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Instructions
| 1. | Heat the oil to 300°F(150°C). |
| 2. | Place the shallots in the oil and cook over medium heat until the color becomes light golden brown. Remove the shallot and drain the oil with a strainer. The remaining temperature will continue cook the shallots and the color will be darker. |
| 3. | Lay the shallots over a paper towel to absorb excessive oil. Once the shallots cool down, they will become crispy |
| 4. | In case the shallots are not crispy enough after cooling down, microbe them in a microwave at interval of every 20 seconds until they are crispy (My microwave is 1200w.). |
| 5. | Pour the oil through a sieve into a clean jar. Store the fried shallots in a air tight container. |
做法
| 1. | 油燒到300°F(150°C)。 |
| 2. | 放進紅蔥頭用中火炸到紅蔥頭變成淺金黃色隨即撈出濾乾油份。撈出後紅蔥頭的餘溫會使其顏色變深。 |
| 3. | 將紅蔥頭鋪在紙巾上吸去過多油份，冷卻後就會變為酥脆。 |
| 4. | 如果冷了以後還是不夠酥脆，可以放進微波爐每20秒微一次，直到酥脆為止(我的微波爐是1200w)。 |
| 5. | 將蔥油用濾網濾出後放進玻璃瓶待涼。紅蔥酥則裝罐密封。 |
最後更新 (Last Update): 11/08/2020
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