Onion oil
By VicentaLakin
Onion oil is a regular thing, but it smells like shit. Whether it's onion noodles, onion chickens, or the last spoon of hot oil in the blends, or for cooking, it's a good thing. The point is to make it super simple, make more of it in the fridge and eat it。
Recipe Recommendations
- chives 1 kg
- purple-skinned onion one
- garlic 2 head
- oil 1.5 liter
- pepper a small handful
- aniseed the 2
- geranyl 10 tablets
Steps for Onion oil
1
The raw materials are in the pot
2
Fire. The fire can start a little longer until the sound of cracking, that is, the sound of the water being extracted from the material, is turned off. For about 10 minutes, all materials were softened and onions were punctured with chopsticks. It's early. It's just the beginning. Let's go
3
In about half an hour, as shown in the figure below, it is already clear that onions and garlic can change colours and the surface is slightly focused. It's still soft at this point, and it smells like obvious onions. Whatever it is, it's early
4
The sound of cracking gets smaller, the material is very small in oil, and the onions, the onions and the garlic are ready when they're all sore. Tastes very good。
5
Get the oil out of the stove and at least change the eye of the stove so that the heat doesn't go on. You can't eat the oil. I've been preparing for almost an hour from the beginning. Get the oil and cool the box. I didn't throw the onions and the other garlic and spices. Onions and onions are oiled. They're delicious。