Chef Wang teaches you: "Scallion Oil", a Chinese cuisine must! 葱油明油【Cooking ASMR】

Summary

In this video, Wang Gang demonstrates how to make homemade Scallion Oil, starting with the preparation of ingredients like scallions, spring onions, shallots, onions, ginger, coriander, star anise, and bay leaves. The process involves warming vegetable oil, then gently simmering the ingredients over low to medium heat to extract flavors. Through a series of steps, including frying and boiling, the ingredients gradually turn fragrant and golden. The final result is a rich, aromatic scallion oil, perfect for enhancing dishes.

Takeaways

• 😀 Use 500g of scallions, 200g of spring onions, and 100g of shallots for a well-rounded flavor base.
• 😀 Pat the vegetables before cutting them into small segments to help release their flavor.
• 😀 A small amount of star anise and bay leaves can be added for a more aromatic scallion oil (optional).
• 😀 Heat 1.5kg of vegetable oil (soybean oil) in a wok to about 60°C (20% heat) before adding the ingredients.
• 😀 Start by gently simmering the ingredients on low heat for 8 minutes to infuse the oil with flavor.
• 😀 After 8 minutes of simmering, increase the heat to medium for 6 minutes to evaporate excess moisture.
• 😀 The scallions and ginger will turn yellow during this step, signaling the oil is becoming fragrant.
• 😀 Lower the heat again and cook for an additional 3 minutes to deepen the flavor and achieve a golden yellow color.
• 😀 After the final cooking step, turn off the heat and allow the ingredients to steep for 1 more minute.
• 😀 Filter the oil to remove all solids, leaving behind a clear, fragrant scallion oil ready to use.

Q & A

What ingredients are needed to make Scallion Oil?

You will need 500g of scallion, 200g of spring onion, 100g of shallot, 1 onion, 100g of ginger, 50g of whole coriander with root, star anises, bay leaves, and 1.5kg of vegetable oil (soybean oil).

What is the purpose of cutting the scallion, spring onion, shallot, and onion into small segments?

Cutting the ingredients into small segments helps to release their flavors effectively when they are cooked in the oil.

Can the star anise and bay leaves be omitted from the recipe?

Yes, if you prefer a more plain scallion oil, you can omit the star anise and bay leaves.

Why is the oil temperature raised to around 60°C (20% heat) in the initial stage?

The oil is heated to around 60°C to gently extract the flavors from the ginger, scallions, and other spices without burning them, allowing for a more delicate infusion of flavors.

What is the role of cooking the ingredients for 8 minutes on low heat?

The purpose of cooking the ingredients for 8 minutes on low heat is to extract the best flavors from the ginger, scallions, and other spices without overcooking them.

Why is the heat increased to medium after 8 minutes of cooking?

After 8 minutes of low heat, the medium heat is used to allow the scallions and ginger to evaporate excessive water, which intensifies and densifies the flavor.

How can you tell when the scallion oil is becoming fragrant?

When the scallions and ginger turn yellow after frying for 6 minutes, this indicates that the oil is starting to become fragrant.

What happens when the heat is turned to low again for the final 3 minutes?

Turning the heat to low for the final 3 minutes deep-fries the ingredients, forcing the flavors to become maximum in intensity and allowing the oil to achieve a golden yellow color.

Why is it important to let the ingredients soak for an additional minute after turning off the heat?

Letting the ingredients soak for an additional minute allows the oil to continue absorbing the flavors before filtering out the residue.

What is the final step of making the Scallion Oil?

The final step is to remove the residue from the oil by filtering it, leaving you with a fragrant and flavorful scallion oil.