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Chili garlic sauce is a popular condiment known for its spicy and aromatic flavor. When paired with crispy skin, it creates a delightful combination of textures and tastes that can elevate any dish. However, the process of making both crispy chili garlic sauce and crispy skin can sometimes be tricky, as the high temperatures involved may cause explosions or other unwanted accidents. In this guide, we will explore the steps to create these delectable elements without any mishaps, ensuring a safe and enjoyable cooking experience. So, gear up and get ready to learn the secrets behind making crispy chili garlic sauce and crispy skin, all without the fear of explosions!
Tofu is an extremely delicious dish that has many uses, can be used as an ingredient in snacks or main dishes in the family. With a crispy, greasy taste, you will love it. Let’s refer to this article to know how to make this chili garlic paste!
Prepare
10 Minutes Processing
30 Minutes For
2 – 3 people
Ingredients to make fat
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1kg pork fat
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4 purple onions
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7 garlic bulbs
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4 chili peppers
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Seasoning: Salt, cooking oil, fish sauce, sugar
How to choose to buy fresh pork fat
– First, you should choose to buy the fat of the pig’s nape so that when you win, the fat will be crispy and the fat will also be fatter and more fragrant.
– And then choose a fat that is milky white, has good elasticity, has no signs of viscous flow or yellow skin , and has no unusual fishy odor.
– To ensure that you can buy the best quality pork fat, you should buy it at reputable stores, food stalls, supermarkets, large markets with censorship marks.
Steps to make fat
Step 1Boiled pork fat
After buying 1kg of pork fat , you shave off all the hair and wash it with water a few times and then dry it. Then, put the pot on the stove and put it in a pot full of water, cleaned pork fat, 4 purple onions smashed and boiled until the water boils and boils the pork fat for about 5 minutes.
After boiling, remove the pork fat, rinse with cold water and drain.
Step 2Winning pork fat for the 1st time
After the pork fat is drained, use a knife to cut the fat into small pomegranate seeds.
Put the pan on the stove, put into the pan of chopped pork fat, 50ml of filtered water and boil over medium heat. Stir well for about 3 minutes, add 3 cloves of garlic cut in half. Then stir for another 3 minutes until the pork fat is slightly yellow , then turn off the stove and use a sieve to remove and let cool.
Note: In order for the pork fat not to explode and splash oil, you must stir the pork fat continuously until the pork fat is golden
Step 3Win fat for the 2nd time
Once the pork fat has cooled, you take out all the garlic, add 1 teaspoon of salt, mix the fat, and then put it back in the pan over medium heat. You stir well until the fat is floating, puffy and golden , then turn off the stove and strain it.
Note: The excess pork fat, you let it cool, then pour it into a bottle and use it to fry fried foods instead of cooking oil.
Step 4Stir-fry fat with garlic and chili
Next, put the pan on the stove, add 2 teaspoons of cooking oil, 4 minced garlic, 4 minced chili peppers. Fry for about 3 minutes to strain.
Add 3 teaspoons of sugar back to the pan, 2 teaspoons of fish sauce, and cook on low heat until the sugar dissolves. Then add the winning fat, filtered garlic and chili, stir well for about 2 minutes , then put it on a plate and enjoy.
In addition to the above method, you should refer to how to make garlic and chili sauce with crispy yellow chili sauce!
Step 5Finished product
How to make garlic and chili paste with the yellow color of the fat and the red color of fresh chili. Sweet and salty flavors of spices. Make the dish more attractive, served with the main meal or snacks is really delicious.
Enjoy
If you can’t eat it all, you can put it in a jar with a tight lid, keep it in a cool place and use it when needed. In addition, you should take advantage of eating after frying, because if left for a long time, it will no longer be crispy and delicious, after 3-5 days, you should give it up!
The fat that you eat with mixed rice paper is the right post. You can make your own or buy a cake mix and add some fat to it, make sure to eat it.
Above is how to make crispy chili garlic and chili that do not explode that Tnhelearning.edu.vn wants to bring to you. The recipe is simple, isn’t it? I wish you success in your first time learning how to make chili garlic paste!
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In conclusion, making crispy chili garlic sauce and crispy skin without causing any explosions requires a careful approach and attention to detail. By following the necessary steps of the process, such as using high-quality ingredients, properly drying the chili peppers, regulating the oil temperature, and avoiding any moisture contact, one can safely achieve the desired results. It is crucial to remember that safety should always be the top priority when dealing with high heat and hot oil. With patience and proper precautions, anyone can master the art of achieving crispy chili garlic sauce and crispy skin without any unfortunate mishaps. So go ahead and enjoy the delightful combination of flavors and textures while ensuring a safe cooking experience.
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