The texture of these Taiwanese Lard Shallots is like the Paillete Feuilletine (baking ingredients) you get in Chinese cuisine, amazingly thin and crispy.

🔹Finished product after frying 230ml, volume 1:1

🔸Oil and Shallots recipe ratio:
Raw shallots and lard 1:2.1
120g of shallots can be cut to get 100g (20% loss)
210g of pork fat can be obtained from 300g of lard (about 30% loss)

Container conversion:
Your bottle volume (e.g. 600ml) ÷ My 230ml = 2.6
Just multiply all the numbers of the recipe by 2.6

* It is safer to lower the temperature before bottling, and most of the cheap glass jars are not as resistant to high temperature and freezing as you think, the maximum temperature is mostly in 60~70°C. (The exception is the "Lake-Lake-Button" type of fresh glass)

* It will be semi-solidified when refrigerated, so it will not spill when the lid is opened.

* Although it will be fried for a long time at 100°C, it is the most stable, and the subsequent cooling is the least likely to be overdone.

* In fact, the cast iron, copper and aluminum pans mentioned in the video can also be used for frying green onions, but it is best to pair them with an IH stove, because the gas stove in Taiwan has too much heat, and it is still easy to raise the temperature by turning to the smallest heat.

#TaiwaneseRecipes
#Taiwanese Cuisine
#Taiwanese Sauces

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