginger oil.

Steps to prepare green onion ginger oil.

1.Finely chop the green onion and ginger separately and set aside.

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.

Ingredients: 250 grams of fish fillet (fish loin), about 10 grams of frozen crab meat and scallops), 1 lobster, 1 can of white mushroom cream soup, 2 garlic pieces, a pinch of salt and pepper, 1 piece of puff pastry.

Method: 1. Wash the fish fillet and crab meat, drain the water, and cut into cubes; Straps thawed; The lobster is boiled in boiling water, the meat is taken and cut into small cubes; Remove the garlic and cut into purees.

2. Marinate all kinds of seafood ingredients with a little salt and pepper.

3. Put the butter in a frying pan and boil, add minced garlic and seafood, and fry over high heat until cooked.

4. Pour the canned soup into the fire cup, add water, pour in the seafood, cover the puff pastry, sweep the egg syrup, and put it in the fire oven at 200 degrees Celsius for 30 minutes until the puff pastry is golden brown.

Remarks: Puff pastry is available in supermarkets, you can put it in the freezer compartment after purchase, take it out half a day before use, put it in the raw fruit compartment of the refrigerator and thaw it slowly, and then take it out after it is soft, sprinkle it with dry powder first, and then roll it out with a rolling pin to take out the required amount.

Ginseng seafood soup (great replenishment of vitality and enhancement of physical fitness).

Preparation method: l0g ginseng, 30g of dried scallops and cooked pork belly, 50g of abalone, 60g of winter bamboo shoots, 300g of Shuifa sea cucumber and chicken brother meat, 20g of crab roe, Shuifa mushroom and sea rice, 200g of pork ribs, green onions, ginger and seasonings.

Moisten the ginseng and cut it into thin slices, soak it in wine for 5 7 days, talk about the ginseng wine in the sedan chair, and keep the ginseng slices. Scallops, crab roe, sea rice soaked in warm water, pork belly, winter bamboo shoot slices, chicken, sea cucumber diced, winter bamboo shoots scalded with boiling water, belly, chicken, sea cucumber scalded with boiling water; Put lard in the pot, put green onion and ginger to stir up the fragrance, cook cooking wine and chicken soup to taste, put all the raw materials together in the clay pot, simmer until the meat is cooked, add ginseng wine, simmer for another 10 minutes, drink soup and eat meat.