All purpose salad oil
Overview
Before my mother came to Beijing, she used to work in a restaurant in her hometown. What she remembers most about that time is that every time the chef would put a little secret ingredient in the dish when it was about to come out of the pot, the chef would definitely not tell me how to make it. I only saw him putting a packet of ingredients in the pot to boil every morning. No wonder the chef makes delicious food. It turns out there is a secret in it. Years ago, a friend came to my house and she happened to catch me mixing cold dishes that day. She told me a recipe for cooking oil, and this oil is perfect for mixing with all cold dishes, and not only for mixing vegetables. When the stir-fry is about to come out, just add a little bit of it to immediately enhance the flavor. Oh my, I was so happy. I quickly tried it. Sure enough, it tastes better than anything the chef makes. I have been using it for many years. The preparation of this oil is extremely simple. You can usually make a bottle and keep it for a month or two without any problem. It is very convenient to use at any time! In the tips at the end of the article, Bao’s mother mentioned how to use this oil when mixing vegetables, don’t miss it!
Tags
Ingredients
Steps
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Prepare ingredients
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Heat the cold oil in a pan, add all the seasonings except cumin, and simmer over low heat
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When the onions turn golden brown in the pot, add the cumin seeds. Be sure to use a small slotted spoon to put them in, so that there are fewer impurities in the oil and it looks clean
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When the cumin changes color and the smell comes out, turn off the heat. Remove all the seasonings and throw them away. The rest is the cold oil. After cooling, find a clean glass bottle and put it in a clean glass bottle. You can use it as you go and it can be stored for a long time.
