The Nanshing Community in Annan District
hosts day trips around the community frequently
for tourists to get a taste of farming life
So this is the farm of Chinese shallot.
There are lots of Chinese shallot farms here.
Let’s go check out what they’re doing.
So these are just pulled up from the farm,
and now we’re going to organize organize them,
so that we can cut them and get rid of the parts that we don’t want.
So later on, we can do some other process.
The shallots that are just picked from the farm
will be made into fried shallots.
Frying shallots is quite easy.
But it takes a lot of time
and people to do it.
Therefore, volunteers from the community gather here
to work together.
The fried shallots here are made entirely by our community.
They’re handmade.
And there’s no additives in them.
They’re completely natural.
And these parts are those that we cut off from their leaves and roots,
and now we’re going to pull them apart and do the other process.
Peeling the shallots
is a good time for people to get together.
By the way, why are the fried shallots in Nanshing so famous?
The major reason is the salt in the farmland.
Farmland elsewhere doesn’t contain as much salt as here does.
This is why the cherry tomatoes and fried shallots
in Nanshing are especially delicious (and the radishes, too).
Now we’re going to tear out the outer part, the outer layer,
so that you can see inside,
this is the pink and purplish part of the onion.
Like this.
So now, this inner bright side, is what we want.
I find this color very beautiful, it’s like the color of spring.
After peeling the shallots,
we have to wash them
to get rid of the mud and dirt on the surface.
Then, we dry the shallots under the sun.
After they’re dried, the shallots are cut into slices.
You can also use a pair of scissors to do it.
Sliced shallots can be eaten directly.
But it’s quite challenging to bear the taste.
Wow, it smells a little different from
the normal onions we used to eat!
It’s so special.
So now I’m going to taste it.
Oh！
It has a really strong taste.
The whole smell is thrilling up my mouth and head,
but it’s good.
After cutting them into little pieces like these,
they’re going to put them under the sun,
and dry them up,
so that they will become little crunchy pieces.
You know what?
This procedure is really time-consuming
and it also needs a lot of hard work.
After drying them up,
even though on good days, it can also take up a week,
or even more days.
So in order to taste delicious red onions, the Chinese shallot
it really takes a lot of hard work.
So if you want to taste it, have a cherish heart.
And now we’re going to fry it.
Now we’re going to add the sliced shallots into the wok.
Remember to do it when the oil is in medium heat.
Don’t overheat the oil,
or you may burn the shallots!
Just stirring the pot, it takes one and a half hour!
Can you believe this?
To fry these Chinese shallots, it can take up one
and a half hour just to stir this pot! wow!
In addition to making fried shallots,
you can also take a walk around.
Shing-an Temple is close to the community,
and a new museum has been completed there.
Not until I came here did I found that
the Golden Lion Battle Array originated from Shing-an Temple.
Besides, there are models of traditional Taiwanese houses here.
Can you imagine it?
You can actually carry your houses with you in early days.
Although these houses are disappeared,
and yet based on the memories of local elders,
people here have reproduced the
“taking houses across the stream” scene,
and preserved this tradition.
Don’t miss out the attractive stories of Nanshing when you visit here.