What is the cooking oil used by the chef?

Mingyou. This is a technical term in the culinary world. We may use it occasionally when cooking at home, but the name may be different. Bright oil can also be called tail oil. This is a clean edible oil. Bright oil is generally used to make hot dishes, and it can be poured when the dishes are fried and ready to be cooked. Bright oil can make dishes more bright and shiny, and it can also improve the taste of dishes, because in the process of cooking, dishes will dry up because of fire, and even some dishes will become dim because of sticky soup. At this time, the use of bright oil can make the dishes more visual, thus increasing the appetite of guests.

Preparation method of feed oil:

Ingredients: 6 kg of vegetable oil, 500g of onion, 200g of ginger, 0/00g of garlic/kloc, 0/00g of pepper/kloc, 0/00g of fennel/kloc, 50g of coriander, 0/onion/kloc, 0/00g of celery/kloc, and cinnamon.

1. Wash onion, ginger, onion, coriander, celery and carrot, change knives, and pat garlic with pepper and aniseed leaves for later use.

2. Put 10 kg of vegetable oil in the pot, add onion, ginger, garlic, pepper, aniseed, onion and fragrant leaves and stir-fry for more than 10 minute.

3. Fry until fragrant and discolored. Beat out the residue with a leak, and put the fried oil into a jar and seal it.