1.0basil‧草本新鮮https://basil.idv.tw/blogbasilhttps://basil.idv.tw/blog/author/basil自炸豬油‧豬油炸蒜片 | basil‧草本新鮮rich600338<blockquote class="wp-embedded-content" data-secret="Ofk7DSINQI"><a href="https://basil.idv.tw/blog/8820/lard-diy-fried-garlic-flake">自炸豬油‧豬油炸蒜片</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://basil.idv.tw/blog/8820/lard-diy-fried-garlic-flake/embed#?secret=Ofk7DSINQI" width="600" height="338" title="“自炸豬油‧豬油炸蒜片” — basil‧草本新鮮" data-secret="Ofk7DSINQI" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://basil.idv.tw/blog/wp-content/uploads/2014/09/140915.jpg700700乾式炸法就是一點水都不加，直接接豬肥肉切小塊後，小火慢慢逼出油來。 濕式炸法則是豬肥油對上一定比例的水之後再去炸。 前者炸出來顏色會比較黃、香氣和滋味都比較濃郁。 後者則可炸出相當雪白的豬油，滋味較清淡。 無論選擇哪一種炸法，都要徹底炸到水份都蒸發光，也就是液面幾乎都沒有小氣泡時才可以熄火。