Materials

1 bowl of shallot, 6 tablespoons of sesame oil, 1 tablespoon of sealed jar, 1 head of garlic, 1 bowl of vegetable oil, 6 tablespoons of sesame oil, 1 tablespoon of sealed jar

Method

1. Remove the outer skin of the garlic and grind it into minced garlic with a blender (if you don’t have a blender, use a knife to mince the garlic). 2. Wash and disinfect the sealed cans (boxes).

1. Heat the pot, pour oil, and turn on medium heat. 2. When the oil is hot, add the garlic. (You can add the garlic when the oil is hot, you don’t have to wait until it reaches high temperature) 3. Stir and stir-fry in time. When the garlic aroma starts to come out, add sesame oil. 4. Turn off the heat when most of the garlic begins to turn golden. Ready to put into jars.

1. When you buy a large shallot, there will be several small ones inside. Cut off the head and tail like an onion, peel off the skin, wash and set aside. 2. Wash and disinfect the sealed cans (boxes).

1. Cut into fine pieces with a blender (if you don’t have a blender, use a knife to mince it). 2. Heat the pan, heat oil, turn on medium heat, stir and stir-fry in time. 3. When the shallots begin to become soft and slightly translucent, add sesame oil and continue to stir-fry over medium-low heat. 4. Turn off the heat when most of the shallots begin to turn golden. Ready to put into jars.

For those who are afraid that the temperature of the pot will cause the shallots or garlic to become too crispy, you can also turn off the heat and pour them into a bowl immediately. This will not be affected by the temperature of the pot and will not be overcooked as long as the oil temperature cools down. .

The shallot crisps (left) and garlic crisps (right) look freshly fried, golden and crispy!

You can pack it into boxes (cans) after the temperature has cooled down a bit. It is best to pack it with the oil. The fried oil is very fragrant!