炸葱头酥和蒜米酥 | 炸葱头仔、炸蒜米粒 | Crispy Fried Shallots and Garlic Oil (Cook Plan)

按照我的方法这样做, 保质期更长, 半年后吃起来还是酥酥脆脆, 像刚炸出来一样! 不过…....保证不用半年, 不出一个月就吃完了!

葱头酥和蒜米酥是一道家常菜品, 家家户户必备的美食伴侣, 酥脆爽口、鲜香可人, 香脆的葱蒜酥使人胃口大开, 无论热炒、凉拌或是当作酱料点蘸等, 都很百搭.

空闲时备多一点装在罐子里, 随时都可以使用! 快来试试吧~ 如果你也成功了, 欢迎留言告诉我.
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喜欢烹饪, 喜欢研究菜谱, 把对住家菜的思念做成影片分享给大家, 如果你和我一样喜欢家的味道, 欢迎订阅。我们一起探究#家常菜
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材料:-
1.小葱头 320gm
2. 蒜米 320gm
3. 油 半锅 (2:1)

Ingredients: -
1. Shallots 320gm
2. Garlic 320gm
3. Oil Half pot (2:1)

#技術分析
1. 油热后才倒入葱头/蒜米, 保持中火, 炸的时候要持续不停的搅拌避免受热不均匀.
2. 稍微有一点焦黄就要捞出来, 怕来不及捞的话, 可以先关火.
3. 装罐后, 油最好盖过葱蒜酥, 这样保质期更长, 没那么容易有油异味.

#skills
1. Pour in the onion/garlic when the oil is hot, keep it on medium heat, and keep stirring while frying to avoid uneven heating.
2. Take it out if it is slightly browned, if you are afraid that it will be too late, you can turn off the fire first.
3. Storage in jar, the oil is better cover the shallots and garlic, so that the shelf life will be more longer, and it is not easy to have oily smell.

谢谢收看.
我们下期再见.
Thanks for watching and see you next time.