I make this wok oil to fry noodles and rice. In the Netherlands, Chinese restaurants, with a little help from MSG, use this for their Bami and Nasi.

Ginger Garlic Onion Sunflower Oil

Fry until everything is like pictured, medium heat as it will slowly release flavors into the oil evaporating the water in the ingredients. Takes about 30 minutes. I use the fried ingredients to marinade meats after cooling to room temp.

Sometimes I add star anise, cinnamon sticks, cardamon, peppers...wok oil is truly best making it yourself, I don't buy prefab ever.

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[–] 2 points 4 hours ago (1 child)

Am I supposed to be adding salt? I've just been adding Chinese five star spice and other fresh ingredients, simmering for about 30 minutes.

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