Imported from the web
Dark Scallion Oil Sauce
A deeply savory, aromatic scallion oil sauce with a characteristically dark color. Fried scallions and aromatics are blended roughly, then simmered with a sweet-salty sauce; the creator says it keeps refrigerated for three to four months.
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Ingredients
- 350 g Spring onions (Separate the white parts from the green parts; split the white parts lengthwise.)
- 150 g Onion
- 30 g Garlic
- 220 g Oil (For frying the aromatics.)
- 120 g Soy sauce
- 80 g Cooking caramel (Listed as 晒油 (cooking caramel) in the source.)
- 20 g Oyster sauce
- 35 g Sugar
- 15 g Dark brown sugar
- 100 g Rice wine
- 9 g Chicken powder
- 8 g MSG (Called 味精 (“magic powder”) in the source.)
Steps
- 1
Prepare the spring onions: split the white parts lengthwise and separate them from the green parts. Prepare the onion and garlic.
- 2
Heat the oil in a pot or deep pan. Keep the temperature from getting too high; maintain a steady boil over medium to medium-high heat.
- 3
Add the onion to the hot oil first. Fry until it begins to soften.
- 4
Add the garlic and spring onion whites. The oil temperature will drop; raise the heat so it returns to a boil, stirring constantly to prevent the ingredients from sticking or burning on the bottom.
- 5
When the spring onion whites soften and begin to color, add the green parts. Fry until the greens turn yellow and the whites become golden.
- 6
Strain the fried aromatics from the oil and let them cool slightly.
- 7
Combine the soy sauce, cooking caramel, oyster sauce, sugar, dark brown sugar, rice wine, chicken powder, and MSG to make the seasoning sauce.
- 8
Use a little of the seasoning sauce to roughly blend the fried aromatics. Do not blend them until completely smooth.
- 9
Return the blended fried aromatics to the oil. Add all of the remaining seasoning sauce.
- 10
Cook over medium-low heat until the mixture returns to a gentle simmer. It may splatter considerably.
- 11
Keep the sauce at a gentle simmer for 5 minutes.
- 12
Let the sauce cool until it is no longer hot to the touch, then transfer it to a jar and refrigerate.
Notes
The creator says the sauce can be refrigerated for three to four months. The source does not specify the oil type or give a serving yield; one jar is indicated.
Nutrition per serving
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