Scallion Oil
Scallion oil is made by extracting the aromas of scallions and other spices with hot oil. It can be used to season minced meat, make cold salads, or be added as finishing oil for stir-fries.
Ingredients and Tools
- Oil
- Scallions (both large and small scallions work)
- Ginger
- Onion
- Cooking wine
- Cilantro (optional)
- Dried shrimp (optional)
Measurements
- Oil 200g
- Scallions 80g
- Ginger 20g
- Cooking wine 10ml
- Onion 150g
- Dried shrimp 50g
Steps
- Soak the dried shrimp in 50-degree warm water, add 10ml cooking wine to remove odor, soak for 10 minutes, then remove and drain.
- Wash the scallions and cilantro, cut into 5cm-long segments, and pat dry.
- Slice the onion into strips, boil in hot water in a pot for 5 minutes, remove and drain.
- Peel the ginger and slice.
- Pour all the oil into the pot, add the preprocessed ingredients, and fry over medium-low heat for 20 minutes.
Notes
- The cooked dried shrimp and scallion residue can also be eaten. You can strain out these solids from the scallion oil or keep them.
- Dried shrimp can greatly enhance the fresh, savory aroma of scallion oil and add a sweet, umami flavor. If you follow this guide and find any issues or improvements, please file an Issue or Pull request.