““葱含有刺激性气味的挥发油和辣素,能祛除腥膻等厚味菜肴的异味,产生香气,并有杀菌作用,刺激消化液的分泌,增进食欲!家中常备一瓶:自制葱油,拌面,拌菜特别出彩哦!” ”
食材明细
自制葱油的做法步骤
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1葱和洋葱洗净备用,擦干水分,八角备用。
![自制葱油的做法步骤:2](https://i3.meishichina.com/atta/step/2018/06/19/20180619152939697727710667631.jpg?x-oss-process=style/p320)
2
洋葱改刀成块。![自制葱油的做法步骤:3](https://i3.meishichina.com/atta/step/2018/06/19/20180619152939700136810667631.jpg?x-oss-process=style/p320)
3
葱改刀成段。![自制葱油的做法步骤:4](https://i3.meishichina.com/atta/step/2018/06/19/20180619152939706681910667631.jpg?x-oss-process=style/p320)
4
锅中入油,倒入葱和洋葱,八角,小火慢熬。![自制葱油的做法步骤:5](https://i3.meishichina.com/atta/step/2018/06/19/20180619152939710951910667631.jpg?x-oss-process=style/p320)
5
用铲子慢慢翻炒,使葱受热均匀。![自制葱油的做法步骤:6](https://i3.meishichina.com/atta/step/2018/06/19/20180619152939723155310667631.jpg?x-oss-process=style/p320)
6
全程小火,不能盖锅盖,以免水蒸气滴入锅中,溅油。![自制葱油的做法步骤:7](https://i3.meishichina.com/atta/step/2018/06/19/20180619152939735161210667631.jpg?x-oss-process=style/p320)
7
熬制葱成焦黄色捞出控油。![自制葱油的做法步骤:8](https://i3.meishichina.com/atta/step/2018/06/19/20180619152939744985710667631.jpg?x-oss-process=style/p320)
8
油待凉后,装入干净得容器中密封保存,可冰箱冷藏。![自制葱油的做法步骤:9](https://i3.meishichina.com/atta/step/2018/06/19/20180619152939746132910667631.jpg?x-oss-process=style/p320)
9
成品图![自制葱油的做法步骤:10](https://i3.meishichina.com/atta/step/2018/06/19/20180619152939748994510667631.jpg?x-oss-process=style/p320)
10
成品图
1.一定控干葱的水分2.尽量不用香味浓郁的油,遮盖了葱油本身的香气3.盛装的容器一定干燥,有利于保存 -使用的厨具:炒锅