Authentic Shanghai Scallion Oil Cooking Recipe: The Entire Process

Wash the scallions thoroughly, let them dry, and cut them into sections, separating the white and green parts (make sure they are completely dry to prevent oil splattering).

Prepare the seasonings

cold pan, cold oil

Turn the heat to low, add the white part of the scallion first.

Fry over low heat until the white parts of the scallions soften slightly and turn a little yellow (stir and press frequently with a spatula).

Add the green onions and continue frying slowly.

Use a spatula to frequently turn and press the scallion segments to ensure they are heated evenly.

Fry the scallion segments until they are dry, gritty, and golden brown, then immediately turn off the heat!! (Fry the scallions over low heat the whole time 🔥! It takes about 15 minutes).

Using the residual heat of the pan, continue stirring the scallion segments in the pan (about 5 minutes). At this point, the scallion segments should be quite dry and crisp (the scallions should not be overcooked, otherwise the scallion oil will taste bitter).

Remove the scallion segments and place them in a clean, dry, and airtight glass container that has been prepared beforehand.

scallion oil

Pour in the seasonings

Turn the heat to low and stir slowly with a spatula until the sugar dissolves. Cook until the sauce starts to bubble slightly, then turn off the heat and let it cool.

After the sauce has cooled, pour it into the glass container with the scallion segments placed inside, and store it in the refrigerator. It will have a rich scallion aroma.

Mix it with a bowl of scallion oil noodles, add a poached egg, and it's truly a delicious treat.