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Green Onion (Scallion) and Ginger Oil Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44.88
Energy (kCal)696.7733
Carbohydrates (g)-
Total fats (g)57.1333
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Finely mince ginger, place in a bowl (bowl must be able to withstand hot oil). | 2. Finely chop green onion, place on top of ginger in the bowl. | 3. Spread salt on small saute pan to form a bed. | 4. Sprinkle five spice powder evenly on top of salt. | 5. Heat saute pan on medium-high heat until five spice powder turns slightly darker. | 6. Use wooden chopstick to mix salt and five spice together, keep stirring until the spices become fragrant (but not dark brown or black), remove from heat and cool to room temperature. | 7. Pour cooled spice salt into the bowl of ginger and green onion. | 8. Heat oil on high heat. The moment it starts to smoke, immediately remove from heat and pour onto the green onion and ginger, mix well. | 9. Serve sauce over poultry, meat or fish entree. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gingerroot 8 ounces unpeeled 201.7333 0.0 44.88 1.1333
    green onion 8 -10 chopped 0.0 0.0 0.0 0.0
    salt 2 tablespoons - - - -
    five spice powder 1 tablespoon 201.7333 0.0 44.88 1.1333
    oil canola 4 tablespoons 495.04 0.0 0.0 56.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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