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Crispy chili garlic sauce and crispy skin are highly sought-after elements in cooking, adding a burst of flavor and textural appeal to any dish. However, achieving the perfect balance of crispiness without running the risk of explosions can be quite a challenge. Whether you’re an aspiring chef or a seasoned home cook, this guide will provide you with essential tips and techniques to make both crispy chili garlic sauce and achieve crispy skin on your favorite dishes, while minimizing the risk of accidents and maximizing culinary success. From selecting the right ingredients to implementing the appropriate cooking methods, let’s dive into the secrets of creating irresistibly crispy and explosive-free results.
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.
Boiled pork fat
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
Winning pork fat for the 1st time
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.
Win fat for the 2nd time
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.
Stir-fry fat with garlic and chili
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.
Grease the skin with chili sauce with golden color
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.
Grease to eat with mixed rice paper
Above is how to make crispy chili garlic and chili that do not explode that Mamnonvietbun.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!
Mamnonvietbun.edu.vn
In conclusion, achieving the perfect balance of crispy chili garlic sauce and crispy skin without any mishaps can be accomplished by following a few essential steps. Firstly, carefully selecting fresh and quality ingredients is crucial for ensuring the desired texture and flavors. Secondly, taking the necessary precautions when handling hot oil to avoid any dangerous accidents is imperative. Additionally, allowing sufficient drying time for the ingredients and employing proper cooking techniques, such as deep frying at the appropriate temperature, greatly contributes to achieving the desired crispy texture. Lastly, practicing patience and paying attention to detail throughout the entire process will result in a delectable and safe outcome. By following these guidelines, one can confidently create a crispy chili garlic sauce with perfectly crispy skin, delighting their taste buds without any unexpected explosions.
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