Uniqueness And Facts of Onion Oil

And finally, do not forget about the high calorie content, for this reason the product should be consumed in very moderate amounts, especially if you want to normalize weight.

The recipe for onion oil is very simple: with the exception of the need to observe the proper temperature and choose the right base, there are no tricks and subtleties in its preparation. All you need is the base and green onions.

How to make onion oil at home:

1. Heat a wok pan or heavy bottomed pot for 30 seconds.
2. Chop green onions (450 g) in advance and when the wok is hot, first pour in the oil chosen for the base (1.75 cups), then put the onions.
3. Cook for about 15-20 minutes, watching the temperature. A device called a pyrometer will help you with this and can instantly measure temperature remotely.
4. The onion should eventually turn light brown, when this happens, the wok can be removed from the heat.
5. Take a sieve and strain the liquid, squeeze the onion lightly to maximize the yield of the product. Use the back of a tablespoon to squeeze. Don't try to do this with your hands, the onion will be very hot!
6. Leave the spicy dressing to cool to room temperature.
7. That's all, now you just need to pour the finished product into a glass bottle and close it with a lid. The shelf life of onion oil at room temperature is 1 week, in the refrigerator - 3 months.
8. If you don't want to make your own butter, you can try to buy a ready-made dressing from a grocery store in the Asian section. However, keep in mind that in this case, most likely, sunflower oil will be used as the base, and this, as we have already found out, is not very good.
9. There are a lot of recipes with onion oil, because it is a completely versatile product. It can be added to fresh salads and hot dishes - main dishes and soups, can be used as the basis for a complex sauce or marinade. In general, everything here is determined purely by your imagination. But if you don’t feel like inventing anything yourself, cook one of the following dishes:
10. Ginger seabass . Clean the sea bass (6 pieces), remove all the insides and gills. Mix soy sauce (2 tbsp), sherry (2 tbsp), peanut butter (1 tbsp), sesame oil (2 tbsp) and fresh ginger root (50 g), grated on a fine grater. Grate the fish well inside and out with the resulting marinade, put it in the refrigerator for 10-15 minutes. In the meantime, cut the fat (200 g) into thin strips to the state of cracklings, cool slightly. Add to them soy sauce (1 tablespoon), sugar (1 teaspoon), lime zest (from 2 pieces), finely chopped onion (50 g), cilantro (50 g) and onion oil (2 tablespoons). l.). Remove the fish and steam or bake. Drizzle the cooked fish with the lime sauce and serve with a green salad.
11. Salad with tofu . Cut into strips all the salad ingredients: tofu (250 g), carrots (100 g), Chinese cabbage (150 g), cucumbers (50 g), cilantro (25 g), garlic (10 g). Straws are an optional condition, of course, but this way the salad looks beautiful and harmonious. Boil rice noodles (250 g) according to package instructions. Mix noodles with prepared vegetables and tofu. Prepare the sauce: combine ajinomoto seasoning, salt, chicken bouillon cube (5 g each) with garlic and onion oil, soy sauce and rice vinegar (15 ml each). Mix the sauce thoroughly, add it to the prepared ingredients. Serve with sesame seeds to taste.
12. Dumplings with duck . First, prepare the dough for dumplings: mix wheat flour (250 g) with water (100 ml), egg (2 pieces) and salt (5 g). Sweep thoroughly and roll out into a thin layer. Now prepare the filling: pass the duck fillet (250 g) through a meat grinder, finely chop the leek (10 g) and celery (10 g), add to the minced meat, pour also sesame oil (10 ml), soy sauce (20 ml). Roll the dough again, cut circles for dumplings - you can use a special form. Put a little filling on each circle, wrap it up. Boil the dumplings for 8 minutes, and then fry for 2 minutes until golden brown on each side in onion oil (it will take about 100 ml).
13. Scones with cheese. Pour oatmeal (1/2 cup) with warm kefir (120 ml), leave for 10 minutes. Mix wheat flour (240 g) with salt (1 tsp) and baking powder (1 tsp), softened butter (180 g) - you can use a blender to combine the ingredients faster. Separately, beat the egg (1 piece) and add to the kefir-oatmeal mixture. Now combine the resulting mass with flour. Grate the cheese (70 g), also add to the dough - knead well so that the cheese spreads evenly throughout the dough. If it sticks, add a little flour, but don't overdo it, it's important to keep it soft. Roll out the dough into a rectangle measuring approximately 12x24 cm, then cut 8 triangles out of it with a sharp knife.