How to make the most fragrant scallion oil

When cooking, you may need to make scallion oil. To make the scallion oil more fragrant, certain skills are required. Pay attention to the choice of ingredients when making it. For example, you can prepare an appropriate amount of vegetable oil, an appropriate amount of chives, and then prepare onions, ginger, garlic, star anise, etc. When cooking, try to keep the oil temperature slightly higher, so that the aroma will be more intense and have a better effect in promoting appetite.

How to make the most fragrant scallion oil

A lot of oil, onions, a small amount of ginger, garlic, star anise, and onions 1) Heat the oil and add the onions and fry slowly over low heat (just until bubbles appear on the right) 2) When the onions turn golden brown, add ginger, garlic, onions, star anise, etc. and keep on simmering 3) When the onions are completely dry, remove the oil from the heat and pour it into a container, cover tightly, and steam in a steamer for half an hour.

Method 2

The scallion oil used for frying cold dishes is usually made from shallots or chives, because these two types of onions have a strong and fragrant flavor, and the scallion oil fried from them is particularly flavorful. The preparation method is: first wash the onions, drain the water, cut into small pieces with a knife, according to the ratio of 1.5 parts onions: 1 part edible blending oil, add the oil into the pot and heat it over medium heat to about 80 degrees, add the chopped onions, turn to low heat and stir while frying with a spoon, fry slowly at low temperature until the onions turn into dark golden yellow, then turn off the heat, and remove all the onions with an oil strainer.

Key points for making authentic scallion oil: 1. Add an onion when making scallion oil to make it taste more fragrant. In addition to the small varieties of shallots that I use, you can also choose Beijing onions or chives. 2. There must not be too much oil, just enough to cover two-thirds of the onions. 3. Be sure to simmer it slowly over the lowest heat. Because the heat varies from family to family, you have to control the time yourself. I usually simmer it for 40 minutes to an hour. 4. You can boil scallion oil without covering the pot. This is a lesson I learned. If you cover the pot when boiling scallion oil, the moisture of the scallion cannot be released and the boiled oil will have a smell of rotten onions. 5. After frying, remove the chopped green onion first, wait until the oil cools down and then put the chopped green onion back into the scallion oil for preservation. If you do not remove the fried chopped green onion, the remaining oil will make the chopped green onion mushy and turn black. 6. The scallion oil just made is not the most fragrant. It will become more fragrant after being placed in a bottle and left to stand for a day. In addition, it is said that the old Shanghainese would add some star anise and bay leaves when making scallion oil, but I didn’t add them because I like the original fragrance. Friends who like the old Shanghai taste can add their own seasoning.