Scallion oil
Chinese
Chef teaches basic "ki"
Salad oil can be used as a substitute for lard, but the finish will vary in richness, so we recommend lard as much as possible. Used in stir-frying will add depth to your cooking. It can be stored in the fridge for about a month.
Cooking time: 10 minutes
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How to make it
1
Chop the long onions into about 10cm long and slice thickly thinly onions. Crush the garlic and ginger with the belly of a knife and add everything to the pot.
2
Add salad oil and lard to [1] and heat. When warmed, turn low heat and fry until golden brown.
3
Turn off the heat, remove the rough heat, filter out the golden-colored oil and it's finished.
