炸葱酥 Crispy Fried Shallots

炸葱酥是拌菜不能少的佐料。简单的烫道油菜或捞面，只须加点炸葱酥和葱油，就香气十足，大开食欲了。今天，阿豪师傅将会分享他炸葱酥的小窍门，希望大家会喜欢。 💡 1份红葱头2份油 💡 炸葱酥待凉后撒上少许盐收入密封罐子里耐收不变质 分量：1罐葱酥 + ~1kg香油/葱酥油 准备时间：20分钟 煮时：20分钟 材料： 500克 红葱头* 1公斤 油 准备功夫： 1. 红葱头洗净去根和衣，切薄片 做法： 1. 油加入锅，文火煮滚 2. 加入红葱头，转大火翻炒至油冒泡状时，再转文火把红葱头炸至浅金黄色* 3. 熄火，炸葱酥沥油出锅，均匀的铺在已经铺上吸油纸的大碟里散热 4. 炸葱酥待凉后，撒上少许盐*，收入个密封的容器 5. 香油/炸葱酥油待凉后，收入油瓶/罐，方便使用 小提示： 1. 红葱头和油的比例时1:2 2. 葱酥炸好后须立即出锅散热，所以须事先准备铺上吸油纸的大碟 3. 撒上少许盐在葱酥上才收入密封的容器，葱酥会更耐收不变质 How to make fried shallots crispy and taste good? Let’s find out from Chef Eric! Portion: 1 can of fried shallots + ~1kg shallot oil Prep Time: 20 minutes Cook Time: 20 minutes Ingredients 500 g shallot* 1kg cooking oil Preparations: 1. Wash the shallot, remove root and skin, slice it Steps: 1. Add cooking oil into a wok, bring it to boil with medium heat 2. Add shallot, switch to high heat and fry until puffy, switch back to medium heat and fry until light golden brown* 3. Turn off the gas, retrieve the fried shallots and drain, spread evenly on a big plate to cool 4. After cooling down, dress fried shallots with some salt* and seal it inside a container 5. Wait for the shallot oil to cool, store it inside a container for future use Notes: 1. Ratio of shallot to oil is 1:2 2. Fried shallot need to be retrieved immediately, recommended to prepare the big plate with blotting paper beforehand 3. Apply salt before sealing for to extend its durability #南洋风味家常菜单 #友煮意 #nanyangkitchen Visit our website for more recipe: https://www.nanyangkitchen.co/ Like us on FB:   / nanyangkitchen.co   Follow us on IG:   / nanyangkitchen.co   Subscribe to our YT channel:    / nanyangkitchen