How to make & use spring onion oil (葱油)
User Reviews
5
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Prep Time
3 mins
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Cook Time
25 mins
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Total Time
28 mins
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Servings
350 ml
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Course
Condiments
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Cuisine
Chinese
How to make & use spring onion oil (葱油)
Description
This recipe involves peeling and thinly slicing shallots and separating white and green parts of the spring onions. Oil is heated gently in a wok or pan over medium-low heat, and shallots are simmered until lightly browned, then removed. The white parts of the spring onion are added next, cooked slowly until they wrinkle and brown slightly, followed by the green parts until browned as well. The procedure requires careful temperature control to avoid burning and produce a clean aroma.
The finished oil is strained into a sterilized jar and stored in the refrigerator, where it keeps for about a month. Use a clean spoon for each serving to maintain freshness. The browned shallots and onions can be discarded or added to dishes such as Shanghai-style noodles or stir-fries for extra texture and flavor.
A simplified version uses only spring onions cooked on slightly higher heat for a shorter time but requires careful observation. This oil enhances many dishes by imparting a distinct savory aroma and richness without overpowering them.
Turn off the heat immediately once shallots or spring onions brown to prevent burnt flavors.Simmering times vary; expect about 15 minutes for shallots and 10 minutes for spring onions on medium-low heat.Store the oil in the fridge and use within a month, always serving with clean utensils.Use fried shallots and onions as toppings for noodles or stir-fries, or discard them according to preference.
Ingredients
- 480 ml cooking oil 2 cups, sunflower, rapeseed, vegetable, etc
- 150 g onion 5.3oz, or shallot
- 150 g spring onion 5.3oz, about 15 stalks
Instructions
- 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).
- 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.
- 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).
- 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.
A SIMPLE & FAST VERSION:
- 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.
Notes
- Turn off the heat as soon as the shallots or spring onions begin to brown to avoid an unpleasant burnt taste.
- Simmering duration may vary; typically, shallots take about 15 minutes, and spring onions about 10 minutes on medium-low heat.
- Store the spring onion oil in a sterilized airtight jar in the refrigerator and use it within one month.
- Always use a clean spoon when serving to maintain the oil's quality.
- Fried shallots and spring onion pieces can be discarded or used as flavorful toppings for dishes like Shanghai spring onion oil noodles or stir-fries.
User Reviews
Overall Rating
5
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