炸葱酥 Crispy Fried Shallots
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- Опубликовано: 13 янв 2025
- 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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Thank you. Clear, precise and gently explained. Watching from Madagascar. 🙏🏼🙏🏼🙏🏼
多謝阿豪哥詳盡及無私的傳授. 你的廣東話聽起來很舒服! 感恩!
多謝豪哥，詳細講解炸葱頭仔的方法及儲藏秘訣，謝謝你！
祝生意興隆，長做長有，身體健康！
師傅真係好用心、又不怕秘密傳出去，点赞！
记得去师傅的店支持下！鸡丝河粉，咖喱，云云吞面，白斩鸡都超好吃的
多謝晒豪師父无私嘅分亨，看完可以開埔頭咗🤗依家住係北欧嘅我看咗你D片好warm 阿!好懷念家乡的味道，希望番到KL可以吃到!！技持你,加油💪
师傅等你哦😊
!
好羡慕住在怡保的人能够吃到阿豪师傅用心准备的食材，也很感恩阿豪师傅的无私分享，说得非常详细，完全不怕被人抄袭，不过像他那么认真严谨的处理食材，想必没几个人能做到
师傅是怡保人，但是店开在PJ SS2哦。
@@NanyangKitchen \，。
@@NanyangKitchen 一
@@NanyangKitchen #
(
謝謝你教的太好了沒有人提出油和紅䓤比例
如有字幕更好，更明白，行通世界，師父辛苦你了。感恩！謝謝
迟些会补上字幕的，难为大家先😅
已经补上字幕了哦
谢谢阿豪弟🤗
無私的说出炸炸葱头的方法👍👍👍👋👋🤗🤗
一听就知道是怡保仔。谢谢分享，你的视频很清晰废话很少，很好看啊
谢谢你😊
不是香港人吗？我觉得他是道地香港人
@@ng1711 马来西亚怡保的广东话好似香港的口音，所以时常令人混肴
系呀系呀，我地怡保人好‘班乃’讲广东话嘎！P/S: '班乃'=马来文pandai=叻😁
師傅真係好用心、又不怕比的 秘密傳出去、👍👍👍👏👏👏🙏
师傅做的鸡丝河粉真的好好味😋
怡保人到此打卡~同我妈的做法一样，真怀念家乡怡保啊。。。支持支持!
疫情过后回乡跑跑。长江白kopi，万里望烧肉，文冬芽菜鸡，大树头酿料粉等你😁
多謝阿豪師傅講解左咁多嘢
阿豪师傅教得好详细，谢谢你！
Thanks chef Eric
Quick tip, always always always take the shallots out 2 shades lighter than you want it to be. If you fry it till the colour you want, you will be left with black shallots on the tray.
Thank you for sharing 👍
Chef Eric, thanks for sharing and all the tips. Your explanation was very clear and concise. Hopefully got chance to travel to PJ n visit your cafe to taste your marvellicious 鸡丝河粉 after the pandemic. 🙏🙏🙏 Stay healthy and stay safe
Don't forget to give it a try later, stay safe!
Thanks Chef Eric for sharing your recipes and the process. I truly enjoy watching your video. You've got a great sense of humor and an outgoing personality. It's very nice of you to highlight some important tips. I would certainly plan a trip to your restaurant when i return to Asia :)
Thank you for watching and glad you like it ☺️
Chef Ho thank you
I want to thank Chef Eric for the simple, straight forward, effective and tasty recipe! I failed once before at making fried shallots with another method, so disheartened, I went searching for another on RUclips and found this one! 10/10 Thanks Chef, you helped make my thanksgiving :)
讲解的非常清楚，感谢
谢谢无私的分享！
謝謝分享 .師父講解好明白感謝
是的，我们也边拍摄，边上课😁 拍摄完后, 又长知识啦！
Thanks for generous sharing.
Chef.... you are too generous to share all your tips n experiences
Thank you soooo much
Good job~ Chef 👍👍👍
Sharing is caring 👍👍👍
1姐6
good chef...good sharing
Thanks Chef ,say hi from Macau 🇲🇴
Hello Macau :)
教得很仔细很清楚。。谢谢~
是的，师傅分享了很多宝贵的小窍门。以后自己炸葱酥就包成功了。
多謝豪老板教導。贊。。
师傅接下来会教年菜，留意哦
Hi I am Singaporean, 教导好 正正经经看得舒服，好转会过去吃 支持 谢。
Glad to hear that, hope things get better soon!
So I need to sprinkle salt for it to stay crispy? Noted ☑️ lepasni try lagi! Tq for the tips
Yes, better to sprinkle salt ya
谢谢分享，谢谢
多谢🙏、你教法好好👍！
赞 ！靓 ！好嘢 ！
多謝你教學豪師傅😍... 應該系靚仔豪師傅☺️
哈哈！你是看他认真烹饪，还是看他样貌，还是两个都看对吧
@@NanyangKitchen
哈嚕😌認真的男人最帥啦😉
Chef Eric, thank you for sharing.
Thank you for watching!
谢谢豪师父的分享,👍
谢谢观赏😊
Its like watching Stephen Chow's movie 😌
Thank you for all the tips laoban
Very good thank you.
谢谢分享
Thank you！
感恩真心分享，谢谢😊
谢谢观赏😊
建议从选葱头开始因为市面上林林总总的红葱，有些时候是炸不起来的。
Thank you chef Eric. You are the best . Will definitely try it
Happy cooking!
Just found this Chanel and subscribed . Thank you for sharing . Hope to visit your cafe when I visit Malaysia. Have to find your cafe or restaurant to try all the yummy foods.
Let’s hope our border open soon so we could travel again .
Thank you for subscribing! Yeah hold on, we are half way through hopefully it won't be too long before we can cross-border 😅
Tksh. Boleh share Penang char koey teow
👌 I tanya chef
Great instructions......thanks!
师傅你好，可以分享一下切这个葱的机器吗？万分感激🙏🙏🙏
Gisele 牌的, Shopee 就找得到了
@@NanyangKitchen 谢谢师傅,感恩🙏
感谢没有藏私
谢谢
是的，师傅附上住家食谱，想吃也可以自做，太好啦
好钟意豪哥滴教学，简单容易明白，多谢豪哥
你好，我在地方没有红葱头，请问红洋葱可以吗？谢谢!
红洋葱没红葱头香，怕是白费功夫。建议炸蒜头酥，也是很香很提味的。
赞👍
Do we need to put the shallot oil in the glass jar into the fridge in order to keep it stay in good condition for a long time?
It's best not too keep it for more than 2 weeks.
Chef Eric, when you said wash small onion. With skin on wash then peel of skin or peel skin then wash it? Dry it then fry.
Peel off the skin, then wash, then only fry
@@NanyangKitchen thank you do much
多谢分享！现在马上去炸🤪🤪🤪
顺便也炸猪油渣🤣配粉吃很好吃🤤
谢谢师傅分享
谢谢观赏😊
Thanks for all the tips. May I know how to store it ? TQVM
Just store it in any container or tupperware will do, remember to let it cool down first especially if your container is plastic-made
Tq so much. Love this channel ❤️
Thank you for your ❤️ happy cooking!
谢谢chef, 请问你的葱机器哪里可以买？
Thank you for the tip. It’s so helpful.
Welcome and stay tuned for more!
放在板面或其他汤类的面都很美味，放在蒸鱼和烫熟的菜也很好吃。👍🏻👍🏻
請问有客家菜式無
Thank you, Chef Eric!!👍👍👍
👏👏👏
太受用了，谢谢你
下个星期我们还会有师傅教炸猪油渣的视频，有时间的再来上课哦😊
师傅可以戴手肘套，也是可以防止喷油，尤其是几乎天天靠近高油温。
👌我叫师傅下次带手套😊
这个葱油，我每次做都做几瓶放着备用，我妈教我一个小秘密，就是接近要炸好时撒点糖在葱上，能让炸葱保持脆口更久一些😄😄
原来除了盐，糖也可以用于保持酥脆作用的。谢谢分享，又学到新知识啦！👍😊
简直当零食吃
Thank you Eric for your sharing. Now I understand why my shallots I'd not crispy. Will try your method . Tks. Again.
@@catherineyewyinleng825 Happy trying!
@@catherineyewyinleng825 Happy trying!
Why do I have to wash shallot before cutting.
I think add more water and cause splatter.
Maybe wash and dry.
Good Cantonese speaking!!
多謝阿豪哥仔咁精细的讲解🤗炸好咗洒🇩炎落去.........咸炸葱？嗯~~我钟意Ye！👍
讚e
Seems like an easy thing to make, fried shallots... but there is a really fine line between golden brown and burnt!! 🤣
Exactly, it's a thin fine line haha!
Thanks you 🥰😍😍
👌👍😍
豪師傅，请问红葱头是什麼？洋蔥？或是很小的小蔥頭？請指教！謝謝！🙏🙏🙏
师傅用的是小葱头rose onion, 你去超市找就有了。这品种的小葱头会比较香比较酥脆。
用大点的网不是更快更有效力?
👌我们同师傅讲
Thank You
Happy cooking slash eating!
哇~原來你那么帅😍
🤣🤣我会同师傅讲你讲他帅
害羞🙊
回怡保要去Ipoh cafe support
师傅的店是在PJ SS2的。如果你也住KL的，随时可以去吃。
师傅: 请问炸好的葱头和油分开存放吗？ 如果分开，剩下的油怎么处理？
是的，分开收，这样葱酥才能保持酥脆。至于葱油，也就就是香油，要用的，煮菜烫面很香的。
想问下豪师傅用什么机器切小葱头啊？
Giselle 牌的food processor, Lazada Shopee 都找得到。
Eric, where(location) is your Ipoh stall? Thank you.
You can google for Ipoh Ipoh Cafe, it's located at SS2, PJ.
祝你生意兴隆！
Can I know what type slicer u use?
很好👍🏻一举两得，想马上做一点点，一个人煮面不怕没味道了😃
Very well done
阿豪师傅，请问500克红葱头能炸多少干葱酥？
不多，差不多1个吃饭碗而已
请问豪师傅有干捞面/云吞面酱油的食谱吗？
就看之后有没有干捞面师傅愿意上来分享吧
師傅我想問你炸好的蔥頭要放進雪櫃嗎？還有想問切蔥頭的電器在香港什麼地方可以買，謝謝你。
室内，收入密封的罐子就可以了。
shopee.com.my/product/104789389/1747596024?smtt=0.0.9
☝️师傅用的是这款机，你可以找找看
May I seek your further clarification... do you need to wash the onions AFTER slicing them? If so, will it be a brief rinse or a good rinse? And do they then need to be dried thoroughly? Thank you.
Wash the onions before slicing them, not necessarily need to be dried thoroughly ya
@@NanyangKitchen thank u very much👍
Thank you for the tips. What kind of oil should I use?
Just use common cooking oil will do, avoid using olive oil
@@NanyangKitchen thank you
可以敎炸鹽酥雞嗎 謝謝師父
师傅说接下来会先教做‘吊鸡法’的白斩鸡，盐酥鸡要再问问师傅。有的话，再回来留言给你😊
师父，可以请问一下那个盐要在什么时候下呢？炸好了捞出下还是要等冷却了下呢？谢谢你🙏
须待凉片刻，即是水汽蒸发掉才再洒盐。
TQVM bro.👍👌
TQ to our bro Eric 👍
Thank you for the tips. Will go to your cafe Ipoh Ipoh in SS 2 to eat your 鸡丝河粉。
Go go go, support good food!
Eat what? Can't read Chinese.
Good
😄😄😄
豪，请问那个油可以和猪油渣一起放，拿来捞面吗？
捞面，炒菜，蒸鱼等等都好吃
豪哥我可以知道用什么器来切蒜头。
shopee.com.my/Giselle-Multifunctional-Food-Processor-Blender-(500W)-KEA0221WH-i.104789389.1747596024
师傅用的是这牌的，Shopee 或 Lazada 都买得到。
请问一下葱头仔切了需要用水洗过才炸吗？
洗净沥干水后才切，不然会炸不起
👍👍👍
Thank you!😊
請問洋葱油需要放入冰箱冷藏嘕？
不需要，收入干净的密封罐子里就可以了。
🙌❤tedious work❤
Easier way is to go Chef's place to eat 😁
请问可以知道您用什么机器来切小葱头呢？
shopee.com.my/Giselle-11-in-1-Multifunctional-Food-Processor-Blender-(1000W)-KEA0223-i.104789389.9877808041?position=2
师傅用的这个牌的，旧款的那套。