Dry the food before frying it
According to physics, water has a higher density than oil, but oil boils at a higher temperature than the boiling temperature of water. Therefore, when the oil pan is hot, if you put water-drenched food into it, the water droplets in contact with the hot oil will immediately turn to steam and push the top part of the water droplet that has not yet come into contact with the oil upward, creating a popping sound and causing the hot oil to splatter outwards. The splattering oil will make the kitchen dirty, requiring cleanup, and it can also cause burns.
Therefore, the simplest way to prevent oil splatter during frying is to dry the food. You can let the food drain or use a paper towel to thoroughly dry the water on the surface of the food before putting it into the hot oil pan.
For dishes that use fresh leaves as the outer layer, such as betel leaf rolls, you need to dry the leaves before wrapping the meat and putting it into the frying pan.
Use coating flour
To limit oil splatter while frying, you can use crispy coating flour, wheat flour, or cornstarch.
You can apply a thin layer of flour to the surface of the food. The flour will absorb the moisture in the food and make the frying process easier. A thin layer of flour also helps the food become crispy and golden.
Additionally, you can sprinkle 1-2 tablespoons of flour into the oil pan, use chopsticks to spread the flour evenly across the pan, and then put the food into it to fry. This method is also very effective in preventing oil splatter.
Use lard for frying
Lard is very suitable for frying dishes. The ideal temperature for food to be cooked and have a delicious flavor is between 160-205 degrees Celsius. Lard can reach this temperature without oxidation or chemical changes, thus maintaining the nutrition and taste of the dish.
Use salt
Salt has the property of absorbing water. Therefore, when the cooking oil is boiling, you can add a little salt to the pan and stir it evenly. Wait for the salt to dissolve before putting the food into the pan to fry as usual. The salt will absorb the water and create a saline solution. The boiling temperature of the saline solution is higher than that of water. Therefore, adding salt to the oil pan reduces the temperature difference between the boiling point of the oil and water, preventing oil splatter.
Use ginger
Ginger contains essential oils that can combine with lard to create a smooth layer on the surface of the pan, reducing the sticking of food to the pan and minimizing oil splatter.
You just need to thinly slice a fresh piece of ginger. Rub the ginger slice all over the hot pan for 1-2 minutes. Remove the ginger slice and pour oil into the pan to heat it up, then fry the food as usual.
Source: Giaitri.thoibaovhnt
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