Which oil is better for frying onions? Is corn oil or peanut oil better for frying onions?

We all know that fried shallot oil is quite common. It has a strong and fragrant taste. It is very good for cooking and is very popular among people. Many people will fry shallot oil at home. There are certain requirements for fried shallot oil, especially the choice of cooking oil. So what kind of oil is better for fried shallot oil? Let's take a closer look!

What oil is better for frying onions?

The traditional method of making scallion oil is to use soybean oil or pure vegetable oil. Now some chefs have improved it by adding other oils and adjusting the ratio of oils. Peanut oil is added to enhance the aroma of the oil. Generally, the ratio of soybean oil or vegetable oil to peanut oil is 2:1 or 1:1. Because peanut oil is particularly easy to turn black after use, the proportion of peanut oil should be appropriately reduced. Sometimes, in order to increase the aroma of the oil, chicken oil is also used. Since I have not tried this method, I will not comment on it. I just mention it briefly for reference only.

Should I use corn oil or peanut oil for frying onions?

Generally, when making scallion oil, people choose vegetable oil with a light smell, but these vegetable oils do not have much fragrance. Many people will add a small amount of peanut oil, because peanut oil has a stronger fragrance. However, the amount of peanut oil cannot be too much, and it cannot exceed the amount of other vegetable oils. Usually the ratio of vegetable oil to peanut oil is 2:1 or 1:1. Too much peanut oil will make the scallion oil less fragrant.

Scallion oil is a common auxiliary seasoning in our lives. Cold dishes and noodle shops cannot do without scallion oil. Scallion oil is like their companion. Without scallion oil, they will lose their fragrance and customers will have no desire to pursue food.

How to make fried onion oil

1. Take two scallions, two pieces of ginger, a head of garlic, and a few corianders, peel them, wash and dry them, cut the scallions into long sections and split them into four sections (if the scallions are very thin, don't use this), cut the ginger into thick strips (if cut thinly, it will be easy to get frying burnt), cut the garlic cloves into thick slices, cut the coriander with roots into large sections (coriander roots are more fragrant), and place all the ingredients in a plate for later use.

2. Turn on the stove and drain the water in the pot. Pour in 300 ml of vegetable oil (preferably not peanut oil, which has its own strong aroma). Heat it over high heat until it is 50% hot (you can also insert chopsticks into the oil until small bubbles appear on the edge of the chopsticks). Then turn to medium-low heat, slowly put the prepared ingredients into the oil pan and stir gently with chopsticks (be careful not to splash oil on your hands). The ingredients will quickly dehydrate and dry after entering the oil. When they are fried until they are burnt but not mushy, turn off the heat and remove them from the pan and put them on a plate. (The burnt scallions can also be eaten when making scallion noodles, which is very delicious).

3. The scallion oil in the pot must be cooled before pouring into the container (the container for the oil cannot be made of plastic, it is best to use porcelain or glass). The container must be clean and free of water, so that the scallion oil can be kept and enjoyed slowly.