Scallion oil refers to a seasoning made by simmering scallions. Whether used for mixing with noodles or adding to dishes, it is suitable. Generally, there are ready-made scallion oil for sale in supermarkets. However, if it is needed frequently at home, it is advisable to try making some at home, which is more convenient and also more hygienic. Authentic scallion oil is made by simmering small scallions and onions together. Although the process is relatively complex, it is convenient to make a large amount.

First, remove the roots and wash the scallions, peel the onions, cut off the roots, and wash them for later use. Adjust the heat to the lowest setting and simmer slowly. Do not cover the pot lid during the cooking process, as this prevents the water vapor from escaping. Otherwise, the scallion oil will not be fragrant and may have a rancid scallion taste.

1. Adding an onion when making scallion oil enhances the fragrance. In addition to small scallions, one can also choose to use Chinese leek or scallion.

2. The amount of oil should not be too much; just make sure it covers about two-thirds of the scallions.

3. Always use the lowest heat to slowly simmer, as the heat levels vary from household to household. The cooking time should be self-controlled, usually 40 minutes to an hour is sufficient.

4. When making scallion oil, it is not necessary to cover the pot lid. This is a lesson learned: when making scallion oil, covering the pot lid prevents the water vapor from escaping, resulting in an oil with a rancid scallion taste.

5. After frying, first remove the scallion strips, then add them back to the scallion oil after the oil has cooled down for storage. If the fried scallion strips are not removed, the excess oil will make the scallion strips soggy and turn black.

6. The flavor of the freshly made scallion oil is not the most fragrant. After letting it sit in a bottle for a day, the flavor becomes more rich and aromatic.