柴米油盐酱醋茶是每个家庭的日常必需品,尤其是食用油在中式烹饪中扮演着重要的角色。在这篇分享中,我们介绍家里一直备有的香油,包括动物源和植物源的香油。制作和食材准备相对简单,只需一些耐心。
提炼猪油的简单方法
如果购买的猪油还没有处理,可以先冷冻保存,需要使用时退冰软化后进行清洗。清洗后,加入少量盐腌制,大约10分钟后可以用中小火慢慢提炼。这种用盐腌制的方法是一位卖猪肉的老板分享的,他表示这样可以更好地提取油,并使猪油渣更香脆。
在提炼过程中,定期翻动避免烧焦,确保受热均匀,加速出油的速度。当猪油基本提炼好时,将其舀出并存放在阔口罐子中,以便冷藏保存。这样可以延长保鲜期,方便在烹饪时取用。炼好的猪油可用于拌干捞面或炒菜,口感一流!也可以调制干捞酱,加上猪油拌面,最后撒上猪油渣。另外,猪油拌饭也是一道简单而美味的料理!
制作蒜头油
在提炼时,使用同样的冷油,将切碎的蒜头放入锅中,小火慢慢炸。定期翻拌以确保受热均匀,当颜色呈现金黄色时,即可捞起。余温会导致蒜头颜色继续变深,过头会使蒜头变苦。蒜头油可以用于清蒸蔬菜,淋上香油和撒上蒜头酥,制作简单而美味的一餐。
保持油葱酥酥脆的秘方
为了保持油葱酥的酥脆,除了制作和收藏方式外,红葱头的品种也很关键。使用玫瑰红葱头制作的油葱酥能保持更长时间的酥脆。超市一般提供两种红葱头,普通的便宜而颜色较浅,而玫瑰红葱头较贵,颜色更深。
植物油提炼及用途
制作植物油需要去皮,相对繁琐。但植物油和猪油的区别在于需要一个植物油基底。蒜头和植物油的比例是1:2,调和后味道刚刚好。建议少量制作,尽快享用新鲜制作的产品。提炼好的蒜头、油葱酥和猪油渣,如果不在短时间内食用完毕,建议冷藏保存以延长保质期。
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Firewood, rice, oil, salt, sauce, vinegar, and tea constitute the essential elements of every family's life. Cooking oil, in particular, plays a crucial role in Chinese cuisine, indispensable for frying and stir-frying. In this article, I'd like to share with you the aromatic oils we consistently stock throughout the year, sourced from both animals and vegetables. The preparation and ingredients are quite simple, requiring only a bit of patience.
Simple and Efficient Lard Extraction:
For those pressed for time, freezing purchased lard is a convenient option. When needed, thaw and soften it before following standard cleaning procedures. Personally, I prefer to clean and marinate it with salt for about 10 minutes after cleaning. According to a local pork seller, this salting method enhances oil extraction, resulting in crisper pork lard.
Occasionally flip the lard during the cooking process to prevent burning and ensure even heating, expediting oil release. As the lard nears completion, transfer it to wide-mouth jars. Refrigeration transforms it into an ointment, extending shelf life. Using wide-mouth jars facilitates easy scooping for cooking or noodle-making purposes. Crispy pork lard in dry noodles enhancing flavors with its unique crispiness.
Garlic Oil Delight:
When making garlic oil, pour cold oil into a pot and add minced garlic, frying slowly over low heat. Stir occasionally for even heating. Remove the garlic when it achieves a golden hue, as residual heat will continue to darken it. Overcooking may result in bitterness. For a quick and light meal, drizzle the fragrance oil of your choice (or a mix of different oils) over steamed vegetables, finishing with crispy garlic for a simple yet delectable dish.
Maintaining Crispy Fried Shallots:
Achieving and retaining the crispiness of fried shallots depends not only on the preparation and storage but also on the choice of shallots. Opt for rose shallots to ensure a longer-lasting crispiness. While the method remains the same, this simple change yields miraculously crispy results. Typically, supermarkets offer two types of shallots: the cheaper, lighter-colored ordinary shallots and the pricier, darker rose shallots. Choose the latter for a more satisfying crunch.
When extracting vegetable oil, peeling the shallots is often a cumbersome step. However, this extra effort pays off, as aside from the refined oil, the fried garlic serves as a crispy seasoning for noodles or steamed dishes. Unlike lard, vegetable oil provides versatility, allowing you to choose any preferred cooking oil. Maintain a 1:2 ratio of garlic to cooking oil for optimal flavor. Prepare smaller quantities for immediate enjoyment, or if not consumed promptly, store them in the refrigerator for prolonged freshness.
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🎼 Music by @OrangeHead
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⏲时间表 Schedule
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0:00 开场简介 Intro
1:18 红葱油 Shallot Oil
4:01 猪油 Lard
6:57 蒜头油 Garlic Oil
9:10 总结和收场 Ending
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📷 Videography Equipment
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Sigma 18-50mm Lens
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Boya BY-BM3032 Microphone
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Andoer Mini Tabletop Tripod
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Негізгі бет Тәжірибелік нұсқаулар және стиль 油葱酥保存三个月还酥脆的秘诀✨猪油、蒜头油、红葱油做法,瞬间让菜肴更香更美味的香油 | 小雁和阿成 (我的爱心食谱)
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