How to make & use spring onion oil (葱油)
A step by step recipe guiding you to make Chinese spring onion oil. You will also learn how to use this versatile condiment in seven ways.
- Prep time
- 3 min
- Cook time
- 25 min
- Yield
- Not listed
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 480 ml cooking oil (sunflower/rapeseed/vegetable, etc.) (2 cups )
- 150 g shallot or onion (5.3oz )
- 150 g spring onion (5.3oz, about 15 stalks)
Instructions
- 1
Peel shallot then thinly slice. Wash spring onion then dry thoroughly with kitchen towel/paper. Cut into long sections (separate the white part and the green part).
- 2
Pour oil into a wok (or a deep frying pan). Heat over medium-low heat. Add shallots then leave to simmer until it becomes lightly brown. Turn off the heat (see note 1 & 2). Take out the shallot pieces with chopsticks.
- 3
Turn the heat back on. Add the white part of the spring onion. Leave to simmer over medium-low heat until it wrinkles a bit. Add the green part of the spring onion. Turn off the heat when it turns brown (see note 1 & 2).
- 4
Pour the oil into a sterilized, airtight jar. Store in the fridge and use it within a month. Use a clean spoon each time you use the oil.
- 5
You may use only spring onion and cook on a slightly higher heat thus the simmering time will be shorter. Make sure to observe closely during the process to avoid burning.