How To Make Ginger Scallion Sauce - The Sauce That Goes On Everything

[@weishien]

Liking the new format. Feels condensed and compact

[@tedteocookingshow]

Thanks random viewer

[@ritasvlogcookingstudio7867]

Beautiful sharing dear friend 👍 really enjoy from Bangladesh ❤❤❤

[@tedteocookingshow]

Thanks Rita!

[@seifelbeheary8236]

YUM

[@tedteocookingshow]

Thanks seif long time no see!

[@agente_ai]

the chef at my favorite chinese restaurant (on guam) adds sesame oil after stirring the heated vegetable oil into the ginger and green onions. after my first time eating this (with hainan chicken) the next day i went out to the supermarket and bought the ingredients to make some at home. i have been keeping a jr of this, and garlic chili sauce in my fridge as a staple ever since! like you said - it's addictive. i love it with everything!

[@tedteocookingshow]

Sounds yummers

[@derrickwaltz1488]

Great video Ted

[@tedteocookingshow]

Thanks Derrick

[@christinasornbutnark1208]

I watched 2 of Ted’s videos and my immediate thought was I bet this dude has 2M subs. But then I see he has only done 1 video in the past two years. I hope all is good.

[@tedteocookingshow]

Hi Christina, thank you very much for your kind words. I am doing well and I am very touched by your kind words. While I enjoy making these food videos tremendously, the truth is it can take up to 40 - 50 hours worth of time from recipe testing, sourcing the ingredients, filming and editing everything together. While this was possible during Covid, I now see these videos as something I would like to leave behind for my family and the next generation. That said having individuals like yourself appreciating the work reminds me of the importance of producing high quality content to the best of my ability. I do hope you enjoyed making the food that I myself love and that it brought joy to your family as well. Hopefully when I have the time and inspiration to make future videos, you would be able to enjoy them as well. I wish you and your loved ones every blessing possible. Cheers, Ted

[@thewangxc]

重出江湖 👍

[@tedteocookingshow]

It’s been a long time haha

[@londonmunch-jurutravelsandeats]

What other oils can be used here?

[@tedteocookingshow]

I think a neutral vegetable oil is best

[@londonmunch-jurutravelsandeats]

@@tedteocookingshow thanks

[@jamessgteo1533]

我是第二位报到的 谢谢分享,久違了！

[@tedteocookingshow]

Thanks Uncle James

[@HiHelloHi]

Why does my oil always become thick after adding it to the ginger scallion mixture? I usually heat up the oil to 350-400F

[@tedteocookingshow]

It’s cause all the compounds from the ginger and scallion are infused into the oil. Don’t worry about it.

[@HiHelloHi]

@@tedteocookingshow Do you think it could be my oil to herbs ratio is slightly too little? is it better to have slight more oil than less for the texture? Thank you

[@theboringchannel2027]

While the salt will extract some water from the scallion and ginger, since you leave it in the bowl and don't drain it away, you've accomplished NOTHING as the water is still in the bowl which you add the oil too.