Apprentice Notes from the Dumpling Shop: Dumpling Filling Universal Fragrant Oil Recipe - All Dry Goods
Scented Oil Production Recipe and Process: 1. Pour 1.5 kg of soybean oil into a pot and heat until 40%-50% hot. Then, add ginger 125g, coriander 35g, shallots 50g, bell pepper 35g, green onion 250g, and basil 35g successively, maintaining the oil temperature at 70% hot.
2. Simmer for 5 minutes, then add 8g of flower peppercorns, 2g of clove, and 3g of small fennel, controlling the oil temperature to 40%-50% hot, and simmer until the green vegetable ingredients turn light yellow. Remove all ingredients, then increase the oil temperature to 90% hot to complete scented oil.
Scented Oil Production Recipe and Process: Put peanut oil 1 kg into a pot, fragrant shallot segment, ginger slice 100g each, shallot blocks, celery segments 30g each, eight corners, cinnamon stick 10g each, flower pepper 20g, small fennel 3g, small fire slowly heat until fragrant onion segment turns yellow off fire filter oil.
Scented Oil Production Recipe and Process:
1. Soybean oil 5 kg, cardamom 2, clove 8 slices, fragrant fruit 3, fragrant seeds 5g, camphor 3, cinnamon stick 2 (10cm), yellow2, red date 8, thousand fragrance 5g, spirit fragrance 3g, eight corners 8, flower pepper 5g, white bark 5 slices, onion 3, carrot 2, celery half a catty, not peeled garlic 3 heads, fresh ginger slices the size of an egg 2 pieces, dried mushroom 10 pieces, white radish one-third a root.
2. All shelled seasonings need to be smashed open, garlic does not need to be peeled, use a knife to flatten it, radish cut into large pieces, shallot cut into large chunks, celery cut into large segments.
3. Except for fragrant basil, all the rest are lowered into the oil, small fire slow simmering, simmer until shallot foams, add fragrant basil. Continue simmering until shallot turns brown, turn off the fire.
Important Notes:
(1) The heat control when making seasoning oil is very important, it is best to use small fire and slowly heat the main ingredients to extract their fragrance into the oil.
(2) The finishing of seasoning oil is also critical, you must master the degree of fragrant onion and ginger simmering, fragrant onion should be a little dark yellow, simmering for a long time, fragrant onion will become burnt, seasoning oil is unsightly and has a burnt taste.
(3) The seasonings in the seasoning package can be directly put into the pot, no need to wrap them specifically, and flower pepper and bigela are also based on personal preference and quantity, I personally rely on feeling to measure, because seasoning oil is mainly about the fragrance of fragrant onion.
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