What is Guangdong dried scallion

Guangdong dried scallions are a traditional seasoning ingredient made from fresh red scallions that have been air dried or dried. They have the characteristics of rich and spicy flavor and are resistant to storage. They are mainly used to enhance the aroma and flavor of Cantonese cuisine.

Guangdong dried onions are selected from the unique red onion varieties in the Pearl River Delta region. The bulbs are full and have moderate moisture content. After peeling and cleaning, they are naturally dried or dried at low temperatures. The skin is dark brown and the interior retains a light purple texture. No preservatives are added during the production process, and long-term storage is achieved by relying on its own sulfide components. After opening, it needs to be sealed and moisture-proof. Its flavor substance concentration is several times that of fresh onion. When used, it usually needs to be fried in oil until golden yellow to release fragrance. It is suitable for classic Cantonese dishes such as Little pan rice, chicken with soy sauce, brine, etc., and can also be ground into powder as a dipping auxiliary.

Chaoshan will also combine dry onion with garlic, ginger and other ingredients to make a compound seasoning, giving a unique sense of hierarchy to the bottom of seafood Congee and beef hotpot soup.

When using Guangdong dried scallions, it is recommended to fry them slowly in cold oil over low heat until they turn caramel colored, in order to avoid the bitterness caused by rapid frying at high temperatures. People with yin deficiency and excessive fire should control their food intake, and it is advisable not to exceed 10 grams per day. When storing, it can be placed in a glass jar and desiccants can be added to avoid mixing with highly volatile spices such as star anise and cinnamon. If moldy or rancid taste is found, it should be discarded immediately and the surface should not be scraped off before continuing to consume.