Scallion Oil (Cong You)
ネギを黒焦げになるまで揚げる！上海の魂「ネギ油」
Description
The most important aromatic oil forming the flavor skeleton in Shanghai and Jiangnan cuisine. Long scallions and shallots are slow-fried on low in generous oil (traditionally a lard/veg oil blend) until 'one step before pitch-black burnt'. The scallion's sweetness and intense roasted aroma transfer completely to the oil.
Classification: Everyone, Condiment, Aromatic Oil, Jiangnan Cuisine, Scallion, Roasted, Scallion Oil Noodles
Shops selling Scallion Oil (Cong You)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Vegetable oil(or lard)
- Scallion
- Shallots
Instructions
- [Typical Uses]
- [Cong You Ban Mian]: Simply toss boiled thin noodles with this oil, soy, and sugar. The ultimate Shanghai soul food.
- Place scallion/ginger on poached chicken and splash this hot oil over it (Cong You Ji).
- Drizzle a few drops finishing fried rice or veggies for pro-level roasting.
Learn more Substitutes, pairings, tips
Key spices
Sweetness of scallion and intense roasted aroma like slightly burnt caramel
Substitutes at Japanese supermarkets
Heat generous veg and sesame oil in a pan, fry scallion greens until black to make it yourself
Pairing
Scallion Oil Noodles / Poached Chicken / Fried Rice
Trivia
In Chinese cuisine, 'scallion aroma' is the foundation of umami. Cong You extracted using lard boasts unfair levels of deliciousness. Do not discard the burnt scallion remnants; eating them as a noodle topping is the Shanghai style.
Eating tips & etiquette
Commercial bottles (like Baoding Tianyu) are sold, but Chinese homes generally 'make it homemade' with oil and scallions. Make a large batch and store in a jar; one drop transforms any cheap instant noodle into a high-end restaurant dish.
Allergen
None