When should the scallions be added to the frying oil? Should the scallions be added first or later?

We all know that scallion oil is a kind of edible oil that is processed later. It is mainly made by frying onions, ginger, garlic and other spices. It has a fragrant and strong taste and can be used to make various kinds of food. It is deeply loved by people. Some people fry scallion oil at home, so when should scallions be added to fry scallion oil? Let's take a closer look!

When to add onions to fry onion oil

Add ginger and spices first, then onion and garlic.

Put oil in the pan first, then ginger and spices, then onion and garlic, and finally coriander. Do it in this order because ginger and raw materials are more heat-resistant, and putting them in earlier will release their fragrance. If you put onion later, it will be fried to a crisp, and the flavor of spices and ginger will not come out. So you must put ginger and spices first, and then put onion after the fragrance of ginger and spices is fried out. When the onion is slowly cooked over low heat until it is golden or even a little burnt, then add coriander, because among all these dishes, coriander is the least heat-resistant.

Method for frying shallot oil

step:

1. Remove the roots of the scallions and wash them. Peel the onions, cut off the roots and wash them. Drain all the ingredients. It is best to use kitchen paper to absorb the water, or place them in a ventilated place to dry.

2. Add vegetable oil to the pot. Do not choose oil with strong odor, such as peanut oil, as it will cover the fragrance of the scallion oil. When the oil is slightly hot, add the dried ingredients, turn to the lowest heat, and simmer slowly.

3. Do not cover the pot while boiling, otherwise the moisture of the scallions will drip out and cause the pot to burst. Moreover, if the moisture cannot be dissipated, the scallion oil will not only not be fragrant, but also have a smell of rotten onions.

4. Keep simmering on low heat for about 40 minutes to an hour.

Tips for frying shallot oil

1. Add an onion or a few shallots when boiling scallion oil to make it more fragrant. If you like a stronger aroma, you can add star anise and bay leaves. If you like the original flavor, just add shallots and onions.

2. Don’t add too much oil, just enough to cover two-thirds of the onions.

3. When the oil is slightly hot, add the onion and the white part of the scallion first. Cook until the edges of the onion turn slightly yellow, then add the scallion leaves.

4. Be patient and simmer over low heat to avoid burning the pot. When all the onions turn brown, turn off the heat and use the residual heat of the oil to simmer.

5. Be sure not to cover the pot, otherwise the moisture cannot be released and the scallion oil will smell like rotten onions, and the whole pot of scallion oil will be ruined.

6. After the simmering is finished, remove the scallion shreds and put them back into the scallion oil after the oil cools down. If you do not remove the fried scallion shreds, the residual heat of the oil will continue to heat the scallion shreds until they turn black and mushy.

7. Freshly boiled scallion oil is not the most fragrant. It will become more fragrant after being placed in a bottle and left to stand for a day.