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红油是烹饪中广泛使用的一种复制调味品,在菜肴的调味与上色中发挥着极为重要的作用。殊不知,一些地区的厨师除了使用红油外,还使用它的一家兄弟——料油。料油因含大料较多而得名,具有油香浓郁、味道适口的特点,含有香油所没有的复合香味成分,又经济实惠,在烹饪中正发挥着重要作用,有着广阔的应用前途。 一、料油的制作 原料:菜油5000克(或豆油、花生油) 大料1000克 生姜200克 葱段350克 桂皮250克 制法:菜油入锅,放入大料、桂皮、葱段、拍破的生姜,用中火加热,一面炼制一面搅动,待葱段变为金黄,油表面滚动不停,有浓郁香气散发时,闭火,慢慢冷却后倒入备好的器皿中。
Red oil is a widely used replication condiment in cooking and plays an extremely important role in the seasoning and coloring of dishes. As everyone knows, in some areas in addition to using chef oil, but also use one of its brothers - oil. It has the characteristics of rich oil flavor and palatability. It contains the compound flavor which is not found in sesame oil and is economical. It plays an important role in cooking and has broad application prospects. First, cooking oil production of raw materials: vegetable oil 5000 grams (or soybean oil, peanut oil) aniseed 1000 grams of ginger 200 grams of green onion 350 grams of cinnamon 250 grams system of law: vegetable oil wok, into the large, cinnamon, scallion, broken Ginger, heated with medium heat, while refining side stirring until the green section becomes golden, the oil surface rolling non-stop, aroma distribution, the closed fire, slowly cooled and poured into prepared utensils.