Basic dish – fried shallot crisp
The essential fried shallot crisp in Taiwanese cuisine~ I always feel that there is no aroma when I buy a large package, so I simply plucked up the courage to fry it myself, thinking that it would be difficult to control the oil temperature, but it turned out to be a success~ There are three secrets of oil shallot crisp, that is, oil, green onion, and crisp. The oil should be fried with boiled lard, and the green onions should be fresh shallots. The fried fried shallots can be used to stir-fry vegetables, fried noodles, stir-fried meat, and stir-fry everything, this indescribable taste can only be known after eating. I will share with you the simple and easy-to-learn method of making shallot crisps~
The method of crispy shallots
Step 1
Peel the shallots and filter the water dry, and set aside 300g of lard in a box.
Step 2
Amway has a small whirlwind of kitchen artifacts~ Put the shallots in and pull it ten times, just like the picture, of course, crying and chopping is also a good choice. . .
Step 3
Boil the lard in a pot and heat the oil temperature to 170 degrees.
Step 4
Prepare another pot in advance and lay out blotting paper for later use. Wait for the oil to filter the oil of the scallion crisp.
Step 5
Fry the shallots at 170 degrees oil, stirring constantly, until the shallots just start to change color, turn to high heat and return to crispy oil. After the color turns golden, quickly scoop it up and put it on the blotting paper.
Step 6
The picture shows the shallots that have just begun to change color, and by this time they will turn into a big fire.
Step 7
Quickly put the fried shallot crisps on absorbent paper to filter the oil, this step can ensure the crispy shallots.
Step 8
Finished product drawing.
Cooking techniques for crispy shallots