红葱油

2024-05-12 11:59:28 618

红葱油
葱香浓郁,可拌菜,拌面,调馅儿。

Details of ingredients

    Technique

    • 难度简单
    • 工艺
    • 口味葱香
    • 时间二十分钟

    Steps to make 红葱油

    • 1.去菜市场的时候买了一点红葱头,准备做红葱油。
    • 2.去皮,洗净,控水。
    • 3.红葱头切碎。
    • 4.锅里适量油烧至两成热,油的量和红葱头是1:1的比例。
    • 5.放入红葱头。
    • 6.小火慢炸,不时用筷子抄一下。
    • 7.大约炸了10分钟,红葱头炸至微微发黄。用手蘸些清水淋上去。这个红葱头酥脆的关键。根据情况,淋个两三次。
    • 8.待红葱头微微焦黄,关火。
    • 9.用漏勺捞出红葱头。动作快一点,油温高,红葱头一不留神就会炸过,会发苦。
    • 10.红葱头刚捞出来时还是软软的,放一会儿就变得又香又酥。
    • 11.锅里的油晾凉。
    • 12.过滤一下。
    • 13.香香的。
    • 14.晾凉的红葱头碎放入瓶子里。(也可以不放油里,密封保存)
    • 15.油也倒进去。满屋都是红葱头的香味儿。
    • 16.成品。
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