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
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