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🔹 油蔥醬
還記得童年每當肚子餓的時候
打開冰箱總能找到媽媽準備的油蔥醬
舀上一匙加醬油膏來拌乾麵
就是最讓我黯然消魂的懷念古早味
油蔥酥或油蔥醬（香蔥油）是許多古早味美食不可或缺的要素，包括粄粽、肉粽、菜包、炒米粉、油飯、粄條、乾麵、湯麵、蘿蔔糕、芋頭糕......等等，都少不了這一味，堪稱客家料理甚或臺式料理的靈魂。然而，市售的油蔥酥與油蔥醬大多有油耗味，也無法確定用油的好壞，自己做的不但比較美味，吃起來也較安心。紅蔥頭的部分，最好挑選外型好看、沒有霉味、沒有芽眼的臺灣紅蔥頭。臺灣本土生產的紅蔥頭，香氣遠勝過進口的紅蔥頭，大約在每年的正月前後開始收成，這個時節可以多買一些用網袋吊起來慢慢用。至於豬油則可以向熟識的豬肉攤買肥肉來自己煸，也可以買比較值得信賴的品牌的現成豬油，或者使用其它可以耐高溫的植物油。只要家中冰箱常備一罐自製的油蔥醬，就能隨時隨地讓料理多一絲懷念的古早味哦。（文末附影片）
🔹 Shallot Oil
Still remember every time I felt hungry when I was little,
In the fridge, there was always a jar of Mum-made shallot oil.
I used to add a scoop of it with some thick soya sauce to the dry noodles,
Which exactly represented my most memorable old-time flavours.
Fried shallots and shallot oil are indispensable ingredients for many old-time Taiwanese dishes, such as guo-zong, zongzi, caozaiguo, stir-fried rice noodles, glutinous oil rice, flat noodles, dry noodles, noodle soup, radish cake, taro cake, etc. They can be called the soul of Hakka dishes or even Taiwanese dishes. However, most of them sold on the market have some rancid odour and you can't be sure about the oil quality. So, the homemade ones not only smell better but also make you feel at ease. It's better to use good-looking Taiwanese shallots which don't have musty ordour or sprouts on them. Local Taiwanese shallots smell much better than the imported ones. Their annual harvest time is around every Lunar New Year, which is the time to buy more of them and save them for the rest of the days. As for the lard, it's better to make it by frying pork fat on your own or buy it from trusted brands. You can use other high-heat cooking oil instead as well. Once you have made a jar of shallot oil and preserve it in the fridge, you can enjoy old-time flavours anytime you want by simply adding a scoop of it to the dishes. (See video tutorial at the end.)
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| 製作油蔥酥與油蔥醬（香蔥油）的食材一覽。圖片來源：cooking23s.blogspot.com |
(1)
將大約 150 公克的含皮紅蔥頭去頭去尾，去皮後洗淨（去皮後約 120 公克）。
Cut off both ends of about 150g of shallots. Peel them and wash them. (The weight is about 120g after being peeled.)
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| 怕流淚的人此時可以戴上護目鏡。圖片來源：cooking23s.blogspot.com |
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| 洗淨後的紅蔥頭。圖片來源：cooking23s.blogspot.com |
(2)
將紅蔥頭切片備用。
Slice the shallots. Set aside.
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| 請留意對紅蔥頭切片的方向。這裡示範的是「縱切」。不同方向的切法會產生不同形狀的油蔥酥。圖片來源：cooking23s.blogspot.com |
(3)
取 150 公克的豬油（或其它無強烈氣味的耐高溫食用油）入陶瓷不沾鍋，開中火，加熱至筷子放入會冒出小泡泡。
Get 150g of lard (or other kind of high-heat cooking oil) into a ceramic-coated non-stick pan. Turn on the heat to medium level. Heat the oil until a pair of chopsticks can bubble after being placed into the oil.
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| 此時的油溫大約 160 到 170 度。圖片來源：cooking23s.blogspot.com |
(4)
將切好的紅蔥片放入油鍋，一直不斷翻炒至紅蔥片轉為金黃色並浮起（大約炸十分鐘後），用濾網濾出蔥油，並將油蔥酥分散放置在烤盤上散熱。
Get the sliced shallots into the oil and keep stir-frying them continuously until they become slightly golden-brown and floating. (It takes about 10 minutes.) Sieve the oil into a bowl. Scatter the fried shallots on a baking tray and let them cool off.
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| 剛炸好起鍋的油蔥酥。圖片來源：cooking23s.blogspot.com |
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| 等放涼後，顏色會變得更深一點。圖片來源：cooking23s.blogspot.com |
(5)
放涼後，即完成了油蔥酥。若要製作油蔥醬（香蔥油），此時則可將剛剛用來炸紅蔥頭的油加入混合，放入玻璃罐即可。
The crispy fried shallots are done after they cool off. If you intend to make the shallot oil, just add the shallot-frying oil to the fried shallots and mix them in a jar at the moment.
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| 放涼後的油蔥酥。圖片來源：cooking23s.blogspot.com |
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| 剛做好的油蔥醬。圖片來源：cooking23s.blogspot.com |
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| 用途示範：將油蔥醬用來拌乾粄條。圖片來源：cooking23s.blogspot.com |
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| 油蔥酥與冷藏後的油蔥醬。圖片來源：cooking23s.blogspot.com |
旁白配樂版影片（請開字幕） Video Tutorial With Talking & Music:
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(1)
炸紅蔥片的時候要不停攪拌翻炒，油蔥酥才可以炸得均勻，顏色也比較好看。
Keep stirring the shallots continuously while frying them, so that they can be fried evenly and given a better colour.
(2)
好吃的油蔥最重要的關鍵，就是火候與起鍋時機的拿捏。火太大會燒焦變苦，火太小會含油、炸不酥，等油蔥浮起來就差不多該起鍋了。
The most important keys to delicious fried shallots and shallot oil are the control of heat level and the timing of taking the shallots out. If the heat is too high, they will be burnt and become bitter. If the heat is too low, they will be too oily and won't be crispy enough. When the shallots are floating, it's about time to take them out.
(3)
剛炸好的油蔥酥一定要先與蔥油分開來，不然油蔥酥會因為蔥油的油溫還很高，而變焦、變苦。
The fried shallots must be separated from the frying oil at first, otherwise they will become burnt and bitter because of the high temperature of the oil.
(4)
如果沒有要製作油蔥醬，就可以把放涼後的油蔥酥用容器裝好，冷藏保存。
If you don't intend to make the shallot oil, you can preserve the fried shallots in a fridge.
(5)
油蔥酥與油蔥醬可以密封冷藏保存至少一個月，密封冷凍則可保存至少三個月。
The fried shallots and shallot oil can be preserved in a food container under refrigeration for at least 1 month. They can also be preserved in a freezer for at least 3 months.
(6)
恭喜網友 __tsai_x_tsai__ 試做成功！Congratulations on __tsai_x_tsai__'s success!
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| 圖片來源（Source of the Picture）： instagram.com/__tsai_x_tsai__ |
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