ONION OIL NEAR ME RECIPES

Steps:

• Cut the green onions into sections around 5-8 cm long. Add garlic clove into pieces and cut 4 slices of ginger.
• Add oil in a wok, add garlic, scallion white and ginger along with the oil. Heat over high fire until the white part becomes slightly browned. 
• Add green onion sections. Simmer until the green onion section becomes crispy and browned. 
• Remove from heat and then add 1 tablespoon of Sichuan peppercorn. Let the remaining heat from the oil motivating the aroma.  Then cool down. 
• Cook the noodle and then soak in clean water.  Drain completely and then add 1.5 tablespoons of the scallion oil. Mix well.
• Add the basic sauce in. Mix well.  This is for 2 servings of noodles.  And lastly, top with crispy scallion. Optionally, drop 1 teaspoon of Chili oil. Serve directly.

Steps:

• Combine all of the dip ingredients in a bowl, cover and refrigerate.
• Slice the onion (see Cook's Note). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
• Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
• Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
• Fill a large deep pot with at least 3 inches of the oil, leaving 2 inches of space at the top. Heat the oil over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.