{"id":2088,"date":"2017-06-26T22:38:52","date_gmt":"2017-06-26T22:38:52","guid":{"rendered":"https:\/\/redhousespice.com\/?p=2088"},"modified":"2022-06-07T17:37:44","modified_gmt":"2022-06-07T17:37:44","slug":"make-use-spring-onion-oil","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/make-use-spring-onion-oil\/","title":{"rendered":"How to make & use spring onion oil (\u8471\u6cb9)"},"content":{"rendered":"\n

A step by step recipe guiding you to make Chinese spring onion oil (aka scallion oil) without fail. You will also learn how to use this versatile condiment in six ways.  <\/em><\/p>\n\n\n\n

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In a typical Chinese kitchen, you can always find three indispensable herbs: spring onion<\/a> (aka scallion or green onion), ginger and garlic. They are common ingredients yet give dishes so much aroma and flavour. Unlike ginger and garlic which can be kept at room temperature for quite a while, spring onion doesn’t last that long, even when kept in the fridge. That’s why a jar of homemade Chinese spring onion oil (葱油, aka scallion oil) comes in handy.<\/p>\n\n\n\n

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3 tips to ensure the desired result <\/span><\/h2>\n\n\n\n

The making of Chinese spring onion oil is pretty straightforward: just simmer spring onion in oil over medium-low heat, then cool and store. The traditional recipe usually calls for spring onion only. I like adding one more ingredient to the recipe: shallot or onion. This will enhance the fragrance and flavour of the finished oil. A few tips for helping you achieve the desired result:<\/p>\n\n\n\n