Red Shallots
Scallion Crispy Ingredients! A small purple onion that produces the sweet richness of Taiwanese cuisine
Description
Red scallions (shallots) that form the 'aroma' base of Taiwanese cuisine. Distinct from garlic and onions, featuring deep sweetness and intense savoriness.
Classification: For Everyone,Fresh Veg,Taiwan's Aroma Core
Shops selling Red Shallots
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- [Prep/Usage]
- [Basic Prep] Peel the outer thin purple skin, mince (or slice thin).
- [Stir-fry Base] Heat oil in a wok, slowly sauté on low with garlic to draw out aroma (base for Hakka Xiaochao and Fried Rice Noodles).
- [DIY You Cong Su] Slow-fry in low-temp lard until golden to make homemade 'You Cong Su (fried shallots)'. Mixing massively into Lu Rou Fan yields a supreme finish.
Learn more Substitutes, pairings, tips
Key spices
Unique sweet、savory aroma of red shallots
Substitutes at Japanese supermarkets
Red onion (similar sweetness but weaker aroma)
Pairing
Fried Rice Noodles, Lu Rou Fan, All Hakka dishes
Trivia
[For Everyone] Visiting Taiwanese markets, you invariably see mountains of these sold in red nets. Japanese scallions or onions can never quite replicate 'that Taiwanese taste', but using these (or fried shallots) magically warps you to the aroma of local eateries instantly.
Eating tips & etiquette
[Unique Eating] Slowly fry red shallots in homemade lard to make 'Scallion Oil (Cong You)', pouring it straight over white rice with a dash of soy sauce for the ultimate supreme poverty meal!
Allergen
None