香脆可口的炸葱油，几乎每个华人家庭必备。用途很广，可以用来拌面，蒸豆腐，做芋头糕，配鱼汤甚至于包粽子。 我发表的所有用得着小葱油的食谱都是这样炸的。请划下此帖看看几个需要注意的事项。
所以，如果你喜欢跟我一起做菜，可以看看我的小葱油是如何炸法。请点击下图以开启视屏：
Deep fried shallot slices is widely used in Chinese cooking, almost all families will standby some, being prepared from scratch or store bought. The most common use of deep fried shallot slices include the mixing of noodles, to eat with steamed tofu, making yam cake, as toppings for fish soup or even to make dumplings.
If you love my sharings and would love to try my recipes, please click the following link to watch how I prepare my fried shallot oil: WATCH VIDEO
Below I will list out several pointers to get shallot oil beautifully done.
Fried Shallot Oil - Important pointers
炸小葱油 - 注意事项
1. Pick shallots that are dry on their skins, without signs of sprouting. 选择表皮紧致有光泽的小葱，最重要是没有发芽的。
2. Peel the skins, rinse with water, slices into similar thickness.去皮，稍稍冲水。尽量切成一样的厚度。
3. Let shallot slices rest aside to dry off a little. 放一旁，让小葱片稍干。
4. Prepare a pot of oil, test with wooden chopstick, when you observe there are tiny bubbles gather around the chopstick, oil is ready. 准备油，可以用筷子测试温度。热度以放入筷子能够看到细小的泡泡聚集在筷子为准。
5. Put in shallot slices, maintain medium heat throughout. 放入小葱片，全程用中火油炸。
6. Consistently stirring the shallots, to ensure heat is evenly spreaded. 不时搅拌，让小葱片能够受热均匀。
7. Add a pinch of salt, this will aid the crispiness of fried shallots once done. 加入一点盐，这会让小葱炸好冷却之后依然保持酥脆。
8. Once the shallots turn golden brown colour, immediately off the heat and remove the shallots from oil to prevent further browning, over browning will induce bitterness in taste. 小葱一转成金黄色就熄火，把握时间捞起，以免继续接触热油使到小葱炸焦变苦。
9. Let fried shallot oil cool down to room temperature prior to bottling for storage. 小葱油放凉后就可以装罐了。
10. I store mine (fried shallot with oil) in fridge. 通常，我把小葱油收在冰橱里。
11. It is possible to store fried shallot and shallot oil separately too. 你也可以把小葱和小葱油分开收藏。
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