Scallion Oil
一滴で料理がプロの味に！ネギの甘みと香ばしさを凝縮した魅惑のオイル
Description
A magic aromatic oil where shallots or green scallion parts are slowly deep-fried golden in low-temp oil (lard or veg oil), sealing the scallion aroma into the entire oil.
Classification: For Everyone,Aromatic Oil,Scallion Savoriness
Shops selling Scallion Oil
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Shallots(or Long scallions)
- Lard(or Soybean oil)
Instructions
- [Usage Secret]
- [Cong You Ji (Boiled Chicken)] Pour a sauce mixing this Cong You and salt heavily over softly boiled chicken (Baizhanji). A supreme cold dish blending chicken umami and scallion savoriness.
- [Cong You Ban Mian (Scallion Oil Noodles)] Just toss boiled noodles with soy sauce, a little black vinegar, and
- tbsp of this Cong You. Amazingly delicious national mixed noodles even without toppings.
- [Soup Finish] Drizzling a few drops after turning off heat for Wonton or Daikon soup dramatically improves flavor.
Learn more Substitutes, pairings, tips
Key spices
Intense、sweet savoriness of scorched scallions
Substitutes at Japanese supermarkets
Sesame oil (but lacks the sweet scallion aroma)
Pairing
Cong You Ji, Cong You Ban Mian, Various soups
Trivia
[For Everyone] Taiwanese eatery kitchens almost always stock handmade 'Cong You' in a large bowl. If You Cong Su (fried shallots) is for 'texture', this is purely to impart 'aroma'. Commercial jars are sold, but just frying scallions in oil easily alchemizes Taiwanese aroma at home.
Eating tips & etiquette
[Unique Eating] Pour this Cong You and Jiangyou Gao over hot white rice, top with a fried egg, and eat while breaking the yolk for the ultimate 'Cong You Ban Fan' breakfast!
Allergen
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