How to fry shallots in oil so they are fragrant
Shallot oil is a commonly used condiment in Chinese cooking. It has a strong aroma and can add a unique flavor to dishes. How to make fragrant shallot oil? This article will combine hot topics and user discussions across the Internet in the past 10 days to provide you with detailed structured data and operational skills.
1. The core points of shallot oil
The key to frying shallots in oil is the heat, oil temperature, and how you handle the shallots. The following are some of the issues that users are most concerned about:
| question | Heat index (last 10 days) |
|---|---|
| Shallots sliced or chopped? | 85% |
| At what degree should the oil temperature be controlled? | 78% |
| How long does it take to fry until golden brown? | 72% |
| What oil is the most fragrant? | 65% |
2. Frying steps of shallot oil
Based on popular discussions and chef advice across the internet, here are the best steps for frying shallots in oil:
| steps | Detailed operation |
|---|---|
| 1. Processing of shallots | Peel the shallots and cut them into thin slices (about 1-2 mm thick). If they are cut too thickly, they will not be fried properly, and if they are too thin, they will burn easily. |
| 2. Oil selection | It is recommended to use peanut oil or lard, which has a richer aroma. Just enough oil to completely cover the shallots. |
| 3. Oil temperature control | Add cold oil to the pot and fry slowly over medium-low heat (the oil temperature is about 120-140℃) to avoid the burnt and bitter taste caused by high temperature. |
| 4. Frying time | After about 8-10 minutes, when the shallot slices turn golden brown, turn off the heat immediately. The residual heat will continue to deepen the color. |
| 5. Filter and save | After frying, use a strainer to separate the shallot crisps and oil. After cooling, store them in a sealed container to avoid moisture. |
3. Frequently Asked Questions
Combined with popular discussions in the past 10 days, the following are the problems and solutions most commonly encountered by users:
| question | solution |
|---|---|
| What to do if the shallots are fried black? | If the fire is too high or the frying time is too long, it will cause scorching. It is recommended to put the oil in the pot with cold oil and use medium to low heat throughout the process. |
| Shallot oil not fragrant enough? | You can add a little garlic slices or dried onions and fry them together to increase the texture. |
| Are the fried shallots crispy? | After frying, drain the oil completely, cool and store in a sealed container. |
4. Uses of shallot oil
Shallot oil is not only fragrant but also adds flavor to a variety of dishes. The following are popular usage scenarios across the network:
| Purpose | Recommended dishes |
|---|---|
| Noodles/rice | Serve directly over noodles or rice, with soy sauce and chopped green onions. |
| Stir-fried vegetables | Add a spoonful when frying vegetables or meat to double the aroma. |
| Dip and seasoning | Mix with soy sauce and vinegar as a hot pot or dumpling dipping sauce. |
5. Tips
1. When frying, stir gently with chopsticks to prevent the shallot slices from sticking.
2. Store the fried shallot crisps and oil separately. The oil can be stored for 1 month. It is recommended to use the fried shallots within 1 week.
3. If you like a richer taste, you can add some dried shrimps or scallops and fry them together.
With the above steps and techniques, you are sure to fry up fragrant shallot oil and add a unique flavor to your home-cooked dishes!
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