How to make homemade chive oil

We all know that in addition to salad oils sold in the market, we can also make our own cooking oil. Compared with the salad oil we often eat, rapeseed oil has fewer additives, lower costs, and a fresh taste of vegetables, so many people like rapeseed oil. There are many kinds of raw materials for rapeseed oil. What we are going to learn about today is leek oil. Learn how to make your own leek oil and the skills you should pay attention to, so that it will be very simple to make it yourself in the future.

How to make homemade chive oil

1. First, select fresh leeks, cut them into small pieces with a knife, add some emulsifier, the weight is about 0.2g, and then pour in some salad oil, the salad oil should be more, generally 200 times the emulsifier. After mixing the leeks, emulsifier and salad oil, stir and chop them in a blender. When stirring, control the temperature and keep it at about 50 degrees.

2. When the micro-speed and water flow ratio is 1 to 5, extraction, filtration and collection of filtrate and residue are carried out in a pot. The filtrate obtained is stratified and precipitated. After removing the liquid fraction, the light yellow liquid precipitated in the lower layer is removed, and the green oil in the upper layer is extracted. Then the above operation is repeated to further remove the yellow liquid fraction in the lower layer. After removing excess water, calcium chloride is added for drying.

3. After filtering the oil extracted above, clarified leek oil is obtained. This method can keep the flavor of leek and can be quickly integrated into the leek oil, retain the flavor of leek as much as possible, increase the content of leek flavor in the leek oil, and make the produced leek oil higher in purity, stronger in fragrance, and better in taste.