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Soak for 30 minutes
Cut the root end, stem end and peel the skin
Cooking oil, about 3 Cups
Use a chopstick to test the oil temperature
Torn off the heat when the shallots turn into pale yellow color
Stir for another 30 seconds
Take the shallots out while they are golden brown
Drain the oil
Toss to remove the oil
Lay the shallots on a paper towel and let it cool