How to make & use spring onion oil (葱油)

Method5 steps

1. 1

   Step 1: Peel and thinly slice the 150 g shallots. Wash the 150 g spring onions, dry them thoroughly with kitchen paper, cut them into long sections and separate the white and green parts.

   Uses 150 g shallots · 150 g spring onions · Water for washing the spring onions

2. 2

   Step 2: Pour the 480 ml oil into a wok or deep frying pan and heat over medium-low heat. Add the sliced shallots and gently fry until lightly brown, about 15 minutes depending on the pan and heat. Watch closely and switch off as soon as they start browning, even if sooner. Lift out the shallots with chopsticks and keep the oil in the pan.

   Check the shallots · 15 minUses 480 ml sunflower oil · All sliced shallots from step 1

3. 3

   Step 3: Turn the heat back on to medium-low and add all the white spring-onion sections. Gently fry until they wrinkle slightly, watching closely. The white-and-green spring-onion stages together usually take about 10 minutes, but their appearance determines when to move on.

   Uses Oil remaining in the pan from step 2 · All white sections from step 1

4. 4

   Step 4: Add all the green spring-onion sections and continue gently frying over medium-low heat. Turn the heat off as soon as the spring onions turn brown, before they burn.

   Uses All oil and white sections from step 3 · All green sections from step 1

   
5. 5

   Step 5: Remove all the fried spring-onion pieces before storage, leaving only the oil. Let the oil cool briefly, transfer it to a sterilized dry airtight jar and refrigerate promptly. Use it promptly, or freeze small portions for later, and use a clean spoon each time. Add a little oil to noodles, stir-fries, salads or soup as needed; the removed fried shallots and spring onions can be used separately as a topping. This batch yields about 350 ml oil.

   Uses All oil and spring onions from step 4 · Removed shallots from step 2, if used as a topping