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Ginger Scallion Oil
A classic in Asian cuisine, highly flavourful and versatile! Make sure to work in a well ventilated area and heat oil until it reaches its smoke point. Once you can see thin wisps of smoke, then it’s ready. Stay close to the stove when heating oil to avoid setting off smoke alarm. Neutral oils work best, I’m using Avocado oil in this video, as they are a healthier option compared to any other neutral oil. DO NOT USE OLIVE OIL. The smaller the mince, the greater the surface area = more flavour.
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