Taiwanese Lard Shallots, Recipes with high success rate and suitable for beginners

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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[@nihilitymoon]

最喜歡冷藏的油蔥還是脆脆的聲音！ 好想拿來做油蔥雞絲乾拌麵 加上燙青菜 一定超好吃！再配一碗魚丸湯🤤 好喜歡剪接俐落的感覺 每個畫面都是重點 而且一次做少量新鮮吃這樣子感覺很棒～維持食材品質保持最好吃的狀態❤

[@coyalunch]

沒錯！而且如果不小心失敗或不喜歡配方也只有一小罐不會太心痛❤️

[@5858TL]

我最喜歡影片後面挖冷藏過的油蔥酥 那聲音好酥麻。 油蔥酥喜歡燙青菜、煮乾拌麵時放上一勺好讚❤

[@chenagnes3368]

最喜歡乾煎豬油的畫面 不喜歡吃豬油的我。也覺得感覺健康又美味，讚啦。會想將油蔥淋在燙好的青菜上增添一些香氣與風味，吃大量青菜的我有時候也會在調味上覺得單調．．．．．

[@coyalunch]

豬油其實被污名化很久，偶而吃還可以啦，有興趣可以上網爬一下相關資訊～話說油蔥的確適合很適合燙青菜(流口水😋)

[@user-mr7fr8dz2o]

這才叫做-教學-讚

[@user-gq2xv8nz8h]

有料喔，雖然是從別的頻道看到留言過來的

[@coyalunch]

感謝！雖然不是週週出菜，但只要有新發現就會拍成影片^^

[@candyyang6981]

我最喜歡分享撥雞絲的方法❤ 太讚了！還有酥脆金黃的成品 我要用在雞絲飯上面！ 真的！我最怕吃到軟趴趴的油蔥酥

[@coyalunch]

薄脆口感真的替雞肉飯加分不少

[@cathelinchen]

最喜歡喜歡油蔥酥完成後的脆度ASMR❤想要配燙青菜一起吃！簡單的美味😋

[@coyalunch]

色香味，還有一個環節是聽覺，很重要呢❤️

[@celescole31]

最喜歡(其實都喜歡)拍得美美個影片跟炸油蔥酥特技指導~~ 已經可以聞到香味 🤩等做好了應該會什麼菜都放一點 😂謝謝Coya分享~~

[@coyalunch]

中菜也可以無油膩感美美的，促進大家學習❤️

[@coyalunch]

恭喜抽到你囉🎉 請私訊我IG或粉絲專頁提供我低溫宅配收件資料唷😀

[@celescole31]

@@coyalunch 喔喔喔喔太興奮🤩!!! 好期待~~

[@lunasea196989]

最喜歡影片的全部啦！！超級受用❤油蔥酥用在海鮮粥跟蘿蔔糕一定超香~~

[@coyalunch]

海鮮粥跟蘿蔔糕加一點油蔥真的畫龍點睛❤️

[@coyalunch]

恭喜抽到你囉🎉 請私訊我IG或粉絲專頁提供我低溫宅配收件資料唷😀

[@lunasea196989]

@@coyalunch 我真是太幸運了❤️❤️❤️馬上私訊

[@mimi5429]

喜歡影片中詳細的把細節特寫的部分。 想要把油蔥加在米苔目湯裡，再加點胡椒❤。

[@coyalunch]

食物細節很能挑起食慾呢❤️

[@vinoora2023]

好香喔’