scallion oil

Overview

The collision of oil and green onions causes the green onions to give up their own green color and endow the oil with the fragrance of green onions.

Prepare the ingredients, cut the white scallions into sections, cut the green scallions into sections, cut the shallots into sections, and cut the onions into small pieces.
Hot pan.
Pour the oil until it bubbles and turn to medium heat.
Add ginger.
Fry until the ginger floats and turns white.
Add the white segments of scallions and fry until the whites slowly spread out and the outer skin begins to turn yellow.
Throw in the sliced scallions.
When the green color changes, add the onions.
Sauté until the surface of the onions changes, then add the shallots.
Fry slowly and pick out the completely yellowed part in the middle, otherwise the scallion oil will have a bitter taste if it turns black. Fry the onions until they reduce in size and turn brown in color.
Serve out in plates, sprinkle some salt and pepper on the onions, some people like to add wine, and keep the scallion oil.
This is the fried scallion oil.