From selling box lunches to becoming a famous Chinese chef

Chapter 79 Scallion oil
  In the morning, Chang Xiuqin led Zhang Lei's sister-in-law and He Xiaona to do the cleaning work.

Feng Zhengming and senior brother Li Huidong can focus more on preparing for cooking.

In addition to preparing soup this morning, I also need to prepare two very important things for cooking.

Onion oil and onion and pepper oil.

According to what Feng Zhengming and Li Huidong learned from their master in Yanxi Tower.

Scallion oil is an essential oil for making white stir-fry dishes.

Onion and pepper oil is a must-have oil for cooking all kinds of red dishes, except red steak.

Feng Zhengming and Li Huidong strictly followed what their master taught.

Before refining scallion oil, the oil must first be refined.

It just so happened that Feng Zhengming brought back two fans of pork yesterday, removed some pork suet, and refined it with some pork suet they bought from the market in the morning.

First, the pork suet needs to be cleaned and some unclean parts need to be removed.

Because scallion oil must be white, the refined oil must also be clean.

Clean the pork suet, wipe away the water on the surface, and cut it all into small cubes.

Then add lard oil to the pot and add some water into the pot.

Use medium to low heat to slowly refining, first refining the fat from the lard.

After the oil comes out, continue to use medium to small heat to slowly cook.

Let the lard spit out as much oil as possible.

If the fire is too strong, the outer layer will be fried and crispy, and all the fat will not be extracted.

Because after the lard is refined, it is used to refine scallion oil.

Therefore, it is also necessary to ensure that the oil is white.

Don't over-refine the oil residue. If the oil is over-refined, the oil will also be colored. In this case, the oil will not be white enough, and the scallion oil will be darker in color later.

Li Huidong used a large colander to fish out the oil residue, and also used an iron spoon to press the oil residue hard to squeeze out as much oil as possible.

Clean all the oil residue and clear lard will flow from the pot.

According to the most traditional method, you should use the lard in the pot to cool down and then refine the scallion oil.

However, in Yanxi Tower, Feng Zhengming and Li Huidong learned some frugal methods from their masters.

That is to add some peanut oil to the lard.

After the two oils are mixed, the scallion oil is refined.

This can save some costs and you don't have to buy a lot of lard to make lard.

Li Huidong poured half of the peanut oil into the pot.

Add half of the peanut oil and let the oil temperature drop again.

Li Huidong went to the pool in the backyard of the canteen, preparing to bring scallions to make scallion oil.

When I walked to the backyard pool, I saw Chang Xiuqin leading Zhang's sister-in-law and He Xiaona washing vegetables.

They peeled off the outermost layer of the green onions, cut off the beards, and pulled off the yellowish green ends. After cleaning these things, they threw them all away.

Li Huidong saw this and quickly stopped them.

"Hey, why did you throw all these away?"

Hearing Li Huidong's anxious stop, the three women washing vegetables all raised their heads in surprise.

Chang Xiuqin watched Li Huidong rescue the discarded green onion leaves and even pick up the cut green onion whiskers.

"You want these things too? Aren't they useless?"

Li Huidong said: "Sister, these are all good things. After cleaning them, they are all good things for refining scallion oil. We need to make full use of every dish and cannot throw it away casually or waste it."

Li Huidong carefully picked up the discarded green onion leaves and mustaches from the garbage bag, and then rinsed them carefully.

Especially the onion beard part, because there was a lot of soil, Li Huidong rinsed it carefully several times. After everything was cleaned, Li Huidong used a knife to cut off the green part of the green onions by the pool.

Then I took an onion and a few pieces of ginger.

When getting the ginger, Li Huidong told Chang Xiuqin and the others: "When you clean the ginger, just wash off the dirt. Remember not to peel it."

The three women did not dare to have any objections to Li Huidong's words, and they all nodded and obeyed him.

Waiting for Li Huidong to return to the kitchen with the things.

Chang Xiuqin couldn't help but mutter: "Why are you more stingy than us country people? There are so many onions that we don't need, so we must wash the peeled onion leaves and beards and use them."

Zhang's sister-in-law said: "Are those things more delicious for cooking?"

Chang Xiuqin said: "Can those things be used for cooking? How to eat them?"

He Xiaona remained silent, she just worked silently.

She still remembered some instructions from her parents before coming here, telling her to do more and talk less when she came here.

Although He Xiaona was also curious, why did Master Li use those peeled green onion leaves and beards? But she didn't open her mouth to discuss it with the two eldest sisters behind their backs.

Li Huidong took the things back to the kitchen, but couldn't help but complain to his junior brother.

"Where is the washing of vegetables? It's a waste of money. I threw away all these green onion leaves and beards."

Feng Zhengming smiled after hearing this and said, "Maybe the eldest sister and the others don't know. Let's have a good talk with the eldest sister and the others later when we have time."

Li Huidong nodded: "Yes, we should talk to them and teach them."

While talking, Li Huidong gave some of the rescued green onion leaves and beards to Feng Zhengming.

The two brothers reached out and picked up the ginger almost simultaneously.

This action made the two brothers look at each other and smile.

This scene is like returning to the back kitchen of Yanxi Tower.

Back then, the brothers followed Master and did this every day.

At that time, in Yanxi Tower, it was required that there were two pots of oil and two pots of soup every day.

This is passed down from generation to generation by the masters of Yanxilou.

The two brothers picked up the ginger. Instead of slicing the ginger directly, they used a knife to peel the ginger and peel off all the ginger skin. These ginger peels were used by the brothers to refine scallion oil and pepper oil.

As for the remaining intact large pieces of peeled ginger, they should be reserved for use in other dishes.

These are also the rules passed down from generations of masters.

All the ingredients in the kitchen must be used to their best advantage, and things cannot be wasted casually.

The scallion oil refined by Li Huidong also added some onions and a few garlic seeds.

The addition of these two is regarded as Li Huidong's own attempt.

On the basis of the original scallion oil, adding onions and garlic can make the oil more fragrant.

The ingredients for making scallion oil are ready, and the oil in the pot has almost cooled down.

Turn the heat back on, still on low heat, and put all the ingredients into the pot while the oil is still cold.

The next step is to slowly heat the oil over low heat, and then slowly penetrate the ingredients in the fryer.

Slowly force out the aroma of green onions, onions, ginger, and garlic, and let their aromas blend into the oil.

This process is also a test of patience. The fire must not be too high. Once it is too high, the ingredients will be fried quickly and the aroma will not be released in time, then the pot of oil may not be successful.

As Li Huidong slowly stirred it with a spoon, the rising temperature of the oil forced out the aroma of the green onions.

Chang Xiuqin, Zhang's sister-in-law and He Xiaona were washing vegetables in the backyard when they smelled the aroma coming from the kitchen.

The three women couldn't help but inhale the fragrance, and almost exclaimed in unison: "It smells so good."

　Thanks to "book friend 140510152930780" and "very annoying" for their 100 tips. Thank you all for your follow-up reading and monthly support.

　　
  　
  (End of this chapter)