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Pangasius Chau Doc is a beloved traditional specialty from the southern region of Vietnam. This delectable dish is made by drying the pangasius fish, resulting in a unique and savory flavor that is adored by locals and visitors alike. Drying the fish not only helps to preserve it, but also enhances its taste and texture. In this guide, we will explore the step-by-step process of how to dry this delicious pangasius Chau Doc specialty, allowing you to savor its incredible flavor in the comfort of your own home. From preparing the fish to selecting the right seasoning, we will provide you with all the essential tips and techniques to ensure a successful and mouthwatering outcome. Whether you are a seafood enthusiast or simply enjoy exploring new and unique dishes, this guide is your gateway to experiencing the irresistible taste of dried pangasius Chau Doc. So, let’s dive in and discover how to create this traditional Vietnamese delicacy that will surely delight your taste buds.
Prepare
20 MinutesProcessing
40 MinutesFor
3-4 people
Dried pangasius is one of the specialties that you cannot miss when visiting Chau Doc. Although the fish is dry, the meat is very fatty, fragrant and firm, the crispy fish skin swells up like a shrimp cake when fried, making the dish more attractive. Start working right away with Thptlaihoa.edu.vn!
Ingredients for drying pangasius
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4 big pangasius
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1 lemon
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Seasoning: Grain salt, salt, sugar, monosodium glutamate, pepper, chili powder.
Good tip
To choose delicious pangasius, you should choose to buy
– Pangasius whole, look fresh, belly bulging to the sides. Fins and tail intact, fish eyes blue, gills bright red, no foul odor.
– When choosing to buy ready-made pangasius, you should choose pieces of fish with small, white fibers, alternating white fat such as grapefruit, firm, elastic, no fluid, no slime. on the surface.
– For frozen pangasius, you check on the fish body, choose the ones that have no wounds, no blood clots when cutting the meat and look carefully at the origin and expiry date.
How to dry pangasius
Step 1Preliminary processing of pangasius
To prepare pangasius to be clean and less fishy, after buying fish, you should cut off the fins, gills, tail, scrape off the slime, remove the intestines. You should use lemon or salt to rub on the fish, scrape off the slime layer, and then wash the fish through a few times with clean water.
Then, you cut off the head of the fish, cut the fish in half lengthwise, remove the bones and drain.
Small tip: You can cut the fish into pieces depending on your preference so that the fish dries quickly and when wet quickly absorbs the spices.
Step 2Marinated pangasius
You put in the mortar 100g of granulated salt, 3 tablespoons of monosodium glutamate, 2 tablespoons of sugar, 1 tablespoon of chili powder, ½ teaspoon of pepper, and then pound until the spices blend well.
Then, you pour the above mixture into the fish, stir well and leave to marinate for about 30 minutes for the fish to be infused with the spices.
Small tip: You can sprinkle more chili powder so that the fish when drying will have a better color.
Step 3Drying pangasius
You arrange each piece of pangasius on the mat to dry for about 3 days until the fish is dry. Finally, you bring fish to fry for the family to try!
Finished product
So you have finished the delicious dry pangasius Chau Doc specialty. The fish is richly moistened, after drying, then fried, you will get a crispy fish dish, the fish meat is very sweet and delicious.
Thptlaihoa.edu.vn hopes that this delicious way of drying pangasius with Chau Doc specialty will bring you and your family a delicious dish at home. Wishing you and your family the best of health.
Thptlaihoa.edu.vn
In conclusion, the process of drying delicious pangasius Chau Doc specialty is simple yet requires careful attention to detail. By following the step-by-step guide provided, one can successfully dry and preserve this unique delicacy. The drying process not only enhances the flavor and texture of the pangasius fish but also extends its shelf life, making it a convenient and tasty option for food enthusiasts. Additionally, the versatility of this dried specialty allows for various culinary applications, adding an exotic touch to any dish. So, whether you are a seafood lover or an adventurous foodie, trying your hand at drying pangasius Chau Doc specialty is definitely worth the effort. Taste the traditional flavors of Chau Doc and savor the deliciousness of this Vietnamese treat.
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