Cooked - Scallion Oil

Gently pat and cut the scallion, spring onion, shallot, onion, ginger, and coriander into small segments or thin slices.Warm the wok and add the vegetable oil.Use medium heat to raise the oil temperature to around 60 degrees Celsius.Add the prepared spices and aromatics (scallions, ginger, coriander) into the hot oil.Let it boil for 8 minutes on low heat to extract the best flavor.Increase to medium heat and fry for another 6 minutes to evaporate excess water and densify the flavor.Reduce to low heat and continue to boil for 3 minutes to deeply fry the ingredients and maximize the fragrance.Turn off the heat and let the ingredients soak for another minute.Remove the residue and filter the scallion oil.