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
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
SUBSCRIBE TO OUR YOUTUBE CHANNEL
Crispy Fried Shallots 炸葱酥
Course: SidesCuisine: ChinesePrep time
20
minutesCooking time
20
minutesHow to make fried shallots crispy and taste good? Let’s find out from Chef Eric!
Ingredients
500 g shallot*
1kg cooking oil
Instructions
- Preparations
- Wash the shallot, remove root and skin, slice it
- Steps
- Add cooking oil into a wok, bring it to boil with medium heat
- Add shallot, switch to high heat and fry until puffy, switch back to medium heat and fry until light golden brown*
- Turn off the gas, retrieve the fried shallots and drain, spread evenly on a big plate to cool
- After cooling down, dress fried shallots with some salt* and seal it inside a container
- Wait for the shallot oil to cool, store it inside a container for future use
Recipe Video
Notes
- Ratio of shallot to oil is 1:2
- Fried shallot need to be retrieved immediately, recommended to prepare the big plate with blotting paper beforehand
- Apply salt before sealing for to extend its durability
厨房摄影棚 Kitchen Studio For Rent
Add comment