Chinese Food
Basic cooking shallot crispy
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I always feel that there is no fragrance when I buy the necessary crispy shallot for Taiwan dishes. I just summon up courage to fry myself. I thought it would be very difficult to control the oil temperature, but I succeeded once. There are three mysteries of crispy shallot: oil, onion and crispy. The oil should be fried with boiled lard. The onion should choose fresh red onion. Crispy. That's the last step, when the oil is ready to be fried, the process of returning to crispy. Fried scallion crispy. It can be used to stir fry vegetables, noodles, meat and everything. It's an indescribable taste. It's only known after eating. Simple and easy to learn shallot pastry method to share with you~-
Cooking ingredients
Cooking Steps
Step1:Peel the red onion and drain it. One box of lard is 300g for standby.
Step2:Let's go to Amway kitchen artifact, little whirlwind, and put the red onion in it and pull it ten times. It's just like the picture. Of course, it's a good choice to chop it in tears...
Step3:Boil the lard in the wok. Heat it to 170 ℃.
Step4:Prepare another pot in advance. Lay oil absorption paper for standby. Wait for the oil to be filtered.
Step5:Deep fry the red onion at 170 ℃ and stir until the red onion just starts to change color. Turn the heat back to the crisp oil. When the color turns golden, quickly remove it and put it on the oil absorption paper.
Step6:The picture shows the red onion that has just changed color. It will turn into a big fire by this time.
Step7:Put the fried shallot crisps on the oil absorption paper quickly and filter the oil. This step can ensure the crispness of the shallot crisps.
Step8:Finished drawings.
Cooking tips:There are skills in making delicious dishes.
