Step 1: Prepare the ingredients.
Prepare cooking oil (such as peanut oil, olive oil, etc.), fresh green onions, and white.
Step 2: Treat the green onions.
Wash and chop the green onions into chopped green onions for later use.
Step 3: Boil the scallion oil.
Heat the pan over low heat, pour the cooking oil into the pan and heat until it is 60% hot.
Add the chopped green onion and fry slowly over low heat until the green onion turns golden brown, stirring constantly to prevent the chopped green onion from scorching.
When the green onion turns light golden brown, immediately turn off the heat and continue stirring to let the green onion continue to simmer in the remaining temperature.
Step 4: Refine scallion oil.
After the scallion oil has cooled, strain it through a fine sieve or gauze, and pour the oil from the chopped green onion into a clean container.
Use a clean spoon to scoop up the turbidity on the surface and make the oil clear and transparent. This treatment can reduce the turbidity of the oil, making the scallion oil clearer and taster better.
Step 5: Storage.
Put the boiled scallion oil into a clean and dry glass bottle, seal it tightly and store it in a cool and dry place.
Summary and precautions:
To boil scallion oil, you need to fry it slowly over low heat to avoid scorching or gelatinizing the chopped green onions, which will affect the taste and aroma. When storing, choose a clean, dry container and keep it tightly sealed to prevent bacteria from growing when wet. Freshly boiled scallion oil can be used in a variety of dishes such as stir-fried vegetables and mixed noodles to add aroma and deliciousness.
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