You are viewing the article How to make crispy chili garlic sauce and crispy skin without exploding at Cfis.edu.vn you can quickly access the necessary information in the table of contents of the article below.
Have you ever craved the fiery and delicious flavors of chili garlic sauce, accompanied by satisfyingly crispy chicken skin? If so, you have come to the right place! In this guide, we will delve into the secrets of creating the perfect crispy chili garlic sauce and achieving that sought-after crispy skin, without the fear of any explosions. While these culinary endeavors may seem daunting, with the right techniques and precautions, you can easily master the art of infusing your sauce with fiery chili and garlic flavors, all while creating a delectably crispy skin that is bound to impress friends and family alike. So, let’s embark on this flavorful journey together and unlock the secrets of making the ultimate crispy chili garlic sauce and crispy skin, without any unexpected surprises along the way!
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
-
1kg pork fat
-
4 purple onions
-
7 garlic bulbs
-
4 chili peppers
-
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 Cfis.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!
Cfis.edu.vn
In conclusion, creating crispy chili garlic sauce and crispy skin without the risk of explosion is entirely possible with the right techniques and precautions. By carefully selecting and preparing the ingredients, controlling the heat during cooking, and following proper safety guidelines, one can achieve the desired results without compromising safety. It is crucial to be aware of the potential risks involved in working with high temperatures and to handle them with caution. By following these steps and taking the necessary safety measures, you can confidently prepare delicious and crispy chili garlic sauce and crispy skin without the fear of unexpected explosions.
Thank you for reading this post How to make crispy chili garlic sauce and crispy skin without exploding at Cfis.edu.vn You can comment, see more related articles below and hope to help you with interesting information.
Related Search:
1. What are the key ingredients for crispy chili garlic sauce?
2. Step-by-step guide to making crispy chili garlic sauce.
3. Tips for achieving crispy skin without causing an explosion.
4. How long should I cook the chili garlic sauce to ensure it becomes crispy?
5. Can I use cornstarch to make the chili garlic sauce crispy?
6. What is the best oil to use for frying crispy garlic?
7. Does adding sugar to the chili garlic sauce help in achieving crispiness?
8. How to prevent the chili garlic sauce from exploding during the cooking process?
9. Are there any alternative methods to achieve crispy skin besides deep frying?
10. Can crispy chili garlic sauce be made using an air fryer instead of deep frying?
