Should I fry shallot oil over high heat or low heat? Why can't I simmer shallot oil over high heat?

We all know that fried scallion oil is quite common. It is mainly made by frying edible oil with some seasonings. The oil tastes very fragrant and the dishes made with it are more appetizing. It is very popular among people. Many people will fry scallion oil at home. So should we use high heat or low heat to fry scallion oil? Let's take a closer look!

Should I use high or low heat when frying shallot oil?

When making scallion oil, you need to heat it over medium or low heat. If the oil temperature is too high, the shallots and onions will easily burn and affect the quality of the scallion oil. And the lid should not be kept on during the whole process. If the lid is on, water vapor will be generated, and the water vapor cannot be dissipated, which will also affect the quality of the scallion oil.

If you want the scallion oil to have a stronger flavor, you must use medium or low heat to cook it. Using medium or low heat will allow the aroma of the ingredients to be slowly released. If you use high heat, the fire will be too strong and the seasoning will be burnt and the scallion oil will turn black.

Making scallion oil requires patience, from the selection of oil, to the proportion of scallions, to the process of making the scallion oil, the order of adding ingredients, not covering the lid when heating over medium or low heat, and finally how to preserve it. Each step is closely linked and important. If you pay attention to all of these, you can make scallion oil with a rich flavor.

How to make fried onion oil

1. Prepare the necessary ingredients: two scallions, an appropriate amount of chives, 100 grams of ginger, one onion, 100 grams of coriander, 200 grams of celery, a small amount of bay leaves and star anise.

2. 2-3 catties of soybean oil

3. Cut the green onion into long sections, tie the chives into knots, slice the ginger, cut the onion into diamond-shaped slices, and cut the celery into two sections.

3. Put soybean oil in the pot, heat the oil to 30%, add all the ingredients, and fry slowly over low heat.

4. The whole process takes about ten minutes, and it is done when the ingredients are fried dry and turn yellow.

5. The fried scallion oil is out of the pan and the dish is ready.

Tips for frying shallot oil

1. After the scallion, ginger and coriander are cooked, they must be kept soaked in oil until the oil is used up. This is also to highlight the aroma of the scallion oil.

2. It is best to roast the scallions and shallots before frying. Scallions are relatively expensive, so most people do not use only the white part of the scallion when making scallion oil, but also some scallion leaves. However, the scallion leaves are easy to become bitter after being fried. For this reason, we cut the scallions into small pieces, spread them on a baking tray with shallots, and roast them at 200℃ until the scallion leaves begin to change color, then take them out and fry them.